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  1. sea_munky

    BBQrency or Barter-cue

    Hi all! I love that there's all sorta folk on this forum, form professional bbq restauranteers/ catererers, home chefs, competetive chefs, and hobby smokers. I, myself, probably fall in the latter...love smoked food, smoke with love, and would do it more if often if I could. So I started...
  2. sea_munky

    A lil' careless pastrami - qview

    Hi. I just thought I'd share a couple of pictures. Well, I bought a small corned beef brisket meaning to smoke it for pastrami. I've done it in the past and it was a bit salty for my taste so I had it soaking in water overnight with the intention of smoking it the next day. Well, things...
  3. sea_munky

    History of the Fatty

    Greetings folks! Oh the beloved fatty. Held in such high esteem by my smoking brethren. Regarded as a pinnacle of smokey culinary delight. But how I know ye so little. Where do you come from? Where have you been? What makes you who you are? I'm curious as to where the fatty sensation...
  4. sea_munky

    My first pork butt!

    Howdy folks. So last weekend pork butts were on sale so I got me a close to 9 pounder. I figured there'd still be room in the smoker, so why not throw on another lil' one that would be ready to eat while the biggun was finishing up. I slathered both with dijon mustard and then applied a...
  5. sea_munky

    Munky's first fatty - qview

    Hi folks. I first learned of fatties here on SMF and I don't think there's been a dish I've been more excited to try. So I gave it a shot today. I started with some breakfast links instead of a chub because they were on sale and were cheaper. I squished the links all together with cpb...
  6. sea_munky

    Freeze already pulled or in chunks?

    Hi folks. I'm currently working on my first butt and plan on freezing much of it. I've searched the forum and it seems everyone agrees that pulled pork freezes well and foodsaver bags are preferred but ziplocs OK. But I couldn't find solutions to the following: I don't have a vac-sealer and...
  7. sea_munky

    Oooooh....How deep is your cut?

    .....I really neeeeeeed to know? Sorry for that momentary lapse into BeeGee's territory. My question actually refers to scoring a pork butt. How deep? With a small 4 pound butt, I went around 1/2 inch but with the 9 pounder, my cuts ranged from 1/2 to full inch deep, with 3/4 being average...
  8. sea_munky

    Question: Pork shoulder blade roast?

    Hi folks. I'm hoping to smoke a pork shoulder for pulled pork tomorrow. This will be my first time cooking one purely by smoking without the assistance of an oven. So one store is selling what's labeled "Pork Shoulder Roast - boneless" for $1.99/lb. Another is selling "Pork Shoulder Blade...
  9. sea_munky

    Smoking Makes It Better!

    Hi Folks. Well, last week I told of my adventures in curing a "pancetta" or Italian rolled bacon. I basically followed this procedure with a few tweaks: www.chow.com/recipes/10699 That adventure resulted in my conclusion that "me no like pancetta. me like smokey bacon." So into the smoker...
  10. sea_munky

    Another "learning experience" w/ qview

    Well, I think I'm starting to discover and learn about things I COULD'VE done. But some feedback would be great. This time, since I was already attempting the belly bacon, I thought, why not cure a small piece of pork loin and make some canadian bacon? So here is the story of a lil' 1.8...
  11. sea_munky

    first smoke, first bacon, first q-view

    Hi folks. So I joined and introduced myself when I got a new Charbroil "American Gourmet" offset smoker a week ago. This was my first attempt at using it and my first time making bacon. So with so many firsts, there were many variables. One thing I learned from this site is to take notes so...
  12. sea_munky

    testing

  13. sea_munky

    Smoked Pancetta?

    Hi folks. So for my first pork belly venture, I thought I'd try my hand at making pancetta cuz it's pretty simple. Never really had it before but it was easy enough - cure, roll, wrap, hang, yum - so i gave it a shot. Well, after a week of curing, I trimmed it until square, rolled, and tied...
  14. sea_munky

    What is "Rep Power"?

    Just curious about Rep Power...What is it? And how about the little green boxes under it?
  15. sea_munky

    What is "Rep Power"?

    Hi folks. Love this forum and the community aspect? I was wondering what is "Rep Power" and the little green boxes under it?
  16. sea_munky

    How to season a new smoker?

    Howdy folks. I've perused this site and found tons of great info. I'm new to using an offset smoker. I just got a brand new Charbroil American Gourmet and am looking forward to doing all the cool mods for optimum performance. I should probably do a "test run" before loading it up with...
  17. sea_munky

    New California Smoker

    Hi Folks! What a great site! Fantastic tips, info, and lots of passion! I just moved into a new place and am excited to get started smokin'. Yesterday, I just got a new Char-Broil American Gourmet. I know it's basically the cheapest offset smoker ever, but it's a huge step for a guy who...
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