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What internal temp do I need?
What he said. I usually take chicken to 165. Regards the ribs, check out some posts here. You will usally get some pullback of the meat from the end of the bone and the rack should flex a lot when you pick up one end. Do a few racks and you'll get the hang of it. Just don't overcook. I you... -
Lots of corned beef questions...
I have a brisket going at the moment for corned beef. I followed a great tutorial that Rivet did a while back. http://www.smokingmeatforums.com/for...ad.php?t=83593 Made the injection liquid and then rubbed with his spice mix and TQ. Only thing I changed was to add some ground juniper berries... -
Whole ribeye info..
Hemi - These guys are right on as usual about the grade. We did some Prime grade rib roasts around Christmas and they were awesome. Still have 2 in the freezer. Paid 9.99/lb for Prime and well worth it. So if yours is prime, that is a good deal as Bob and others have said. A good price for... -
Italian Balsamic Chicken on the Smoker
Cheech - thanks. Great line at the end!!!LOL -
Preparing for the beast feast with alot of Q
What he said. You are one dedicated guy, Mark. One heck of a smoke. -
Never assume anything........
His request approved, the CNN News photographer quickly used a cell phone to call the local airport to charter a flight. He was told a twin-engine plane would be waiting for him at the airport. Arriving at the airfield, he spotted a plane warming up outside a hanger. He jumped in with his... -
Sears Tower Ledge
Been there many times, but not since they added the glass balcony. I'm fine with the windows, but no way on the glass, man. I get spooked just being on the roof! The bar on the John Hancock tower on the 95th floor is great too. Oh yeah, go on a windy day and feel the buildings sway. Yuch!- john3198
- Post #9
- Forum: General Discussion
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Italian beef with bottom round
I agree with FIU. I like mine kinda rare, so do to 120 or so (doing in the oven - but should be the same on the smoker). I go ahead and slice it right away, after resting of course, because we are usually hungry! I stud mine with lots of garlic and then use an Italian spice/herb rub with beef... -
Who uses Rib Racks?
I never use a rib rack. I can do 4 slabs on one smoker and another 4 on the other one. I read somewhere that flat is better, especially with the meat/fat side up (bone down) so that as the fat renders, it keeps the meat moist. Not sure that would happen with a rack. -
My January Throwdown methods and Qviews.
Bob - an incredible display and extremely creative as well. Nice job.- john3198
- Post #12
- Forum: SMF Throwdowns
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Foiling Ribs - Have you ever added...
I will try it, but suggest you use real maple syrup, not the pancake stuff. I use real maple on hams (Maple Burbon Ham) and it is great. -
First Dry aged Rib-Eye Roast ( pic heavy)
Looks good, Dave. I'm curious. Did you tell much of a difference in taste from the dry aging? -
Phrogs in League City, TX
Welcome Phrogs.........this is a great forum with lots of great information. You can learn a lot here. BTW - I am down the street in Friendswood. -
boston but
Go search butt on the pork forum and you will finds tons of information and ideas.- john3198
- Post #3
- Forum: General Discussion
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Do any of you belong to a local smoking club?
Would have never throught to look, but there is a website for the Greater Houston BBQ Society. Any of you Houston area folks know anyting about that?- john3198
- Post #23
- Forum: General Discussion
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First time smokin salmon w/qview
Looks nice. How long did the thicker salmon pieces smoke? -
Cluck cluck
Here's Rivet's brining experiment from last summer...... http://www.smokingmeatforums.com/for...ad.php?t=77690 might be helpful. -
Pick'n Up Chicks - My 1st Official Smoke
Nice job. I need to do some Cornish Hens. Been a while. -
Daytona 500 ribs and turkey breast
FYI - I have seen a lot of discussion here about not putting poultry above any other meats to avoid contamination of the meats below. There are folks that swear by this and folks that don't. Some of them will probably chime in.
