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  1. jceroli42

    Ground beef for Hamburgers composition question, no chuck available...

    Morning All, I'm down in Central America - can't find ground chuck. Looking for some solid alternatives: 1) ground beef to make burgers. Any recommendations are appreciated. 2) percentage of each meat 3) I home cure my own bacon, have ends - have heard many add to their ground beef, how much...
  2. jceroli42

    Slightly Salty Bacon - Adjustments

    So I've been doing bacon for few years now. Recently, I have found it slightly salty, most likely becuase I use little salt during normal cooking. That said, I EQ Dry cure and know that I can always soak the bellies in water after, but wanted to "get it right in cure" per se. I use 2% Kosher...
  3. jceroli42

    Advice on full packer #13 prime brisket, technical advice

    Looking for advice on 13# Prime Whole Packer Brisket setup on my XL BGE. I have the entire adjustable rig from ceramic grill store. I've done few in the past with so-so results, have an idea of the actual cook and everything based on reading past posts, but looking for some info on: 1 -...
  4. jceroli42

    Time between cure and cold smoke, 4 days okay?

    Evening all, I'm curing about 30lbs of bacon, it's ready tomorrow, I usually cold smoke overnight fridge during day then cold smoke again, problem is I'm going away. I don't want to leave it in the cure until I return (as I think it would be too long) so would it be okay if: Wed/Thur - Take it...
  5. jceroli42

    American Waygu Porterhouse recipe help

    UPDATE: Before/After PICS posted Not necessarily a "Smoking" question, but I know the folks on here are well versed and I'm looking for some tips on cooking this up: Scenario: This weekend decided to invite few friends and have a "meat-fest". ha... I piked up: 36oz American Waygu Porterhouse...
  6. jceroli42

    Recommended start time for 2 Picnics

    Morning all and happy x-mas eve, I have two Picnics 9lb and 10lb been marinating for 24hrs. I need them off the smoker by Christmas at 11am (to get the BGE ready for the bird). Dinner will be served at 4/5pm on Xmas. The catch is I'm heading to Xmas Eve tonight from 5-9/10pm. So my dilemma...
  7. jceroli42

    Smoked Manhattan / Old Fashion (bitters/syrup/liquor)

    Afternoon all... Been to a few speakeasy bars and recently had some great cocktails with a "smoked" aspect. I'm wondering if anyone does this at home and if so how? Smoking Gun (Breville), Actually smoke the liquid, or use liquid smoke? Any thoughts or help would be appreciated.
  8. jceroli42

    [Recommendation] Insulated Hot food / glove that are pliable - to handle food

    Morning all. Looking to replace my pair of black Mr. Bar-B-Q insulated gloves. They became very stiff, were always very slippery, and just not great glove. That said, I'm looking for a new pair, any recommendations? Something that is pliable, easy to move fingers, and also has some type of...
  9. jceroli42

    Is my bacon cured? added .5% more sugar, worried about Food Safey, may have screwed this up...

    So I did a EQ wet cure, like i've done in the past with great results. This time after 10 days, I took it out and the belly didn't look like I remembered, no "bacon" smell. even cutting a peice and frying it up still didn't really taste like bacon. The belly texture was almost like it was...
  10. jceroli42

    Cold Smoke in Northeast for first time w/ AMAZEN Smoker. Too hot?

    Morning all, so I just got my amazen smoker and I have a XL BGE, have about 20 lbs of bacon ready to come out of a 14 day wet cure. I've done hot smoking before but want to cold smoke this time. I'm in northern NJ and the daytime temps here are about 80-90* and nighttime around 70s. Few...
  11. jceroli42

    XL BGE Cold Smoking w/ A-MAZE-N 5x8, 1st time setup / maintaining low temp in this heat

    So going to give a go at smoking some cheese (Hoping too at least). I have the XL BGE w/ and adjustable rig. How do you all BGE folks set it up? planning on putting the AMAZEN on the charcoal grate, then the goods above. Do you open up the vents? Also, more importantly, I'm up in Northern...
  12. jceroli42

    Melt in your mouth thick cut bacon - the cure, the smoke, or the cook?

    So I'm up in Northern NJ, and have had bacon from Arthur Ave in the Bronx, amazing as it seems to almost melt in your mouth when cooked. I'm cooking it thick cut 1/2+ as usually a side with my steak. So I have been curing my own bacon, about 3x now, it's great, people love it and no...
  13. jceroli42

    10 lb Bacon smoking time vs temp - Advice not tender..

    I've done cured bacon about 4x so far. And I think that I'm doing something wrong at the smoking point. I have a 10lb slab cut in half, no skin (Costco). So after my cure, I put it on my BGE at about 200-225 degrees with some smoke. I've been bringing it to about 145-150* then pull it off...
  14. jceroli42

    23# whole Turkey, Am I on the track to success or fail?

    So I have a 23# turkey, in a Brine for about 48hrs. I have an XL BGE, Adjustable rig. Planning on using some Pecan and Peach chunks. and putting the turkey on a V-rack (no spatchocking). Plan on rubbing it down with a buttery mix prior to putting on, then basting w/ melted butter every 45mins...
  15. jceroli42

    Curing bacon - Equilibrium Brining advice & coffee cure suggestions

    Morning all. I've cured bacon about 2-3x in the past using the Ruhlman recipe. Came out great except always a little salty, I tried adjusting each time. I want to now try equilibrium brining to see if I can get it on point. I was going to use the suggestion of Ruhlman - 2% of Kosher Salt and...
  16. jceroli42

    2nd time Homemade/Cured Bacon - Need some advice/tips (photos attached).

    Morning all happy 4th of July weekend.   So this is my second go around with home cured bacon.  I followed the Ruhlman method the first time and stuck with that.  I had about 20lbs of bacon (planning on giving some to the family). After the 7 day cure, I soaked the bacon in water bath for 8...
  17. jceroli42

    Help getting a nice Crispy Crust on a spatchcock chicken. Cook advice

    So I have a XL BGE and in the past had some trouble with getting my spatchcock chickens nice a cripsy.  I have tried indirect skin up hoping for the radiant heat to get the skin crispy, but never achieved that.  I've tried high in the dome direct, still no luck. Any advice on grid setup and...
  18. jceroli42

    Full Packer brisket, flat cooking significantly faster only 1hr in.. thoughts/help/advice

    So I'm cooking full 12lb packer brisket at 250* on my BGE.  I have two probes, one in the point and one about middle of the flat, the flat is already up to about 95* and it's only an hour into the cook and the point is about 70*... thoughts? help?  it's 11:27 EST I was hoping to take a nice...
  19. jceroli42

    10-11lb Pork Butt & Full Packer Brisket (12lb untrimmed) same time smoke advice

    I posted in general but didn't get too much traffic.. I’m throwing a small party for about 20 people.  I wanted two type of meat so I already have a 12lb (untrimmed) packer brisket and a 10lb Bone in Butt.  The go time for food will be between 4-5pm.  I have a XL Big Green Egg and planning on...
  20. jceroli42

    New to forum... Smoking on a BGE

    Morning all... New to the forum here, I have a XL BGE and an adjustable rig w/ a Cyber Q.  From Jersey and made a first post in General forum looking for some help on a same time / double smoke of Butts and Brisket.   Looking forward to getting some good advice here and learning some new...
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