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  1. wailord

    Vegetarian Pulled Pork

    To be honest, I am not a vegetarian, but I really am interested in your recipe! And will try it some day. I love new things. Please share your vegetarian BBQ, thanks.
  2. wailord

    summer sausage

    The mixture is good, and you can try some Bratwurst, then you'll have more thoughts on mixtures.
  3. wailord

    my chicken wings

    Great! What did you season them with?
  4. wailord

    Ribs, membrane on or off? What's the consensus?

    I remove the membrane, but you can try experiment for yourself by removing the membrane from half a rack to see if there is a noticeable difference.
  5. wailord

    Best Vacuum Sealer?

    I use Maxkon vacuum food sealer, bought on crazysales: http://www.crazysales.com.au/vacuum-sealer/ . It is clean and white with grey buttons, the capacity cord is stored towards the bottom of a machine with a secret little compartment, which is great as the cord is out of the way when stored...
  6. wailord

    first time smoking pot roast

    Check the smoked beef brisket's internal temperature every hour after it has been on the smoker for 3 hours. It will most likely take about 4-5 hours, but you are looking for an internal temperature of about 150-155 degrees Farenheit before you can take it off the smoker. Once you take your beef...
  7. wailord

    Pork loin and veggies.

    The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by...
  8. wailord

    Smoking Elk Meat

    This article shows you how to do it: http://www.smokegrillbbq.com/smoked-elk-roast-recipe.html
  9. wailord

    Greetings, gentlemen, ladies

    Hello, I am new here, plz be nice
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