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  1. nascott

    Looking for Low Salt Bacon Recipes

    Greetings all and hoping you can help. Working on a new diet for my father who needs to significantly limit his sodium intake. He loves bacon, but obviously it's a red flag food for him. Now, I know asking about a low salt bacon recipe may sound a little paradoxical, but I'm just curious if...
  2. nascott

    Ordering brisket cuts.. Pros, cons, and suggestions?

    I am going to be ordering some freshly butchered meat this week and am definitely to include some Brisket (as well as a prime rib roast). I was hoping some might have suggestions or insights on the benefits of ordering brisket in different cuts... Point vs flat vs whole... With the cap and...
  3. nascott

    First try at smoked chuck roast

    Well, it's June and I don't feel like a crockpot meal, so I figured I would give a smoked chuck roast a shot on the Weber Smoky Mountain 3.25 lbs to start... Covered it with Spice Hunter Grill Shakers Steak seasoning blend. Set out for a slow smoke at 200 to 220 with Apple chunks smoking...
  4. nascott

    And St. Patrick Said, "Let Them Smoke Beef!" (with Q View)

    5 years ago, I started a tradition for the Friday of March Madness... I call it a 'March Madness Remote Work Day' and it's simply a reason to gather guys from around the neighborhood, watch basketball and enjoy great food and beer... So, with tomorrow being St. Patrick's Day, I figured, let's...
  5. nascott

    BBQ Salsas, any favorite recipes?

    All, as I embark on a couple shoulders this Sunday for 'da game', I'm also wondering if anyone has any favorite salsa/relish/etc... recipes that you might want to share as a topping for pulled pork sandwiches. I'm thinking pretty basic with a base of sauce, but including a mix of yellow...
  6. nascott

    Time for my first brisket...

    I did a corned beef brisket a while back, but never have done into a standard flat, so today's the day... Actually picked it up at a beef farm in Freeport, IL (Marbach's) and while it doesn't have that big of a fat layer on it, even after having been in the freezer for 3 months, it's as soft...
  7. nascott

    Best Online Stores for Smoking stuff...

    So, as people are asking me what I want for Christmas, I'm wondering what everyone thinks are the best online BBQ shops in regards to selection and reputation... I figure if I can get gift cards from a bunch of people, I might just be able to get myself a Guru out of it! Thanks for any...
  8. nascott

    Converting an old gas grill, looking for insights

    I have this older (about 10yrs) Vermont Castings gas grill that is beyond it's uses (mainly due to a small flare up that got big enough to melt a bunch of pieces) and I am thinking, 'hmm... I wonder if it's convertible to a smoker' if I strip the guts out. Here are some pics.. I was...
  9. nascott

    WSM 18.5, Modification for Hanging Drip Pan?

    Note... posted this earlier in the 'smoking meat' general discussion thread, but realized it was in the wrong spot, so I'm duplicating it here... Couldn't figure out how to delete it there... sorry for the mess up. So, I am thinking of doing a brisket and a butt tomorrow and I am trying to...
  10. nascott

    Modification for Weber Smoky Mountain 18.5

    So, I am thinking of doing a brisket and a butt tomorrow and I am trying to think about how I can get both going without 1 dripping on the other. Simplest solution is to let the drip pan sit in the water pan and absorb the juices from what is on the bottom. That should be fine, but the...
  11. nascott

    Easter salmon

    Pretty simple today... Brined for a lite bit in water, salt, and brown sugar. Rubbed with John Henry's sugar Maple honey rub, and on at 220. Got a lot to make for brunch while everyone is at church, more later Enjoy your day... All gave some, some gave most, but One gave All!
  12. nascott

    Smoky March Madness

    Rather than go to a bar and spend money, I figured I would invite some friends over and create a March Madness Remote work environment... Laptops on, phones charged, cooler full, and smoker on... Here's. The initial QView... Buffalo chicken bites... Cubed chicken breasts Brined in...
  13. nascott

    Moink ball question, injecting?

    So, the first time I did moink balls, I made them from scratch.. They were good, but it was a lot more work than I want to spend tomorrow morning getting ready for March madness because they need to be ready by 11:30 central time. Tomorrow's will be with store bought, pre cooked beef...
  14. nascott

    Corned beef... A little experimenting

    Am starting with a 6 lb Sy Ginsberg Corned beef from Costco... I Brined it for a short time in a very sugar Brine to try and take a bit of saltiness out of it and added a Bit of apple vinegar to try and add to the tenderness factor. Anyway, I Rubbed it with a sweet sugar Maple rub and am...
  15. nascott

    Ribs for Presidents...

    Its about to snow in Chicago, so why not fire up the smoker! My first smoking of ribs and my mouth is already watering.. Used my traditional rub I found in a grilling magazine years ago that includes brown sugar, garlic powder, paprika, coarse black pepper, salt and cumin and I am going...
  16. nascott

    Wings for the big game.. Brine, rub, or a combination of both?

    I have been reading for hours and the number of recipes astounds me! A quick question though... Are there any potential problems to brining fora couple hours, then patting dry on the surface and then adding a rub before smoking? I am thinking about brining in the red pepper and vinegar Brine...
  17. nascott

    Thermometer Question (WSM 18.5)

    I know that the dome thermometer isn't the most accurate and I haven't had a chance to go out and get a wireless thermometer yet, but does anyone else use a simple weber digital meat thermometer and stick it through the rubber probe hole on the side?  It stays horizontal and seems to read...
  18. nascott

    Salsa Filled Bacon Wrapped Chicken Breasts

    Trying to keep it simple this weekend with my first chicken breast smoke... Stuffed them with some salsa to keep some moisture inside (it's a citrusy mild salsa that does have a little kick to it) and wrapped them with bacon... we'll see how it goes Trying to keep the temp right at 255 so...
  19. nascott

    Greetings from the Cold, Snowy, and Smoky Midwest...

    Well, it's snowy and about to get REALLY cold here in the western suburbs of Chicago, but I'm a happy guy because I got a smoker for Christmas (WSM, 18.5" to be exact) and am looking forward to fun things and great food.   I did my first smoke on New Years Eve that was a function of looking for...
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