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  1. Bigtank

    Refrigerator Pickles aka Christmas Pickles.

    The cukes are overrunning the garden. Made a big batch of pickles tonight.
  2. Bigtank

    Beef Back Ribs

    I purchased them at Montana Prime Meats in Billings.
  3. Bigtank

    Beef Back Ribs

    I have been absent for a while. Today I smoked some beef back ribs on the RecTec. .. Served with Corn, BBQ Beans, and Refrigerator Pickles.
  4. Bigtank

    News from Lincoln Lake

    Welcome from NW Iowa Eric
  5. Bigtank

    My 1st Sourdough Bread

    Looks wonderful!
  6. Bigtank

    Fire box

    Need more info, fire box for what?
  7. Bigtank

    Hello from Louisiana!

    Welcome from NW Iowa Eriuc
  8. Bigtank

    Fat Out ?

    When smoking cured sausage whats the highest internal temperature you should ever go to avoid fat out? I've seen recipes that say 156 and some as high as 165.
  9. Bigtank

    Tri Tip Like a Brisket

    That looks fantastic. What temp do you cook the TT to? Med Rare? Rare?
  10. Bigtank

    Smoking chunks of baby backs

    Thanks, that's interesting. Enjoy the up coming Holiday Season.
  11. Bigtank

    Tri Tip Like a Brisket

    In for the ride, I've never done one that way either. Post pics if you can.
  12. Bigtank

    Smoking chunks of baby backs

    What are the main proteins consumed in Switzerland? Last week bone-in pork butt was on sale for $0.99 per pound usually $1.49 to $1.99. Whole packer brisket is normally $2.99 to $3.99 per pound.
  13. Bigtank

    Smoking chunks of baby backs

    Wow thats crazy expensive, I'm 66 born and raised in a small town (Algona, IA pop about 6000) Welcome to the forum.
  14. Bigtank

    Lang 48 patio for sale

    Nice Looking Smoker & Welcome from NW Iowa Eric
  15. Bigtank

    Former n00b moving toward expert!

    Welcome from NW Iowa Eric
  16. Bigtank

    Thanksgiving Turkey

    Check out the videos on You Tube by Meat Curch he has a few Turkey videos.
  17. Bigtank

    Smoking chunks of baby backs

    They will smoke just fine, they might even fit in the smoker better. What part of the world are from? Eric from NW Iowa.
  18. Bigtank

    Ring Bologna/Ring Smoked Sausage

    I did make them, flavor was good I used PS Seasoning 211, and there collegen cases. I don't think I'm a fan of the their collegen casing. The meat sticks to thee casing (maybe I did'nt get it quite hot enough) I was worried abot a fat out. They turned out nice & juicy, I will try again.
  19. Bigtank

    Sausage Ingredient? Nonfat dry milk

    Pretty good, I'm not sure if I should grind it a little finer. I used PS collegen casings. The meat seems to stick when they are grilled and seem quite tough. Sausge is realy nice and moist.
  20. Bigtank

    My 1st Sourdough Bread

    Thanks for the advice, I'm a SD newbe. Do you let it rest in the open air or put it in a zip-loc bag?
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