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Recent content by pacman
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I made a BIG mistake...
I left the containers that had the sliced and shredded brisket in the fridge at work overnight. When I got back the next day, everything was GONE! I guess that's a compliment in a way, but I wanted to partake of more of that Q. That'll learn me!
I've heard of the "burnt ends" use of the point cut/fat cap (I'll call it point from now on - thanks Okie!)... never tried it. What I'm thinkin of doing next is to cut the point off the flat and smoke em separately... that way I have a nice smoke ring on both the flat and the point. Shred the...
What I'm trying to do is to simmer the fat out of the meat... there's lotsa good meat inside the fat cap that I don't want to let to go to waste or waist...
So by simmering me meat, it melts the fat into the mop sauce. Once the meat is separated, I let the sauce stand to let the grease...
I don't like pictures of myself so I don't have many onhand. However, this is one of my cats, Odin... ON MY HEAD!!! He just loves to lick my hair after I come in from smoking... Any other cat owners have this experience or is Odin just insane??? I'm going with insane.
Attachment 4950
Ok.... glad you were so interested!!!
I sliced off the fat cap of the finished packer brisket and sliced WITH THE GRAIN (need to get long strips for proper shredded beef). Slice them in half length wise or pull the meat apart with forks (or both). Place in a medium sauce pan, pour over your...
Uh!!! Sam's Club and no brisket??? That's just communist!
Well, here's the result of my fat cap simmer.
I had to have some before I posted. I must say it's like smoky candy. Keep in mind that I used NO barbecue sauce. That's the mop sauce reduction and it is A W E S O M E !!! Best meat...
This will be my first brisket since I joined the SMF. Putting everything I've learned from everyone here with what knowledge I had before, this was certainly the tastiest brisket I've smoked.
I started out with a packer brisket (Albertson's vacuum pack). Rinsed, patted dry, and smeared with...
I'm very familiar with the smoker you saw. Charbroil used to make a really good one (the one I have) with heavy gauge steel that would take 2-3 people to lift. I'm really disappointed with how Charbroil cut back on the quality of their off-set firebox smoker. It's a little unstable and...
I may try to expand my fatty recipe by including some ingredients like scrollman's award-winning fatty pic (shoulda gotten an award, it inspired me). It may be a while until I try that option though. Thanks for everyone's support!
hey, rich... I thought for sure you would know what this chili was!!! lol.... jk
I just went to the store and the label above the produce bin was "yellow chili pepper".... not really very exciting, but a tasty pepper nonetheless.
I appreciate the responses to this post to advance my ideas for...
I hate to plug my own thread, but it seems my next attempt at smoking salmon became buried by the weekend posts. I put a lot of energy into this post and (although I don't wanna sound like a cry-baby) think it deserves to be reviewed and critiqued. I read this post now and it sounds like I am...
As a result of the advice I got from my last posted salmon smoke, I decided to try two salmon fillets based on that advice.
Found a salmon roast that I slit down the spine and separated from the ribs. I then used some pliers to remove the remaining bones from the meat. Rubbed them in EVOO and...
Okee dokee... here's the results.
For a note that I forgot to include in the prep for these ABT's was that I slightly pre-cooked the beef-bacon. In my previous attempt, I thought the bacon was a bit rubbery for my taste... I like it crispy.
The yellow peppers (still can't remember their...