Search results for query: *

When you're using larger, hand cut chunks of meat, what's the protein extraction look like? How do you tell when you mixed enough? Does the "stick to the hand" trick still work?

I see a Bluetooth symbol on the screen. Is it connecting to the phone and something there is muted?

155 deg for 48 hrs per @SmokinAl. I did it last year and I wasn't disappointed. Haven't had my corned beef yet this year but I'll be putting it in tonight for the same time/temp. If anything, I'll be too hungry on Friday night to wait the full 48hrs so might pull it a couple hrs early. I don't...

I know..... Resurrecting an old thread, but it's worth keeping alive just for the recipe. It's that dang good! Question for @thirdeye and all of our other experts. Since the brine is simmered with all the goodies, would it be OK to strain it out before the soak? I'm currently doing some (...

@PapaRed ... The description is the same because @Cajuneric is the guy you watched in the video!! 2 Guys & a Cooler is THE BEST channel to follow for sausage making. I always loved Alton Brown because he described the science behind his method of cooking. This man does the same with sausage...

I currently have some going myself. I'm going 18 days just because that works with my schedule. No problems going a bit long as others have already said.

The AI explanation is accurate. It's called Rayleigh scattering. Same reason the sky is blue during the day and orange at sunset. During the day sunlight takes a more direct path us. This allows the shorter wavelengths (blue light) reach us. Blue is UV, so this also explains why you get...

Trimming is as subjective as rub is. Also need to factor in the type of smoker you're using, along with temps and times for the cook. Add in fat up vs. fat down. Everyone has their own preference. I don't want to eat seasoned fat (although it IS delicious). I want to eat seasoned beef. I tend...

Look into a product called 303 Protectant. It's very well liked in the marine community for protecting and extending the life of canvas, plastic, and rubber products that are exposed to water and UV. Your current cover might be too far gone, but it will help with a new one.

Since botulism is common in soil and thrives in low oxygen environments, isn't this a tad bit risky?

You already got the 2 stacks, soooo...... Free is the best way to experiment and learn! I'd take it.

Agree. I don't go thru the hassle of pulling out the sous vide for something small or a re-heat. Pan of water, drop it in, monitor water temp and just don't let it boil. Cut the heat and plop on the lid when it's close. Never had an issue and always delicious.

Daily?? Hell, I remember when I was an angry youth for having to eat pork roast once a WEEK every Sunday. That was mom's go-to. And at the time I hated it. I now find myself cooking either pork roast or tenderloin many Sunday's of the year. And I've since apologized to her for my antics.....

Meatloaf and meatballs seem to be my nemesis. I love them both smoked. Definitely in the top 5 (maybe 3) things done on the smoker. But I can't get them right consistently. Always something off just a bit, with that rare homerun in the middle. I'm not good about measuring when it comes to...

Best cut ever IMHO. And looks like you nailed it!

I haven't used sauce when cooking ribs and such for years now. I will use a finishing sauce as @DougE mentioned with pulled pork but I don't count that as a "sauce". BBQ sauce is always offered as an option for those who choose it, but never a main component when served. Kind of like salt on...

I think @Chasdev was leading you in the right direction with that post and question. Speed of airflow is just 1 part of the equation. What you really need to know is volume of airflow. CFM. A 500 cu/in grill with a 2.5" stack will have much less CFM than a 1000 gal smoker with a 6" stack. But...

Hi Jack, haven't modified the condensation chamber yet. Not sure if I will. If I do, I want to do something that will leave the bottom interior of the chamber flush or a low point. No sense in putting something in there if it still leaves a raised lip to hold moisture. I don't have welding...

And the re-heat process. I will walk/drive/boat/train/fly to your house just to slap you in the face and then leave if the word "microwave" comes in to the discussion. They have their place and re-heating good BBQ ain't it.

@tallbm got you. I'm single and routinely smoke big chunks for meals down the road. Pulled pork seems to do exceptionally well, especially of you add a little flavor with juices from the cook or something like this...