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  1. steve knight

    Sirloin tip roast..

    Picked up a 2-1/2 lb sirloin tip roast yesterday, and I'm planning putting it on the pellet smoker for Sunday dinner,..I'm thinking roughly 4 hours @ 225, my question is what internal temp should I be shooting for?
  2. steve knight

    Baby backs on my new pellet grill

    Got a new REC-TEC mini pellet grill the other day, and I'm breaking it in with a couple of racks of baby backs... Look ma!, no charcoal Annd ribs are on @ 240...
  3. steve knight

    What do you foil with?

     I've read a lot about Johnny Triggs method, and it just seems too sweet, I've heard of some folks who use Dr Pepper,..what do you use?
  4. steve knight

    Traeger or GMG?

    This will be my first pellet grill,..I've set a budget of under $500,..which kinda eliminates REC-TEC (after shipping, pellets, etc it would be closer to $700) For someone who only grills for myself, and maybe a couple of guests, I've narrowed it down to the Traeger Jr Elite, and the GMG Davy...
  5. steve knight

    Where did the rub go?

    Did some St Louis cut ribs today,...Despite some temp issues in the first hour, it was a fairly normal cook,..but when I bit into the first one, all I could taste was carmelized sauce & pork...it was as if the rub vanished..even though they were done completely and no one complained, I felt like...
  6. steve knight

    Not one, not two,..but three Boston butts..

    Having a family reunion tomorrow, (6/9) so I'm dong pulled pork for 60-65 relatives..got a total of 27lbs pre-cooked, which I figure will amount to 20lbs cooked...lotsa pork but I've got a couple of nephews that can really put it away.. here they are rubbed with Bubba Q's mild rub and into...
  7. steve knight

    Chuck roast, or Sirloin tip..

    It's the first beef cook of 2013,..since my family perceives brisket as dry & tough, It looks like it'll either be Chuck roast or Sirloin tip..the Chuck roast always seem too fatty to me, and the Sirloin tip although much leaner, seems like it would dry out...your thoughts?
  8. steve knight

    Beating your meat (Tenderizing beef..)

    My 81 year old Father recently bought me one of those spiked "meat hammers" claiming it will make my steaks more tender..I usually grill Porterhouses or NY strip, and frankly don't see the need to pound the living bejesus out of an expensive cut of meat..I also doubt whether or not it works..is...
  9. steve knight

    Rubber skin..

    ..it seems to be the final hurdle in bbq-ing chicken...yesterday I did some breasts (about 3hrs @ 250), the meat came out moist & tender, the skin, still a tad rubbery..  My guess is I was too "low & slow", does anyone have a trick for "bite-through" skin?
  10. steve knight

    Spices you don't like...

    Hello all;  Like many newbies, I've been experimenting with rubs & sauces, and I've found one spice that's on quite a few recipes that I just don't care for:.....  CUMIN  I guess it's just me, but cumin smells like a sweaty old man,.. and if I'm not mistaken, I can smell it in chili powder...
  11. steve knight

    newbie from MD...

     Hello there;  I'm Steve, I currently live in between Baltimore & DC, and I'm currently working on an old school cinder block pit, I've grilled a lotta steaks, burgers & chicken, but I'm fairly new to true "low & slow" BBQ-ing...which means I'll be checking in a lot for recipes,etc...
  12. steve knight

    Newbie block smoker build..

    Hello fellow smokers... Since the winter here in MD has been sort of mild,..I've begun work on a small, cinder-block old-school pit.. I found some brick pavers lying around, and was wondering if it would be OK to use them for the base, to help keep the blocks level.. the dimensions are 24x36...
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