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Whats the 'tenderquick trick'?
I dont recall having seen the reason why, but I have read posts where Ron and others put a lil TQ on their meat a little before smoking to do something 'special'. What exactly does it do for the different meats(beef, chicken, etc). So could someone please enlighten me (and others I'm sure) as...- newb
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- Replies: 11
- Forum: General Discussion
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Casing questions
Trying my first attempt at breakfast sausage... using sheep casings. These REALLY stink!...are they suppose to? Almost gagged when I opened the package to soak. -
time/temp problem
Hey all 2 chuckine ~6.5 hours and only 120 deg...what ya all think...too long in the 'danger zone' Got it in the oven now at 350. -
Which wood should I use on CB?
Doing some more CB tonight and taking a poll on what would or mix I should use. 1 CB = chipolte dry cured w/TQ 1 CB = brown sugar/maple syrup dry cured w/TQ Woods available: Apple Hickory Mesquite Cherry- newb
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- Replies: 4
- Forum: Hot Smoked Bacon
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1st CB and more to come - W/ QV
Doing a CB and some Belly Bacon and started the smoke Saturday. Bacon is going to be a different post. CB dry rub: TQ and Cipolte seasoning - cured roughly 10 days. Here it is going to the smoker. Smoked for 9 hours w/ hickory. Started at 100 and brought it up to 225 after about hour 6. Then...- newb
- Thread
- Replies: 6
- Forum: Hot Smoked Bacon
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price question on bellies
Hey all - Curious what you guys pay for bellies/#. First time I got some for 2.09/lb and now all of a sudden they want 4.99/lb. Its almost as if they suddenly had someone interested int them(me) so now they have to jack up the prices. PS any Minnesotan's know where to get some bellies...- newb
- Thread
- Replies: 11
- Forum: Hot Smoked Bacon
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Bradley 6-Rack users please chime in
I have seen that a few of you have the Bradley 6-rack digital. I'm contemplating getting this since I don't have 1500 to shell out on a CookShack but have a few questions... What do you like/dislike about it? Want to do any mods to it thus far? Notice any hot spots such as with the MES...- newb
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- Replies: 3
- Forum: Electric Smokers
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Belly Bacon on the way
After lurkin in the bacon section for a while, I got toooooo hungry and thought what the heck. Picked up a 4.8# belly and cut it two to fit in some ziplock baggies and on day 1/10 of the cure. Cure mix: ~ 5 TBSP TenderQucik (4.8# of meat) ~ 5 TBSP Brown Sugar 1/2 TBSP Onion powder 1/2 TBSP...- newb
- Thread
- Replies: 14
- Forum: Hot Smoked Bacon
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Another Pulled Pork Q-View
Hey all - Did 14# of boston butts on friday, and though I should share. Started at 10 AM and finished the foil at 4AM Sat. (225-230) Threw in some towels and into a cooler until 10AM sat. Smoked with Hickory and a little apple. -
1st Brisket attempt
OK, after reading, reading and reading some more, I have decided to give my first run at a brisket. I've successfully smoked some butts, fatties, abt's, ribs and yard birds so the time has come to graduate... My first attempt is a 5.5# and I'm figuring on starting tues at 6AM for a 6PM... -
Tbs
Need some help from the OTBS and everyone else... I'm smoking my 2nd butt and some spares today and thought I would snag a quick little video of the smoking coming out. Please let me know if: A: Tad too much...slow er down. B: Just about right. C: Holy Crap! Call the fire department. D: Insert...- newb
- Thread
- Replies: 9
- Forum: General Discussion
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Here we go - first time w/ ongoing Q-View
Well folks, here we go. It's a windy 30 degree 3am in NW Iowa but time to get the first one on. Brined and Rubbed (3/10/08): Vac Sealed up and resting comfortably(3/10/08): Little sleepy eyed whoopsie(3/12/08): Tossed in the smoker: Roughly 2 hrs into smoke...Didn't have much smoke... -
Newb here ready, willing and crossing fingers!
Talk about a newb. I even posted in another thread instead of starting a new one....So I'll try this again... Hey all - Name ere is Theo. Stumbled across this site some time back and have been reading and looking at all those Q-Views. Needless to say I just HAD to purchase a smoker...actually...
