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  1. bobbyk

    Liver ring

    I know it's regional and it goes by many names. Hatfield made it commercially forever, but the discontinued it. It was a fully cooked liver pudding ring. It was cased like a sausage, but the casing wasn't edible. I'm looking for a copycat recipe if anyone knows what I'm talking about.
  2. bobbyk

    Is my jerky still good?

    Hey all. I have 2lbs of top round marinating for three days now. With work I just don't have the time to get it in the smoker. I did use cure in the marinade. It should stay good for a few days in the fridge right?
  3. bobbyk

    Tuesday shoulder

    10lb bone in picnic from Walmart, rubbed, injected, and relaxing until it's morning date with the smoker. Just in hit with maple smoke After 15 hours at 240* it finally hit 190 IT. Look at that gorgeous bark. I could barely get it off the grate it fell apart so easy.
    • bobbyk
    • Thread
    • Replies: 5
    • Forum: Pork
  4. bobbyk

    NYE Prime Rib

    Hey all. Just want to incite some envy with my q view. My local butcher I order from all the time hooked me up. USDA PRIME 4 rib roast. $7.99/lb Cut and tied myself, coated with olive oil, pepper, garlic sea salt, and parsley. Smoked at 225 for 6 hours to 140 IT. Finished at 145. Before
    • bobbyk
    • Thread
    • Replies: 4
    • Forum: Beef
  5. bobbyk

    curing sausage meat

    Hey everyone. Got a question about curing. Usually I make a sopresatta style patty 70% deer 30% pork. They go pretty quick. This year I got two deer, so I plan on making the same recipe but in links. Is there any special curing guidelines for venison or just follow the regular #1 formula.
  6. bobbyk

    BACON!

    11 lbs of bellies gone into brine today.
  7. bobbyk

    Today's jerky w/ Q-view!!

    5.5lb bottom round marinated with soy sauce, worcestershire, black and cayenne pepper, and garlic.
  8. bobbyk

    Boston Nutt halving

    Hey everyone. I was thinking of getting the twin pack of shoulders from Sam's club, then cutting them in half and vacuum packing them since I'm usually only making pulled pork for my family. Good idea?
  9. bobbyk

    Timing opinion

    Hey all. I'm smoking 2 - 7 1/2# briskets for a party tomorrow. I want them to be done around 11am Sunday to rest for two hours. I plan on setting the smoker at 200* and I want to apply smoke for at least 4 hours. When so you think I should start them?
    • bobbyk
    • Thread
    • Replies: 3
    • Forum: Beef
  10. bobbyk

    Pork Shoulder Picnic for MNF

    Hey everyone. I'm going to start a smoke when I get home from work tonight . I'll probably start it around 12am. I have a 7.5lb picnic that I rubbed and wrapped Saturday. I left the fat cap and rind on. I wanted to do some experimenting with the wet to dry method sort of. I was thinking of...
    • bobbyk
    • Thread
    • Replies: 6
    • Forum: Pork
  11. bobbyk

    Need a brisket opinion w/ Qview

    Hey everyone. I'm going to do an 8lb center cut for a fantasy football draft party. I have the latest model MES 30 that I've produced excellent briskets with so far. Not a huge bark hound, more of a juicy tender taste here. I have my rub made already and I'm going to start the brisket Friday...
    • bobbyk
    • Thread
    • Replies: 8
    • Forum: Beef
  12. bobbyk

    My first pork shoulder

    My first pulled pork smoke. 8lb bone in shoulder rubbed and ready to go on smoke at 2am. Anyone else smoking tonight?
    • bobbyk
    • Thread
    • Replies: 5
    • Forum: Pork
  13. bobbyk

    Timing question

    Hey gurus. I plan on doing a 6.5# brisket and an 8# chicken. I know I'll need about 9 hours for my brisket. I plan on starting at 7am Monday. I wanna pull the brisket at 195 IT around 3pm. I'll foil it, towel it, and place it in a cooler. Put my chicken in at 3pm and have it done about 6-630...
  14. bobbyk

    Brisket Question

    Hey all. I have a quick question that I probably know the answer to, just want to double check. If I rub a brisket and Saran Wrap it today, will it keep for 36 hours until I throw it in Monday morning? Also, has anyone ever tried doing a crosscut in the fat cap to let rub penetrate better?
  15. bobbyk

    Cure Question

    Hey all. My mom works in a rather large meat processing plant. I asked her to get me some cure. She brought me home two 1oz packages of 6.25% legg cure. It says use 1oz per 25# meat. How would I equate that to brine for bacon?
  16. bobbyk

    Tonight's dinner is.....

    Pork chops and corn on the cob! I will be smoking with pecan and hickory at 240 for approximately 2 hours.
  17. bobbyk

    Preview of tonight's dinner!

    Come back in 7 hours for the money shots!
  18. bobbyk

    First smoke: Whole Chicken and Corn

    Hey everyone. Did my first smoke this past weekend. A whole chicken and corn on the cob. Did a 7lb bird, brined it for 12 hours with the garlic salt, brown sugar, onion and cajun brine. Seasoned it inside and out with Emerils. Used apple and pecan wood. For the corn, I peeled back and removed...
  19. bobbyk

    Noob from PA

    Heya everyone! Finally pulled the trigger and bought a smoker last week. Masterbuilt 30" digital electric. So far I've found some fantastic info on this site. I posted some pics from my first smoke over in the chicken forum.
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