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.
-
First time making beef back ribs
First time making these. Scored membrane but left it on. Rubbed with Worcestershire and heavy coat of KosmoQ Texas Beef. Smoked 250° with hickory/cherry for 4.5 hours. Though not much pullback on bones meat was probe tender and temping well over 200° internal. Let ribs rest covered in oven set... -
Cherry pork butt…one of my best cooks
No issues. The KJ is a pretty moist cook environment. I actually have to put the meat back on unwrapped for a bit at the end to get the bark to form back up after the wrap. -
-
Cherry pork butt…one of my best cooks
The evolution of a Cherry Dr Pepper infused pork shoulder with cherry rub and homemade Cherry Dr Pepper bbq sauce. One of my best, if not THE best pork shoulder I’ve done. I can’t say the injection was detectable. What really made the flavor shine was wrapping the pork shoulder in a foil pan at... -
Pop’s brine/cure question
I used to use Pop’s brine to make smoked Disney style turkey legs. I love how they came out. I would brine/cure them for 3 days. My question is…what else can this brine/cure be used for? How would it do on chicken or even pork chops? And if it works for these meats as well, how long would be a... -
Thanksgiving prime rib…everything turned out just fine!
It’s the fresh herbs and garlic I mix into a butter and spread all over the roast before cooking -
Thanksgiving Prime Rib questions...
Planning on smoking a 6 lb boneless prime rib tomorrow over cherry wood. I did one of these back in 2021, and it turned out well. I typically make a butter rub that has chopped herbs, garlic, and salt and pepper in it and I smear it all over the meat. With that being said, the last time I did... -
Leftover smoked pork shoulder losing its smokiness…
The last pork shoulder I made using a mix of Hickory and cherry wood, I vacuum sealed right away after the shredded meat cooled. I decided to make up some apple juice ice cubes and vacuum sealed one ice cube with each 1lb package of pork. I figured this would help add some moisture to the meat... -
Thyme & smoked Gouda compound butter
I got mine from an online website called Spice Specialists- bgaviator
- Post #9
- Forum: Side Items
-
Thyme & smoked Gouda compound butter
Turned out very good. Next time I make it I will bump up the amount of smoked Gouda cheese powder by a bit more.- bgaviator
- Post #6
- Forum: Side Items
-
What have you learned that really took your briskets to the next level?
I have yet to try cooking a whole brisket myself. But I thought it was interesting a conversation I had with my manager at work the other day. He has a stick burner and makes really great bbq. He told me for briskets he trims off no fat at all! I thought that was interesting as it seems proper...- bgaviator
- Post #18
- Forum: General Discussion
-
Thyme & smoked Gouda compound butter
I wasn’t sure which forum to post this in, but I made up a compound butter for tonight’s steaks. Salted butter, fresh thyme, roasted garlic granules, onion powder, and smoked Gouda cheese powder. I hope it works out well!- bgaviator
- Thread
- Replies: 11
- Forum: Side Items
-
Beer bread
Made some beer bread last night to go with the bbq. Turned out excellent. https://www.food.com/recipe/beer-bread-73440 Used Shiner Bock brand beer. I weighed the flour as well. 12.75 ounces is 3 cups. Used an entire melted stick of salted butter over the top. The butter drizzles down the side... -
Today’s pork shoulder
I have used a finishing sauce before. I usually use Chef JJ’s. However, some people seem to be very aware of the vinegar flavor and they don’t like it. I personally like it, but I’ve had some others comment that they didn’t like that vinegar taste they could detect. -
Today’s pork shoulder
9lb shoulder cooked at 275° for 9.5 hours. Hickory and cherry wood. Rubbed with Meat Church Holy Gospel and Honey Hog. Shook in a bunch more additional seasoning once it was all shredded. Bagged up and vac sealed in 1# portions with 1 frozen apple juice ice cube I had made. Into the freezer they... -
Trying an experiment with reheating pulled pork via sous vide
Decided to make up some apple juice ice cubes to vacuum seal up with the pulled pork. That way when I reheat it with the sous vide I figure the cubes will melt and rehydrate the pork all in one shot. I hope this works! -
Reheated pulled pork not wowing me…
I’m starting to think the lack of smoke flavor might be more to do with using milder mulberry wood in this cook. A lot of people suggest vac seal and Sous vide is the best way to reheat the pulled pork. And I can certainly see that being the case for pork that you’ve sealed and froze for later... -
Used a new rub to make pulled pork tacos!
I had to buy it online. Being from Memphis we have some mega bbq supply stores near me but I didn’t have time to go there to see if I could get it locally. Spanglish Asadero is the name of the company. They have multiple rubs. -
Used a new rub to make pulled pork tacos!
This Al Pastor seasoning from Spanglish Asadero turned some leftover pulled pork into some very tasty tacos. Can’t say it tastes like Al Pastor in the traditional sense, but gave the meat a nice Mexican flavor with a little heat.
