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  1. gretscher

    Salt Lick Texas - BBQing, not Smoking?

    I was watching on the Travel Chanel or Food Chanel or some place about Franklin and Miller's in Austin.  Franklin smokes meat and Miller says he bbqs not smokes meat.  That was a big revelation to me because although I've been at this for 10 years, I never thought of it that way.  I know true...
  2. gretscher

    I Miss Smoking Meat with Charcoal and Wood

    Not sure if this should be in the Charcoal Smokers forum or in the Propane Smokers forum but I thought it should be here. I don't post here much. Probably last time was 4 years ago or so, so here it goes.  I have a cheap offset smoker.  I got it about 10 years ago and it's a Charbroil.  Using...
  3. gretscher

    Left Smoked Ribs In BBQ Overnight and Forgot Until Today - Safe To Eat?

    Yesterday about 9:00 in the morning I smoked some ribs. We had a party at the house in the backyard.  Done smoking them at 3:00 in the afternoon.  Cut some up and served.  Closed the lid to the offset smoker and forgot they were there until today.  No ants attacked them overnight and they look...
  4. gretscher

    Pork Belly Cure Calculator and Sugar Amounts?

    I see from the cure calc that with 5 lbs of belly it recommends 34 grams of sure but when I see others post their recipe they are using a lot larger amounts like 1/4 cup of maple sugar and 1/4 cup of maple syrup.  I am not sure how many cups 34 grams is but tend to think that 1/4 cup of sugar...
  5. gretscher

    Non-Cured/Cured Bacon With Celery Juice? (No Pink Salt)

    Before I joined the forum I was under the impression like many people that Sodium Nitrite and Nitrates were bad for you.  I learned here that so-called uncured bacon or bacon without Sodium Nitrite is actually cured in celery juice which contains Sodium Nitrite, I think some of you here say...
  6. gretscher

    Do You Really Need Pink Salt If You Do Not Cold Smoke Your Bacon???

    It's my understanding that pink salt is necessary if you cold smoke because in cold smoking your temps are about 80 degrees F and if you do not use the pink salt you might get sick due to bacteria.  The pink salt has the sodium nitrate that prevents the growth of bacteria. Some here actually go...
  7. gretscher

    Allen Benton Bacon Supposedly Great - How Does Home Bacon Compare???

    Kind of what got me thinking I should make my own bacon was watching the Food Network and I saw this independent bacon maker by the name of Allan Benton.  He's an interesting character and I mean character.  If someone was to morph together Jackie Chan and Jimmy Carter you'd get Allan Benton...
  8. gretscher

    Reducing Amount of Cure From "Pop's" Recipe. Need Advice.

    I see "Pop's" recipe for curing bacon. Calls for 1 tbsp cure no. 1 pink salt for 1 gallon of water. My question is that 1 gallon is way too much curing liquid for me to use because I am experimenting with a small amount of pork belly so do I just use half a tbsp of Pink Salt since I am halving...
  9. gretscher

    Can Pink Salt Be Replaced By Other Curing Salts?

    Can Pink Salt be replaced by Mortons Sugar Cure, Mortons Tender Quick or other curing salts?  Just curious about that.  If so is the substituion 1 for 1?  Thanks, James
  10. gretscher

    1st Time Bacon Cold Smoking - Using The A-MAZE-N-SMOKER Question

    Hi everyone, just purchased the  A-MAZE-N-SMOKER Pellet Smoker.  I am going to cold smoke the bacon using it and this is the first I am cold smoking bacon period.  So I have a few questions.  I did try to do a search of the forums and didn't find the exact answers I needed.  If they are here and...
  11. gretscher

    Question About Using Dead Peach Tree From Back Yard, Please Help?

    Hi everyone.  Here is the background.  My friend who moved into the house about 1976 with his family still lives there.  Maybe about 1985 or so his dad planted a peach tree that seemed very fruitful but since then his dad and mom have all passed away.  He didn't take care of the tree at all. ...
  12. gretscher

    Hawaiian BBQ Sauce by Noh

    Just curious have any of you tried the Hawaiian BBQ sauce by Noh of Hawaii? I have used it on occasion and like it. I also like Bone Suckin Sauce. If I'm not wrong the Bone Suckin Sauce and Noh, although of a different consistency taste similar in some ways but not all. Bone is thin and Noh...
  13. gretscher

    Let Me Introduce Myself ...

    ... I'm new here. I'm James and I am from Los Angeles, CA, the suburbs. I am 40 years of age. I have a Charbroiler with a fire box. Been smoking meat since last summer. As you can see I'm a city boy. So many people from the country at this forum I feel left out because being a city boy from...
  14. gretscher

    Brisket Dilema

    I have done some research on this subject, I even did a search of these forums with no actual answer so with the risk of being redundant I'm going to pose a question to you. I am new here as a poster altho I am a long time lurker. I find this forum very helpful and has assisted me in making...
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