Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. dougbennett

    Aging meat

    This is a little off topic, but there's no better place to gfine meat experts. I've got the itch to dry-age a big 'ol New York Strip (the wholke thing because you can't age individual steaks. Has anyone ever tried this? It seems simple enough -- a cold refrigerator and the daily chore of...
  2. dougbennett

    St. Louis spareribs: 3-21 or 2-2-1?

    I say 3-2-1 because they're essentially spareribs not baby backs. What say ye?
  3. dougbennett

    Beef spareribs

    So I come across a recipe from the famous Neely's BBQ restaurant in Memphis ... and it calls for half pork spareribs and half BEEF spareribs. Anyone ever seen or made beef spareribs (not beef short ribs)? Is it worth going all over town to find them. Had Neely's a few weeks back, BTW, and...
  4. dougbennett

    Picnic vs. Butt

    Si I agreed to make pulled pork for the whole office. I want it to be good, but I also have to make so much that cost is an issue. Will anyone be able to tell the difference between butt mean and picnic meat? With the picnic being cheaper (but prolly having a bone), how much meat will be...
  5. dougbennett

    Big Green Egg

    The cabin we're staying in has a Big Green Egg -- eliminating the need to haul my GOSM in the truck. Anyone ever used one of these for pulled pork or other BBQ?
  6. dougbennett

    Not so pullable pulled pork

    So I made pulled pork for the millionth time, following the Basic Pulled Pork instructions like I always do (smoke to 160, foil and finish to 190-200), then into the cooler for 75 minutes. But, for some reason, it was hard to pull so I ended up having to chop it. Anyone ever had this happen...
  7. dougbennett

    Southern Living pulled pork

    Be sure to check out the pulled pork recipe in the June edition of Southern Living (archived online). Their rub and injection marinade, cooked using the basic pulled pork instructions on this site, made the best pp I have EVER had, including restaurants and competitions. It is, literally, TO...
  8. dougbennett

    Freezing pulled pork???

    I'll be taking a trip soon. While the place is a Cathedral Of 'Cue (western NC) and I'll be sampling the local fare, I want some of my own 'cue, too. And the wife will kill me if I try to bring the GOSM in the family truckster. But imagine the cool smell we'd have on the trip. Mmmmmmm. Anywy...
  9. dougbennett

    Monday afternoon smoke

    Sorry to be smoking while most of y'all are working. Tried my first Q-View but couldnt get photos to upload . Rubbed with a "championship Rub" from the current Southern Living (PM me for the recipe if you'd like) and injected with a mix of white grape juice, apple juice, salt and sugar...
  10. dougbennett

    New meat toy!

    OK, it's not a smoker ... but I just have to have my meat-related toys. Just picked up a Char-Broil Big Easy Infrared fryer. Will let you all know how it goes -- with Q-View, of course! Anybody have one or used or and, if so, how do you like it?
  11. dougbennett

    Crime victims assaulted with BBQ rub, sausage

    http://miamiherald.typepad.com/crime...er-assaul.html
  12. dougbennett

    Rib rack -- worth it?

    So some other 'cue sites say to not use a rib rack and always smoke bone-side down? Does anyone here use rib racks? What are the pros and cons?
  13. dougbennett

    Quick ? on St. Louis Ribs

    Target has 'em cheap. So my question is: Do you cook 'em 3-2-1 or 2-2-1? They're actually trimmed spareribs, so I think it would be more like 3-2-1. But what's your experience?
  14. dougbennett

    Cleaning a GOSM

    After about a year, the inside of my GOSM is getting a nice crust inside -- probably a combo of grease, creosote, apple juice and other assorted mopping material, rub crust, etc. How often do y'all clean your smokers? Do I risk doing any damage to the propane burner if if clean the cabinet...
  15. dougbennett

    Spotted this on the way to church ...

    All You Can East Meat -- now that IS eternal paradise. That is indeed heaven, the promised land and everything else -- all wrapped up in one tasty rub and sauce!
  16. dougbennett

    freezing spares and/or fattys?

    Has anyone ever tried freezing ribs or fattys (or brisket) after a smoke? The reason: I'm thinking it'd be better to do one long smoke on the weekends, then freeze the meat for those busy weeknights when smoking isn't an option.
  17. dougbennett

    Insane in the membrane!!!

    Started to take the membrane off two slabs of spares at 3 AM -- and it was the easiest thing ever! For those of you who fear the membrane -- don't! Got is off in a whole sheet with four pulls. Q-view to come later! With apologies to Cypress Hill, it was so easy I went Insane In The Membrane."
  18. dougbennett

    Florida smokers -- Publix spareribs $1.99/lb strating tomorrow

    At least the ads in the Tampa area are touting them anyway. Happy smoking!
  19. dougbennett

    Slicing a brisket before cooking -- Yea or nay?

    So I found a place that will sell me packer briskets. My question is this: Is there anything wring with cutting a packer brisket -- or any brisket for that matter -- in half BEFORE I start the smoke? The reason being that, good as it is, there's onyl so much 'cue I can eat at one time.
  20. dougbennett

    brisket question

    So some "q-views" I've seen show briskets being smoked in an aluminum pan (presumably to catch the juices and keep 'er moist). For all you experiences brisket people: What are the pros and cons of using an aluminum pan to catch the drippings? I can think of plenty of pros, and almost no cons.
Top Bottom
Back
Clicky