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  1. bigfoot21075

    Chorizo and andouille sausage with loads of Q-View

    If possible, I would LOVE those recipes as well. If not I understand..... THANKS! Rob
  2. bigfoot21075

    Pepperoni Sticks 1st

    THANKS GARY! One last question, what does the "bloom" stage do? I appreciate your help!
  3. bigfoot21075

    Pepperoni Sticks 1st

    Couple of questions from a newbie. What ground beef did you intend to use - 80/20 or 90/10? Are they significantly better than the mass produced Slim guy ones? Did you use a meat probe to detirmine the meat temps (are they effective in such a skinny sausage)? LOOKS TERRIFIC! THANKS! **EDIT*...
  4. bigfoot21075

    First try at Roast Beef! Boy was it a success! Lots of Pictures!

    MMm MMMM That is similar to a Baltimore area favorite - The Pit Beef Sammich. We use top round roast, cook to 125, pull rest 10 min or so, slice PAPER THIN, pile it on a fresh bun with thin sliced Red Onion and a healthy does of Tiger Sauce, do a quick dip of the whole sammich in the Au Jus and...
  5. bigfoot21075

    Low and slow vs High and fast

    I look at it this way, If I could only ever have one more brisket or butt to smoke ever, I am darn sure I would smoke it low and slow. To me that says it is the best way to go.
  6. bigfoot21075

    My smoker setup...

    I have the bend so I get my own liquid smoke from the condensation that collects at the bottom for use in other stuff or weeknight cooking. The temp inside the box is always at or below ambient temp. I would like to build a better one, I just need to keep it portable and easily stored. The queen...
  7. bigfoot21075

    My smoker setup...

    I happen to have a few.... Its normal configuration with the BBQ Guru cranking away; Here is a side view, you can see the firebox door lower right at the back of the unit;   And the inside with 5 racks of St Louis; The grates slide out for easy access...
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  12. bigfoot21075

    My smoker setup...

    I really doubt that it is food safe, but the food never touches the plastic, and the temp never gets hot.
  13. bigfoot21075

    Prime Sirloin Jerky

    WOW Looks great. I never considered Prime meat for jerky. I will have to visit Costco today. Did you use a slicer for the meat?
  14. bigfoot21075

    My smoker setup...

    Hi Everyone, Here are a few pics of my smoker setup. I am using my Superior SS2 cabinet smoker to generate the smoke, some metal laundry vent and a plastic tote for cold smoke....
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  18. bigfoot21075

    Hi From Maryland!

    We Hi Neighbor! I am right off of Mayfield - Just follow the cloud of smoke!
  19. bigfoot21075

    Hi From Maryland!

    HI Everyone! GREAT community you folks have here, there is a LOT of GREAT info! I have been smoking meats for a long time, but have always limited it to hot smoke/BBQ for yummy things like Ribs, Brisket, Butt, Chicken and so on. I just recently landed into the world of cured and smoked. I have...
  20. bigfoot21075

    Slicer or Knife

    Hi Bacon Maniacs! I just finished smoking my second attempt at bacon (pics to follow on a different post). My first was simply cured with salt, sugar and spices - no pink salt. This time around I used the Hi Mountain BBB mix on a belly and cold smoked it with Apple. When all said and done, do...
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