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Is Anyone Smoking Goose?
I hardly ever see Goose discussed in the BBQ community. It releases so much fat, but I'd like to see it become more prevalent in BBQ. I tried to smoke one on a Weber Kettle and the fat just overwhelmed the cook. I'd probably would have to blanch it to remove the fat, and then smoke it. -
Pulled Jerk Pork
Looks good! I've purchased Pimento Wood online and was able to use the "proper" wood for a Jerk Pork Shoulder. Whenever I run out of Pimento wood for a low smoke, I use Pimento Seeds (All-Spice Berries) on my coals in a Pit Barrel. -
Black Turkey…why?
The brine's sugar and the Whiskey's sugar, along with a 300 temp could have darkened your bird. -
Resting pork shoulder over night
I've kept a shoulder wrapped in foil and towel in a cooler overnight and it was fine the next day. -
Jerky recipes and soy sauce?
No Soy Sauce You achieve Umami without it. I dont think Soy Sauce was around when the Maroons BBQ their Wild Boar over Pimento wood. I have used soy sauce in the past but chose to omit it. Salt and the other ingredients are enough to get that flavor. The oils from the various spices and...- BATMON
- Post #8
- Forum: Making Jerky
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Interested in Opinions/Reviews from Meater Owners
I love my Meater+ My Pit Barrel is in the courtyard 75 feet away and 6 flights up. I chill inside and check the App when I'm curious.- BATMON
- Post #49
- Forum: Meat Thermometers
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Why I'm Now Obsessed with Sharp Kitchen Knives
I just went to Korin on my lunch break and got a Togiharu Wa-Santuko.- BATMON
- Post #51
- Forum: Slicers, Grinders, Tools, Equipment
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Why I'm Now Obsessed with Sharp Kitchen Knives
I can believe the mass produced knives are made there, but there's a whole 'nother market of boutique brands that dont make it to the mall.- BATMON
- Post #47
- Forum: Slicers, Grinders, Tools, Equipment
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Why I'm Now Obsessed with Sharp Kitchen Knives
My next acquisition is to get a Japanese knife. Ive already copped 2 Chinese cleavers to go along w/ my traditional Butcher cleaver.- BATMON
- Post #45
- Forum: Slicers, Grinders, Tools, Equipment
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Why I'm Now Obsessed with Sharp Kitchen Knives
I have three wet stones and a honing steel. I feel guilty at this point when one of my knives aren't sharp. But I grew up w/ all the knives in the drawer w/ the other utensils. Im thinking about acquiring a leather strop.- BATMON
- Post #40
- Forum: Slicers, Grinders, Tools, Equipment
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How Much Smoke
Isn't there a temp limit for smoke penetration? Ive abandoned the 321 method......its doesnt take 6 hrs to get pork ribs cooked properly. I'd say get as much smoke as you can in the first hour and a half....after that just cruise until its done. But not Pulled pork on a bone. Plus smoke isnt... -
Looking For a Pickle Juice Recipe for Chicken
I've marinated chicken in pickle juice, and I find that its so strong you have to be mindful of the marinating time. I want a background flavor not pickle tasting chicken. -
Crazy outlandish toppings for Ribs - Suggestions wanted!
Old Bay Ribs Moroccan Spiced + Preserved lemons Guava BBQ Sauce Smoked Figs BBQ sauce Blackening Spice Ribs Boysenberry BBQ sauce Black Hawaiian Sea Salt rub -
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Falling apart Pork Ribs on a pellet smoker
What should he have done with the juices? Pump up the Sweet Baby Ray's bottle w/ some of the pork juice? The pulled pork ribs arent my favorite, but Im old enough to have eaten that style back in the day. -
Use smoked instead of browned chuck in chili?
Wood smoked beef is way stronger than smoked jarred or dried chipotles. -
Use smoked instead of browned chuck in chili?
You could smoke the onions prior or there are no onions at all? -
Use smoked instead of browned chuck in chili?
Ive made smoked pork chili. Why not smoke the veggies too or add the whole dutch oven to the smoker.
