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Anybody else get one of these???
I got that email today also. I actually downloaded the attached "Course" and spent a few minutes reading through it. Lot's of basics; good intro for the brand new smoker............. Don't know why I got it (Maybe cause I bought his recipes, etc. ???) Oh well, no harm - no foul.............- slipaway
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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So here is the question
What would I have to look foward to if there weren't any new gadgets coming out? Seriously though, it is whatever you want out of your smoking experience. If you want to set it and forget it, then do that. If you want to play around with vents, digital readouts, keeping the offset burning...- slipaway
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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BUTTS | Maiden Voyage
My only criticism is that yours looks better than my first butts............. Great job.... Hope you wrote down what you did. Perfection doens't happen by accident............... Again, great job. Happy New Year. -
BUTTS | Maiden Voyage
My only criticism is that yours looks better than my first butts............. Great job.... Hope you wrote down what you did. Perfection doens't happen by accident............... Again, great job. Happy New Year. -
First time turkey smoker
I am very cautious about putting anything in the turkey cavity as it interfers with the heat distribution. Most articles you will find on smoking turkey recommend not to stuff them. Marctree is right on with his temps. If you take the turkey off the smoker at 158-160 and cover it with foil to... -
Smoking a turkey
We chose to do 2 turkey breasts this year. None of our family really goes for the dark meat so we have been doing breasts for the past several years. Anyway, this year we did one in the oven the old fashion way and I got to try my hand at a 16 pound turkey breast on the offset. I did brine for... -
MES 40 Cleaning
Is this something that I could use to clean the inside of my offset? It has taken on a smoky, creosote smell from getting the fires started and I want to give it a good cleaning either now or in the spring. The inside is not thick enough to scrape, just smells like a housefire...- slipaway
- Post #7
- Forum: General Discussion
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1/2 Turkey breast
I have become a big fan of brining. Whether the breast is whole or half it would do well with a day of brining. There are recipes on this site (to get the salt/water ratio correct. You can add some spices in the brine if you want to add flavor, in addition to the moistness. Injecting can cause... -
Bacon Question
I am making bacon using a dry cure, and then fry test, smoke to 150 IT; rest for a day and slice method (my usual method). Question - I did Jeff's Smoked Maple-Brined Turkey for Thanksgiving and loved the mop sauce. Since it is only maple syrup mixed with Jeff's Original Rub can I put that on... -
2nd Attempt at Pulled Pork....
After that long a cook time it is a real pleasure to see a perfect result................ Great looking pulled pork. Sorry about not having any beer though.................. -
PLEASE HELP
When I had a shoulder that I needed to eat, but it wasn't up to temp I did a 2-for. I pulled that outer pieces and they pulled just fine. When I got twards the middle I changed my claws for a knife and cut several slices. Not much bark on the slices but I slathered on some vinegar sauce and... -
Salty Bacon
I think you are trying a bandaid approach to trying to save this bacon. 1) I can't comment about not needing more salt when you use TQ as I use pink curing salt (Prague Powder #1) and I add kosher salt to that 2) A fry test is recommended after the curing. A small slice, fried up will tell... -
First shot at pulled pork
Great looking PP - especially for your first time. I like the fact that you used temperature and not just time to tell when it was finished. Cue is done when it's done, and you proved it. Also the resting for 2 hours (wrapped I presume) is that last piece of the puzzle that many people... -
Rub Time
Another vote for putting the rub on as the smoker is coming up to temp..... I have put on the night before and wrapped in saran wrap. The next day it seemed like I pulled off most of the rub while unwrapping. I do agree that last minute rub makes a less pronounced flavor and therefore the pork... -
Beef Dino Ribs (Heavy on Meat)
Bear - always love your posts and advice. Again you have outdone yourself with these Dino Ribs. They are bigger than most prime ribs I find (ha, ha) and they look like you could pick on those bones all day.............. I have your listing of recipes bookmarked on my computer and run to the... -
Smoked a couple slabs of ribs...
Al, I have usually wrapped my ribs for the 2nd few hours with honey and brown sugar - meat side down. If I use a foil pan would I do it just the same? Brown sugar and honey on the bottom; meat side down and then cover tightly with foil? Thanx Always trying to learn................- slipaway
- Post #7
- Forum: Grilling Pork
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Adjusting 3-2-1 for lean back ribs...
"Lean Back Ribs" are basically baby back ribs. You should change your timing to the baby back time of 2 - 2 - 1. Make sure you put that liquid in the foil and your ribs should be tender and juicy, even if they don't have much fat to start with.- slipaway
- Post #4
- Forum: Grilling Pork
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Beef shorties again!
I do short ribs quite a bit and have found that the BJs in Dedham MA has fantastic short ribs. Usually about 4 inches long and full of meat. I had the butcher there leave me a rack uncut recently so I got the full rib (along with all its meat). Don't know if there is a BJs near you but I have... -
Ribs Figured Out - Maybe
Great looking ribs - meat pulling back off the bones, etc. etc. Were these back loin ribs or St. Louis cut spares? The cooking/wrapping times you used and the middle picture especially look like back loins but the amount of meat on the cut rib reminds me more of spare ribs. Whatever they were... -
First rack of ribs in my life!!! Honey Mustard Ribs!!!
One comment. No one has mentioned what went into the foil with the ribs. You need to put some juice, brown sugar, butter, honey, something to get the steam to do its thing. If you just wrapped your ribs with nothing in them, and there was minimal fat on them, I am not surprised that they were...
