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.
  1. kingt36

    Crown Roast of Pork...qview

    A few months ago I started thinking about what I wanted to do for Christmas dinner. I didn't want a ham and we were having turkey for Thanksgiving. I wanted something different. I came up with either a standing rib roast or a crown roast of pork.i called my butcher up and the cost settled it...
  2. kingt36

    Question on additives...

    The last time I dry cured some belly with some molasses mixed in with the cure. This time, I didn't mix it in but do think I want to add it at some point. This is the 8th day for the belly in the fridge. Would it be ok to add some molasses in the bag now, should I wait until after I rinse it and...
  3. kingt36

    Anyone with pictures of a PID in an offset smoker?

    I'm thinking to try one out in my Old Country Wrangler offset and am curious to see if anyone has one already set up in an offset and how it looks/works. Thanks!
  4. kingt36

    Looking for pork belly suppliers...

    Does anyone know of a good pork belly supplier in the Atlanta metro area. I've bought previously from Restaurant Depot, but am curious if anyone knows of any other options. That belly was ok, but I'm thinking there could be some better if I shopped around some. I did go to H-Mart and say the...
  5. kingt36

    Vacmaster Pro 110 Vacuuming issues

    We bought a Vacmaster Pro 110 off of Amazon a few months back. It has been working fine, however today we are trying to vacuum seal some bacon and it won't work right. It is staying on the vacuum part of the operation for a very long time, then when it finally switches to "seal" it loses some of...
  6. kingt36

    First cheese...have a few questions..

    It's pretty cool outside down here in Atlanta, but I was determined to smoke something. I opened up the fridge and saw a block of colby jack and a block of sharp cheddar cheese and decided to give my first cheese a whirl. I put about a row and a quarter of cherry pellets in the AMNPS and the...
  7. kingt36

    Back at it already..

    Decided to start my second batch today. This time I only put about 5 lbs in Pop's brine. The other 6 or so lbs ended up with a dry cure using diggingdogfarm's calculator. I rubbed in some maple syrup on (right) one and some molasses on the other (left). All of it is in the project fridge for two...
  8. kingt36

    Questions: Curing ingredients

    Good Morning, I'm planning to get some more bacon going and wanted to venture out a little. I've been searching the forum but haven't really found the answers I was looking for.  I want to add molasses to some belly during the curing process. Can I add molasses to Pop's brine, and if so, at...
  9. kingt36

    First Bacon...

    As I posted in another thread, I picked up 53 lbs of belly from Restaurant Depot a few weeks ago. A few days ago I managed to get one of the bellies, about 10 lbs, separated and cut into four manageable pieces. Yesterday,I cut off the skin and got the pieces in Pop's brine...
  10. kingt36

    Cold Smoking on the Weber Kettle

    Has anyone tried this? I'm thinking about using the 22" Weber kettle to cold smoke some bacon. Any advice, tips or pics? 
  11. kingt36

    bought 53 lbs of pork belly at..

    Restaurant Depot yesterday...now I've got to decide if I want to wet brine or dry cure it. I'm thinking I'll try a few lbs both ways and see which I like the best.  What are some of your preferences for those options and other flavor add-ons?  I'm excited..
  12. kingt36

    Need a meat slicer recommendation...

    I'm looking to buy one less than $100 for slicing bacon and deli cuts of meat. I have no clue what to look for, however. Any help or recommendations you can provide would be greatly appreciated.. Thanks!
  13. kingt36

    wood identification?

    I just got home after a month of travel and found this lying in the yard next door. I'm wondering if any of you might be able to identify it. I'm thinking it is a hard wood since the limbs are bare.
  14. kingt36

    Butts, Chickens and my first stab at ABTs (Q-view)...

    In our Fantasy Football league, the rule is that whoever loses the championship game gets to host the next years live draft. My wife lost in the championship game last season, so we got to play the gracious host. I decided a while back that I wanted to use the opportunity to get some feedback...
  15. kingt36

    Crazy stall...

    I put a 4 - 5LB butt on the smoker last night at around 10:20. I've done larger butts and they have all taken around 12 hours to complete. This one was chugging right along until it hit 182. It began another stall, then the internal temp of the butt dropped a few degrees to 179. I was fine with...
  16. kingt36

    First Smoke on New Old Country Wrangler...Butt..w/Qview

    Right now I'm sitting through the stall. I thought I'd go ahead and share some of the pics so far. Rubbed the butt down last night with the same rub I've been using on ribs: Getting the smoker ready. Going to use mostly cherry wood, there are a few pieces of oak also: I put the butt on at...
  17. kingt36

    New Maverick ET732 user..weird issue

    The BBQ probe seems fine, however the food probe is running about 120* high. It was doing just fine until it started raining. I moved the transmitter and it fell, losing both of the probes. When I hooked them back up the food had jumped from 151 to 200. I reset the transmitter and the receiver...
  18. kingt36

    Old Country Wrangler question

    Good Afternoon all.. I haven't had a chance to get my new baby seasoned yet, however I have been checking it out. I've noticed that there isn't too much room for ashes in the firebox as the grate for the coal/wood sits fairly low. Have any of you had any problems getting ashes out during a long...
  19. kingt36

    first attempt smoking chicken on the Weber kettle...

    The wife started a brine on the chicken this morning. I decided to give it a go on the Weber this evening. The bird got rubbed down with: 2 tsp salt 1.5 tsp crack black pepper 2 tsp paprika 1 tsp dry mustard 1 tsp fresh rosemary, chopped 1/4 tsp garlic granules 1 tsp granulated lemon peel 1...
  20. kingt36

    Ribs!

    I bought a slab of spare ribs on Friday and decided to trim them up St. Louis style for the first time. It wasn't as difficult as I had anticipated. On Saturday I rubbed them down with a rub I found through here and smoked them over mesquite and cherry. The rub had a bit too much cayenne...
Top Bottom
Back
Clicky