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  1. meatnbeer

    skin on or off?

    I know, I know, I am a bad person.  How can it take so long for someone to upload a photo.....I'm just lazy, there, I said it.  Better late then never..... Sitting in the fridge overnight after the brine (one bird is still in the brine) Split and ready for some garlic butter Garlic...
  2. meatnbeer

    skin on or off?

    I took Elgins advice. Took the birds out of the brine last night and let them sit in the fridge overnight. Butter and garlic under the skin, olive oil, salt and pepper in top. Smoked with alder and apple for 3.5 hours at 300. Placed in the oven at 350 to crisp the skin. Family loved it. I...
  3. meatnbeer

    skin on or off?

    For all the years I have spent smoking meat, I have done very little poultry. I plan on smoking 4 whole chickens tomorrow. I have them in a brine right now.and plan on taking the backbone out and laying them flat. Probably going to do a mix of apple and hickory. I figure I will cook them at...
  4. meatnbeer

    burn out

    Here is a picture of what I'm talking about.
  5. meatnbeer

    burn out

    Ok, new week. Time to finish. The fire did not take 100% of the coating off. There is still quite a bit around the top of the barrel. I bought a weed burner. So, I am able to get a lot of the coating to peel up.and burn off with the weed burner, but there are some parts that are being...
  6. meatnbeer

    burn out

    Seeing how hot this fire is, now I am more worried about melting my barrel..... Is that a possibility?
  7. meatnbeer

    Favorite beverage for smokin'

    Up until a few years ago the didn't sell fat tire on this side of the Mississippi. I used to have to meat a buddy of mine in Iowa and trade him fat tire for spotted cow. NEW Glarus still will only sell in Wisconsin, so it is a good thing he moved back here. :)
  8. meatnbeer

    Favorite beverage for smokin'

    Homebrew first, if that isn't available, the Miller high life. Tonight I am drinking homemade mead for my UDS burn out.
  9. meatnbeer

    burn out

    BtW, the paint was blue on the outside to start with....
  10. meatnbeer

    burn out

    Long time no post. Good to be back.. I have decided to join the world of the UDS. One question. I am using a barrel that once contained methanol. I am positive that it has a coating on the inside. So, I cut the top off and drilled my 4 vent holes in the bottom. I have now LOADED it full...
  11. meatnbeer

    Planning the build

    How much space do you get between each rack and how much space above the coals? Do you use a diffuser above your coals?
  12. meatnbeer

    Planning the build

    How much space do you get between each rack and how much space above the coals? Do you use a diffuser above your coals?
  13. meatnbeer

    Planning the build

    I have 1 55 gallon drum and access to 4 more right now, as many as I want as long as I wait for them to empty.  I have been looking at a few of the builds on here and I have a question before I really start the plans.  The answer will decide which I make, horizontal or vertical.  How many racks...
  14. meatnbeer

    Pork belly costs?

    I used my last pack of bacon from the freezer last weekend, so, no delay, I pick up more.  The price at my place has gone to 1.99/lb with skin on (idividually frozen belly)  OR, I can buy a 50lb box of skin off for 1.49/lb......I think you all know which route I took.  When I picked up the box...
  15. meatnbeer

    Regarding meat stalls.....

    Whoops!  copied it from my work email....I edited the post.  Try again.
  16. meatnbeer

    Regarding meat stalls.....

    It never fails.  Every time I come here I see a "why is this taking so long" post.  Hey, in the beginning I was guilty of it also.  I've been doing some reading up on the topic and have found a study regarding the meat stall.  Not sure if this has already been posted some where, but I think...
  17. meatnbeer

    Venison ham? Sort of...

    I know it has been a while since I put this in the brine, but things just came up and I didn't have a chance to do anything with it.  I'm at home today with a sick kid, so there is no better time than the present to take care of it.  I took it out of the brine, rinsed it off and have it sitting...
  18. meatnbeer

    Venison ham? Sort of...

    By saturated brine are you referring to the float an egg trick to find the right salt concentration?
  19. meatnbeer

    Venison ham? Sort of...

    I can supply a pic later, right now it is in the cure. I agree with you that 2 tablespoons would be correct for 2 pounds of meat for a dry cure or sausage. But since I am doing a wet cure I was unsure where to go with proportions. I based the cure on another recipe I found. BTW. The meat is...
  20. meatnbeer

    Venison ham? Sort of...

    huh, looks like I need to update my signature.  Pretty out dated to my current arsenal....
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