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. smoke freak

    Cast iron brands

    I have both. I clean them correctly. And I respectfully disagree.
  2. smoke freak

    Breaded Chicken Sandwich

    Marty, that's a great lookin sandwich no matter where I see it.
  3. smoke freak

    Garlic Fire and Redrum Hot Sauces

    On my timeline? The garden waits for no one. When it's time it matters not if you're ready...
  4. smoke freak

    Brisket to Ground Beef Processing

    I grind briskets regularly. For sausage, sticks, and burger. I trim excess fat and slice into strips that fit my grinder. Into the freezer on a full size sheet pan. When half frozen, I grind the whole thing (minus the excess fat). Mix it up and make 1# freezer bags with my vac sealer. Ready...
  5. smoke freak

    Bout time I re-introduced myself

    I joined a while back. I think around '07. Hung around a couple years and learned a lot. But I've been bouncing around the net since then learning from some of the best around. Smoking, grilling, sausage making, and curing meats are a few of the things I enjoy. I guess I've circled around and...
  6. smoke freak

    Datil peppers

    My son in law is growing the fish peppers this year. Sprouted and growing strong.
  7. smoke freak

    Busted pork chop dinner, how to fix it?

    Your target temp is way too high. In my opinion, a marinade is a waste of time. I use a phosphate brine and over brining/over salting is not an issue. Grill or smoke to an IT of 140 MAX. Carryover will get you where you want to be.
  8. smoke freak

    Jeff's St. Patty's Day Corned Beef recipe didn't work for me.

    Collagen breakdown begins around 170 but the determining factor is how long it takes to get there. Therefore, even when boiling, a long slow climb to the finish temp is what determines the tenderness and juiciness of the finished product. So 205 might be a target temp but it may need to ride at...
  9. smoke freak

    Garlic Fire and Redrum Hot Sauces

    Two questions. How long did you ferment and how do you make your labels? I'd like to label mine but lack the know how.
  10. smoke freak

    Cast iron brands

    One man's trash is another man's treasure. Plus it's a piece of history in your hands.
  11. smoke freak

    Cast iron brands

    I have three lye tanks, two electrolysis tanks. These get the job done for stripping to bare iron. Then I season with Crisco in the oven as many times as it takes to look right.
  12. smoke freak

    Cast iron brands

    This is my booth at my local market. In my opinion, pre 1960 is the only pans to own.
  13. smoke freak

    It's been a while...Thought I would see what's happening...

    Haven't been on board for a few years...Smoked a few meals since then...Just thought I would see who's doing what...
  14. smoke freak

    Aged Brisket, anyone tried it?

    In my opinion and from my own limited experience, wet aging in cryovac is a myth and a waste of time. I go along with the theory that freezing a brisket will tenderize it some. The freezing causes meat fibers to expand and break to some extent making it more tender. I think it works and I got...
  15. smoke freak

    temps ??

    As long as your cheese aint frozen youll be OK.
  16. smoke freak

    Pulled pork method

    Amen! Plastic wrap doesnt melt at low temps but that stuff sucks!
  17. smoke freak

    2-2-1 Variations

    Depending on how meaty the back ribs are... I usually do 2.5 hours or more in the smoke. Then into a large foil pan, bone side down. The pan needs to be long enough to hold the ribs with room to spare. I found mine at Super bowl time when they got snack food stuff galore in the stores. Then I...
  18. smoke freak

    What do you do with all that ash??

    Ash and water form lye, a very alkaline caustic stuff for sure. On the opposite end of the pH scale from acid but still bad for soil in large quantities. Wood ash is a great source of potassium but should be used sparingly...
  19. smoke freak

    Anyone in KY need some wood?

    Dang it! Why did they have to put Kentucky so far away from Kansas?
  20. smoke freak

    ribs possibly oversmoked

    Dont be afraid of mesquite. But save it for beef. For pork you should go for pecan and if you cant find that then a blend of hickory/apple will work. However I prefer mulberry to apple. Get a good thermo at grate level and keep trying. Very few of had our first smokes turn out the way we...
Clicky