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  1. garyc

    tender ribs in 2 1/2 hours?

    I used to steam my ribs before grilling them. I was able to get very tender ribs and a bit of smoke flavor. I now prefer the slow smoked ribs in my charcoal smoker but the steam/grill method still works well if you don't have the time.
  2. garyc

    what went wrong

    I would also use a water pan over your coals. It makes steam that keeps your meat from drying out. I never smoke in my charcoal smoker without a water pan. Just make sure to keep water in the pan as it boils out rather quickly.
  3. garyc

    What is this? It came with my new grinder/stuffer

    I have been having a good time with my new grinder and stuffer but there is one part I can't figure out what it is for. It was packed with the stuffer parts and the instructions doesn't say what it is used for. I got the grinder from Harbor Freight. BTW, the grinder is great! It will grind just...
  4. garyc

    BuckBoard Bacon ala Bearcarver. With Q/view

    This is the first time I ever tasted BBB. It is kind of like a cross between ham and bacon. I assume it would be more bacon like if there were more fat and I hadn't cooked it to 160. No matter though, it was great!  
  5. garyc

    BuckBoard Bacon ala Bearcarver. With Q/view

    Bearcarver was kind enough to instruct me on the art of BBB in a different thread. Thanks to his wisdom I now have some of the best tasting pork I have ever had. I followed his instructions and butterflied a pork butt and rubbed it with 1 Tbs QT and 1 Tbs brown sugar per pound. I also seasoned...
    • garyc
    • Thread
    • Replies: 7
    • Forum: Pork
  6. garyc

    Where to find Pork Bellies?

    We have a slaugher house here in Peoria called Rabers. That is where I get my bellies and my hog legs for ham. A slaughter house can also get you whole pigs for that summer party. Chicago used to be known for its slaughter houses, there should be some left that still retail.
  7. garyc

    Your favorite wood...Cold Smoke Bacon?

    Interesting. I understand what you are saying about going ahead to 160 IT so you can just eat it that way. Do you think you could just heat it for an hour @ 140 to dry it and then just smoke it @ 160 until the IT is also 160? I am thinking about not rendering the fat away. Wouldn't 6 to 8 hours...
  8. garyc

    belly and jowl bacon -

    Heh, ok that makes sense. In general, how long can I keep cured meat below 140 deg and still be safe? I am new at this cold smoking and I don't want anyone to get sick. I see that a lot of people cold smoke belly bacon for 8 hours at or below 100 deg. What would the max time be and still not...
  9. garyc

    Your favorite wood...Cold Smoke Bacon?

    One other question, when doing BBB do you cold smoke or hot smoke? If hot, then how long, at what temp would you smoke it at and to what internal temp? I now have a BBB in the fridge curing right now. My AMNS came it today and when the cure is done I am ready to give this a try!
  10. garyc

    Your favorite wood...Cold Smoke Bacon?

    That is the kind of info that makes this my favorite cooking site! Thanks!
  11. garyc

    Your favorite wood...Cold Smoke Bacon?

    When I do some BBB can I still use the 1 TBS TQ per pound? I see that most use Hi Mountain. Also, how long would I cure and then later smoke it? I assume since it is thicker than belly it would take longer to cure and smoke. Thanks again!
  12. garyc

    Your favorite wood...Cold Smoke Bacon?

    BBB has more flavor? Hmm... I might have to give that a try sooner than I was originally thinking. BTW, I am using your tutorial for the bacon.  I also used your smoked salmon and brisket tutorials. Between you and Pops (he taught me how to do hams) my skills at this art has greatly increased...
  13. garyc

    belly and jowl bacon -

    Question sir, 48 hour cold smoke? What temp was that at? Even if you are working with cured meat is it safe for that long?
  14. garyc

    Your favorite wood...Cold Smoke Bacon?

    I have a belly in the bag on its 6th day of curing right now. I finally went ahead and ordered a AMNS with hickory and apple wood. It should be here on friday. I was going to use the apple wood to smoke the bacon but from what I am seeing here it sounds like the pros use hickory. After this...
  15. garyc

    Whats the difference between Corned Beef and Pastrami? Need a definition

    I was just at Kroger and saw a Pastrami made from Bottom Round Roast. I almost bought some to see what it tasted like. It looked good anyway.
  16. garyc

    Whats the difference between Corned Beef and Pastrami? Need a definition

    Pastrami (Romanian: pastramă, Yiddish: פּאַסטראָמע pastróme), is a popular delicatessen meat usually made from beef and, traditionally in Romania, also from pork and mutton. Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration. For pastrami, the...
  17. garyc

    My first brisket in my MES

    I originally bought my electric MES so I can do briskets. I just don't have the time or patience to keep my charcoal smoker for 12 to 14 hours. I planned an overnight smoke so I could have the brisket for Sunday lunch. I bought a flat half and on Saturday morning I injected it with beef broth...
    • garyc
    • Thread
    • Replies: 5
    • Forum: Beef
  18. garyc

    My solution for lack of smoke at low temps on my MES 30"

    I know, it is the principal of the thing. I just spent $250 on a smoker that will not smoke below 200 deg. The extra $50 for the AMNS isn't going to break me, I guess I am just stubborn like that. I will probably go ahead and get one at some point but for now I am just going to be hard headed.
  19. garyc

    My solution for lack of smoke at low temps on my MES 30"

    I am doing some summer sausage and was unable to get any smoke below 200 deg. Since the instructions told me to smoke at 140 to start with I decided to try something. I loaded the chip tray with dry chips. I got a butane torch and lit the chips until I had good coals going on the top. It seems...
  20. garyc

    MES 40 - Troubleshoot cause of temp reading on display higher than actual temps

    My MES 30 /SS is way off as well. What I thought was 220 deg turns out to be 240. It's OK now that I know about it. I wish there was a way to adjust it though.
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