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  1. phil brown

    Orange wood!

    I've used plenty of orange zest on beef, so smoking it over orange wood might be interesting. It's supposed to be a mild wood, so definitely do some poultry at some point. For beef and pork, you might supplement it with some oak.
  2. phil brown

    How did you come up with your screen name?

    I have a habit of picking a screen name and then getting sick of it in a couple years (or less). I haven't gotten sick of my name in 27 years, so I figure it's a safe bet.
  3. phil brown

    Hy-Vee Pork - Butcher Question

    I guess the bottom line is you should never trust the guy at the store to know what he's talking about. Unfortunately, it's a lesson I have to learn over and over. Oh, and it only took me 5 minutes to figure out that Hy-Vee wasn't some new military vehicle. It's all Winn-Dixie and Piggly...
  4. phil brown

    membrane? ?

    There aren't many visual cues as to whether the ribs still have the membrane or not. The membrane is shiny - they also call it silver skin. Underneath, it's a little less shiny. Yeah, I know, that's not terribly helpful. Some of the answers here shocked me; are there actually people turning...
  5. phil brown

    Any one tried Franks new sauce?

    Man, my wife loves Asian Zing. I'll have to track down some of that stuff. Frank's, to me, is still the wing sauce. The only things I think it ever needed was more heat and more garlic. But I think that about everything.
  6. phil brown

    Help with Superbowl smoke!!

    Allow 13 hours for that weight, so about 2 A.M. if you're shooting for 3 P.M. You won't know how long it will actually take until they're done. The biggest variable is the amount of collagen in the meat, which will dictate how long the plateau is.Adding the spares will probably make it take...
  7. phil brown

    possible smoke issue

    Flash, that pic should be in a sticky somewhere. Was it staged? I can't imagine how else you got two identical smokers sitting side-by-side spewing billowy white and thin blue at the same time. Something I would like to add, though: the appearance of smoke is going to depend on your light...
  8. phil brown

    Buckboard Bacon It's Not Just For Breakfast W/Qview

    Rye, spicy mustard, horseradish, provolone... that's how 90% of my sandwiches start! I used to use Genoa salami and bologna. Now I gotta get some buckboard!
  9. phil brown

    To trim ribs or not?

    To me, the St. Louis cut has two advantages: 1) It makes my ribs look professional, and 2) it gives me some good bits of meat to throw in baked beans, collard greens, etc. Okay, okay, it gives me something to snack on, too. In the end, if you aren't that picky about how they look, might as...
  10. phil brown

    Mesquite ruined my meat

    I figured the Texans would weigh in on this one. Every Texan I know loves mesquite, especially on beef. I suspect that a lot of the people who say they don't like mesquite really just don't like creosote. Mesquite will put out more creosote than any other kind of wood I know. We're talking...
  11. phil brown

    Green Wood?

    Well, I've never used green wood myself, but I know that they use it to make liquid smoke. They don't even burn it at high temp., either, they smolder it! Perhaps this is a bit of conventional wisdom that needs to be revisited.
  12. phil brown

    got wood...........

    It looks like you need to make some chipotles! They say a good deed is its own reward, but there are definitely some fringe benefits. My grandparents have a pecan tree that is probably 100+ years old. I hope it never has to be cut down, but if it does I'll be ready...
  13. phil brown

    Finned Strip Heater

    For jerky you don't need a lot of heat, but you do need a lot of airflow. You want to dry the meat, but not cook it. I'm not really sure how to achieve that with a GOSM, maybe hook up an air tank to the gas line? In any case, a heating element will help to dry out the air; how much power you...
  14. phil brown

    Smoke is done. Now cleaning up $^%^&*^

    AFAIK, the simplest way to loosen up grime in an electric smoker would be to fill the water pan, close the vent, and fire it up. Just leave it for an hour or so, however long it takes a noticeable amount of water to evaporate from the pan. That's a trick adapted from cleaning commercial...
  15. phil brown

    From Birmingham, way down in Alabam.

    Another new guy here. I was born Southern (half-breed, but don't tell anybody), so BBQ is sort of in my blood. In the last 4 days I've had some form of 'Q 4 times. My old work schedule used to prevent me from doing long smokes, but now that I have more free time, I wanna get serious about...
  16. phil brown

    simple question, where to put temp probe in butt

    I'm glad to see so much interest in this subject. Most people, myself included, believe barbecuing is supposed to be a laid-back affair. I believe that food safety is important enough to intrude on this sacred ritual, but it really doesn't require much effort to be safe - only a bit of...
  17. phil brown

    Buying spices?

    I get my spices from Penzey's, but it doesn't look like they have a store in your area. It might be worth ordering online to see if you like what they have, though. They have lots of really good seasoning blends in addition to individual spices. Not cheap, but really good stuff. I haven't...
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