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Who all has smoking plans this weekend? I do! I do!
- tomlc
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Who all has smoking plans this weekend? I do! I do!
Nuttin' special here. Just a few overstuffed fatties. The "healthy eaters" requested a turkey fatty so I'm attempting one for the first time. I stuffed it full of spinach, mushrooms, provolone cheese and onions. The devil in me insisted on wrapping it in a bacon weave. We'll see how it goes. The... -
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- tomlc
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- Album: Who all has smoking plans this weekend? I do! I do!
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Newbie from South Carolina
I know Union County quite well. But I guess we're a little too far apart for routine recipe testing. -
Newbie from South Carolina
Welcome from The Lowcountry! What part of SC do you call home? -
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OK GUYS & GALS! WHAT DID YOU GET FOR CHRISTMAS?
Santa brought me a Vollrath 9qt chafer, 4 "bradley" racks, a new vacuum sealer, 20# of A-Maze-N pellets, a humongous prep pan, a full-length apron and a new rifle. Life is good.- tomlc
- Post #33
- Forum: Blowing Smoke Around the Smoker.
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Hot Smoking Uncured Pork Shank
I got my heat under control and held at 225F for the past two hours. At the 4-hour mark I hit my targeted 180F IT. They're now resting, covered, and I'll vacuum pack them to hold until I'm ready to use them for cooking. I hope they taste as good as they look. But I have to wait a few days before... -
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- tomlc
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- Album: Hot Smoking Uncured Pork Shank
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Hot Smoking Uncured Pork Shank
While I'm waiting, this seems to be a good time to grab a cold beer and "taste test" some cheeses I smoked a few weeks ago. I mean I need to perform quality control techniques. Right? -
Hot Smoking Uncured Pork Shank
At two hours my IT is 158F, I've got nice color and the outer flesh is beginning to shrink and fat is rendering. I planned to get to 180F IT before removing from the kettle. -
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- tomlc
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- Album: Hot Smoking Uncured Pork Shank
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Hot Smoking Uncured Pork Shank
- tomlc
- Album
- Comments: 0
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Hot Smoking Uncured Pork Shank
I've seen very little posted here on this topic. So I'm gonna go out on a limb here and share my first attempt at this cut/method. I want these to make my black-eyed peas for New Year's Day and I wanted yo do it all from scratch. Hopefully it will work out! I brined the shanks in water, salt... -
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- tomlc
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- Album: Hot Smoking Uncured Pork Shank
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COLD SMOKING WITH THE LANG, CHEESE & LOX
Looking good, Al. Thanks for posting this. I've wanted to try this on my 48" lang-clone but was worried it wouldn't draft properly without heat. You've inspired me to give it go.- tomlc
- Post #25
- Forum: General Discussion
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Holding Temps for Pulled Pork
You could always "cheat" a little. I've done this when forced to. Cook the butts in your smoker for about 6 hours to get your bark. Immediately pan and foil them and put into a 225* oven until you reach your 205* IT. Then remove from oven, foil and place in cooler to rest/hold. While some are... -
First time in the game
Welcome to SMF from the guy up the street! Tom -
Memorial weekend
Lookin' goooooooood! I'm doing two butts and wings also, plus some fatties and sausages. With much appreciation to our Veterans! Tom- tomlc
- Post #3
- Forum: Reverse Flow
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Dealing with smoker leaks
In mine, I put an 18x18 flooring tile (cuz that's what I had sitting around in the right size) in the bottom and topped it off with some standard paving bricks. The two work together as a baffle and a heat sink.- tomlc
- Post #6
- Forum: Charcoal Smokers
