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  1. weekend smoker

    Birthday Fattie

    My 16 year old son wanted to have his birthday celebration over brunch on Sunday morning.  I figured it this called for making a fattie that would go good with eggs and biscuits. Started with the 1 lb breakfast sausage, stuffed it with spinach, garlic, onion, red pepper, black pepper, and...
  2. weekend smoker

    grilled fish - came out soggy

    Just pulled some flounder off of the grill.  It turned out very soggy.  Any ideas how to prevent this? It was from the freezer and I thawed it on my counter top for a few hours.  Patted dry with paper towels to get moisture off if it.  coated with oil and some spices. Grilled at about 350 F for...
  3. weekend smoker

    Pastrami from Top Round - Temperature

    Cold day in So IL so I figured I would smoke some corned beef to make pastrami.  First time doing this with top round and I am concerned about the end temperature of this piece of meet.   Was planning to to to about 160. My question is....Is it worth going higher on a top round to try to make...
  4. weekend smoker

    Porchetta - bacon instead of port belly

    25 year smoker....first post.  Just found this forum Planning on trying to make my first Porchetta this weekend using a pork loin.   Has anyone tried using a bacon wrap on this instead of the normal pork belly?  If so any suggestions? In most supermarkets will not carry pork belly unless...
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