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  1. petehalsted

    Yes, Virginia there are meaty Beef Back Ribs,

    Yes, Virginia, there are meaty Beef Back Ribs, and my local Schnucks butcher hooked me up with some! I think I did them justice! One of the easiest and least eventful smokes I have had in a while.
  2. petehalsted

    Let's play name that cut (Finger Steaks)

    Picked these up on a whim while digging through the freezer bargain bin at Town and Country. But I am not sure what cut they come from, Google is no help as all it wants to do is show me deep fried steak fingers.
  3. petehalsted

    Boneless Turkey Breast

    As promised here is the info on the 2 turkey breast I did while doing the prime rib yesterday. I do these and slice for lunch meat, my wife loves smoked turkey for sandwiches, and this beats the heck out of anything she can get at the deli. I used Butterball boneless turkey breast, these...
  4. petehalsted

    Some smokers just want/need a water pan!

    So today was smoke #3 since returning from our 6 month trip to South America. And I have really been battling with my All-Star. I really had it dialed in before I left and had it where it would hum a tune while sitting on 235 for 6-8 hours. But my first 2 smokes back, I was having trouble...
  5. petehalsted

    Prime Rib for New Daughter-in-Law, or why I am mad at Bear :-)

    First chance to cook for the new daughter-in-law, so I decided to do it right and do prime rib. Menu was: Prime Rib (with smoke au jus or Chimi Churi as choices) Roasted Corn Roasted Brushel Sprouts Smoked new Potatoes And sweet corn muffins, which is why I am mad at bear, but more on that...
  6. petehalsted

    Fork Tender Porksteaks

    Being from St. Louis I have had a lot of "backyard porksteaks", it's a stable of the St. Louis summer diet. But there is very little standard beyond that. You will find guys doing them hot and fast on the grill, others low and slow in the cooker, yet others charing them on the grill and then...
  7. petehalsted

    Back after a long hiatus

    It was a good Sunday! Got the He-Hut finished and did my first smoke, since our six month trip to South America. 3 racks of Baby Backs and a double batch of Pork Belly Burnt ends. I think I am physically incapable of smoking without doing some PBBEs! The ribs were perfect with just the right...
  8. petehalsted

    Longterm Storage

    The saddest part of our 6 month trip to South America has come. We leave in 2 weeks, and I have smoke my last meal until we return. So what is the best way to store the smoker for 6 months. Its a American Barbecue Systems All-Star, so its a solid hunk of steel, so I am not afraid of it rusting...
  9. petehalsted

    Not Low and Slow, But got to play with fire at least

    Hot and Fast Thighs And pan of dogs, with the appropriate amount done to the incinerator level, the way the family likes them.
  10. petehalsted

    Chucky Chili

    The Mrs and one of our sons decided they wanted to make Chili. I told them I would smoke a Chucky for them to use. So along with the all that pork belly the other day, I had toss in a Chucky seasoned with SLPOG. He rode @235 for 4 1/2 hours before hitting the stall, at which point I wrapped in...
  11. petehalsted

    Pork Belly, Let Me Count the Ways... (lots of Qview and details)

    I have my Pork Belly Burnt Ends nailed down, and try to have a few slices of pork belly in the freezer at all times, to make up a batch with any smoke I do. If I were challenged to a throw done, PBBE would be my go to. But some of the other PB post lately got me think and channeling my inner...
  12. petehalsted

    Maze Jumping Help

    I got my missing deflector for my American Barbecue Systems All-Star and have used it a few times now. Overall I love it and am able to get 6-7 hours out of a full load of charcoal and am able to keep temps right around 235. But I have some trouble with it wanting to jump to the second side. I...
  13. petehalsted

    Nearly Perfect Brisket - Missed it by that much....

    I have had this 15.84 pound Costco Prime Brisket in the freezer since the beginning of July, waiting for me to get enough time in with the new All-Star. Today was the day. Last night I preloaded the All-Star, and the chimney with Royal Oak Briquettes and some chunks of Pecan, Apple and Cherry...
  14. petehalsted

    Chucky dons a disguise kicks my butt yet again...

    That's right, the bullying continues :(:( I wanted to do beef ribs one last time this summer, only thing at Costco were Boneless Beef Ribs. Didn't take me long on my favorite smoking forum to discover I had let my Arch Nemesis Chucky sneak in the back door. I got a late start Sunday, I have...
  15. petehalsted

    Bring out your tongs

    So if you happened to read my post about grill some lamb chops last night, you know that I am sporting some medium rare knuckles this AM and have decided now that I am playing with fire I need better tools. My short silicon tipped tongs work great on my portable smoke hollow for the RV and my...
  16. petehalsted

    Adjusting Oven Recipe Time for smoker

    For the first time my google/search skills have failed me, I know there was a post that gave guidelines on how do adjust a oven recipe for smoker, relating to time. It was something like for every 25 degrees difference in temp add # time, but I can't find it. Anybody have the link?
  17. petehalsted

    Lamb Loin Chops, got no idea what I am doing

    OK, I confess, I ain't a fan of lamb, I don't eat it or cook it. But one of our son's requested that I do this Lamb Loin Chops for him, that was the end of the request. No alchol, so any type of wine sauce, braise, etc. is out. So what do the experts say Low and Slow Hot and Fast Reverse Sear...
  18. petehalsted

    Chuckie way ahead on the score card...

    I have went quite a few rounds with Chuckie, and all 3 judges have him way ahead on the score card. I tried Poorman Burnt Ends, but they were definitely drier and chewier than we wanted, and I love my Pork Belly ones better anyway. I have done a few pulled. But the Mrs only likes here pulled...
  19. petehalsted

    Bone headed mistakes...

    Tell me I am not the only one that makes some kind of bone headed mistake with every smoke. Yesterday I had two. First, was with my method of adding charcoal to the smoker. I have my camp chef 2 burner explorer stove next to my smoker. When I am running the smoker I pull of one of the griddles...
  20. petehalsted

    Couple of Boneless Turkey Breast

    Injection Recipe ================ 1 Stick Butter 2 Cups Broth 1 TBS garlic powder 1 TBS onion powder Steps 1. Rinse and Injected, leave net on them. 2. Rub with SLPOG (my version of SPOG except I do half Coarse Black Pepper and half Lemon Pepper) These are for the Mrs so I wasn't allowed to...
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