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  1. tsulcoski

    ribs....What method

    What method is the best? I ve seen 3-2-1, 3hr smoke then 3 hr oven. Just picked up 40 lb babybacks for 2.99 lb.
  2. tsulcoski

    Smoked cheese color

    I've smoked 5 or six blocks of cheese on speerate occasions and the smoke flavor is good, but I can't seem to get the deep smoke color. Any ideas out there?
  3. tsulcoski

    rerun on Jerky Meats

    This is a rerun of a post I made a while back.....hope it will help some I have been viewing the threads about making jerky and what " meat " to use, listed below arethe particular cuts referred to in the threads and there tenderness. Shoulder..........This piece of meat is going to be the...
  4. tsulcoski

    Smoke Pistol

    Has anybody tried the smoke pistol unit? WWW.smokepistol.com
  5. tsulcoski

    apple and hickory

    I'm looking for a supplier for hickory and apple wood in the Albany New York area. My employer is installing a smokehouse operation and they asked if I could help find a steady supply of apple and hickory in large quantities. Can anybody help me locate one?
  6. tsulcoski

    apple and hickory

    I'm looking for a supplier for hickory and apple wood in the Albany New York area. My employer is installing a smokehouse operation and they asked if I could help find a steady supply of apple and hickory in large quantities. Can anybody help me locate one?
  7. tsulcoski

    CORNED BEEF History

    The History and Irish Tradition of Corned Beef There are few things better than simmering corned beef with carrots, onions, potatoes and spices. According to the US department of Agriculture Originally "Corned Beef and Cabbage" was a traditional dish served for Easter Sunday dinner in rural...
  8. tsulcoski

    Corned beef

    Time tested recipe for Homemade corned beef In a 5 gal bucket with lid combine the following 2.5 gallons water 3/4# salt 3 oz Tender quick ( cure) 2 oz pepper 4 oz garlic 2 oz onion 3/4 # white sugar Put beef in bucket of brine and let sit in basement or cooler place 50-60 degrees for three...
  9. tsulcoski

    Jerky Meats

    I have been viewing the threads about making jerky and what " meat " to use, listed below arethe particular cuts referred to in the threads and there tenderness. Shoulder..........This piece of meat is going to be the toughest of the bunch Anything from the front of the...
  10. tsulcoski

    Homemade Corned Beef

    Hi all Time tested recipe for Homemade corned beef In a 5 gal bucket with lid combine the following 2.5 gallons water 3/4# salt 3 oz Tender quick ( cure) 2 oz pepper 4 oz garlic 2 oz onion 3/4 # white sugar Put beef in bucket of brine and let sit in basement or cooler place 50-60 degrees...
  11. tsulcoski

    Great seasonings and mixes

    Hi all I ve been using these seasonings for a while now, thought I would share the sight with everybody. http://www.pilotseasoning.com/Default.asp They have some interesting flavors
  12. tsulcoski

    Educational links

    http://www.pricechopper.com/OurStore...610140935||||| This is a link to a reatil grocers web site.......It has alot of great information on this " meat dept " page Trevor
  13. tsulcoski

    Educational videos about propane burners

    http://www.thegrillstoreandmore.com/burner-stand.asp Check out this site ...Click on the orange box that says outdoor burners this was a good learning tool for me Trevor
  14. tsulcoski

    Smoke house conversion

    I currently have a 6Ft x 6ft block smoke house building and want to convert it to propane or nat gas so I can better control the tempature inside the house. I m not sure what to use for the burner or how to control the burner ( thermostat) and how many or how big of burners I would need for this...
  15. tsulcoski

    New to site, Not Smoking

    Just wanted to say hello to everyone, from North east PA
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