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  1. johngolf01

    Spinning Brisket Point?

    Plan on trying something random tomorrow. Haven't found many go bys to plan my cook by so here is my plan.. I split the flat and point from a packer brisket, and have about a 3 lb point rubbed down with SPOG. Instead of smoking, I plan to use my RONCO Showtime Rotisserie. No idea how long...
  2. johngolf01

    "HOT STICKS" Firewood

    After years of using an MES 30, I finally made the jump to a true smoker with a lucky find. Guy was selling his Horizon Ranger (16") offset smoker and ended up getting it for $60! Needed some tlc, so I cleaned it real good and put a fresh coat of paint on her! First cook was ribs and all I...
  3. johngolf01

    Horizon Smoker Quality

    Have a chance to pick up a used one of these used for a great deal. Anyone have any experience with these? Seems like a quality build. Thanks for any feedback! http://www.horizonbbqsmokers.com/backyard-smokers-1/16-classic-smoker
  4. johngolf01

    4 Butts in MES 30

    Starting a new thread for my "what to smoke for a large group" thread. Rubbed the butts down last night. On the smoker at 1030 EST. Need to be done and pulled at 230 EST tomorrow at the latest. Typically when I do one, I let it roll at 225 for 24h to perfection. No pan. 4 butts have me a...
  5. johngolf01

    What to Smoke for Large Group (40 ppl) MES 30

    Having a big (to us) party and will need to be feeding lots of mouths. Want to do something easy (low and slow). Currently planning on doing 4 large Pork Butts which always turn out well and please. I've done Pork Butts for this people in this group several times in the past though. Also have...
  6. johngolf01

    Summer Sausage

    Taking my first stab at making Sausage of any kind... Picked up a grinder so now its time to put it to use! Bought a packer brisket from Walmart about 13.5 lbs. Ended up trimming off 4.5 of fat! Definitely the fattiest brisket I've ever seen... Bought 3 lbs of pork butt and ended up buying...
  7. johngolf01

    Meat Grinder Recommendation

    In the market, wouldn't be getting a ton of use, but seems like a decent deal. Would you pull the trigger?
  8. johngolf01

    Beef Round Tip 2 Knuckle

    I've done lean roasts previously for 30h before at 130F with awesome results... This was purchased at my local BJS, butcher explained it was the same as a sirloin tip roast. Wouldn't fit as one in my vac bag so cut in half. Salt and rosemary only. Will finish on the gasser. Went in at 9pm...
  9. johngolf01

    UMAI Lonzino

    This is my 1st attempt at charcuterie so appreciate any feedback. Bought an Umai Charcuterie kit. Following the attached recipe. Purchased 2 pork tenderloins (not loins) equaling 3.1 lbs. Mixed up the spices (calculated for 3.1 lbs). Had a decent amount of spice left, so just added the...
  10. johngolf01

    Pork Loin Pops Brine CB is it cured?

    Followed pops brine mine was not injected left it in the brine for 3 weeks. Whole loin was cut into and both pieces tightly fit but were fully submerged in the brine into a food safe plastic container. Smells fine the meat just wasn't as Pink as I would have expected but this is my first time...
  11. johngolf01

    Long and Fast

    Get your heads put of the gutter, I'm talking bout Brisket! Love Pops Brine have used it successfully several times. Recently I asked how Long I could leave my brisket in it. Found out that 30 days was no problem. Now Ffw to today. Mom was asking if I'd smoke her some hams for Easter - having...
  12. johngolf01

    Pops Brine - Brisket - Brine Time

    Hey all, I got a head start for Patty's day and place a packer brisket(split into point and flat) into Pops Brine (yes with cure), on Feb 18th, so it has been about 15 days so far. Planning on keeping it in the brine until March 11th (21 days). I've searched the forums and couldn't find a...
  13. johngolf01

    50 Day Dry Aged Prime Rye - Qview

    Second time dry aging a prime rib in my beer fridge. Blown away again will be doing this with a much larger cut next time it was delicious. cooked sous vide at 130F for 2 hours then finished with quick sear in a super hot CI pan.
  14. johngolf01

    Ham Ribs - Finished Sous Vide

    Took my first stab at making bacon a couple weeks ago and as an afterthought I see through a slab of St Louis ribs into the brine. I used pops brine. Having already tried the bacon I was super pleased with the results. Today I decided to sous-vide the ribs which had already been cold smoked...
  15. johngolf01

    Pork belly and Ribs out of Pops Brine

    I've been wet curing two small bellies and also a slab of ribs in Pops brine for about 12 days. When I pulled them out of the brine to cold smoke today I noticed some non pink brownish edges on the outside of some of the pieces however one I cut through the center it is red and cured through. Is...
  16. johngolf01

    First Sous Vide Burgers

    Had them in the bath at 119F (s&p plus butter) for bout an hour, followed by hot sear in the CI pan with butter/EVO. Bout 8 oz. Unreal moisture / flavor. Definitely will do gain...
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