Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. B

    Reheat cold stuffed pork loin

    I'm going to cook a stuffed pork loin Christmas eve day for Christmas day dinner. Since after I cook it, I'll keep it in the fridge until Christmas Day, how would you reheat it trying to maintain food safety - get thru that danger zone of 30*-130*?
  2. B

    How to know temp and time to SV and what's the goal temp after ice bath

    I'm new at this SV game. What I have done is to SV a rack of Baby Backs for 9 hours at 150*. Pulled them and put them into an 50-50 ice bath for 40 min and then into the fridge for about 5 hours. Now they are on the smoker at 225* and have been cooking for almost 2 hours. The internal temps are...
  3. B

    Year old turkey - safe to eat?

    I've got a turkey that's been in the freezer since last Christmas. Is it safe to eat? Also, I would guess that the flavor would be bad as well? Backpacker
  4. B

    Pork Loin Recipe

    I've tried a couple of stuffed pork loin recipes and been disappointed with both of them. The cheese has dried out, no moisture in the fruit and it's dried out too. Does anybody have a good stuffed pork loin recipe that'll knock your socks off. I'd sure like to try it. Thanks (and I hope I...
  5. B

    Kamado smoke generating problems

    Just got a Kamado Joe for Christmas and have had two cooks on it. My problem with both cooks was that the smoke quit generating about 1 ½ hours into a 7-8 hour cook. I used 4 chunks of wood and spread 'em out like I was told. When the cook was over, I looked in the bed of coals and on the...
  6. B

    Internal temps of hamburgers

    Unfortunately our son likes his hamburgers well done.  What are the internal temps for rare hamburgers, medium and well done? Thanks, Backpacker
  7. B

    Where to buy meat

    Where do you buy your meat? I've been buying mine at Harris-Teeter, a local grocery chain and find the meat to have too much fat in it. Somebody somewhere said they had settled on Sam's. How about Costco or Public? Maybe a small grocer? What's your experience in getting good meat with out so...
  8. B

    Newbie encouragement

    Hey all you newbies, I finally had a successful smoke - after 5 poor attempts! I was a little discouraged with the poor results I was getting. The meat was ugly, dried up, wouldn't pull apart properly and had little flavor. I found Bearcarver's Step by Step procedure for smoking Boston Butte...
  9. B

    GREAT recipe!!!!

    Hey Bear, I used your Step By Step recipe for Boston Buttes - Pulled Pork, and it turned out GREAT.  I followed your procedure to the letter, and the butte looked like the pictures, pulled apart like it's supposed to, and tasted like it's supposed to.  You did a fine job on the procedure.  This...
  10. B

    Are "rubs" rubbed in?

    I've seen pictures of a nice even layer of rub on meat, and I've seen a picture of a rub sprinkled over a line of mustard - as in Jeff's recipes.  It makes me wonder: do you rub the rub in or just sprinkle it over a layer of mustard (or whatever) and cook it that way?  Or do you do either/both...
  11. B

    Why did it take 12 hours to cook an 8# turkey breast?

    [if gte mso 9]><xml> <o:DocumentProperties> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>252</o:Words> <o:Characters>1438</o:Characters> <o:Company>D & B Associates</o:Company> <o:Lines>11</o:Lines> <o:Paragraphs>3</o:Paragraphs>...
  12. B

    Boston Butt Recipe

    Hey Bear, I got your recipe for Boston Butt but I don't know the location I copied it from.  Can you tell me where you posted it?  Thanks, Backpacker
  13. B

    Chip in the wood tray

    I just bought a 30" Masterbuilt and am brand new to smoking.  My question concerns the smoke put out by my smoker.   I have to restock the wood chips in the tray about every 20-25 minutes.  Is this short frequency standard?  I've also found that after about 3 refills, the smoke quits.  I tried...
  14. B

    Another "newbie" - Backpacker048

    Hello,  I live in  North Carolina and just got into smoking' - like a week ago.  Know absolutely nothing about it except I enjoy eating  the end product.  I've bought several books and gathered several recipes from friends.  I've tried a pork loin that turned out pretty good and am looking...
  15. B

    Which rack to place the meat for smoking

    I'm a brand new "newbie" to this smoking' business and have a basic question.  If I'm only smoking one piece of meat, such as a london broil, where do I place it in the smoker - top rack, middle rack, bottom rack?///  I have a 30" electric Masterbuilt with a front door and 4 racks. Thanks...
Top Bottom
Back
Clicky