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  1. belair427

    Mustard oil for making hot pickles.

    Porubky's closed a couple of years ago and theirs are the ones I am looking for. At one time I did get some oil from Jeff Herman but it didn't produce the burn I get from Porubsky's.
  2. belair427

    Pullde Pork that I thought was bone in ham.

    Thank you chopsaw. I found and saved bearcarvers post. Can't wait to try this!
  3. belair427

    Pullde Pork that I thought was bone in ham.

    Ok folks,  I need to ask a question about pulled pork. I have been smoking with a Traeger for about 10 years now. I have been told many times that my pulled pork is some of the best my friends have eaten. I enjoy it myself but its not too die for like I wish. This past week, I attended a...
  4. belair427

    Mustard oil for making hot pickles.

    Thank you for the reply Canuck! I have order and tried 3 different "mustard oils" from Amazon. Danbur, Tez and KTC. The products,on Amazon are for Indian cooking and have nowhere the potency of the oil I used to be able to get. First batch with the Amazon brands was not seasoned at all with 6...
  5. belair427

    A-Maz-N Smoker & Pellets

    I have both the tray and the tube from Todd. I use pellets exclusively in both products. I do however have to crack the cover about 1/4 inch on my Treager or they normally will extinguish. With the tube, I do not have to vent.
  6. belair427

    Mustard oil for making hot pickles.

    Sorry in advance if this post is misplaced. I couldn't really find a forum I thought it belonged in. For many years I have been making hot pickle chunks seasoned with mustard oil as a side for most all of my smoked fare. I ran out of mustard oil a few months ago and can no longer find it...
  7. belair427

    Buffalo Chicken ABT's

    Buffalo ABT's are about all I make anymore. I usually take 40 halves to a gathering and they never last through the final person in line. I smoke whole thighs and then cube and freeze in about 1 pound packages ( keep the chicken around for Nachos during Football season). Three of these warmed on...
  8. belair427

    First pork butt smoke in progress - possible issues

    Shag, Don't freak out just yet. Several things come to mind regarding your post. I started an experiment last night. I put a 7 lb butt on at midnight at 180 degrees, put my probe in, took the transmitter to the nightstand set to ring when we were at 165 to foil. I woke this morning at 9:30 and...
  9. belair427

    2 turkey breasts - odd duck...

    OSB is Oriented strand board, comes in sheets kinda like plywood. http://en.wikipedia.org/wiki/Oriented_strand_board
  10. belair427

    What was your biggest BOMB?

    Ok kids, just got to thinking about something. Seems everyone is always posting their success stories from the latest session. Wonder if we would be as inclined to describe our personal best.............BOMB? You know what I am talking about, that well thought out smoke session that turned into...
  11. belair427

    German style Fattie & my first Q-view

    Sorry Supervman, painted in the basement last night and didn't get any computer time. Here is the Kraut Strudel recipe: 3 lbs Hamburger 1 large yellow onion 1 large & 1 small can Frank's saurkraut 1 box Hot Roll Mix Chop onions, Brown hamburger & onion togather, drain greese, add kraut and...
  12. belair427

    German style Fattie & my first Q-view

    Well folks, I have been smokin Fatties right and left the last few weeks and the family is kinda tired of sausage. Today, while I was at work, my beautiful bride decided to surprise me with her own Fattie for dinner tonight. My favorite dish in the world (other than BBQ) is a German dish passed...
  13. belair427

    my cheese press

    Ok, I will be the one to ask the question. What the hell do you do with a cheese press?
  14. belair427

    I know low and slow is best but this is killin me!

    "do you have a digital or 3 position switch. My 3 position you are either at 200 on smoke or 300 on medium." My 070 has the digital switch which is graduated from smoke, 1 hash mark then 225, one hash mark then 275 and so on. Sorry for the delay in answering but you know how it is when work...
  15. belair427

    I know low and slow is best but this is killin me!

    Thanks for the input gals and guys. I put the last 2 on at 8:00 am today with the hope that they will be close when I get home tonight or shortly after. I now have 100# of pork and 40# of beef vacuum packed and frozen that I moved to fridge last night to start the thaw for Saturday afternnon...
  16. belair427

    I know low and slow is best but this is killin me!

    Thanks Vegans, I think I got a handle on it now. Yes, 1 one the smoker now and 3 more to go.
  17. belair427

    I know low and slow is best but this is killin me!

    Thanx for the input Walking Dude. I bumped it up 2 notches and its runnin at 240
  18. belair427

    I know low and slow is best but this is killin me!

    No offense taken. Never to old to learn. I use a pellet smoker with a selector and set on smoke it runs at 190. Please feel free to correct any time. Im a slow learner.
  19. belair427

    I know low and slow is best but this is killin me!

    I usually run at 180-190 while smoking and kick up to 225 after foiling.
  20. belair427

    I know low and slow is best but this is killin me!

    Good evening all, I have my second brisket in the last 24 hours in the smoker now. I started it at 5:30 am and it has been stuck, only moving from 161 to 164 since about 4:00 pm. Smoker temp is around 190 most of the day. I know about the plateau but is it normal to last this long? My plan was...
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