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quick rib question
I like to do my baby backs 2-2-1, Well got a last minuet request for some tonight. Can I do a 2 hour smoke at home, foil and then tansport and return to a electric smoker(or God forbid oven) at the party location about 30-45 min later? -
20 lb Venison Summer Sausage
Do you just chunk that up and grind it with your meat? How much meat will a pound of cheese go into? -
20 lb Venison Summer Sausage
I dont add fat, I add untrimmed pork shoulder and not that much about 5 lbs pork shouler and 15 lbs deer. So thats umm 25% pork. It turns out great not fatty at all. The pork helps with consistancy, it helps hold it together, without the pork it turns out a little dry and crumbly to me. -
20 lb Venison Summer Sausage
Sorry its been so long to get back on here. Its an old portable dishwasher. All metal on the inside with high temp paint. I gutted every piece of plastic out of it. The unit is insulated and cool to the touch outside while smoking. I built the shelves in it and thats about it. I orginally just... -
Home made smoker hotplate question
I got one of those comming today. Its going in the dishwasher smoker. Hopefully it gets me the temps I'm after. The other element I had wouldnt do it.- melleram
- Post #21
- Forum: Smoke Houses
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SCORE! 1.99 / lb baby backs
yea will do. I think they had a bunch fresh (not frozen) and it has been cold and nasty here for the last month and I guess they wern't selling so they must have just froze them all. Score for ME -
SCORE! 1.99 / lb baby backs
SCORE! My local Hy-Vee Grocery store had frozen cryo-packed baby backs for 1.99 per lb, (normally 4.99) I picked up 4 last night...might have to go grab another 6 or 12 racks -
20 lb Venison Summer Sausage
season starts next tuesday here in MO, and my freezer is empty so I might be flinging some arrows -
20 lb Venison Summer Sausage
oh that would be good, all wild sausage -
20 lb Venison Summer Sausage
Well I ground stuffed and smoked 20lbs of Venison summer sausage last weekend, and it turned out awsome. 14 lb venison 6 lb fatty pork butt. smoked at 140 degrees for about 6 hours then 170 degrees for about 4 hours. Took it off at 150 degrees internal temp, I usally run it to 152, but I was... -
Twice Smoked Pulled Pork
I like pulling the butts when cold, (I mean fridge overnight cold) you can pick out alot of fat that way. I smoke butts the day before a party to make it easier on myself, pull them in the morning while cold, then put in disposable alumminum pans with sauce and warm up in the smoker next to a... -
Nasty Grease Fire
I busted out the Char-Griller the other day to do some actual grilling instead of smoking. I usually grill burgers, brats and the such on my gas grill, so the char-giller hadnt had a fire in the top section for quite some time. Well over the last year or so I've done lots of offset smokes so...- melleram
- Thread
- Replies: 10
- Forum: Charcoal Smokers
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Good Lump
Royal Oak for me, it works as good or better than anything I've tried- melleram
- Post #12
- Forum: Charcoal Smokers
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Offset Butt
I will not be doing the butt over coals...they will be to the side of the coals (indirect heat) I will then use it as a grill for the rest of the kiddie food. -
Offset Butt
The bottom has a grate about 2" high so most of the ashes should fall through. I think it will work fine...In the bbq bible steve reichlen does it on a weber kettle grill and in this setup my meat will be farther from the coals than that. Here is a bad pic of my idea that i found on the web... -
Offset Butt
Well This weekend I'm doing a small 5 lb butt. I usually use the offset firebox on my Char Griller Smoking Pro to do such a smoke. But I am also doing some brats, hotdogs and other stuff too, and I dont want to go through all that charcoal for one butt. Does anyone use they're cooking... -
First Pork Butt questions
Lose the fat cap...pork shoulder has plenty of fat...you'll just be picking it out when pulling. Oak is good Hickory is better in my opinion. Look for fresh meat and cheap (wouldn't pay over 1.50 per lb)...Its not a cut of meat that you have to worry about how its cut...it will all be... -
20 lb shoulder
not sure on the temp danger zone, but I've smoked a quarted hog before, the quarters weighed 18-20 lb and it worked out good...took a while though. When they get that big the 90min per lb logic goes out the window...it will not take you near 30 hours to do it...But it might take 20+. Just a... -
Pulled pork 7 days in advance?
I too am not a big vinegar sauce fan...I live right between KC and St. Louis so thats what my sauce tastes like, Sweet like KC but a little thinner with a little vinegar and a little heat. Meller All purpose Q Sauce Ingredients: · 1 cup ketchup · 1/4 cup brown sugar ·...
