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  1. schultzy

    Finally took pics but cant post them

    Just trying to upload them from my pictures folder on hard drive.
  2. schultzy

    Finally took pics but cant post them

    I cant get the image loaded into photobucket, it keeps saying upload failed.
  3. schultzy

    Finally took pics but cant post them

    I know I have read everything on how to post but I still am having problems. I tried the forums upload and of course they are too big, I tried photobucket and every time I try to upload into photobucket I get upload failed message. I had a monster smoke on Sat and wanted to share pics. Any other...
  4. schultzy

    Whole chickens vs. single pieces

    Can't do the day before due to work, plan on starting about 6AM Sat morning. Butt goes on about about 7, ribs on at 11, Chicken and Loin on at 12:30, Prime Rib on at 2, Shrimp wraps on at 4 and hopefully eat around 5-5:30. All times approx of course. Hopefully I can get some pics and then figure...
  5. schultzy

    Whole chickens vs. single pieces

    I will probably just cut back on the salt and plan to brine. By the way my menu consists of 5 Racks pork spares 10# Boston Butt Bone in ( for pulling) 4# Center Cut Pork Loin 5# Prime Rib Roast 5 whole chickens or equivilant parts 60-70 shrimp/jalapeno/bacon wraps Plus sides ( not my department)
  6. schultzy

    Whole chickens vs. single pieces

    When you say to back off the brine, whats a good ratio? Normally I use 1 cup salt, 1 cup brown sugar to 1 gallon water plus a little apple juice thrown in. Also one more quick question is the cooking time affected by using single pieces, legs, thighs, breasts?
  7. schultzy

    Whole chickens vs. single pieces

    I am having a large party on Sat and was thinking about saving some time and smoking individual pieces of chicken instead of whole chickens. Are there any cons with doing this. I will be brining the night before.
  8. schultzy

    Kind of a stupid question.

    If im smoking a wild turkey breast do I need to take it to the same temp as regular turkey? With the meat being different texture and the breast being dark meat just made me wonder. Sorry for the stupidity.
  9. schultzy

    Couple of quick brining questions

    I am going to smoke a wild turkey breast and wondered if brining would have the same effect on it as it does on reg turkeys. Wild turkey breasts have a different texture and taste then reg turkeys. Also does brining a pork loin make a significant difference? Thanks.
  10. schultzy

    Stfron from Illinois!

    Where in IL are you from, I live in Galesburg.
  11. schultzy

    Ever done "Hawg Wings" aka "Pig Wings" aka "Pork Shanks"

    We have a local bar that sells these and they are great. I am friends with the bar owner and what they are is a portion off of the hind leg. There is a small bone there with this round muscle attached around it. I know this isn't too technical but its all I know. We can buyy them from a local...
  12. schultzy

    Smoking a ham?

    Last year I smoked 10 24# whole bone in hams for thanksgiving (Korn Top) brand. These are already smoked hams and I just resmoked them and brought the temp up to about 140-145 degrees. They were excellent and got great reviews from everyone that got one.
  13. schultzy

    Question about reheating after freezing

    Any estimates on time and temps for the oven?
  14. schultzy

    Question about reheating after freezing

    I have some turkey breasts an some pork loins that I cooked about a month ago. They were wrapped in foil and then frozen. How long should i take them out of the freezer and put in the fridge to thaw. What temps would you heat something like this back up and what method, covered, pan... smoker...
  15. schultzy

    Smoked Shrimp?

    I do bacon wrapped jalapeno and shrimp all the time and you won't do another way once you try it, heres my procedure. Start with about 40-50 count shrimp deviened and peeled, then take jalapeno peppers, I use fresh out of the garden, quarter them taking seeds and veins out, take a whole package...
  16. schultzy

    How long will smoked meat keep?

    If I just wrap in saran wrap or put in zip lock bag.
  17. schultzy

    How long will smoked meat keep?

    I have been arguing lately on how long you can keep smoked ribs, pork, chicken in a refrigerator before it goes bad. Anyone know the limits.
  18. schultzy

    My first 321, and a couple of questions.

    I generally smoke at about 250 and have to modify the 3-2-1 method to more like 2 1/2- 3/4-3/4 if I go any longer in the foil they seem to be fall off the bone which I don't want. It also depends on the ribs. I have cooked 18 slabs at once and they all cook a little different depending on the...
  19. schultzy

    How long can you wait after brining?

    If I were to brine some chickens for 24 hours could I take them out and then keep refridged a day until I smoke them. I have to do some traveling with them in the mean time and this would be easier.
  20. schultzy

    Is it OK to brine in a big beer cooler?

    Trust me RichTee beer drinkers always have more than 1 cooler. Whats a good ratio for bleach cleaning solution.
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