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 competition. Baby backs compared to Spares?
eek! Have never brined ribs. Usualy just inject butts. I am down to trying brine though. Already do it with something and do sometimes fight dryout on ribs, especially when running extended time trying to set sauce. Curious what your cook times and box temps look like on BB compared to...- viper
- Post #4
- Forum: General Discussion
-
First competition. Baby backs compared to Spares?
Doing a charity type family event. The comp is mostly centered around getting people fed but they opted to make a friendly competition out of it. Menu is butts and baby backs. Butts are no biggy. I am used to doing spares. Pretty much all I do and I rarely trim to St Louis style because...- viper
- Thread
- Replies: 4
- Forum: General Discussion
-
Little help modding/rebuilding a gas grill? Members Mark Y0660?
Bought this grill as is. She needs some help. The design of the burn system seems a little outdated so curious where to get good cheap parts and if I should build it back how it was or mod it? The burners are some big cast iron deal that rots out. The burn plates are just perforated ceramic...- viper
- Thread
- Replies: 3
- Forum: General Discussion
-
Skinning a raw hog?
It would seem that for me and my tastes, a skinned hog might be better for me. We plan to grab up a hog from a friend that is a hog farmer. I would probably getting a hog "on a leash". Dressing it will not be an issue with another friend that is a pro butcher. However, I was curious how... -
Spares, uneven cook due to tapered cuts. Hot to fix
I am trying to figure out this issue with spares that I continue to have. Spares are tapered in two dimensions so one end gets done faster than the other. I really want to find a way to do them uniformly. About all I can come up with is trying to block some heat somehow but too much covering... -
Resources for buying meat. Price is getting ridiculous...
I am curious if anyone has any other resources for meats other than the supermarket? I am just having sticker shock with prices of meats lately and it seems Sams club has the best price but I would sure like to pay less! How about online wholesale bulk orders, local distributors, buying a...- viper
- Thread
- Replies: 16
- Forum: General Discussion
-
Water box and brisket
I am curious if you water box guys are still mopping and if so, how often? this would obviously only apply with the no-foil method. I am pushing to 205 in the flat right now.. -
Discuss different Salmon cook methods.
A little off the cuff today but wife bought a fillet of Salmon so I whipped up a quick brine with salt, water, brown sugar, garlic, onion, and apple juice. It will probably only get brined for 3-4 hrs. Have to eat the stuff tonight I think so I was thinking of smoking for an hour on low heat... -
doing smoke out for large christmas function, need help with a topping sauce for moisture
Just going to update that the family gathering was a great success. Pretty funny that only about one half of one butt was eaten during the buffet. But, when we were getting ready to roll and offering left overs, I literally had a line of people wanting all I care to give them. i got rid of 3... -
doing smoke out for large christmas function, need help with a topping sauce for moisture
You foil your butts? i have never done that. i will have to check my notes. -
doing smoke out for large christmas function, need help with a topping sauce for moisture
Event is just a casual family gathering with buffet style dinner. there will certainly be many more things on the table. the question was just raised as to how much we really need. i think we are over shooting here but people will be happy to take some home. Just really depends on how much... -
doing smoke out for large christmas function, need help with a topping sauce for moisture
i am doing about 50lbs of butts. Usually do not have any issues with moisture but i would like to get some thoughts on a 'topping' sauce or otherwise some moisture adder i can pour over the meat after pulling to ensure everything is just dripping. I seem to recall making an apple juice product... -
Skin, Skin, Skin. Need help on da skin
My poultry is always brined and skin pulled back to inject under the skin as well as a baste over the outside. My smoker (MES30) will only go to 275* max.. -
Skin, Skin, Skin. Need help on da skin
Did a whole chicken the other day for Turkey day testing. As usual, my poultry skin turns out rubbery and has to be removed and is not eatable. I smoke around the 265* range and I either need a way to get the skin to soften up and break down or a way to crisp it. Either way but I would prefer... -
Help with procedure for defoiling spares
I am running close to a 3 2 1 method. the foiling seems to go pretty smooth but the defoil is nothing short of frustrating. All those liquids in the foil, hot meat, and when you push a touch too far like me, delicate meat. How do you guys handle this procedure "cleanly" without injury? After... -
Another shot at chicken breasts. Need help with injection
Cooking on MES30, internal went to 160. breasts were far from frozen when they went on. I got them thawed with the brine, then heated my injection to further help. I make killer grilled chicken breasts that are just loaded with moisture but really fighting them on the smoker. I like the... -
Another shot at chicken breasts. Need help with injection
Dry yet again but at least this time I got the flavor I was going for. Nice smokey hickory flavor. Not real sure how the heck you can keep a breast moist for close to 2 hrs without Da Bacon... -
Another shot at chicken breasts. Need help with injection
last shot at chicken was a dud. I am planning to push these breasts at 275-290 and get them off asap. I know dry out is a large concern. I have them in a brine right now where they are still partially frozen so hoping to brine and thaw? Anyway, I was thinking of injecting with an oil and... -
Spares, trimming, cutting, and meat moisture.
Thanks. I think more than anything, i am trying to figure out if I really need to trim off the tips of the ribs and such before smoking and after the fact, where to cut and what to expect. The rib areas were a given but the ends and the meaty side did have some really small, chewy bony stuff... -
Spares, trimming, cutting, and meat moisture.
I did a couple racks yesterday. I have a few questions now. Basically I injected mine, then rubbed, then threw them on. Trying to stick to the 3-2-1 somewhat close, it was apparent that running at 230F, I was no where near done in the 6 hrs. Maybe 7 though. However, I got sleepy and passed...
