Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
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.
Have any of you ever sliced a chuck roast for sandwiches? I would prefer it at medium rare but worry that this cut would be too tough. Any thoughts? Maybe marinating it would tenderize it?
thanks,
Has anybody ever brined tri-tip? Do you think its a good idea? I think I read that brining beef can break the meat down too much and make it mushy - true?
Hey all - I know it's only done when it reaches temp but, I'm cooking 2 boneless pork shoulders ( a total of 13.5 lbs) on the Chargriller smp. I usually maintain temps around 225-250. Does the rough estimate of 1.5 hrs / lb apply to the total of 13.5 lbs or to the weight of the individual...
I'm in the middle of brining 4 turkey breast halves (3 lbs each for a total of 12 lbs). I know that the general rule is 1 hour of brining for 1 lb. of turkey - so does this mean that I need to do it for 3 hours or 12 hours? I think 3 hours would be right because each breast half is about 3 lbs...
I have the RediCheck "Smoker" thermometer and am using it for the first time today. The moniter connected directly to the probes is working fine but the remote is just flashing " - - - " where the chamber and meat temperature is supposed to read. Any suggestions?
You gotta be quick at my house to get pics of uneaten que - here are a couple of pics of my kids gnawin' on some babybacks. Around my house we eat ribs with our shirts off - easier clean-up - sorry, no pics of the wife.
I thought I'd post a little qview for y'all. I've been doing the chicken for a couple hours now and I just threw on the salmon. It's a pretty hot cook so the salmon should be done pretty quick. Enjoy and thanks everybody for the tips.
I put a brisket on the CG about 5.5 hours ago - I've maintained a temp of about 225 - 240 but I can't seem to get above 150 degrees on the brisket. It's been about 2 hours now. I know that they usually plateau but do they plateau this low and for this long? Its a small brisket - Just the flat...
Hey all - I'm trying to post my first Qview. This is from my little girls 1st birthday. We did 6 racks of spare ribs and 3 tri-tips. Turned out pretty good. Sorry if my picture doesn't work - it's my first time!
Okay all - I've got a simple one for ya. What's the difference between spare ribs and st. louis ribs? Is it just the way they're trimmed? I know that this is the place to find the answer.
I have family in NW Iowa and whenever they come out to CA they bring me loads of dried beef - I can't get enough of this stuff but I can't find it anywhere here in So Cal. It's thinly sliced, salty slices of heaven. Okay - maybe I'm exagerating a bit - maybe it just reminds me of my childhood...
Hey all - I've had the CG smokin pro with sfb for about 2 months now and I've had trouble maintaining temp. Today I put the grill grates in the sfb and put the coals on the grate. I also put some foil around the lid to keep the smoke/heat from escaping. It seems to be working. I've kept a...
Out here in Southern California there are vegetarians everywhere (a native american friend of mine tells me that vegetarian is an old indian word for "bad hunter") so I've developed a few recipes for when they're around - and the carnivores seem to like them too. It's a pretty simple appetizer...
Hey all - I got to smoke at work today - since I'm a newbie to not only this site but to smoking in general, I'm trying to get all the practice I can. I was able to talk my boss into not only letting me hang out by the smoker all day - he also bought all the meat! We did about 20 lbs of...
Hey all - this is a great site. I recently got a "Chargriller - Professional" exactly like the one posted earlier today (7/31) by Meowey. I've never smoked anything before - I've always used a simple propane grill. I'm having trouble getting the heat up above 200. My first discovery about...