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  1. bama bbq

    LET'S TALK BRISKET!!

    You can. It's easy. I told you all I do.
  2. bama bbq

    LET'S TALK BRISKET!!

    I'm from TX. Not sure that matters but I don't have a problem with brisket. I don't buy special meat - just cryovac from Wally World. More than once I've heard "This is the best I've ever had". Here's what I do: Trim excess fat especially the hard stuff and even some from the seam. Sprinkle...
  3. bama bbq

    Canadian Bacon rest time?

    I hang them in the fridge overnight uncovered.
  4. bama bbq

    Help me pick my birthday present - a new charcoal smoker!

    Another vote for the WSM here. I use it for low N slow sausage, jerky, bacon smoke, medium heat BBQ, and high heat brisket and poultry. Everything from T-bird to Summer Sausage.
  5. bama bbq

    Smoking first Boston Butt, need some advice

    I think 220*F is too low for a pork butt to be complete in a reasonable time. I recommend more like 250-275*. A 7-7.5# butt should not take 10-12 hrs. Many here say to not put the temp probe in until the outside is 140*F or above. Many folks put it in at the beginning. It's your call.
  6. bama bbq

    Smokenator for Weber Kettle Grill

    Sounds like what I did.
  7. bama bbq

    Pork belly brine

    Every time I dry cure a belly or loin, I leave the brine the cure draws from the meat. It absorbs back into the meat. Not sure about your method requiring you dump it.
  8. bama bbq

    wet cure aka pop's brine question

    It's not happened to me using Pop's brine, but it has happened with other brines. I simply gave it a stir.
  9. bama bbq

    KCBS Competitions Banning US Flag?

    They are recovering well: http://www.kcbs.us/news.php?id=837
  10. bama bbq

    What to do with all this meat......

    http://www.saveur.com/article/collection/pork-belly-recipes http://www.bbcgoodfood.com/recipes/collection/pork-belly
  11. bama bbq

    Looking for feedback on Vision Kamado M Series grill? (Sams Club only?)

    I have a buddy with a vision. He loves his.
  12. bama bbq

    Recipes

    "The dominant flavor in fresh Italian sausage is fennel and by adding (or not) cayenne pepper we can create sweet, medium or hot variety." http://www.meatsandsausages.com/sausage-recipes/italian-sausage
  13. bama bbq

    Canollis with home made Ricotta & Shells

    Thanks for the post. SWMBO Said we're doing this... soon.
  14. bama bbq

    Wing Nut

    Welcome Wingnut. I am about an hour south of Lynchburg. You can pick up a barrel cheaper but it definitely would not have the same mystique. I look forward to your build.
  15. bama bbq

    First Brisket on my Pit Barrel Cooker

    I also have a WSM. Coupled with the expandable smoking rack allows me to emulate PBC style cooking but also let's me go low for sausage, bacon, snack sticks, jerky, etc.
  16. bama bbq

    Roll Call: My Story

    18 and all in. That's great. You have a long life of good cookin ahead of you.
  17. bama bbq

    Smoked Brisket

    I am thinking some of the au jus (de fat first) from the foil would be best.
  18. bama bbq

    To wrap or not to wrap....That is the question

    I vote no wrap. I also vote cooking at low heat (250-300°F) vs very low heat (225° to 250°F). But that's just me. No offense, but I don't want to wait 6 to 7 hrs for ribs that should be ready in about 4 hrs. Admittedly, spares do take a bit more time than loin back ribs. Here's one idea for...
  19. bama bbq

    Becoming a KCBS judge...

    I am a KCBS judge. In my class there were a lot of competition team members to include Dave Anderson of Famous Dave BBQ. (He's a great guy). I think it's a great idea for competitors to go so they know what to expect from the judges.
  20. bama bbq

    Tri tip is this the same as a sirloin roast

    Here's a good ref: http://www.chefs-resources.com/Meat-Buyers-Guide-PDF Tri tip is 185C and D
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