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    Breakfast ribs

    Hello everyone, havent asked a question in quite some time, but I am trying something new. I ate at a pancake house here iin MN and they had breakfast ribs on the menu - straight up tasted like bacon on the rib, it was fantaastic. I am trying to replicate the food. I can't find any info out...
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    Easter ham

    I have been soaking now for a few days, I'm wondering since i have smaller chunks of meat if I should take them out earlier so they aren't as salty?
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    Easter ham

    I couldn't find anything to use to inject the pork so I cut the bone out. Probably not the best idea, but I had to do something. Anyway, I have three 5-6 pound roasts now. Will soaking in the brine for 2 weeks be too long?
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    Easter ham

    and this Stich Pump is easy to find?
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    Easter ham

    Bone sour? what is that? Is it becasue this leg is on the larger size that something like that can happen?
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    Easter ham

    Is 10-14 days in this solution good enough? I want to make sure it's cured through. Having never used Tender Quick before and seeing so many different receipes a guy just doesn't know.
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    Easter ham

    Hello all- Question for the masses. I am going to cure and smoke my first leg to make a ham for Easter. I did my first bacon a month ago or so and turned out fantastic. For this project I am trying to find a little information. I found one recipe that uses Tender Quick with a 3 cup for 2...
    • geigs
    • Thread
    • Replies: 16
    • Forum: Pork
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    Brinkmann Cimmaron Mods

    I used very similar mods on my brinkmann Smoke-n-Pit with great success!
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    Drum Smoker

    Yes, let's help a SMF brother out! And it's a good thing, I couldn't find a horse to beat...
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    Drum Smoker

    I like it Ultramag...now that it was explained to me a bit better. Sure would like updates and if you put it together, how it went and how the food is! Have a good one! ~g
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    Drum Smoker

    excuse my ignorance, but how does that thing heat for 12 hours without adding fuel at 250* And if you add enough fuel to it to last that long, how does it NOT burn your food up - you are cooking over direct heat rather than indirect Am I missing something?? I've never been accused of being...
  12. G

    Anyone awake?

    Hello smokers! working a smoke right now - 1:38 my time here in MN (i'm off tomorrow) I didn't have a lot of time to prepare my Butt tonight - wife called and said we were having people over on Saturday and she wanted some pulled pork...I got her on at 6pm and the temp is now 166* almost...
    • geigs
    • Thread
    • Replies: 5
    • Forum: Pork
  13. G

    15# Turkey

    Thanks Chad...maybe I will just rub it and go from there. I also have some injector stuff I want to try, my wife grabbed it for me awhile back - a butter garlic sauce, maybe I will try that as well! Have a Happy Holiday everyone! ~geigs
  14. G

    15# Turkey

    Quick question; If I have a frozen bird that has an 8% solution already, do i still brine it?
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    15# Turkey

    Cool - I have a 5 gal bucket to use! I will give it a go, I have Jeff's article printed out and will start getting the bird thawed and ready - If I can figure out pic's I will do that as well. Thanks again!
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    15# Turkey

    Thanks Pyrolysis - Shakopee isn't too far from me, I'm down in Farminton! Can I use a plastic bucket for a brine? Or should I use a steel pot.
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    15# Turkey

    Hello- I have been up and down the poultry section and now have more questions than answers. Should I brine her, do I split her, do I just stick her in the smoker and go? How long should I plan on a 15# bird? I will be using lump charcoal with cherry/apple wood chunks...tasted great with...
  18. G

    What are the general thoughts on these smokers?

    Great idea Cheech - I will fab something tonight...I've got some plywood and tarps I can use...I think you may be onto something! Doing another Butt tomorrow along with a couple racks - Should be easy, it supposed to be 40* for a high! SoFlaQuer - I agree, If you have the time, nothing like...
  19. G

    looking for a set of plans to build a smoker

    In regards to the 55 gal drum... What if a guy was able to find a drum that wasn't food service, it had petroleum oil or the like in it and has been thouroughly cleaned...caould a guy use that, or do I keep checking for a "clean" drum? Could a guy season it at 400* for awhile to clean it out??
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    What are the general thoughts on these smokers?

    Great idea for insulating that type of smoker - how about an offset? These MN winter nights are making it difficult to smoke I either need to insulate or move, and moving isn't gonna happen! ~Geigs
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