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Difficulty cleaning grates?
Ya but I didn't want my buffalo wings tasting like trout with lemon......- logical1
- Post #10
- Forum: General Discussion
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whats everyone cooking for the big game
We picked up some large wings at cash and carry,. they had a 40 lb box for a like a $1.89 a pound or something like that here in portland. So we are making about 10 pounds of wings for the game among other things, I took 5 lbs to smoke. My boys were not convinced these wings could out do moms...- logical1
- Post #42
- Forum: General Discussion
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whats everyone cooking for the big game
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Masterbuilt 40" glass view( I need more smoke)
Lol..... It's all good. I'm sure me included, many people have read a thread and answered it even though it was a slightly outdated one. I mean it's all about participating right...- logical1
- Post #17
- Forum: Electric Smokers
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low and slow for chicken?
This makes me excited for the weekend, as this will be the first time I make smoked chicken wings in my sausage smoker....it cant go hotter that 200 - 215sh degrees but I can smoke a hell ova lot wings on this sucker... I would like to inject it, but I fear messing the inside of my smoker with... -
Masterbuilt 40" glass view( I need more smoke)
holy thread resurrection Batman- logical1
- Post #15
- Forum: Electric Smokers
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What time to start pork butt?
yes the whole cook to slice thing is really just the fact that I cook them in sausage smoker and the max temp is 250...but I never run it that hot because Im afraid of the 5000 watt element sagging down and shorting out against the element tube its held and the sausage maker customer service... -
HELP - Dried Beef looks stinky
ha ha ha serve it....and let them wonder why your the only one eating bologna sandwich..... :) -
What time to start pork butt?
Sorry guys I take mine out at 165, we slice ours not shred it so its more like a personal preference.....I would say that my advice while maybe not aligning with cliffs thoughts on temperature does make for a very moist butt that slices easily and is enjoyed often. No offense taken, just wanted... -
HELP - Dried Beef looks stinky
13 days in the brine is fine, I was just noting typical duration for typical recipes....your mileage may vary. I agree that letting that cure from the outside in will leave you a ring like the post mortem picture shows (the value of injecting thicker meats stands). Now what I can say is on the... -
What time to start pork butt?
c farmer nailed it I think. Start 4am wrap in some foil and towels when temp reaches at least 165 degrees, then throw it in an igloo or Coleman or whatever cooler till the rest of the sides are ready.... Coleslaw goes great ;)
