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Stainless steel tooth picks

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jokensmoken

jokensmoken

Master of the Pit
Original poster
Dec 7, 2016
1,072
343
Whitmore Lake Michigan
So, my unending love of/for ABTs has led me on a search for metal toothpicks to circumvent my all to common problem with burnt up or charred wooden toothpicks, but seems the price was always a deterrent.
I was chatting with a buddy who said very matter of factly "buy a pound of lose 2 1/2 inch stainless steel finishing nails.
I thought, HUH, but Ive never heard of this before, they are however very affordable when compared to the cost of actual metal toothpicks. Any y'all ever done this, heard of it or have any thoughts why, if properly cleaned and sterilized, they wouldn't work?
 
Most of the sites that come up are someones blog or they're trying to talk you into buying what they're selling so I didn't bother reading.

It seems the biggest issue with food safe is the finish of it.  It should be smooth enough so stuff doesn't get caught in the texture. If you can run them through the dishwasher that should correct that problem.

Different grades corrode at different rates.

My favorite source is McMaster. Search on Stainless Steel wire. They have several choices of bundles of 1ft lengths, bend and stay or spring back in different gauges.  
 
When I first read the title, I was thinking "man that will be rough on the teeth"..... But once the details were known, that's actually a pretty good idea
45.gif
.    Stainless should be sanitary once cleaned of all oils and any adhesive or other stuff on it.  From Home Depot....  Or a 40 pack of 2" ones for $1.67.

8f28e8b2-b91f-4eae-b23e-a92d365ffca3_1000.jpg

8f28e8b2-b91f-4eae-b23e-a92d365ffca3_1000.jpg

 
I guess I'm not following. I never use toothpicks when making ABT's when wrapped properly the bacon doesn't need anything to hold it on.
 
JckDanls 07 said:
yeahthat.gif


I don't use toothpicks ether... half a piece of bacon wraps around just right.. might have to stretch it once in a while ...
Click to expand...
I must not do ABT's right.   I use toothpicks to be sure the bacon doesn't move.   I am a newb thou
 
Go to your local bicycle shop and see if they have a retired beat up bicycle wheel ready to be tossed.   Odds are the spokes are 100% SS.
 
Allrightythen...I guess the first thing I'll try is using no toothpicks...
Using them is the way I was taught and simply never considered not using them...
Thanks guys...My search may be all for naught...
Got a batch to do Wednesday afternoon. I'll try no toothpick

Walt
 
Another good idea...I never thought of SS wire either...
Guess my head got stuck in a food industry product for a solution.
Which is curious because I've used countless wire type products (bicycle spokes included) for stitching up whole hog cavities when stuffed and cooked on a spit.
 
jokensmoken said:
Another good idea...I never thought of SS wire either...
Guess my head got stuck in a food industry product for a solution.
Which is curious because I've used countless wire type products (bicycle spokes included) for stitching up whole hog cavities when stuffed and cooked on a spit.
Click to expand...
Why use wire when sewing up the cavity?  Have you thought about a heavy thread or something easier to cut?  Heck you could even use small natural casings.  They'd be edible that way.  Check out upholstery needles for curved needles and ones with large eyes.
 
Poor planning and too much beer.
When you got a bunch of 20 year old guys drinking beer and trying to figure out "now what" you sort of go with what ya got.
 
We're just glad you managed to figure it out so you could roast it. 

Let me know the next time you're going to roast a pig.  I'll bring over some supplies and help out.  For a modest fee.... Heck, I'll even bring my own beer.

Beer.gif
 
Well, it might be awhile. It's been 15 years since my last pig roast...
On our graduation in 1978 a buddy of mine and I did our first of 15 annual pig roasts...During that time we roasted every which way from open spit (long cook) a Hawaiian style buried pig, fully or partially enclosed roasters, and a huge indirect cooker we borrowed from a local resturant. I/we finally built our own roaster about 8 years in. We always got the pig and the first barrel of beer and beyond that it was bring a dish and pass the hat for more beer/booze...We stopped when too many folks started showing up empty handed...The last year we ended up with a roasted pig and ONE potato salad and everybody pretty much left when our keg ran dry.
I did a few after that but sold my roaster in 2001 after my housemate "volunteered" me to do two roasts that summer w/o notice. I spent the cash on my first little Brinkman smoker and Webber kettle and is when I really got into grilling and smoking.
With what I know now about real BBQ and smoking, I sure do wish I still had that old roaster.
 
Well geez, I kinda feel.like a dolt...
I've probably made ABTs 25 or more times over the last 4-5 years and it never occured to me to not toothpick them.
Just wrapped 2 dozen to smoke tomorrow and not a toothpick one.
We'll see how they turn out after smoking but I'm thinking I've been anguishing over nada for a few years now.
IMG_20170221_202653936.jpg

IMG_20170221_202653936.jpg

 
Yeah, I don't know about thousands but its a lot......Don't know why in he## it never occured to me...Another D-DE-DEE moment.
Thanks for the tip
Walt.
 
Depends on pepper size...Usually if you get the smaller jalapenos a half slice will work...
I used a whole piece on the ones in the pic because peppers were larger than I usually do.
It's kind of like "what ever works"
 
Peppers on the smoker now...
Using my 18" Masterbuilt propane because that's all I'm doing...
Dialed in at 250° with pecan chips for smoke...
Trying a new Thai sweet chili glaze on some of these...
 
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