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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
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- Replies: 4
- Forum: General Discussion
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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 The design of the burn system seems a little outdated so curious where to get good cheap parts and if I should build it back how it was or mod it?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
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- Replies: 3
- Forum: General Discussion
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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
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- Replies: 16
- Forum: General Discussion
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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
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
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
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.
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... -
Anyone here age their steaks?
Interested to play around with this a bit. It seems that the wet age will tenderize but not concentrate the flavor and may maintain that slight metallic flavor. Seems dry age might have a slight edge in flavor but at the cost of trimming the skin off after as well as being a PITA for larger...- viper
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- Replies: 5
- Forum: Grilling Beef
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Compare charcoal to electric smoking. Flavor and texture.
I am really fighting some flavor issues with an electric smoker. Not much smoke flavor, maybe even a little off flavor. Almost tastes "oven baked" rather than smoked. The last pork butt I did had no smoke ring, minimal smoke flavor, and a "porky" taste kind of like bacon. Really cannot blame...- viper
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- Replies: 4
- Forum: Charcoal Smokers
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Enhanced pork shoulder. What should I expect?
Wife again bought some meat that was not perfect for smoking but it was cheap so we are running it now. I decided since it was already pierced from the brining to go ahead and inject with apple juice as well. Guess we will see if that does anything. Just curious if this enhancement will... -
Lets figure this problem out. MES smoker, not enough power, open door and lose all heat
In my frustration, I wanted to consult some pros here to see what I might want to do to fix my issues. I am running the electric Masterbuilt smoker. I like electric for the most part BUT it has become very obvious that I need to open the door multiple times to mop, flip, etc. Every single...- viper
- Thread
- Replies: 13
- Forum: General Discussion
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And we're off. Smoking Chicken breast this morning. Smoker temp, internal temp and dry out concern
Never smoked breasts because of dry out concerns but the wife wanted them and they were in the freezer. I did a quick injection with my apple juice stuff but there was no salt in it. I am just curious if there are any tweaks I need to make now? I did a rub and will go back with a glaze when... -
Another chat on foil or not to foil. Soggy bark vs less moisture.
I think I have asked before with a pretty split decision on foiling. I tried some foiling in the past and it certainly makes the bark soggy which was not my preference. I have also not seen many competition smokers use foil for much of anything. I am going to smoke a chuck roast just because... -
Debark or not? Rate these woods. Peach, Pear, Pecan
First I would like to see if the bark should be removed from all smoke woods? Also, I am trying to determine of the lighter fruit type woods, which you guys prefer? I have used Cherry and just not happy with it. Just an off flavor or at least the wood I have.- viper
- Thread
- Replies: 5
- Forum: Woods for Smoking
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Frozen spare rib racks. Quality and thaw time
Found a decent deal on frozen spares and curious how long it will take to thaw them? need them tomorrow so rubbed down this evening. Also, is there any degragation of them when frozen? Price is 1.88/lb which is not a steal but decent around here.
