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need ABT help
+1 on the maple bacon - it definitely adds some sweetness to offset the heat. I like to keep it simple too and the hardest part for me was getting the cream cheese or whatever stuffing you are going to use inside the pepper. I spoon the stuffing onto a piece of hard salami, fold it up like a...- meatinc
- Post #18
- Forum: ABT's and all things Appetizers
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What makes a food-grade bucket a food-grade bucket?
You can look on Craigs List for a restaraunt going out of business for some used NSF / Food Grade containers. Locally in SoCal a food grade bucket or a large capacity container large enough to bring a turkey is about $20.00 without a lid. In the past I've just used a large S.S. stock pot. You...- meatinc
- Post #7
- Forum: Food Safety
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Masterbuilt/SMF Contest - MES-40 Up for Grabs!!
Smoked Dessert Pizza Dessert Pizza is an all ages crowd favorite. You can use the kind of candy / candy bars that each person likes, it is an inexpensive item to cook, EVERYONE likes it (even my crumb-snatchers), it's quick, and it can be made on a smoker, a gas grill (indirect heat), or the...- meatinc
- Post #61
- Forum: For New Members
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Finishing Sauce on Pork Butts?
I typically do not add any sausce to the butt when I pull it. I usually have a couple kinds of sauce in bowls next to the serving area so people can add their own sauce. I tell people to try it without any sauce and then add if they think it needs it! -
Whole Hog ???
Keep your spray bottles full of apple juice and be ready to spray as much as you can. Wild hogs have very little fat content - when we shoot a wild boar the butcher has to add in domestic pig fat into the ground meat for patties or sausage. With that low amount of natural fat, the pig may dry... -
Q-View - Sunday Afternoon Legs....
I like the leg rack. Pretty cook and no flipping! -
Full Briscket-
If I am cooking Brisket at home, I'll leave all the fat on / in unless it looks slimy / snotty. It is way easier to trim the fat off the brisket when it is cooked and more fat in the cooking process isn't going to hurt. At comps, I will trim the thick vein of fat between the flat and the point...- meatinc
- Post #3
- Forum: Grilling Beef
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Crowd Cooking, Lots of Q-view.
Looks like you got a ton of chow on your smoker! Looks fantastic! -
Pork shoulders, Brisket, Burnt ends, and a fattie oh my
Way to rock that Klose! It all looks great! -
First Brisky on New Smoker!
Good job Tukson. Nice looking piece of meat. -
first brisket on smoker - Q-view as it becomes available- finished
Lookin good Celt! -
first brisket on smoker - Q-view as it becomes available- finished
Bear, I agree that normally it isn't that big of a deal - until - you are at a comp and the turn in times are coming up! -
Yet another rib question...
Greg, I usually put the extra bits in a 1/2 pan or wrap up in foil with a beer and some different rub you've wanted to try - or expand on your original rub. Then snack on as done and you have a bit of an experiment to compare to the other ribs as they finish. -
first brisket on smoker - Q-view as it becomes available- finished
Hey Celt, If the temp gets "stuck" - and this is the temp range it occurs at - you may have to either ramp up the heat temporarily to get it unstuck, or if still stuck after 1 - 1 1/2 hours go ahead and wrap it. The temp will accelerate after you wrap it. It looks like you've only had it on... -
First Brisky on New Smoker!
Your times are on target so far. Meat didn't get stuck and after you foil it it won't have a chance. Looking really good.
