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- zardnok
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Brining a turkey
As a quick FYI, the local "Firehouse Subs" store has a promotion where you donate $2 to some Fireman's fund and they give you a 5 gallon pickle bucket that is food grade plastic. Seems like a worthy $2 donation to me! As for how to keep it cool, I keep frozen water jugs in the freezer and can... -
Trouble with Spare Ribs
As others have stated, you need a thermometer at grate level. You do not want the temp probe to touch the grill itself though or it will have a nasty heat spike! I recommend taking a standard potato and sticking the temp probe all the way through so the tip sticks out the other side. Then you... -
Looking for a sweet rub with almost no kick whatsoever
Gotta give a second for the "Sugar in the Raw" aka Turbinado sugar instead of regular brown sugar. It has a much higher burn point, so if your temps spike, you don't have to worry about it and it has a better taste. The brisket I did this past weekend was Tony's, Garlic, onion, and Turbinado...- zardnok
- Post #10
- Forum: General Discussion
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When rubbing a brisket,
Debi has a huge list of free rub recipes on her website, you can peruse it and find one that looks interesting with spices you like. Tulsa Jeff also sells a rub and sauce recipe here on the site that is also excellent. -
Howdy SMF
Very Very high creosote level. I knew not to use sweet gum, I was just excited to have free wood, especially with the bark already stripped!- zardnok
- Post #12
- Forum: General Discussion
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Howdy SMF
Truth be known, I had a "bad experience" that turned me off smoking for a little bit. I live on a 14 acre estate with a ton of trees (Oak, pecan, apple, pear, gum, cedar, etc) and I asked the yard guy if he could hook me up with some of the fallen limbs/trimmings to use in Puff. We had a storm...- zardnok
- Post #8
- Forum: General Discussion
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5-Gallon buckets for brining
Firehouse Subs has a promotion where you make a "$2 donation" to a Fireman equipment fund and you get a 5-gallon pickle bucket with lid that is great for brining. This is a "food-grade" bucket and a really good deal for 2 bucks, plus you can feel good for hooking up the firemen.- zardnok
- Thread
- Replies: 9
- Forum: General Discussion
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Howdy SMF
Howdy fellow meat smokers. Been a while since I have been able to peruse the forums and smoke any meat. I have had a busy past few months. Puff is feeling lonely, so I decided it was time to take a weekend and fire up the Dragon! I am headed to Florida near the end of the month for a family...- zardnok
- Thread
- Replies: 14
- Forum: General Discussion
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Need menu for 300 people
For little snack sandwiches, chicken will be difficult, or rather not so much difficult, as overly expensive. Trying to smoke whole chickens and remove it from the bone will take FOREVER!! If she wants chickens and plans on serving it on buns, your best bet is probably to do boneless skinless...- zardnok
- Post #4
- Forum: Catering & Large Group Gatherings
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First smoke (newibe)
A couple of comments, before you put meat onto your new smoker, fire it up first and burn any impurities out. This will give you time also to learn temperature control and how to adjust things using the intake vents. It will take a few before adjustments affect the heat, so give it time and...- zardnok
- Post #2
- Forum: General Discussion
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brisket
Another thing for you to look at it is cooking times. Buying 4 large briskets will take much longer to cook than 6 small briskets. Try to keep them below 10 lb for a full packer and you should be fine. I have tried to do mass quantity of briskets for folks and picked up two packers each over... -
Smoked some babybacks
From the Lump database at Nakedwhiz... http://www.nakedwhiz.com/lumpdatabase/lumpbag6.htm Scrap Lumber Pieces?: Nearly 100% "We have received two separate reports that ceramic insulation from the kilns used to make Cowboy charcoal has been found in bags of Cowboy products. The ceramic... -
Best So Far
Grats on pleasing the little lady. As for how to make them more tender, when you foil wrapped them, did you add any sort of liquid other than the baste of barbecue sauce? Sealing them with apple juice or Worcestshire sauce/beer combo will steam the meat and help break down the connective... -
2 slabs and a loin
The food was definitely better than the game. Rutgers seriously out-played LSU. As for the pics, I did some work on my computer recently and apparently I forgot to plug my USB cable back in, so my phone can't connect to download the pictures yet. I will try to get some time this evening to... -
Saturday's brisket
MOOOO Now I am mad I couldn't find any decent beef and have to settle for ribs. Looking good Cajunsmoker. -
2 slabs and a loin
Puff must want to watch the game as well, because he is cooking hot and fast this afternoon! He has stayed between 240 and 250 all afternoon. The Pork Loin has been in the cooler over an hour now. The ribs I removed from the foil and put back on to firm up. One of the slabs fell in half... -
2 slabs and a loin
Puff is running about 15 degrees hot during the day-time. Guess he is being cranky!! Not even gonna sweat it! I will just adjust my cook times and eat closer to tip off. -
2 slabs and a loin
I gave up trying to find decent beef and decided to just cook what I got. Well, I got a very pretty pork loin and 2 super-meaty slabs of ribs. I trimmed it all down last night before bed and rubbed it down with Tulsa Jeff's rub. Puff is now warming up nicely. He has obviously gotten lonely...
