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  1. schultzy

    Is it OK to brine in a big beer cooler?

    I need to brine 10 turkey breasts and don't have any room in the fridge. I like to use a cooler with a little ice and let sit all night and then clean out good with soap and water. Is this OK to do this way?
  2. schultzy

    Pork Loin

    How do you get your pictures to post like that? I would post a lot more pics if things were simpler.
  3. schultzy

    What direction do you carve a Turkey breast

    Do you remove the breast from the bird and then slice perpendicular to the breast bone or parallel to the breast bone. Or does it really matter.
  4. schultzy

    Pork Loin

    What temp did you take the Loin to. Just curious because it looks super juicy.
  5. schultzy

    Apple wood vs. cherry wood

    Is there a big difference between these two woods. I generally smoke with apple and oak mixture but recently got a large load of cherry. I don't like a real strong smoke flavor but something mild, is cherry OK for this?
  6. schultzy

    Adding Moisture

    My opinion is that the water pan doesn't add moisture but it raises the humidity level in the smoker and decreases moisture loss in the meat. Either way, I use one, and if you think it works then it works.
  7. schultzy

    Anyone ever smoke Halibut

    I have a friend who just got back from fishing in Alaska and brought back some fresh Halibut. He is bringing some over this afternoon to throw on the smoker. Any specific seasonings go better then others. I was thinking maybe just some garlic, lemon pepper dash of smoked sea salt. Any other...
  8. schultzy

    How long can I rest pork.

    I am going to be cooking for a big outing and lunch will be at noon. I was wanting to do pulled pork the day before. Can I finish it up around 9:00 pm the night before and then wrap and cover with towels and put in cooler? How long will that keep warm? Should I pull it right away and put in...
  9. schultzy

    Quick advice on a big event

    Well we are having a big cookout party at work with all of the big boys in town invited. A lot of doctors and lawyers and such, anyways, I talked my boss into letting me do some cooking. He is going to cater in some middle eastern food for one station and I am going to be do smoked food at...
  10. schultzy

    Chicken Help please

    I only cook my poultry to 165 before pulling off and covering. Have never had a problem. Truth is times have changed and meat doesn't need to be cooked like it used to. Pork for example even when they had the problem with Trich.... (spelling issue) there was a study done and all bacteria was...
  11. schultzy

    Making your own lump charcoal

    Anyone ever read up on how to make your own lump charcoal. I googled, you guessed it, how to make lump charcoal, and there are home techniques on making it. Seems pretty simple. Just wondered if anyones ever done it and if so is it worth the trouble.
  12. schultzy

    My "secret"

    You say besides the usual, what do you consider the usual. I have been looking for some good marinades.
  13. schultzy

    Horseradish questions

    My experience has been that your not going to do anything wrong to make it not grow because it is very hardy. The best though is make the soil "sandy" so it will stay loose and promote better roots. If the ground is hard, like my clay soil, the roots will grow all twisted and they are harder to...
  14. schultzy

    New from Illinois

    I'm having a big family reunion at Anderson Lake in Sept and am charge of cooking all of the meat. I went to college with a guy from Beardstown also.
  15. schultzy

    New from Illinois

    I live in central IL, Galesburg.
  16. schultzy

    Short ribs vs spare ribs??

    I had someone ask me if I could smoke them some short ribs because they are more meaty. I was a little confused on exactly what the difference was. I asked them if it was the rib tips and then they were a little unsure. Anyone have a good explanation.
  17. schultzy

    Smoking pork loins without drying.

    What is the best method for cooking pork loins without drying them out. I want to cook 2-3 whole loins for a party to slice up. Is it better to wrap them after awhile so not to dry them out or what. Do you need to cook them past about 145 degrees.
  18. schultzy

    Need quick help on preparation of Butts

    I like the idea of leaving the butts intact and then reheating and pulling the day of. If I do this at what temps do I need to cook to for the first time before I take off to rest and at what temp do I reheat to to pull it. Do I let them rest and stay in their own juices over night or should it...
  19. schultzy

    Need quick help on preparation of Butts

    Sorry about the pic but havent got this pic posting down yet
  20. schultzy

    Need quick help on preparation of Butts

    I just found out that I am going to be responsible for cooking the meat for a family reunion. Probably be around 120-140 people. I have a big smoker so thats not the problem, the eating time will be at noon. I was thinking about doing some pulled pork and maybe some chicken. For the pulled pork...
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