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.
-
First Prime Rib W/ Q-View!!!
Bear, I'm confused.... If you are only cooking to 135*, does this mean this is never safe to eat???? And I read your post from a couple of years ago about "Best Prime Rib Ever", and your temp chart showed it took 5+ hours to get to 139*. I'm not trying to be argumentative, I'm just confused... -
Smoked Chicken Salad
- jayj123
- Album
- Comments: 0
-
Smoked Chicken Salad
Made some smoked Chicken Salad for a party last week and somehow it all got gone. So, decided to do it again. Skinless breast all seasoned up with Cavender's Greek Seasoning. 4.2 lbs. Into the smoker, put the skins on top to crisp up and drip on the breasts. All done after smoking at ~275... -
2013-04-19_20-32-54_616.jpg
- jayj123
- Media item
- Comments: 0
- Album: Smoked Chicken Salad
-
2013-04-19_18-18-27_929.jpg
- jayj123
- Media item
- Comments: 0
- Album: Smoked Chicken Salad
-
2013-04-19_15-17-39_316.jpg
- jayj123
- Media item
- Comments: 0
- Album: Smoked Chicken Salad
-
2013-04-19_15-04-03_439.jpg
- jayj123
- Media item
- Comments: 0
- Album: Smoked Chicken Salad
-
Need some quick info for a butt I'm ready to pull from the smoker
I would not wrap in foil unless you need to keep it warm for serving later. If you you are ready to pull/shred the meat now, just let it rest uncovered until it cools enough to keep from burning your hands when you pull/shred it. -
-
SAVANNAH GA AREA
I know I've heard of at least two in or near Hilton Head. Here's a link to one http://hiltonheadkiwanis.com/activities/rib-burnoff, and I think there is another one at the same location, but I don't have any info on that one. Here's another link http://scbarbeque.com/events-calendar/ , there...- jayj123
- Post #6
- Forum: General Discussion
-
Venison Ham rubbed with rendered lard.
Could you describe how you rendered the lard? I did this one year with trimmed fat from some butts. The Lard turned out great but the pot I used was rendered () useless as I couldn't clean it. Thanks for any advice! -
Pork Butts
I've found that a few of your favorite adult beverages will help control the shaking. -
Pre-Cooked ham smoking
I believe your question was about time. The last time I cooked a "Double Smoked Ham", I did an 8 lb butt portion and ran at ~250* for 5hrs 15min to 145* IT. Since then I have increased temps to 275* to cut down on time but I did not record the total time. I am currently doing a 6.5 lb spiral... -
Bacon-Wrapped Scallops (with Q-View)
As a suggestion, you may want to try the Hormel pre-cooked bacon. It adds a little more to the price, but I have used this with excellent results for frying bacon wrapped scallops or grilling them. Only way I have found to get the bacon crisp without overcooking the scallops.- jayj123
- Post #19
- Forum: Non-fish Seafood
-
saint louise ribs on the gas grill
This is a method I have used for quick, tasty baby back ribs. Not quite the smokey flavor you get from a low and slow smoke, but pretty tasty. Wrap ribs in foil with a litttle liquid of choice, not much as the ribs will give up a good bit of moisture. (I use a thin vinegar based sauce I make...- jayj123
- Post #6
- Forum: Grilling Pork
-
Smoke/Fried Wings?? Updated with Wing-View.
Allright, here's how it went. Prepped and ready. Greek Seasoning and Cayenne. Onto the smoker at 250* using mesquite chips and chunks, smaller pieces on bottom, drumettes on top. After 1.5 hrs. I pulled half of each type to fry. Half to cool and freeze. Dusted with just a sprinkle of... -
DSCN5247.JPG
- jayj123
- Media item
- Comments: 0
- Album: Smoke/Fried Wings??
-
DSCN5246.JPG
- jayj123
- Media item
- Comments: 0
- Album: Smoke/Fried Wings??
-
DSCN5245.JPG
- jayj123
- Media item
- Comments: 0
- Album: Smoke/Fried Wings??
-
DSCN5243.JPG
- jayj123
- Media item
- Comments: 0
- Album: Smoke/Fried Wings??
