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. bigwayne

    Smoked Short Ribs, finished Sous Vide style

    Latest thing I think I have figured out is BBQ beef ribs. I have tried smoking both back and short ribs and have never been able to get them really tender just using the smoker. So now I am using the smoker first for a bit, and then finishing them with the sous vide cooker. I got some nice 4...
  2. bigwayne

    Camp Chef leg snaps

    FYI - 8 mm version of these is what solved my problem. https://www.amazon.com/gp/product/B09JP5KJ29
  3. bigwayne

    All Pork Belly Porchetta

    Scored a nice big slab of pork belly at the new Chef store in town and decided to do a porchetta. Went ahead and did it in the oven with a bit of a cheat with smoked salt. Came out better than my previous versions. Main difference was using all pork belly and butterflying the belly. My...
  4. bigwayne

    Camp Chef leg snaps

    Thanks Erie, that seems to be the magic name for these things. Now I just have to figure out what size.
  5. bigwayne

    Camp Chef leg snaps

    Let a friend borrow my camp chef 3 burner stove for a big event. This is a model with the folding legs. He apparently had some clueless helpers when he did the event breakdown and my camp chef came back with some of the leg snaps broken. The part I am talking about is the little buttons you...
  6. bigwayne

    Reverse Sear Tri Tip

    Didn't know you could get tri-tip in the east now. Never saw it before I moved to CA. I use Pappy's blue label on mine and smoke them to about 130 and pull them. I don't bother with any searing or torching because I don't want to burn the seasoning. If I am doing a big batch, I will...
  7. bigwayne

    Featured First Dance with Whole Smoked Short Ribs

    Was looking for the after pics. Found them here: https://www.smokingmeatforums.com/threads/beef-ribs-on-the-smoke-at-6-am.308335/
  8. bigwayne

    Pulled Pork Advise

    +1 for this. Time your smoke to end just before you want to go to bed Friday night and wrap them in towels in a cooler. preferably a cooler that will be mostly filled by the shoulders and towels. If you have them at 200 degrees going into the cooler, they will probably still be >140 at Noon...
  9. bigwayne

    Soraken

    Would be interested to see reviews from people on here. It gets an F rating on fakespot.com as of 5/8/18
  10. bigwayne

    Ribs and wood preference...

    Combination of a fruit wood and hickory. Right now I have plum wood I saved from my backyard, so I use that with hickory chips I have to import from somewhere it rains.
  11. bigwayne

    Porchetta

    Most likely in that area, Italian immigrants had trouble finding fennel and used dill as a substitute. Fennel grows wild in Italy, which is why it was used in the original dishes from central Italy. There is a place near Scranton that offers the dill version along with sage and fennel options.
  12. bigwayne

    Porchetta

    So Costco had pork bellies for a good price when I was in there this week, so I grabbed one up to make a porchetta. Porchetta is pork belly wrapped around a pork loin or tenderloin, with garlic and seasoning in between and then roasted or smoked. I had some pork tenderloin in the freezer...
  13. bigwayne

    Potatoes and Power Tools

    1" paddle bit on the larger potatoes and the apple corer in the background for the smaller ones and the jalapenos. Used standard spicy breakfast sausage for this one. Was going to thaw out some local linquica I had, but son wanted the standard stuff.
  14. bigwayne

    Potatoes and Power Tools

    Hit them with a bit of sour cream and chives and they were tasty. Could have used a bit more time in the smoker, but we were getting hungry.
  15. bigwayne

    Potatoes and Power Tools

    So one day last week I get the report from both the wife and my son about something they saw on Carnival Eats called a Tator Grenade and that they want to make it. Did a little research vs. what they told me and found the way to do this online. Some people use an apple corer to hollow out the...
  16. bigwayne

    Prime rib???

    On the difference between "prime rib" and prime grade beef. http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html#prime
  17. bigwayne

    Prime rib???

    Smart and Final in the bay area has beautiful thick bone in choice ribeye steaks through the 19th at $4.99/lb. Each one a bit more than a pound. Cooked some up over the weekend. Fantastic. Safeway has choice bone in ribeye roast for $5.88 starting Wed.
  18. bigwayne

    6 pound pork loin

    Nicely done!
  19. bigwayne

    Where to buy pork bellies?

    If you are in southern california, there should be asian markets in your area that will have pork bellies.
  20. bigwayne

    anybody make their own hamburgers from roast??

    If your grocery, even big chains, has a service meat counter, they will probably grind it for you.  I go through what roasts they have on sale and pick the nicest looking one I can find and ask them to grind it for me.  If you want standard 80/20 hamburger grade, then find a marbled roast like a...
Clicky