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  1. jirod

    Ham safety question

    Thank you all. Appreciate all the input and help as always.
  2. jirod

    Ham safety question

    I got a fresh ham that had been cut in half by my butcher.  I cured it using pop's brine.  Yesterday I warm smoked the havles at 100 degrees for 8 hours.  I broght them in, let them rest for an hour or so, and then bagged them and put them in the bottom drawer of my fridge. I think that is...
  3. jirod

    SOUS VIDE

    I usually buy a whole packet and break it down into 2 flat pieces and the point. So I'd guess 3.5-4.5 pounds per flat. Just a guess. Don't generally weigh them, and pre-cut/trimmed brisket pieces are insanely expensive. At time can just about buy the whole packet for the same price.
  4. jirod

    Here is a great story (at least for me lol) for you all to read

    I would have trouble getting rid of a free BGE.  Do you do much other grilling, or plan on doing more smoking?   I love my Bell Fab I got, but even the "small" one is pretty big, and is a bit big to do just small amounts of food (like a single pork butt).  So if you like you current smoker for...
  5. jirod

    4 hour or less cooks???

    Pork Loin is another good one that can be done in less than 4 hours.
  6. jirod

    Eating smoking food increases triglycerides

    I have never heard that either.  My guess is it would be the "common" foods people smoke that would be an issue, not the smoking itself.  From the little I've read/seen fattier and red meats, so things like pulled pork and brisket, may not be good for your triglyceride levels.  But wouldn't...
  7. jirod

    SOUS VIDE

    That is my common way for doing flats anymore.  I generally do them for about 26 hours at 142-145 degrees.  Basically the 26 hours is just how timing works out for me, get up around 5 in the morning anyway, so start the immersion ciruclator, it's usually up to temp by 5:30 or so.  Drop in the...
  8. jirod

    Lang vs Pitmaker

    I recently bought a Bell Fab smoker.  Craig there is good to deal with and will do lots of different things if you ask him to.  Looking through the photos he has on his site looks like he can and will do lots of custom stuff. Now I will be honest mine isn't as "clean" looking as the Horizons...
  9. jirod

    RIb Differences

    Recently I started doing spare ribs (St. Louis cut), did BB for years.  Also stopped foiling, again did that for years and ribs were always great.  But tried it without (actually realized I didn't have enough foil) and knew some people never foiled so tried it without and like them that way...
  10. jirod

    New Boston Butts Ideas....

    Pulled "ham".  Cure it like you would a ham (pop's method is always delicious), then smoke it like pulled pork.  Love that stuff.  Might have to do one now myself.
  11. jirod

    How to cook fresh ham roasts (not a full cured ham)

    Have gotten half a Berkshire each of the last couple years.  Amazing how much marbling/fat there is in the hams.  Obviously it isn't a pork shoulder, but plenty that cooking it like they mentioned above have to believe it would turn out juicy and amazing still.  If we do another this fall may...
  12. jirod

    I keep trimming more and more of the fat cap off of pork butts...

    Chef Jimmy, completely understand the difference you are talking about.  The average home smoker cooking 10-20 pounds of pork butt a month, throwing away some fat isn't a huge deal.  A restaurant that goes through hundreds of pounds a week, much different scenario/mind set.   Honestly not doing...
  13. jirod

    I keep trimming more and more of the fat cap off of pork butts...

    For pork butts I generally trim down the fat cap to almost bare meat as well.  To me there is generally enough internal fat it won't dry out, and actually end up picking out chunks of fat after I pull it too.  I get mixing some fat in helps with moisture, but I don't (and generally most of the...
  14. jirod

    Smoking large cuts versus smaller cuts resulting in same total weight

    Are they still the same thickness as a whole pork loin, just cut into shorter pieces?  Do you normally do whole pork loins, and just happen to have some that are cut into shorter pieces? If so I would do them pretty similar to how you do a whole pork loin, from my experience, and what I've read...
  15. jirod

    Smoking Whole Hog Hanging?!?

    I have seen people who have done them and have had the hog sitting on some kind of like chicken wire to keep it from falling to the bottom of the smoker (assume stainless or some other non-coated material).  Could you wrap the hog in some kind of finer wire like that, fasten the bottom and side...
  16. jirod

    What's with all of the sauce???

    I've never been to a competition, let alone competed in one, so I am just going off of what I have heard/read about them.  But it seems like it is all about trying to set yourself apart.  The big time folk, like on Pitmasters, have their own special homemade sauces I believe that are what they...
  17. jirod

    Chip in the wood tray

    I have used both the 12" tube and the AMNPS.  I use the AMNPS mostly because I think it takes less pellets, and I tend to do longer smokes like pork butts in my MES40.  For the tube smoker one end is open and you load and light through that with either butane or propane torch (I use a propane...
  18. jirod

    Unattended Smoking

    One of the main reasons I got my MES40.  I usually do get up to check on it after a few hours to make sure everything is running according to plan, put in temp probes, make sure AMPS is still running, etc.  But do that on a semi-regular basis, we tend to do lunches for family gatherings.  So no...
  19. jirod

    Looking for a particular style of sauce

    I am far from a sauce expert, I live in the midwest and mostly tomato based sauces is what you find around me, and what I prefer. But from what I've read, if it is thinner and most notably a vinegar based sauce, sounds like a Lexington style sauce.  Vinegar, some tomato, some sweetness.  Can...
  20. New Bellfab

    New Bellfab

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