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  1. radio

    What Did I Do Wrong????

    What type of smoker? Did you use the smoker thermometer, or a remote probe? Did you add any liquid when you foiled them? It seems my pellet grill dries out ribs, pork steaks and such a bit more than my stick burners do. I believe the fan is the culprit as it circulates the heat inside the...
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    If you could choose one smoker....

    Wood/charcoal smoker choice would be Peoria custom cooker all the way!! Pellet would be Yoder YS640
  3. radio

    Pork belly burnt ends.....on a stick!

    Thank you everyone for all the positive comments and likes! I just finished the last of them for lunch and they were still delicious! I'm ready for some beef again though!
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    Lord Lady of the ribs.

    You did yourself proud! Mighty good looking dino bones there for sure!
  5. radio

    Pork belly burnt ends.....on a stick!

    Thanks. Yes, from Sam's club. This was one of the smaller ones, but was the leanest of them all. would have made superb bacon!
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    Is the thickness of the belly a problem?

    The belly I smoked just today was only about an inch and a half thick and fairly lean as bellies go. you should have no trouble making bacon with that one
  7. radio

    A perfect summer Sunday dinner!

    I am full as a tick, but that still makes my mouth water! Great meal!
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    Barbacoa (lots of pics)

    Looks fantastic! point for sure!
  9. radio

    Pork belly burnt ends.....on a stick!

    Thank you Chile. I was happy for the first time making them. I used Jeff's recipe as a base, but my friend who owns an incredible BBQ restaurant shared a couple of his secrets with me including his rub.
  10. radio

    Pork belly burnt ends.....on a stick!

    Thank you. There weren't as many as it appears in the pics. The belly was a shade over 4 pounds and they shrink a LOT!
  11. radio

    Pork belly burnt ends.....on a stick!

    if you have a Sam's club or Costco within driving distance they usually have them. These were fantastic and a good change of pace, but I still prefer brisket burnt ends
  12. radio

    Pork belly burnt ends.....on a stick!

    I finally decided to try making PBBE's, but with a twist or two. After they had good color and bark, I panned them with a few pats of butter and stirred to coat evenly. I then added 1/4 cup of honey to 3/4 cup of Jeff's bbq sauce and coated the chunks. I covered in foil and put back in the...
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    • Thread
    • Replies: 22
    • Forum: Pork
  13. radio

    Belly buster Brisket! With Q view

    I like to wrap or pan mine at the stall with the "elixir". Use the probe method to determine when it is done *almost* to the pulling stage. A common mistake is undercooking them in fear of drying them out if cooked longer. While they can dry out if cooked directly on the grate, they will...
  14. radio

    Letter From The Editor: Extreme heat danger and food safety: what could go wrong?

    Transporting cold or frozen foods home from the store can be an issue as well. I live about 30 miles from my nearest Sam's Club, so I always take a good sized ice chest with a gallon jug of frozen water to keep things cool on the way home. I even do this in the winter time just as a precaution...
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    Quickie meatloaf

    Thank you. Smoked on a Green Mountain Grills Daniel Boone burning extra pellets in a tube. My "Magic elixir" is a16-18 ounce cup of brewed coffee and 2-3 heaping tablespoons of Tone's beef base. See my brisket post here...
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    Quickie meatloaf

    I had just enough time yesterday to smoke a meatloaf, so fired up the GMG and mixed up the ingredients. I had about a pound and a half of 90/10 ground beef, so used that with a simple loaf. I hate celery and bell pepper, so only put in onion, salt and pepper, crackers, egg and a splash of milk...
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    • Thread
    • Replies: 8
    • Forum: Beef
  17. radio

    Belly buster Brisket! With Q view

    Lol! Thanks! I cooked it in the pellet grill, so started it at 225, then after a couple hours bumped it up to 265. I smoked a small meatloaf last evening and used the "magic elixer" to make more gravy. You need to try it when you cook a brisket. Sure beats the heck out of the packaged gravy mix!
  18. radio

    Why is this brisket cooking so fast?

    Enjoy the ride and remember how this one acted for future reference. I have had briskets very close in weight finish in drastically different times, so there is no "standard cook time". Temp and time should be used only as a rough guess for when it is done. When a probe slides in the brisket...
  19. radio

    Just moved to a new town, inherited an ancient smoker. Need help with my new design

    You are going to need some type of adjustable air inlet and an exhaust. Maybe others have suggestions like @daveomak Good luck, and keep us updated
  20. radio

    GMG Daniel Boone issues

    Here is what I did ro address the temp difference issue. Using dual probes, i kept moving the deflector a bit at a time until temps on both sides were as close as i could get them which was about a 5 degree difference. I removed the grates and heat shields and made a gauge out of flat copper...
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