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Slow Site
K5YAC Rig=Kegerator 807=Beer-old ham slang 813= hard stuff Bob- bobj
- Post #15
- Forum: Messages for All Guests and Members
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Memphis Shoulder (A Secret Revealed)
Thought I would see if there was any information available as to why fig smoke was such a good smoking wood (beside the pleasing smell). Had to do some digging, but Lo & Behold: Fresh figs contain ficin, a proteolytic (protein-breaking) enzyme similar to papain in papayas and bromelin in fresh... -
Memphis Shoulder (A Secret Revealed)
The size of meat usually ranges between 7-10 lbs. I did 3 last weekend trying out a new Smoke Hollow smoker. All came out fine. I let them go until the bone frees up. Internal temp. is usually around 210. Time was about 10 hours. Since fig is not a hardwood, it will not last as long as other... -
Slow Site
Looks like you have those 807's taken care of. Nice rig. Bob--KJ4IL- bobj
- Post #6
- Forum: Messages for All Guests and Members
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Experimental Pork Sauce
My purpose, with this recipe, was to make a BBQ sauce BASE that was easy and could be custom added to as desired for your own taste. Since it is in "Parts" you can experiment with very small amounts without wasting material. If you like more garlic-onion or whatever, just add more (be sure to... -
Memphis Shoulder (A Secret Revealed)
I use it green. I have used some that was dry, and could not tell the difference in the smoke. Whenever I get ready to cook, I cut a limb off and cut it into small pieces & add to the smokebox. I know you are supposed to cut limbs only when the "sap" is down, but I have never had any problems... -
Memphis Shoulder (A Secret Revealed)
Yep, they would have produced a lot of great smoke-just see if your neighbors have any around. I discovered this by accident about 20 years ago when I was trimming a fig tree that was getting too close to the driveway. I cut up a little and put on the smoker which was getting hot--once I smelled... -
Memphis Shoulder (A Secret Revealed)
Why 2 smokes--fat washout. Ever notice the lighter color where the fat is cooking out of the meat--this is where the fat is washing the smoke resin off of the cooking meat. Most of the heavy fat runoff will occur between 120-150 degrees. fat wash can be pretty bad if you cook "stacked" where one... -
Memphis Shoulder (A Secret Revealed)
You have a valid question on finding fig in the northern states. It grows well down south but probably not in the north. I have added ripe figs to the smoke and it worked fine. I suspect dried figs would probably do the same, but I have not tried that. Figs are high in sugar content, but soaking... -
Memphis Shoulder (A Secret Revealed)
Put meat in a 2 gallon plastic Zip-Loc bag and add: 2 cups of Wicks BBQ marinade 1/3 cup of Morton TenderQuick 1/2 cup of Lea & Perrins Wor. Sauce 1 tsp Tabasco (to taste) 1 tsp crushed garlic Squeeze bag around meat to remove all air.--then seal bag with zip loc. Place in refrig. for 8 hours or... -
Greetings from Memphis
Was looking for some information on a thermo. control gas valve when I found this site. Looks like a lot of good info. on here. Been smoking for over 50 years--built more smokers and grills than I care to remember. First smoker was a concrete culvert over a pit for wood with an old oven rack to...
