Toggle sidebar

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. P

    Hankering for a Cubano sandwich

    That sounds like a great plan! Mojo pork and a Cubano sandwich for dinner is a fantastic idea. It's cool how the spontaneity of the half-day off led to such a delicious meal. The citrus marinade and the extra garlic and cumin must have really brought out the flavors in the pork. Even with the...
  2. P

    what NOT to use as a drip pan.

    Ouch, that sounds brutal! Yeah, those cheap aluminum pans have a shelf life, especially with repeated high heat. For an 8" wide space, I’d go with a stainless steel steam table pan—durable, heat resistant, and won’t collapse on you mid-cook. Some grillers also use enameled baking dishes or small...
  3. P

    Restocking a little smoked Velveeta. And cashews!

    That sounds like a tasty setup! Cold-smoking Velveeta and cashews is a smart use of time and space, especially when the smoker's full. The cheese sounds perfect for multiple dishes, and smoked cashews always make a great snack.
  4. P

    From backyard to Business

    Yes, many who’ve turned BBQ from hobby to business say they’d do it again, though it changes the experience. The passion remains, but it becomes work with tight margins, long hours, and high expectations. If you start small, like with catering or pop-ups, you can test the waters without huge...
  5. P

    Smoked Coffee

    That’s spot on. Coffee before a run is common and can enhance energy and focus. The quick carbs from something small—like a cake pop (even if the Starbucks cake pop price makes you pause)—can give just enough fuel without weighing you down. Alternatives like green tea or a banana are great if...
  6. P

    Chain Bbq restaurants.

    City BBQ is in my area too. Overall, it's a solid spot; brisket and sausage are usually pretty good, and the ribs are decent. I agree the pulled pork lacks flavor and bark. Staff is friendly, place is clean, and prices are fair. I'd also give it a 7.5 out of 10.
  7. P

    Garage fridge

    Sounds like a productive (and delicious) day! Nothing beats the combo of perfectly cooked Sous Vide ribs and a freshly cleaned, well stocked fridge. Keeping it loaded with beer and ready for grilling and smoking sessions is a smart move; makes entertaining and weekend BBQs a breeze.
  8. P

    Breakfast Burritos

    Those smoked fatties look amazing, and what a great idea to turn them into breakfast burritos! The workstation setup looks solid, and I can imagine how delicious those burritos turned out with the Sam’s cheese, home fries, and that extra flavor from the smoked lard. Even though you don’t have a...
  9. P

    Recommendations for a dedicated spice grinder?

    For a reliable spice grinder, I recommend the Krups F203. It’s affordable, durable, and designed specifically for spices and coffee, so it handles hard seeds and herbs well. Another solid option is the Cuisinart SG-10, which is easy to clean and has a good capacity. Both are straightforward to...
  10. P

    Is BBQ Food is Cause of Cancer?

    Yes, BBQ foods can increase cancer risk due to chemicals like HCAs and PAHs formed during high-temperature cooking. As for fried chicken, if not cooked properly, it can contain harmful bacteria like Salmonella, leading to foodborne illness. Always ensure meat is cooked thoroughly to reduce these...
  11. P

    Curing meat

    Your recipes include a 3–4 day curing step at 38–40°F to allow salt and curing agents to fully penetrate the meat, ensuring food safety, better flavor, and proper texture. Older recipes, like those from The Sausage Maker, follow traditional methods. Many modern online recipes skip this step for...
  12. P

    Any One Use Accent In Their Kielbasa?

    Use ½ teaspoon of Accent per 5 pounds of meat as a flavor enhancer, not as a replacement for kosher salt. Keep your original salt amounts the same.
  13. P

    Immersion Blender

    For occasional home use, the Breville Control Grip is a solid pick, powerful, quiet, and comes with useful attachments. Another reliable option is the KitchenAid Variable Speed Hand Blender, it’s well built, easy to clean, and gets the job done for soups and sauces. If you want something budget...
  14. P

    Tortilla Press

    You did a great job turning inspiration into a homemade press. The wood choice looks fantastic, and the anti-slip feet are a smart addition. I’m sure it’ll work perfectly once you try it out.
  15. P

    Fast food pricing

    Prices have gotten out of control, especially at places that used to be affordable go-tos during work shifts. Fast food was supposed to be quick, cheap, and decent now it’s pushing $12–$15 for a basic meal. And you're right, it's like a cycle: fewer people buy, so they raise prices, which drives...
  16. P

    Choosing A Pizza Oven ??

    I'm considering either the Fyra or the Karu. The Fyra runs on pellets, while the Karu is about £50 more expensive and can use wood, charcoal, or gas (with an extra adapter). Does anyone have experience with either model? Any thoughts on the pros and cons?
  17. P

    I need help making my BBQ perfect for takeout and delivery orders. Any advice?

    Use meats that stay moist like pulled pork, ribs, and chicken thighs. Don’t try for crispy skin, it won’t survive delivery. Rest the meats properly, then wrap them in foil or butcher paper to hold heat without ruining texture. Keep them warm in an insulated box until you pack the order. For...
  18. P

    Wood chipper advice

    A drum chipper uses a rotating drum with blades and is more aggressive at pulling in material, especially leafy or tangled branches. It offers higher throughput but can bog down if overloaded and may require more maintenance. A flywheel (disc) chipper uses a spinning disc with knives, producing...
  19. P

    From backyard to Business

    Yes, I’d still do it but with eyes wide open. Turning BBQ from a hobby into a business changes everything. It goes from relaxing weekend fun to early mornings, food safety regulations, long hours, managing staff, and chasing permits. That said, there is real satisfaction in seeing people enjoy...
  20. P

    Smoking pork shoulder meat inside greyish color sometimes

    The greyish color inside your smoked pork is normal since you’re not using nitrate or curing salt, which helps keep meat pink. Without it, the meat’s myoglobin changes color during cooking, causing gray spots. Your smoking process and temps look fine, and the taste is good. To get a pink color...
Top Bottom
Back
Clicky