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  1. Bobby Strange

    Whole Pig Roast

    I am doing a whole pig roast - starting tonight. I am looking for injection recipe ideas. The rub I am using is brown sugar based. Thanks!
  2. Bobby Strange

    big pellet smoker

    Hey guys, i was hoping someone could point me in the right direction here. I currently cook on a pit boss 850 - i love the thing...im looking for a pellet smoker thats a bit bigger...something that can handle like 4-5 briskets at once...does anyone have any recommendations?
  3. Bobby Strange

    Best dry age refrigerator

    I was wondering if anyone here has a dry age unit…one that they purchased not made themselves…I don’t want to go that route…I’ve been looking at a few but they are in the range of like 3k and I’m not going to drop that much change on one…wondering if anyone here knows of something that’s more...
  4. Bobby Strange

    Brisket for Christmas Eve!!!

    I am heading to the store in a few hours here to pick up at the very least an 10 pound brisket to toss on the pit boss for Christmas Eve dinner…I’d like to keep it pretty simple - just a salt and pepper rub…maybe a beef stock injection…normally I love to just wing it and whenever it’s done, it’s...
  5. Bobby Strange

    Which charcoal brand do you use?

    I have recently bought a Nomad grill/smoker and I typically play around with pellet grills and now I’m slowly getting into the charcoal game…just wondering what everyone’s favorite charcoal brand is…I’d like to experiment a little.
  6. Bobby Strange

    Pig roast - need help with smoke

    Good afternoon, every year I do a pig roast…I rent this huge grill but it’s gas and I’ve never added any Type of smoke…I’d like to change that this year…hog will be here at about 730 tonight and I plan on cooking the hog around 230 degrees…my question is what’s the best method of adding some...
  7. Bobby Strange

    Pig Roast - help with smoking

    Good afternoon, every year I do a pig roast…I rent this huge grill but it’s gas and I’ve never added any Type of smoke…I’d like to change that this year…hog will be here at about 730 tonight and I plan on cooking the hog around 230 degrees…my question is what’s the best method of adding some...
  8. Bobby Strange

    Just got back from the doctor…

    I’m 37 years old…I had to get my annual blood test and doctor also ordered a lipid test…my ldl is in the borderline high zone…I know I can’t be the only one dealing with this problem so I’m just wonder if anyone here has the same problem and what they started smoking/grilling to adhere to a...
  9. Bobby Strange

    Pit Boss starting to rust

    I was outside today and started to notice that my Pit Boss I’ve had for only a year is starting to rust...I keep it covered when it’s not in use...any tips how to fix this before it gets worse?
  10. Bobby Strange

    Dark spots on meat

    Can someone explain why beef sometimes turns dark in color. And does it effect the taste?
  11. Bobby Strange

    Jerky question

    I just bought a dehydrator...so naturally the first thing I wanted to make was some jerky...bought some nice sirloin steaks and sliced them up...let them sit in a marinade for about 12 hours...put them in the dehydrator for 6 hours and pulled them out and noticed that a couple pieces were still...
  12. Bobby Strange

    Salmon doesn’t look fully brined

    Hello, I’m doing a simple brown sugar, salt and pepper brine over some salmon...let it brine over night in the refrigerator....went to Transfer onto rack and notice on a couple pieces of salmon it looks as if it didn’t brine....still safe to smoke?
  13. Bobby Strange

    About to cook rack of lamb

    Hello, I just opened up a package of rack of lamb...and this overpowering smell of spoiled fish hit me...very funky smell that’s hard to explain...is this normal? What causes this?
  14. Bobby Strange

    In the market for a grill

    Hey guys, i am in the market for a new grill...ive been looking at pellet smokers and Kamado style ceramic grills...does anyone have a preference?
  15. Bobby Strange

    11 hours for 4 pound brisket

    I picked up a brisket today after church...mixed up a rub and tossed that bad boy in the oven at 2pm...figured I’d slow cook it at 250 degrees for about 5 hours...that didn’t happen...the thing got stuck at 151 degrees for 4 hours, I kid you not...I never heard of the brisket stall...poor family...
  16. Bobby Strange

    Komodo Style Grill

    I am in the market for a new grill - I am really interested in the Komodo style grill/smoker...is it worth the money? Does anyone have any recommendations? Thanks!
  17. Bobby Strange

    How to tell if it’s juices or water

    I have a round eye roast in my sous vide right now...as of now she has been in a bath at 135 for about 9 hours...I’m noticing that she seems covered in juices...my question is, is there a way to tell if it’s water or just the juices extracting from the roast...and even if it would be water, is...
  18. Bobby Strange

    Smoked or Sous Vide?

    So I’ve smoked meats for about the last 3 years...I absolutely love it...but for Christmas I received a sous vide machine and I was absolutely blown away at it...turned a chuck roast into something that tasted like prime rib...my question for everyone is which do you prefer and why? I guess I...
  19. Bobby Strange

    First time sous vide

    Hello, I am trying my hand at sous vide for the first time...I Have a roast slow cooking and I’m on about hour 21...I went home at lunch to check on it and it seems that some water has evaporated...it looks like the roast was still submerged but it was pretty even with the waters surface...I’m...
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