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  1. stfron

    Oktoberfest Today!

    Oktoberfest today! Cured Pork Tenderloin going on the smoker soon to be turned into scrumptious Kassler Ripchen! Also a turkey breast for the "ahem" non CUTE animal eaters..and a 1/2bbl of Oktoberfest Bier-
  2. stfron

    Meat curing book?

    Another option, I have this one- very informative as well- http://www.amazon.com/Charcuterie-Cr..._bxgy_b_text_b
  3. stfron

    No smoke ring, little smoke taste..

    Sounds like a lot of great info- Thanks to all- I'm pretty sure I've noticed the thermo being off before, so I'll start there.
  4. stfron

    No smoke ring, little smoke taste..

    I need to elaborate- I SMOKED for 4 hrs, then foiled for another 2.5 hrs. It was probably a 3-4 lb brisket.
  5. stfron

    No smoke ring, little smoke taste..

    What happened? Smoked a brisket in hickory yesterday, GOSM @220deg. Smoked non stop for about 4 hrs before I foiled at 170- Pulled at 195 and rested. I had continuous smoke the entire non-foiled time. After slicing I immediately noticed there was a very small smoke ring, I mean less than...
    • stfron
    • Thread
    • Replies: 11
    • Forum: Beef
  6. stfron

    Safari Browser issue?

    Nope- not a preferences issue- this problem started right after the forum crashed and was rebuilt a few months ago-
  7. stfron

    Safari Browser issue?

    Is anyone else having this problem using Safari? Safari 3.2.1 on Powerbook G4 OS 10.4.11
  8. stfron

    No Sticky on how?

    All right! Great job Mods!
  9. stfron

    No Sticky on how?

    Hey Mods- Wow about a sticky on how to make ABT's?
  10. stfron

    Whats a good price for prime rib?

    I just happily paid 6.49 for Choice- Boneless. It's sitting on the counter now, waiting for the smoker later this afternoon...
  11. stfron

    Good Maple sauce recipe?

    Anyone have experience using Maple Syrup? I've googled and only came up with some asian inspired sauces, I'm looking more for a BBQ sauce with a maple kick- Also, does anyone see a problem using a savory type rub like Jeff's in conjunction with a sweet maple sauce? Will it conflict?
  12. stfron

    Pros- How do you hold?

    How long can you hold them at temp with this process?
  13. stfron

    Pros- How do you hold?

    OK Pros, and probably more directly restaurateurs- After smoking your ribs, how do you hold them at food safe temps for hours on end without drying?
  14. stfron

    Grilled asparagus,I liked it.

    CinnamonKC, I tried your tip tonite- Oh My GOSH that was incredible! Thanks for an awesome tip!
  15. stfron

    Am I on the air?

    Nothing beats home made corned beef hash!
  16. stfron

    15lb. Northern Industrial Stuffer Arrived!

    That's pretty cool- One day, I hope to take on sausage making, but to tell you the truth, the whole process intimidates me a bit. I'd like to make smoked sausages like landjaegers or salami.
  17. stfron

    Ozark Bar BQ, been there?

    We're on our way to the Lake of the Ozarks in Missouri- we're planning an evening at the "Ozark Bar BQ". Has anyone been there? http://www.ozarkbar-b-que.com/
  18. stfron

    Inspired pork loin

    Oh My- Hmmm THAT looks good already!
  19. stfron

    GOSM Water pan question-

    I think I read somewhere that you can put sand in place of the water in the GOSM- can someone tell the reason behind the water pan, and if sand will work?
  20. stfron

    To cure or not to cure...

    I've had good luck using TQ on bacon and pork chops, but that's it! Makes for a great taste-
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