Recent content by pgeobc

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  1. pgeobc

    MORTONS TQ

    Mr T. has it right, but let me add a little. When I have made bacon with MTQ. I left it the stated 1 week per 1" of thickness. It does no harm to take it out and rinse off the excess when that time is up. One must, however let it dry in the frig until a pellicle is formed, else it will not take...
  2. pgeobc

    MORTONS TQ

    One must remember that Morton's Salt Company has formulated some of the recipes so that meat can be preserved to the extent that it requires no refrigeration. That is an old-fashioned way of doing things, but it works. I think that you should have soaked your meat for some lenght of time, as...
  3. pgeobc

    Difficult to Read Forum

    I am visually impaired and the white background with the light type makes the forum difficult to read. Many forums have a choice in the user setting that allow changing the color scheme, but I find none here. Can that be done. Thanks.
  4. pgeobc

    Smokin Tex 1400

    Well, Smokin Tex got the new thermostat to me in what must be record time. It was over-night, without paying for over-night. The thermostat is a conventional analog type with an expansion bulb; it is not digital in any way, shape or form. I called Smokin Tex tech support again and leaned on...
  5. pgeobc

    BBQ Guru

    Flyweed wrote: "your poll is a bit flawed..." Well, most polls can be criticized in one way or another. These small, limited polls done here, by laiety and for a cherry-picked population, have no chance. Some of them seem to bring useful results, but many are simply Blog-drivel. I usually...
  6. pgeobc

    Smokin Tex 1400

    Well, I called Smokin Tex. Their product support lady was quite helpful. For the paltry sum of $29.95 (plus a little shipping), I'm going to get a new thermostat. I hope the new thermostat holds a closer tolerance than the old one.
  7. pgeobc

    BBQ Guru

    Several years ago, I bought a Bargeque Guru rig for my Bradley. It had a computerized temp controller, a set of two probes, of course, and would control an electrical relay that sat, connected, between the wall outlet and the Bradley. It pretty much functioned flawlessly, right out of the box. I...
  8. pgeobc

    Smokin Tex 1400

    "...they (ST) say it is an average temp  ..." Well, that is true for any oven and even a refrigerator. The point is, that my home oven varies not more than about +/-25 degrees and my fridge less than that. One can buy electronic oven calibrating thermometers that do the averaging electonically...
  9. pgeobc

    Smokin Tex 1400

    A number of years ago, I bought a Smokin Tex 1400. Nice rig. However, when initially testing it to make certain the listed temperatures were accurate, I noted some problems. First was that on the initial temperature rise, the unit overshot any reasonable cycle high by quite a bit. Then, to get...
  10. pgeobc

    Do you heat your brine?

    Well, I have done both and regret neither. There are a couple of good, theoretical reasons to heat the brine, but in the end all that salt sort of overrides any need. First is that idea that heating the water can help dissolve the salt and nitrite. However, it is better not to heat the nitrite...
  11. pgeobc

    Digital Meat Thermometers: the Good; the Bad

    Well, I've had several of the small, white Polder electronic variety that will stand normal oven temps. I used them for kitchen work and for barbeque work and they did yeoman service. Eventually all of them went south for some reason and that may or may not have been the probes; I did not try to...
  12. pgeobc

    Brisket With Decent Fat Cap

    Well, if one gets a fairly large brisket--say 10-12 pounds--and then one slow smoke-cooks it at, say 225 degrees, for 11 or more nours, a lean brisket simply will not do. A lean brisket will dry out too much. The answer, of course, is to get a brisket with sufficient fat cap and then clean it of...
  13. pgeobc

    Brisket With Decent Fat Cap

    Thanks for the replies. All of my local meat sellers simply put out what their suppliers prepackage and they are featuring super-lean meats. That includes Reasor's, Wally World, and one independent. There is a place in Wagoner called "Meats N More" or something like that; it is on HWY 69 south...
  14. pgeobc

    Brisket With Decent Fat Cap

    Where in the territory east of Tulsa or in Tulsa can one buy brisket and/or Boston Butt with a decent fat cap? The stuff we have locally has been denuded of external fat and will dry up if dry smoked for long periods of time. Besides that, when making some sausages with pork, one needs a 25% fat...
    • pgeobc
    • Thread
    • Replies: 6
    • Forum: Beef
  15. pgeobc

    Where to buy around Tulsa?

    Thanks, everyone. I'm going to check out Hasty Bake and see what happens.
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