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  1. ryansguitars

    Eye of round Pastrami, mucho q-view!!

    SmokinAl, I am going to start this recipe this weekend. Questions, you used raw sugar. Can I use brown sugar? Is there a difference? Also after I inject and put into the brine how do I know how long to soak? Is there a table I need to refer to? I think this is gonna be stellar!
  2. ryansguitars

    Disney Style Turkey Legs, 24 hours enough time?

    I just did some pork chops in a brine for 72 hours and thought they could have gone longer. I now have a bunch of turkey legs in pops brine. I put them in Sunday night and will pull them tonight after work, rinse and dry then let them hang out in fridge until I put them on smoker Thursday...
  3. ryansguitars

    Pork chop question

    Thanks for all the replies. Thirdeye to answer the question of what I paid it was $4.99 a pound. I know its way cheaper to do on my own and I think I have a project for the weekend now. Thanks to everyone!
  4. ryansguitars

    Pork chop question

    I want to make up some smoked pork chops. I tried smoking some a couple years back and they were terrible. We recently purchased some smoked chops from a store. These were very tasty. They taste somewhat like ham. My question is how do you get the chop to taste like this. Do I just use a normal...
  5. ryansguitars

    Combustion fan

    I emailed GMG on Monday morning. Withing a couple hours they called me back. I explained the situation and they have the new part coming along with a gift for my troubles. I will say I was very happy with the fast response from the company. Hopefully all works out and the grill gets some use...
  6. ryansguitars

    Combustion fan

    I purchased a Green Mountain Grill Jim Bowie Friday. I got it home, assembled and went to do the initial burn. The grill took about 30 minutes to come up to 150. I couldn't get the grill past 160. I shut it down and found that the fire box was overfilled with pellets. I cleaned everything out...
  7. ryansguitars

    Did I ruin the butt?

    Thanks for the quick reply. Myself and others ate the pork and are still kicking. She missed out on good chow. Thanks again.
  8. ryansguitars

    Did I ruin the butt?

    Long story short, I put a butt on last night. Had the weber at 250 and fell asleep around midnight. I woke up around 5:00 and charcoal had burned out. Temp on the butt was 135. Got the heat going again and finished the cook at a temp of 205. The meat temp was in the low 100's when I fell asleep...
  9. My 1st baby backs on kettle

    My 1st baby backs on kettle

  10. ryansguitars

    My 1st baby backs on kettle

    On Sunday I prepped two racks of baby back ribs for my maiden voyage of smoking with a weber kettle. I have always used a gas smoker until this point and would say I was very pleased with how easy it was to maintain my temp using charcoal and hickory chunks. I also used the "smokenator", which...
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    • ryansguitars
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    • Album: My 1st baby backs on kettle
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    100_0181.JPG

    • ryansguitars
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    • Album: My 1st baby backs on kettle
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    100_0180.JPG

    • ryansguitars
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    • Album: My 1st baby backs on kettle
  14. ryansguitars

    Jamaican Jerk Chicken Sausage w/pics

    Those are looking good! I might have to try something like this soon. Thanks for sharing.
  15. ryansguitars

    CrankyBuzzards Swedish Sausage

    When I was younger I worked at a small grocery store in the meat department. Every year around Christmas an older gentleman, who worked part time as a meat cutter would come in and make a batch of potato sausage. I have been looking for a good recipe to try. I stumbled across this thread and...
  16. ryansguitars

    Bratwurst casing cracked?

    Here is the quick run down of how I did things, I cut up a 5# shoulder and chilled in freezer to make the chunks fairly solid. I ran the meat through a medium plate (northern tools #12 grinder). I chilled the meat again and ran it through the fine plate in the grinder. I then added my spices (a...
  17. ryansguitars

    Bratwurst casing cracked?

    Hello, I made a batch of bratwurst last night and threw them on the grill for dinner. All of the casings split on them once on the grill. The casings used were a hog casing and the package said they are to be used for items to include brats. I am checking to see what causes this. This was my...
  18. ryansguitars

    Meat grinder or sausage stuffer?

    I am looking into purchasing a meat grinder or a sausage stuffer. I question what would be better to purchase first, the grinder or the stuffer? I am looking at LEM grinders and it appears that they also have sausage stuffer attachments, however they cost more up front than just the stuffer...
  19. ryansguitars

    Mailbox mod on a Charbroil gas smoker

    Bear, I did another smoke today and made sure to get the pellets burning good before closing up the smoker. Everything worked out just fine. Thanks for the help
  20. ryansguitars

    Smoked Salmon Candy w/ Qview

    Great recipe! I just got making a couple pounds of this today. My only regret was not making more. Man is it good! I used my AMNPS and cold smoked for about 2 hours before turning the heat to 150. It took a little over an hour to bring the fish to 135. Once again thanks for the story and recipe.
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