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Need Advice On Pulling Pork
There is definitely a wealth of info on this site. Not sure what you're going to do, but this is how I do it: Smoke at 225 over various woods, usually hickory or fruit woods; spritz with apple juice/cider vinegar mix among other things every hour or so; wrap in foil at around 165; out of the... -
Traeger Pellet Grills
Someone else will most certainly be able to confirm or correct me here, but I believe some of the models have some sort of drip tray. My folks have been using a traeger for years (I think they have the texas elite now, they passed the old one along to my sis). I've only seen and used the new...- cuclimber
- Post #3
- Forum: Wood Smokers
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BBQ Champs Video
While salt certainly repels moisture, sugar can actually soak it up, drawing it out of the meat. They even state that the sugar draws out the moisture to form a molasses that coats the ribs. Unless the moisture was coming from another source, there is no other way, without being heated first... -
BBQ Champs Video
Ill probably give this method a shot to see how it turns out. However, I'm not sure I like the idea of the brown sugar pulling moisture out of the meat. Any thoughts on that? Ill probably do mine a little lower and a little longer too. -
Chicken hamburger burgers !
If you want to try some awesome chicken burgers, check out the links to this recipe. I've made it a few times and it is great. There are a couple of things I should note though. First, the best ones I've have made were made with preground chicken that I found at the store. The ground turkey... -
For all of you guitar players/fans
While those guys are both better than I will ever be, I have to take my hat off to this guy: http://www.youtube.com/watch?v=hSnUw...eature=related http://www.youtube.com/watch?v=m3gMg...eature=related- cuclimber
- Post #8
- Forum: General Discussion
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2nd batch!!
Thats Awesome! I would love to do some home brewing, but wouldn't know where to start. Do you grow everything for your beers or buy it? I know people that grow the hops they use. How was the IPA also? Im a big fan of em.- cuclimber
- Post #3
- Forum: Beer & Ale
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Tri-Tip
What I was about to say. Its not a really hard cut in the smoker if you don't leave it in too long. I have one in the smoker at the moment. Ill probably let it go to 135-140 then maybe foil it for 20mins or so. Salt, pepper and a little garlic powder is always a classic. I have mine rubbed... -
New here from Kansas
Nice score on the Traeger. My folks live in Salina and have had a couple of traegers they love and that i've spent a few hours behind. I've never worked with the Lil Tex Elite, but it looks like a nice one. I have a nice BBQ shop that I go to in Denver that sells all kinds of different... -
Anyone ever smoke catfish?
Only fried it, but like SC said, high heat with a lot of seasoning is what I would think. But a quick google search pulled this smoking recipe up: http://www.smoker-cooking.com/smoked-catfish.html Never tried it, so I can't vouch for it. It seems like smoking might be kind of difficult when... -
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Parchment Paper VS foil
Maybe do one with foil and one with paper. Probably won't notice too much difference, except maybe the one in the foil might be more moist. I've only used parchment paper in the oven for pouch cooking. I've also heard of people using seran wrap in the smoker, but I would highly advise against...- cuclimber
- Post #6
- Forum: General Discussion
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Breast up, down, or a little of both?
or you could just stick a can in the but and keep it standing up. -
Smoked muskrat
Muskrat eh? Not sure the ol girlfriend would let me keep that stuff in our fridge. Maybe if I labeled it chicken... Haven't really seen any on the front range though. There are plenty of Marmots around here, anybody smoke those? -
Head's up westcoasters,
Thats a pretty good deal. None of the local grocers here in Colorado sell tritip or I would be on top of that. I have to get it at CostCo for 3.99/lb or the local meat shops at $5.99+ /lb. -
LHC starts smashing atoms today
Frankly, I am not too worried about these tests, though there are definitely a number of unknown variables and outcomes to their expiraments. Hopefully they will provide a lot of useful data and insight into the origins of the universe, as well as possible discoveries that will enrich the...- cuclimber
- Post #2
- Forum: For New Members
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Mush See Bill Board
Despite my own political predisposition (and I most certainly have one) I am going to have to agree with about 90% of the posts in this thread. For the sake of not quoting everybody here, this is what I think... I absolutely love hearing informative (if not occasionally loony) opinions, seeing...- cuclimber
- Post #31
- Forum: General Discussion
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Bee-ware your first grilling of the season!
I had earwigs on my porch that would crawl up near the burner on my smoker. I would light it and have five or ten fall off, but if anything like that happened I would be looking for a new smoker and maybe a container for the honey (not earwig honey though, as far as I know they don't make any).- cuclimber
- Post #15
- Forum: General Discussion
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Toxic Seafood ???
Yeah, It sounds kind of ridiculous when I reread it, but these days I check every river or lake before I fish it to make sure the waters are clean enough to eat the catch. Unfortunately there are numerous states that don't have a single fishable body of water with fish that are within edible... -
Toxic Seafood ???
I always ask my fish monger where the stuff comes from or check the labels. I honestly don't see much from developing nations, especially not 80%. The only stuff I eat is caught in or around the US and sometimes Nordic and Scandanavian countries or caught by me. I also try to keep an eye on...
