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Recent content by steevieg
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I'm doing something similar to this over the coming weekend, but I'm going to reduce the root beer down to almost a syrup as mentioned above and inject some with apple juice and some rub, then mop periodically with the remaining root beer.
I have absolutely no idea if it will be any good, but I...
It was a "kitchen sink" type of marinade, but I started it with 2 bottles of Moore's Hickory Marinade. I added some garlic powder, onion powder, chipotle powder and a few spices. The marinade had salt as the 2nd ingredient. I really like the stuff and had a couple of bottles so I used it as...
I marinated some beef last night to make jerky and realized this morning I forgot the pink salt. Is it possible to add it to each piece just before I put it on the smoker and will it work as effectively?
I did the smoker then dehydrator combo 2 weekends ago with some "London Broil" (I know that's a cooking method and not a cut of meat, but I'm not sure which cut it was - Top round maybe?).
I hung the cured, marinated and sliced pieces on toothpicks between the slats on the top grate of my WSM...
To check your thermometers accuracy, put the probe in boiling water. It should read 212 degrees. If it doesn't you'll know how much it's off.
I've had plateau's last that long, and longer. If it was mine, I'd foil it and put it in the oven at a higher temp since there isn't much benefit from...
When I do PP I do enough to vacuum pack and freeze and eat for lunch or several more dinners. If you put the sauce over the whole PP at the beginning will the vinegar continue to break down the pork further? Or would it be best to just have some of the sauce separate and use it on what's being...
I had the same problem with my first offset. What I didn't realize was that on mine there is a 'football' shaped piece of metal that I didn't punch out where the offset meets the main chamber. I couldn't get it up to temp at all. Once I removed that metal piece which increased the hole size...