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    DSC_3900.JPG

    • pokey
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  2. pokey

    What Temp to Aim For Rare?

    Thanks everybody for your experiences and suggestions. All the pics above are pink, but not rare. I guess the point is to show how pink the meat still is at higher ITs than the 116* I achieved. I'm still figuring out what to do to get rare, though. That's when it's still purple in the middle.
  3. pokey

    What Temp to Aim For Rare?

    That's what I'm talkin' about! I'm feeling like I must crazy!
  4. pokey

    What Temp to Aim For Rare?

    This isn't a smoker-specific question, but of cooking meat in general. I've seen a number of posts in which folks show pix of rib roasts or other cuts of meat that they've pulled at, say 140*, and the meat is pink. I know IRMV, but my experience is so at variance with that I feel compelled to...
    • pokey
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    • Forum: Beef
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  7. pokey

    OK!! It's Friday evening...Who's smoking what this weekend??

    Nuttin'! It's been like this for a month!
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    DSC_4218.JPG

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  9. pokey

    Favorite cheese for smoking

    FWIW I tried smoking some Australian parmagiana. I didn't think it came out too bad, but the family absolutely hates it. Mozz, gouda and cheddar are all great.
  10. pokey

    Smoking Duck Breasts

    I haven't tried just doing the breast, but with whole duck with the skin on, I've had no problem with drying the bird out when smoking at 250*. Perhaps if you cured the breasts instead of using just a citrusy brine you might be able to cold smoke the breasts safely?
  11. pokey

    Cold smoke - build your own sawdust burner

    At work we have a TLA (three letter acronym) for threads like this. We call them OBE, for "Overcome By Events". We have TLAs for everything. I think this problem has been solved. Todd has solved it for us.
  12. pokey

    Greetings from NY!

    Welcome! Good to see someone else form the 'hood. Lots of good advice and encouragement to be found here.
  13. pokey

    is it wrong to start drinking at 7:30?

    It's OK as long as you only drink on days ending with a "y". As Frank Sinatra said: "I feel sorry for those that don't drink a lot. When they wake up in the morning, that's the best they're gonna feel the rest of the day."   Or Dean Martin: "You're not drunk if you can lie on the floor without...
  14. pokey

    Happy birthday to the man that started it all.... TulsaJeff.

    Either way, hope it's a great one. Happy b'day!
  15. pokey

    DRUM ROOOOLLLLLLLLL PLEASE!!! Happy Birthday MBalli

    Sounds like a good time was had by all. Happy belated and thanks for the sharing of your expertise!
  16. pokey

    cutting fatties

    I've found the bacon retains some flexibility and doesn't crumble on you. A serrated knife also works fine. Regarding the temp, at a smoker temp of 250*, I've found fatties get up to an internal of 165* while the bacon still doesn't look completely done to me, so I let them go until I ilke the...
  17. pokey

    Lo-salt Cured and Smoked Turkey

    Thanks, but forgive my denseness (density?). Per Mortons web site, TQ is: "This mix is a fast cure product that has been developed as a cure for meat, poultry, game, salmon, shad, and sablefish. It is a combination of high grade salt and other quality curing ingredients that can be used for...
  18. pokey

    Lo-salt Cured and Smoked Turkey

    This thing is all new to me, and I'm totally confused. If one cures the turkey using #2, does that curing process result in turkey that is edible, or is the cold smoke necessarily followed by cooking? If so, then why cold smoke? I'm planning to cure half a turkey for Bird-day. Can I use TQ for...
  19. pokey

    Today is a banner day in the Scarbelly House

    Congrats! (I think)
  20. pokey

    Unanswered Post?

    I'm not sure the font size thingy is working correctly. I've remained logged in for a week at a time and seen the font for my username small one day and large the next. Weird.  
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