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Gassmoker / grill
I have a Holland grill with a pellet draw built into it for smoking but I have yet to get it to work. It works great as an outdoor oven. It has only one temp 400° And cooks by time rather than temp and time. I have never used it for smoking but think it would be great for chicken to get the...- remsr
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- Replies: 0
- Forum: Propane Smokers
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Teriyaki ribeye steak/ sous vide
Hi all! Haven’t made teriyaki stake in a long time, the last time it was cooked on the grill which was always good but required being cooked well done to bring out the best teriyaki flavor. This time I wanted to see if I could capture that same flavor in a sous vide bath medium rear. I have...- remsr
- Thread
- Replies: 4
- Forum: Sous Vide Cooking
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Breakfast/ brunch fatty
This was my first fatty. I have made stuffed meatloaf and have a pretty good recipe for one, but fatties are a bit different. This one started with 2 pounds of Jimmy Deen maple sausage flatened out in a 2 gallon zip lock plastic bag then I cut along the edges of the bag and peeled the top... -
Pork shoulder for pulled pork
At 99 cents a pound for fresh pork shoulder I couldn't pass it up even though I have several bags in the freezer. This one weighed in at 101/4 pounds so I guessing around 15 hours more or less. My other half (aka the boss) likes this seeet tasty version so here we go. 2 tablespoons of... -
Question about Bacon
Used Bears step by step for bacon and it turned out great. Question is. Is there a right way of cutting the bacon, like with beef that needs to be cut across the grain? Made some BLTs that tast great but were tuff. Any idea why that might be? Randy, -
Brined county style ribs and chicken thighs
What an experience, nothing went right the MES 40" 2.5 gen was running at 230 according to the temp reading on my phone and on the digital readout on the smoker, but two accurate probs placed on the middle rack read 180. So to get to 225 I set the temp at 270. Then my pellets wouldn't stay lit... -
Weber Style wireless temp probe
The Weber Style duel temp probe is most likely made by the same people who make the Maverick. It looks the same and works the sam,I have a Weber Syle. Bear might have the answer to this question since he has the most reliable information on the MES gen 2.5 40" I am smoking a 9 pound pork butt...- remsr
- Thread
- Replies: 6
- Forum: Meat Thermometers
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Sous Vide beef back ribs first attempt
Got around 70 pounds of beef back ribs last year and still have about 20 lbs so I decided to make some rich beef stock out of one rack. Problem is that they come two racks to a vacuum packed package. Don't look like much in the picture but those suckers are huge each rack has 7 bones and... -
First Soue Vide cooked corned beef
I have been wanting to try this ever since Smoken Al did a pastrami Sous Vide cook. I'm going to keep this cook simple and close to traditional corned beef as possible using nothing but the corned beef as is and some additional pickling spices. I bought a small 3 1/4 pound corned beef flat... -
Bacon Bear's way
Picked up a 11-1/4 pound pork belly at Costco Cut it in half and then cut one of the halfs in half for around 9 pounds of bacon and 21/2 pounds I seasoned for for a Sous Vide cook. The large half I rubed as Bear instructed. one table spoon of TQ per pound and one table spoon of brown sugar... -
Pork spars cured in Pop's brine with Q view
After going back and forth with Bear about how to do this I finally gave it a shot. I pretty much followed Bears step by step for bacon on a stick, accept I did a wet brine using sodium nitrate pink curing salt #1 and he used TQ and did a dry cure. Most of my questions were about the curing... -
Beef back ribs
Hi all! Got about 65 pounds of beef back ribs from my sisters butcher, she owns a restaurant so I got them for $2.77 a pound. They are huge and have a fair amount of meat on them. I smoked some the other day and they were ok but not tender and juicy like we like them. One problem is that they... -
First cured hams
With the help of Foamheart and Pop's cure I turned out some really good tasting hams out of some pork butts. I started with Pop's brine, 1gallon of purified water 2/3 cup of kosher salt 2/3 cup of refined sugar 2/3 cup of brown sugar 1 heaping table spoon of pink salt #1 I added 3 tablespoons... -
Temp controllers for WSM
Anyone out there have any experience with the IQ 120 or 110 temp controller by Pitmasster? I am about to buy one but I would like to know if it's worth the money. I see 3 of them ranging in price from $139 to $279 for the newes addition. -
Cured and smoked ham "help"
I have never cured and smoked a ham I want to cure and smoke a low sodium ham but don't know even what cut of meat to buy. Is pork butt good, or is there something better? Low sodium is of most importance. Any help would be greatly appreciated. -
Summer spair ribs
Here in Minnesota it gets so cold that we can't smoke or we just don't have the desire to freez while doing it. I love smoking but I don't like freezing even more. So I smoke as much and as often as I can from spring to snow fly then vaccume seal everything that I will be enjoying all winter... -
Yearly bar-b-q yard party
On the menu 40lbs of St. Louis stile ribs and trimmings, two 8lb injected pork butts, 12lbs chicken parts and a full brisket. To start I did a 3-2-1 on the ribs, made pork burnt ends out of the meaty rib trimmings and brown sugar, butter, rub and foiled the long pieces along the bones. all...
