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  1. ristau5741

    Latest smoker mod

    My Char-Griller came with a bun warmer. Recently my chimney gave up the ghost, too old and rusted to perform. so I took the bun warmer and wrapped it around tree, snipped some of the wire a the ends and bent them with needle nose pliers to tie the ends together. Still need to figure out a...
  2. ristau5741

    Ready for Winter

    2x 12 lb pork shoulders, 36 hour standard brine with citrus and basil. coated in sauce. Probably my mistake using a finishing/glazing sauce, but came out crispy crunchy in the end. on the smoker, ran about 260-270 degrees, after 6 hours at 165, I pulled out of the smoker and put in oven at 275...
  3. ristau5741

    smoked chicke an then some..

    Did smoke 2 6lb whole chickens on Saturday with Mesquite and my home made rub, in my offset stick burner. Ran about 5 hours, at 240F. Internal got up to about 165F, took off, let them cool, cut off the breasts, set them for dinner that night. Shredded the rest of the chicken, packaged and...
  4. ristau5741

    time for smoking boneless ribs

    I've got 3 half racks of boneless ribs, I'm wondering how long they should take say ~235F I'm guessing about 2-3 hours, as they are boneless, fairly small, and not very thick.
  5. ristau5741

    Blowing Smoke Around the Smoker. forum

    since when did the 'Blowing Smoke Around the Smoker' forum become publicly readable without login? Thought that used to be reading for members only. policy change? or maybe a glitch when the forums were upgraded?
  6. ristau5741

    Pink Salt verification

    just to verify, what is called "pink salt" used in curing meats is not the same thing as what is referred to as "pink salt" or Pink Himalayan salt the stuff sold in grocery stores in a grinder bottle. correct?
  7. ristau5741

    Don't forget about the.......

    Home Improvement store charcoal deals this weekend for the Memorial Day Holiday.....
  8. ristau5741

    dry brine or rub

    So I was looking at the last newsletter about the dry brine. i see some benefits, but need some clarification vs a rub. I can see doing a dry brine alone, or an rub alone, but I can't see how doing both would benefit as the dry brine is all salt. and the rub is mostly sugar with a lot of salt...
  9. ristau5741

    got this error a few minutes ago arount 01:45 PM 3-22-2017

    only once when I attempted to enter into the "blowing smoke" forum for the first time today it may be important, I dunno Warning: require_once(/var/www/sites/huddler/releases/029cb482ee5b3472725788adc08454d2492ddb2a/v2/system/application/libraries/URL.php): failed to open stream: No such file...
  10. ristau5741

    Went to my first KCBS event this past weekend.

    Since I am a local, I went to the KCBS event in Brunswick Maryland last Saturday 3/4 as a visitor,  I did get to talk to some of the teams, and did learn a lot. saw a bunch of different rigs, and some quite familiar ( just like mine), tasted some really good Q. also. unfortunately with Marylands...
  11. ristau5741

    test

    troubleshooting why my posts are not going through...
  12. ristau5741

    Year in Review (pics)

    Here are some pics I've been promising.... Smoked meatballs and sausages Pork Loin Whole Chicken (butterflied) Smoked Cayenne Peppers Short Ribs and Chuck Roast Chuck Roast made into burnt ends
  13. ristau5741

    Hammering out the Thanksgiving menu.

    Me and the wife are at odds, she want a traditional TG dinner Turkey and all the trimmings, but I don't eat turkey, past few years we've also done a ham, which got me by. This year I want to do a brisket.  I've got a 8-9 lb brisket on ice now  Here is my menu so far. Brisket (cooked the day...
  14. ristau5741

    smoking and the east coast storm

    Took 2 large pork shoulders out of the deep freeze last Sunday for making BBQ. Had to make room for other stuff, was planning on smoking the meat this Saturday, had not plans for hurricane or tropical storm to come up the coast close to DC.  I hope I can get the smoke in either Saturday or...
  15. ristau5741

    Home school

    Any of you smokers out here have home schooled kids,  wife is adamant about taking the daughter out of school this year  12 year old, 7th grade, and home schooling her. Daughter is in a good school, one of the best in the county. I'm against it. Her motivation is primarily safety. My research...
  16. ristau5741

    Salsa

    Not my recipe, Thanks to annie1992, been canning her salsa for years, and it awesome Annie's Salsa Recipe  - Annie1992 (cross posted from another forum,  google, you'll find it.) 8 cups tomatoes, peeled, chopped and drained 2-1/2 cups onion, chopped 1-1/2 cups green pepper, chopped 3 - 5...
  17. ristau5741

    so what's the deal with salt in brine

    So I took my whole pork loin out of the freezer a day too early and figured since I had the extra day I'd put it in some brine. but got really confused as to the basic brine recipe, the one I have calls for kosher salt, and all I had was sea salt. As not to over brine my pork, I set down and...
  18. ristau5741

    Anyone else here taking a pass on the spring season.

    Every year it's the same; sitting inside looking out the window, like an indoor kitty, waiting for the pollen season to go away, I got the allergies real bad in April/May, can barely go outside let alone driving down the road with the windows down on a beautiful spring day.  Store sales have...
  19. ristau5741

    Memorial Day cookout

    ah finally got my password fixed what's the Memorial Day cookout plan ? Here's mine Got 10 pounds of pork loin ready to go into the smoker early tomorrow,  Smoking with apple wood, meat rubbed with Jalokia pepper rub, and injected with apple juice. should take about 10-12 hours, and 5 bottles...
  20. ristau5741

    smoke -n- grills

    That's what I call 'em,   was running late getting home to get my BB ribs on,  figured I'd try something new. so I smoked them for about and hour, then got the coals nice and hot, and finished grillin' style.  They came out real good. Anyone else tried this?
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