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  1. cinderella

    Cold Smoked Pork Skin Question

    Cold smoked a 15 lb. Pork Belly on Friday with an Amaze-N- Pellet Smoker in my XL BGE. I've got about 2 lb. of cold smoked skin. Besides just freezing it for cooking flavor, is there anything edible to make with the smoked skin? I've seen some recipes where you cook unsmoked skin in a pressure...
  2. cinderella

    I can make it rain!

    No dancing, no chants, all I have to do is THINK about building a fire in the Outlaw SFB (aka The Beast) and bingo, RAIN!!! Here I just called my favorite butcher to see if he had a few racks of pork ribs squirreled away ( his big delivery is Thursday) cause I figured I had time to give them a...
  3. cinderella

    It's just hit me !!

  4. cinderella

    Ever see a little tiny smoker called a "Smoking Gun"?

    I was standing in a kitchenware store in a local mall, and a guy was selling this item to two women. They bought one each at $100. Looks like a fun toy, and I could think of some things to use it on, but, geez. More money than brains, maybe. Here's the actual website...
  5. cinderella

    Everyone should read this course at least once a year!

    I didn't think I'd find anything to interest me in the course, since I've been smoking meat and fish for years, but boy, it's such a good refresher. It's a perfect introduction for a beginner, and a good reminder for the rest of us. Thank you for making it available.
  6. cinderella

    Cinderella has met her Prince: Prime Brisket Q-View

    Finally did the two #10 USDA Prime packer briskets I posted about. Got a few pictures. Never tried posting pictures but here goes. Followed the suggestions you all made to pull and wrap at 160°, then pull at 190°. I've usually pulled them later to wrap. Was curious about how the meat grade...
  7. cinderella

    USDA Prime Brisket questions

    Due to some odd family circumstances, I'm going to be smoking 2 USDA Prime packer briskets about #10 each, (and an #8 Pork butt) on the Independence Day weekend.  I usually do 2 USDA Choice packer briskets that weekend (this is my 6th  year of brisket on July 4th) and usually cook them to 190°...
  8. cinderella

    New kid on the block!

    I'm Judy, and I've been wanting to say "hi" since I signed up a couple of weeks ago, but some family issues are making it hard to get time to post. Let alone smoke anything. I've had a  big  Char-Griller (souped up a bit with modifications) for about 6 years and before that  a little water...
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