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  1. kheper

    Pork butt, smoked and pressure steamed

    Regrets. I ran afoul of Chapter 1, Section 47, Rule 8 of the protocol/manual/Bible.  "8. When posting about your smokes be sure to post plenty of Qview (Picture) Our Motto, 'No Pics, Didn't Happen"." Instead of following an arbitrary code in order to expel posters, perhaps a discussion about...
  2. kheper

    Pork butt, smoked and pressure steamed

    With my terra cotta smoker, powered by a 1000W hot-plate, I could never get pork butt to pull adequately - even if given 14 hours in the smoker! So, I thought I would take a cue from the technique of pastrami making. Pastrami is brisket (or navel), brined, soaked in water to remove excess salt...
  3. kheper

    What are you smoking this weekend?

    I'll be smoking a couple of chickens, complimented with a new Q sauce and a garlic potato gratin (recipe can be posted if desired). My garlic potato gratin is a universal side; It goes with anything - sorta the tofa of sides...
  4. kheper

    is uncooked bacon a bad idea for stuffed burgers?

    You can make squealer-burgers. Grind the bacon, then mix it with the ground beef. But, you need to cook the burger until well-done. The bacon fat provides both flavor and moisture. http://www.ifood.tv/recipe/hamburgers I have criss-crossed each burger with 2 strips of bacon, secured with a...
  5. kheper

    Chuckie unfoiled

    I had a digital thermometer, but it broke. I'll need to pick one up. This chuckie turned out better than expected. Foiling a chuckie after smoking to about 165 F then braising it in the oven until super-tender is not my cup of tea (or cup of BBQ sauce). This chuckie was reminiscent of brisket...
  6. kheper

    Chuckie unfoiled

    I made it and ate it last night; There are no pics. I did not use a thermometer probe to gauge its temp. When it felt hot to the touch on both sides, I pulled it. I could have pulled it, perhaps an hour sooner. I can regulate the heat by using different sized chunks. The bigger, the more heat...
  7. kheper

    Chuckie unfoiled

    I wanted to try to smoke a chuck roast without braising in foil, hoping that it would come out tender. First, I rubbed it down with salt, brown sugar, garlic powder, onion powder, black pepper and paprika. Then, I smoked it slowly for 7 hours with hickory chunks. This is the sauce I used to...
  8. kheper

    Another chuckie and a cautionary tale

    Yes. I have been doing the "hair dryer" trick for years. Whenever I grill, I use it to expedite the process of ashing the coals over quickly. To make "Pittsburgh rare" steak (black on the outside and blue on the inside), I can get the coals literally white-hot and the grate glowing red.
  9. kheper

    Another chuckie and a cautionary tale

    I am using one large, 16 inch in height, terra-cotta tree pot for the base and a 12 inch terra-cotta pot for the lid. I have used an electric hot-plate for years with success. When looking at a sack of hardwood charcoal in the store, I got the bright idea to use this as the heat/smoke source...
  10. kheper

    Another chuckie and a cautionary tale

    Later today, I'll be smoking a 2 1/2 lbs. boneless chuck roast. I rubbed it down with salt, black pepper, white sugar, garlic powder, onion powder, cayenne pepper and paprika. It will be served in burritos with onions caramelized in butter and chipotles sliced thin. Green salsa and sour cream...
  11. kheper

    Smoked Petite Sirloin Steaks W/Qview

    Nice steak. Shrooms' rule. Given the porousness of mushrooms, they should soak up alot of smoke.
  12. kheper

    Chuck roast

    I smoked the chuck for about 6 hours. It developed a very, very black bark. Then, I foiled it, doused it with 1/2 cup of vino and put it in the oven on the lowest setting for a couple of hours. The chuck fell apart when drawing a knife through it, it was incredibly juicy and it had a nice smoke...
  13. kheper

    Chuck roast

    Thanks for the input. I think raising the heat then foiling with a braising liquid for a few hours is a good idea. I'll let it get some bark on it before I foil it.
  14. kheper

    Chuck roast

    I have had lousy success with smoking chuck roasts. They end up either dry or tough (or both). I put a 2lb, boneless chuck roast on the smoker. It was rubbed down with salt, freshly ground New Mexican chile pods, Chile d'arbol pods, and cumin seeds. I figure it will be done in 7 hours. I'll...
  15. kheper

    8lb bone in Shoulder for 15 people?

    No. Google for "memphis barbeque". Look at the restaurants, Neely's, Corky's, etc.. They employ long smoked techniques. I watched that show and tried the fast method with a small rack of ribs. The meat was not "falling off the bones", but it was not bad. These ribs do not hold a candle to ribs...
  16. kheper

    1/2 of a Pork butt on the smoker

    Unfortunately, I have no digital camera. Perhaps the next time, I'll borrow one for the "money shots".
  17. kheper

    Leftover Pulled Pork - quick ideas, please?

    I would use the left over pork for Memphis barbeque spaghetti. I have been contemplating making a massive batch of it, then putting it into vacuum sealed bags for later reheating. Whatever I have reheated in these "boil in bags" has reheated perfectly. With a freezer full of Memphis barbeque...
  18. kheper

    1/2 of a Pork butt on the smoker

    I found 1/2 of a pork butt (3 lbs.) in the deep-freeze, thawed it, and rubbed it down with prepared mustard, salt, black pepper, brown sugar, cayenne pepper, garlic salt and paprika. It is on the terra-cotta smoker now. I'll be giving it at least 6 hours of hickory smoke before I cover it and...
  19. kheper

    Is this same same "Butt"?

    I am almost sure that it is. Look at some of the "nice butts" among the threads in this forum and compare them to what is being offered at your market. "Blade" in the description refers to a bone in piece of meat. It is possible that what is being sold is cut more narrowly than the...
  20. kheper

    First Butt/Smoke - Wood catching on fire - Please help

    Maybe the burner is throwing too much heat. I used to soak my chunks when I had a propane burner as well. I never had a chunk burst into flames on me.
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