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Beef neck bones
I bought beef neck bones because I'd never made them before and thought it would be fun to try something new. Does anyone know if these are better cooked hot and fast over direct heat, low and slow over indirect, stews, or something totally different? What temp should they be cooked to? Thanks! -
Beef Rib Cook Time
I've cooked beef ribs a number of time now and it seems they cook a lot quicker than I've read is typical and I'm wondering how long you guys usually smoke them for? I typically buy plate ribs in 3 bone slabs about 4 lbs, usually 1 1/2 inches thick at a temp of about 275. Seems they usually take... -
I just finished a 150 person event...first time ever
I have never cooked for more than about 20 people, usually just groups of close friends, but was asked to prepare all the meat for a church event of about 150 people. I was really nervous but accepted the challenge and am very pleased with the results. I received a ton of praise and compliments...- ryanmn
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- Replies: 8
- Forum: Catering & Large Group Gatherings
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Below ground pit...in MN
I want to dig a below ground out, lined with brick and stone, to cook throughout the year. Problem is I live in MN and it gets cold and snowy. Has anyone tried cooking this way in a cold weather environment in the winter? Does it still work if it's cold or will I be limited to warm months only?- ryanmn
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- Replies: 4
- Forum: Other Builds
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More fun, offset or pellet smoker?
I'm planning on buying a new smoker, and originally I was dead set on buying a high quality offset, but after reading about the convenience and quality of food it produces, I'm starting to wonder if a pellet smoker is best. I'm busy with work and young kids and don't want to find I can't invest...- ryanmn
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- Replies: 15
- Forum: Blowing Smoke Around the Smoker.
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Yoder Kingman
I was wondering if anyone has experience with this smoker and could provide insight as to whether it is worth the price? I am looking for something that isn't too big for standard backyard cooks but could also handle larger gathering or small catering gigs for 100-150 people. Would the Kingman...- ryanmn
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- Replies: 3
- Forum: Wood Smokers
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The remains of my first attempt at smoking for a group
Fire got out of control, had to use the fire extinguisher. Guess I'm going back to to the store for burgers...- ryanmn
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- Replies: 7
- Forum: Catering & Large Group Gatherings
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How to measure draft in home made smoker?
It seems to me that creating a strong draft, pulling heat and smoke through the cooker, is an essential part of cooking good BBQ. If I am going to build a quality smoker then I need to make sure that heat and smoke are properly moving through the cooker, but how can I tell if this is working...- ryanmn
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- Replies: 6
- Forum: Smoker Builds
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Swedish Torch Method of Burning Logs
Found this video on youtube about how to build a fire using only one log and a small amount of kindling: I wonder if anyone has tried this method and whether it produces enough heat and smoke to cook?- ryanmn
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- Replies: 5
- Forum: Wood Smokers
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Kerlin BBQ Smokes at 400?!
I recently read Bill Kerlin of Kerlin BBQ, named best BBQ, allegedly smokes his meat at 400 for 12 hours. Apparently he uses prime angus, so I'm guessing the high fat content helps keep the meat more moist and tender if you than a choice brisket at that temp, but it still seems ridiculous... -
Cutting butt into smaller pieces to smoke quicker??
Has anyone tried cutting a 8-10# pork butt into smaller pieces of meat to speed up the smoke? I would think smaller, thinner pieces would cook quicker, plus more area for bark formation. -
What to do with brisket trimmings?
When I trim a brisket I typically throw away the trimmings. Does anyone have suggestions on what to do with the fat trimmings or pieces of meat? -
My wife said this was the best meal I've ever made
Sorry for bad pictures, we ate the while meal too quick and I only had a chance to take a pic of the leftovers. I used bone-in, skin-on chicken thighs, about 2 lbs. Rub consisted of 1/3 cup pepper, 1/4 cup salt, 1 tbsp of chili powder, 1 tbsp of garlic powder, 1 tbsp onion powder, 1 tbsp... -
Is firewood suitable for smoking??
Most the gas stations/grocery stores sell bundles of wood for fireplaces/bonfires? Is this wood suitable for my smoker, or should I worry about whether it has been treated with chemicals? Thanks!- ryanmn
- Thread
- Replies: 36
- Forum: General Discussion
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Leftover brisket ideas?
I smoked my first whole packet brisket this weekend, turned out pretty good. I have a few pounds of leftovers, mostly from the flat, which are a little dry and tough to reheat, I'm wondering if anyone has recipes/ideas for my leftovers, or even recommendations on how to reheat brisked so it's...
