Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. tucson bbq fan

    I was late for my First Whole Pig roast..

    If the skin is getting crispy - no need to flip as long as the meat internal temps are OK.  If it is getting too burned and dried out on the bottom - that might be a reason to flip - otherwise, let it continue!  Love the pics!
  2. tucson bbq fan

    Anyone else with a Memphis Elite?

    Hi Jim, I also love the automation and control and ease of use.  And I have only had one badly cooked dish - and that was during a run-away on pizza where the temp got up over 800 with lots of flame.  I suspect I know what happened - see below. I have had your #2 problem also.  I am using...
  3. tucson bbq fan

    Stuck at 172° (updated finished pics) my first 9.5 pound butt with bone?

    nice looking butts - congratulations
  4. tucson bbq fan

    Stuck at 172° (updated finished pics) my first 9.5 pound butt with bone?

    yes
  5. tucson bbq fan

    boston butt question

    Only if you really want to experiment - otherwise, I'd pick one this time and try it and the other next time.
  6. tucson bbq fan

    Rib Membrane???????

    I have never heard of this - makes sense - I'll try it next time - thanks!
  7. tucson bbq fan

    Rib Membrane???????

    If you are buying Swift brand from Costco - they have already pulled off the Membrane - and you are most likely trying to get that underlying membrane that holds the bones in.  Check with the meat cutter wherever you are buying the ribs - see if they have already pulled it.  I had this problem...
  8. tucson bbq fan

    Rib Membrane???????

    A few pictures are worth thousands of words - nicely done - it would be hard to mis-understand these. I always buy my Baby Backs at Costco (swift brand).  Years ago, I would pull the membrane off.  Then, at some point, I got a pack where the "membrane" would not pull off.  It took a few tries...
  9. tucson bbq fan

    Newbie needs Jerky Making help (General)

    The dehydrators I have seen with fans usually have them at the heat source, to circulate that heat around and prevent a localized hot spot. I'd worry about one blowing down that it is pulling in cooler air and defeating hour heater with the upper layers of food not getting sufficient heat
  10. tucson bbq fan

    sizes of whole splayed pigs

    Good idea - thanks
  11. tucson bbq fan

    sizes of whole splayed pigs

    Thanks Mike.  Yeah - any sample measurements will help.
  12. tucson bbq fan

    sizes of whole splayed pigs

    Hi Brad, Yes - I was planning on using my Pitts & Spitts - it has the largest grill surface at 24 inch by 36 inch.  My Memphis grill surface is 17 inch by 36 inches. I was thinking of leaving the head on (smoked ears and tongue are always good), but don't have to.  I like leaving the head on...
  13. tucson bbq fan

    sizes of whole splayed pigs

    Does anyone have any guidelines for the size of a whole pig that is splayed out flat based on weight?  For example, a 50 lb pig typically measures 2 feet long by 1.5 feet wide (just made up those numbers). I've done whole pigs in an above ground home made box oven on a spit many times.  Lots of...
  14. tucson bbq fan

    My first Salmon smoke

    I just tried a steelhead trout this week.  Steelhead feeds on krill, just like Salmon, has the same pink color and is usually cheaper than even farm raised salmon.  So I decided to experiment.  Brined it, set in fridge with fan overnight to form pellicle, then smoked it with apple wood and...
  15. tucson bbq fan

    1st Fatty Attempt = Epic Fail....HELP!!

    I suspect the main problem was too thin of a layer of sausage with 1 lb. spread across a gallon zip lock.  If the sausage came straight from the fridge, and you didn't take a siesta after flattening it - it was probably still cool enough to hold together - just needed to be thicker. I would...
  16. tucson bbq fan

    Ed's Home Coming Dinner

    Wow - what a feast!  Great way to welcome home a good friend
  17. tucson bbq fan

    1st Fatty Attempt = Epic Fail....HELP!!

    Several thoughts and questions 1.  Did you use the foil to hold it together as you rolled it?   I usually use plastic wrap - instead of foil under the sausage to help roll it, but heavy duty foil could work (but the sausage will tend to stick more to foil than to plastic wrap).  I also use one...
  18. tucson bbq fan

    First reverse sear on the pellet smoker/grill

    Thanks - yup, there are plenty more reverse sears in my future. Thanks Red - and thanks for your earlier post which inspired me. Unfortunetly it WAS a steak to bag about - all gone now!  Thanks
  19. tucson bbq fan

    Need to rent a smoker in Scottsdale, AZ

    Just a bit south of Scottsdale is Tempe (maybe 20 minutes drive).    BBQ Island is a big BBQ equipment store in Tempe, and they rent equipment.  They have Green Mountain Grill, Memphis, Mak & Fast Eddy pellet smokers, Green eggs, and others - lots of top line equipment. I know they have rented...
  20. tucson bbq fan

    Labor Day St. Louis Ribs with Q-View

    Very nice - great looking ribs!
Top Bottom
Back
Clicky