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Brine ?
Those looked very good. I've had the same problem with Chicken skin coming out rubbery. I read somewhere that you can crisp the skin in the broiler for a couple minutes or throw them on the grill and do the same thing. Maybe someone else knows a trick or three? EDIT: I forgot the initial... -
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WSM - I've Joined the Cult
You're going to LOVE your WSM. I named mine Delicious. I'd recommend a book by Gary Viviot called Low & Slow - it's basically written specifically for WSMs. Great to see another Chicagoan with a WSM. I'm on the NW side in Albany Park.- ralphster
- Post #18
- Forum: Charcoal Smokers
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Holy Smokin' Catfish Battle
Anyone have or know the recipe to the Cowgirl Brine? I've got 4 lbs of salmon I want to do for Mother's day. Will trade rub or other brine recipes - PM me with what you'd like. Thanks -
New to Smoking
Welcome to the forums New! I got started just over a month ago and am in the same boat you are - addicted. Good thing there are plenty of upgrades and people around here who know enough about them to point you in the right direction. I've smoked salmon before but did not get the results I was... -
Good Deal on WSM
You're gonna love your WSM. Bought mine based on information I found here and I have been totally satisfied. I will 3rd the Low & Slow book by Viviot. His writing can come across as crass at times, but his information is spot on and though the book comes with instructions for grills and... -
New to wireless thermometers
I picked up the Maverick ET73 with the two temp probes. My living room is maybe 50-60 feet from the smoker and I've had no trouble getting signals. We live in a 3 story brick walkup too, so the signal is going through brick walls. I love having one probe on the bottom grate telling me smoker... -
Recomended Smoker
Hi Lee! I joined these forums in the same state you are right now: Hungry to make some great smoked food yet casting about for how to do it right. After a lengthy search (internet, specialty bbq stores, big box retailers) I settled on the 22/5" Weber Smokey Mountain... -
Old Dominion
Welcome to the forums. I see by your hobbies that you and I already have a lot in common. There's a wealth of information here. Don't hesitate to ask questions and don't feel left out if you don't get a quick response - like good meat, some things take time. -
Smoking a Ham for Easter
sosanm, I use this glaze when cooking a ham: 1 12oz can Coke Classic 6oz Pineapple Juice 1 tbsp ketchup 1 cup (packed) brown sugar 1 tsp ground cinamon 1 tsp ground clove 1/4 tsp cayenne pepper (optional) Add all ingredients in a small sauce pan and stir to combine. Bring it to a simmer over...- ralphster
- Post #3
- Forum: Hot Smoked Bacon
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Drying Cilantro Question?
You will find that dried cilantro does not have the same flavor as fresh. Athabasker's note about chopping them up putting them into an ice tray, mixing in a little water and freezing them is a good way to retain most of the 'fresh' cilantro flavor. I normally keep cilantro and most other...- ralphster
- Post #6
- Forum: Drying/Dehydrating
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trying to start business
I would approach whatever food service rep is currently supplying the bar and grill you'll be cooking out of first. Two biggest companies in my area are US Foods and Sysco. Aside from that you could try costco or sam's club.- ralphster
- Post #10
- Forum: General Discussion
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Why do you post on this forum?
dnovotny: Your first step is to decide which forum you want to post in. For the sake of this we will use "Beef", which is located in the "Smoking Meat (and other things)" section of the site. When you click on the "Smoking Meat (and other things)" Section it will bring up the various boards...- ralphster
- Post #40
- Forum: General Discussion
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Chicken in Fridge
njsmoker: Fresh, raw chicken can be kept in the fridge for up to two days. Link here: http://www.fsis.usda.gov/factsheets/...ocus/index.asp Scroll past the history/info till you get to "How to handle chicken safely" part. BRINED chicken is another matter, as the cure helps prevent spoilage...- ralphster
- Post #11
- Forum: Food Safety
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Fruit woods losing flavor
@ Wheat State Smoke: "Green" wood is just that - relatively recently cut wood that has a higher moisture content in it - which can produce off flavors if used to smoke meat. @ Smokin Relaxin Steve: You sir are hilarious.- ralphster
- Post #10
- Forum: General Discussion
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Why do you post on this forum?
I am new to smoking meats of any and all kinds. I first came here looking for information on smokers as I am purchasing one soon (it will be a 22" WSM thanks to the wealth of info here and chisoxjim!). While I was reading through the threads I was really impressed with how members treat...- ralphster
- Post #37
- Forum: General Discussion
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Why Texas Crutch ?
In America's Best BBQ (Kirk and Ardie Davis) they talk about the Texas Crutch. It's written in the book that foiling your meat WILL help tenderize and keep the meat juicy BUT you won't get bark - that crusty carmelized layer on the outside of your brisket or ribs. I guess it depends on if you...- ralphster
- Post #14
- Forum: General Discussion
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Hello from Chicago
Wow guys thanks. Can't recall a warmer welcome in any other forum. Quick question: I notice Beer B Q lists some New Braunfels as being pre-charbroil. I assume this is because quality has gone down since the Charbroil buyout? I've seen a New Braunfels Longhorn for sale locally and they... -
Hello from Chicago
Thanks for the quick welcome! @ rbranster: I am going to spend the next couple weeks looking at and reading up on smokers. I've got my eyes on traditional offsets but my wallet says WSM. First smoke will be ribs, st louis ribs. Then brisket, then chickens. Then who knows? Maybe a nice buck... -
Hello from Chicago
Hello Good People, First post. Spent a good amount of time today reading through the forums - lots of very good and helpful information here. I've been in foodservice for going on 20 years - held most every position you can in restaurants and bars - and I've grilled extensively but never...
