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  1. schultzy

    Quick Brisket Question

    I opened up a 10 # whole brisket and put on at 3 am. At one end of the brisket it was only about 3/4" thick. This was a piece about 6"x12" then it tapered up to about 2 1/2" thick. Am I going to have trouble with the smaller end drying out quick? Do I trim it off when it gets to temp before the...
  2. schultzy

    Rosemary Quantity

    Anyone tell me how much Rosemary to use on a stuffed pork loin about 4#'s. Should I sprinkle the Rosemary on the inside before rolling back up or sprinkle on the outside after already rolled up? Will also be using spicy italian sausage, hot pepper cheese, fresh basil, fresh mushrooms and a coat...
  3. schultzy

    Opinions on marinading a brisket?

    I have a whole packer brisket going to be cooking this weekend and was tossing around the idea of marinading overnight the night before. Anyone have any thoughts on this?
  4. schultzy

    Rosemary and Pork?

    I was looking for a nice herb to put in a stuffed pork loin and was wondering if Rosemary would be any good. My last loin I did some fresh basil form the garden and it was good but I didn't use enough, what are some other herbs, spices and seasonings to put in ?
  5. schultzy

    Question about some beef short ribs

    I bought some beef short ribs and was wondering the preferred method of cooking, I read some other posts about short ribs and the pics looked different then the ones I have, the ones I have appear to be cut across the rack into 1 inch slices with about 4-5 bones in each slab if this makes sense...
  6. schultzy

    Stuffed Pork Loin Recipe

    I am smoking 2 pork loins on Friday and was going to fillet them open and fill and then roll back up, 1 I was going to fill with sausage and cheese and was looking for some advice on what to stuff the other with as an experiment, any suggestions, thanks
  7. schultzy

    Labeling a sauce?

    Does anyone know how you would go about getting your sauce produced and labeled, I have seen in stores where there are sauces that have been produced by what I would call non-manufacturers, I suppose I could can it and buy labels but their would be too many liability issues if you trued to sell...
  8. schultzy

    Dumb Brisket question

    With a whole packer do you have to seperate the flat from the point or can you cook all together. Are there advantages of one way over another if you dont? I just had a side of beef processed and told them I wanted the brisket. It is wrapped in freezer paper so Im not sure how its cut but it...
  9. schultzy

    Trading Sauces

    There was a thread awhile back about trading sauces among anyone interested. I would like to try someone elses sauce and have them try my sauce in exchange. If anyone is interested please let me know.
  10. schultzy

    Rib cookoff results

    Well it was the third annual railroad days rib cookoff in Galesburg, Il. If anyone remembers last year was my first year entering and after several tutorials on here I was fortunate to win. Well we had a beautiful day except for about 30 mph winds, but it was sunny and 85. I started by making a...
  11. schultzy

    Wish me luck on rib cook off saturday.

    I don't do a lot of posting on here but do a lot of reading, its hard to keep up with you guys. Anyways i posted on here last year before I eneterd my first rib contest and I won so I thought I would post again for good luck. We did have to change our team name though, last year we were the...
  12. schultzy

    Big Family Reunion with pics

    Had a family reunion all weekend and did nothing but cook and drink, had a great time. Did ribs and ham on sat didn't get any pics, ,time gets away from you for some reason. Sunday did some fattys and 20 whole chickens. They were soaked in a brine overnight and all came out great.
  13. schultzy

    Freezing a Fatty

    Anyone ever make up a bunch of fatties and then vacuum seal and freeze for a later date. Sometimes when I get in the mood to do something I like to do quantities. I was thinking about making up 6-8 fatties and then sealing and freezing that way I would have on hand. Shouldn't be a problem should it?
  14. schultzy

    Finally Pics of Saturdays Big Smoke

    5:00 Am Starting the charcoal 5:45 On go 2 8# Boston Butts 10:30 Covered the Butts at 151* 12:15 6 slabs ribs and tips on 1:15 Butts off at 195* 4 chickens on 1:45 5# Pork Loin on 2:00 5# Prime Rib Roast on 4:00 80 Shrimp Jalapeno wrapped in bacon 4:15 Ribs off and resting 4:30 Chickens...
  15. schultzy

    test

    5:00 AM starting the charcoal 5:45 2 8# Boston Butts
  16. schultzy

    test

    5:00 AM starting the charcoal
  17. schultzy

    test

  18. schultzy

    Finally took pics but cant post them

    I know I have read everything on how to post but I still am having problems. I tried the forums upload and of course they are too big, I tried photobucket and every time I try to upload into photobucket I get upload failed message. I had a monster smoke on Sat and wanted to share pics. Any other...
  19. schultzy

    Whole chickens vs. single pieces

    I am having a large party on Sat and was thinking about saving some time and smoking individual pieces of chicken instead of whole chickens. Are there any cons with doing this. I will be brining the night before.
  20. schultzy

    Kind of a stupid question.

    If im smoking a wild turkey breast do I need to take it to the same temp as regular turkey? With the meat being different texture and the breast being dark meat just made me wonder. Sorry for the stupidity.
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