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holiday party smoke for 35 people qview
Ouch! No wonder he is smiling... lol I thought maybe he loved bacon... -
Pork loin question
I would probably brine them and sear them on the grill and finish off in the smoker if I was doing them. -
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baby back rib issue, getting ready to go on the smoker need help soon
This is what I believed it to be, but USDA doesn't grade pork, but I have seen a bluish tint before and it was same coloring. Has anyone ever ran across stamped pork? -
holiday party smoke for 35 people qview
Very nice spread ya had going there. It's also nice to have the kitchen help :p -
Help save my butt!
Excellent advice by Fired, as always. You'll be fine for dinner. You still have the plateau to get through and your rest time. -
Pork safety question???
Looking at the time stamp for your question, it's 11 am today. So from 7 pm last night, till 11 am today is 16 hours. I can't imagine anyone telling you it would be alright. I would personally write it up as a loss and be safe rather then fighting off food poisoning. -
Pork loin question
According to the USDA and the pork council, 137 degrees is the temp that pathogens are killed off. I personally pull my tenderloins when the hit 140 and I wrap in foil and let set up for 15-20 minutes. This allows the pork internal temp to reach 145-150 and retain moisture. Some people prefer... -
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Glass top range cleaning question....
I don't own one of those tops, but can you use vinegar on them? I would think that would work good if you made a paste with it.- raceyb
- Post #4
- Forum: General Discussion
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Cast Iron Sear racks
Yeah, unfortunately it does say CHINA on it, lol. It is a charbroil product and it is heavy and looks solid. I think I'll give it a wash and season it a few times in the oven. Thanks for offering an opinion. I was leaning that way, now i will.- raceyb
- Post #3
- Forum: Grilling Tips
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Here we go, my first pulled pork
Pretty qview, thanks for sharing as you cook. -
Ice Bath
I'm guessing that the ice water bath conducts temps better then the air outside. I'd stick with the ice bath for a fast cool down, but that is just me.- raceyb
- Post #3
- Forum: General Discussion
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Cast Iron Sear racks
I just went to Home Depot and spent $30 on a nice cast iron sear/grill rack that lays right on top of the chrome rack. Do I need to season this thing in the oven or something before using? It is two sided, one side has wide grills for searing and the other side has smaller grill racks for...- raceyb
- Thread
- Replies: 7
- Forum: Grilling Tips
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boston butt
What I like to do for temps is to pull at 165 for slicin and 205 for pullin. -
Need help on smoking my first ham
You got a lot of good advice in my opinion. Basically it is a piece of meat, already cooked. You are just reheating, adding smoke flavor and maybe glazing. You shouldn't have any problems. Just don't do what I did one year. I put ham in smoker, tossed in some dry wood and went to bed, figuring... -
What's on the grill today fellas?
Tomorrow I'm doing 6lb tenderloin w/ mojo, normalized sweet potatoes and bacon with asparagus spears, all on the grill. Heading to Home Depot now for an expandable cast iron sear rack.- raceyb
- Post #9
- Forum: General Discussion
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Newbie temperature question.
Congrats on the excellent turn out. Did you use a finishing sauce? -
noob....and frustrated
This is exactly what I was thinking. When he went to lift the rack, grease poured or squirted off and the flame traveled up and consumed the first thing it found. I have never had and meat catch on fire in my smoker. Sorry you had to experience that so early into your hobby.
