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  1. tucson bbq fan

    FOODSAVER - HELP

    I have an old unit - I have to put pressure on the middle of the front of the lid to get a good seal and good vacuum. Biggest issue is usually wrinkles or folds in the seal channel - as flat as possible is what you want.
  2. tucson bbq fan

    Real Texas Brisket Where To Buy?

    Albertson's usually carries good full briskets.  I have also gotten them at Frys/Krogers - though they don't always carry them. I agree with DanBono - I used to live in Texas and bought my briskets at a variety of places (including the above grocery chains and Costco and never could tell a...
  3. tucson bbq fan

    Ruined Pork Butt

    only thought to explain the internal temp on the probe - was it possibly hitting the bone?  You said you measured the temp with a different meat thermometer - did you go in the same lace - or different places? Another thing to check is to verify your probe is reasonably accurate.  Get a pot of...
  4. tucson bbq fan

    New Dutch Oven sticky, need advice

    you should now first fill it with water and bring it to a boil for 10 minutes to get the soap out of the pores - otherwise, you  will never get the taste of soap out of your food. I don't typically use heavy oils to season my ovens - a light oil (canola, grape seed, etc.) works well.  However...
  5. tucson bbq fan

    Using "Real" Mesquite Question

    I live in Tucson and use mesquite all the time in my stick burner. As several have said - make sure it is good and dry and cured - I put my newly cut wood in a stack outside for at least a year before I use it. I use it as is - bark and all - great strong flavor - if you are doing a very long...
  6. tucson bbq fan

    Need a little help

    Hi, Look at the post in the link below - I posted step by step on what I've done to get a great brisket. - this one was a 12.4 lb packer - so pretty close to yours. http://www.smokingmeatforums.com/t/144365/first-brisket-on-my-new-memphis-elite-pellet-smoker#post_1015088 I always do packers -...
  7. tucson bbq fan

    Peach tree wood?

    I always leave the bark on - most of the wood flavor is in the bark.  the center wood has much less flavor difference.  But do make sure yo ucure it as descried above - nice and dry and seasoned is how you want it.
  8. tucson bbq fan

    Whole Pig on a Spit - Pics Added

    If you search on my name, I posted a thread on instructions for cooking whole pigs on a spit. (I'm posting this fr my phone or would find the link) The shoulders and hams cook much slower than the idle, so measure in several places there. I usually go to 180 or so, slicing temp as opposed to...
  9. tucson bbq fan

    MARCH THROWDOWN

    Entries are now posted and voting has started
  10. tucson bbq fan

    MARCH THROWDOWN VOTING THREAD

    Boy there are some really creative minds out there!  A whole bunch of great looking breakfasts!
  11. tucson bbq fan

    First Fatty temp advice

    looks good.  I agree with the comment on the wings - I just love them this way. One trick I use on the Fatty.  I put it lengthwise on a 2-foot piece of plastic wrap, then roll it in the wrap, then grab the two ends and twirl it around and around and around.  The plastic wrap compresses the...
  12. tucson bbq fan

    First Fatty temp advice

    If you put cheese inside your fatty - at that temp, it is likely to burst out and leak.  I tend to cook at the lower temps with cheese filled fatties to get less leakage.  Other than that - no problems cooking it hotter - just less smoke flavor as Smoke Jenson said.
  13. tucson bbq fan

    Smoked Pork Loin w/ Maple Kumquat glazze

    Great combo of flavors!  looks great - did you save me any?
  14. tucson bbq fan

    Apples with Pork loin???? help

    what he said!  Add a little lemon if you don't want them to brown too much If you reduce the butter/brown sugar mixture after sautéing the apples, you can get a nice caramel sauce to pour over the apples (and the pork loin) that would be very nice.  Another option is to mix some cherry juice...
  15. tucson bbq fan

    MARCH THROWDOWN

    Isn't Mae West getting kind of old?  I kind of like them a bit younger and alive myself...
  16. tucson bbq fan

    Affordable Cooking Pellets

    WoW!  How much smoking do you do?
  17. tucson bbq fan

    Whole Cow

    I've done whole hogs before, but never alligators! I've always done rotisserie, but always have to balance over-cooking the middle where the meat is thin, and cooking the butt and shoulders, where it is very thick. I have talked to folks who splayed the critter - put it between two "sheets" of...
  18. tucson bbq fan

    Good Morning from Phoenix

    Welcome to the forum.  You will find lots of good advice and good recipes here.
  19. tucson bbq fan

    Affordable Cooking Pellets

    Best way I have found is to talk to the real manufacturer (not just  a distributor). I talked to the folks at Lumberjack and that is how I found out they include the wood and bark in their pellets - they will tell you that gives more ash than just using core wood, or hard wood with oils, but it...
  20. tucson bbq fan

    Affordable Cooking Pellets

    I recommend lumberjack pellets. They mix bark in their pellets which gives a stronger flavor.
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