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  1. dirtworldmike

    Corned Beef Brine???

    Good Morning all. I have a question I have had this small brisket point soaking in brine/cure for 10 days. Still a little red in the center, is this ok??? It's only about 1 1/2" thick. Thanks!
  2. dirtworldmike

    Sam's Club Prime Briskets on Sale.

    My Local Sam's Club here in NE Ohio has Prime whole briskets on sale for $2.68/lb. They also have "choice" whole briskets for $ 2.48/lb. I picked up two 16 lb. primes and a 19 lb. choice which honestly looks every bit as well marbled as the primes. Check Sams.com for pricing in your area..
  3. dirtworldmike

    BIG THANKS SMOKINAL !!!!

    https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/ :emoji_thumbsup:Did your "Perfect Ribs Every Time" method^^^ today for the first time. Yep, and they turned out...... perfect and I mean PERFECT!!! Ribs have always been my downfall over the years...
  4. dirtworldmike

    I Finally Fixed My OKLA Joe Highlander.

    https://www.smokingmeatforums.com/threads/intake-issues-with-oklahoma-joes-highland.266038/page-2 Two years ago I made a reply to the above thread (post#13) about the air flow issue in the Oklahoma Joe Highlander. In my reply I opined that I was having the same issue in that I couldn't get wood...
  5. dirtworldmike

    Franklin Cooking Temps.

    Watch this. 
  6. dirtworldmike

    Roast Beef /cut of meat question???

    Can I use a "Beef Round Sirlion Tip Whole" for Roast Beef for (slicing) ???  MIL picked one up(9.5lbs) on sale and dropped it off and I'm not familiar with this cut.  If this won't work well for roast beef, what else could I use it for or turn it into??? Thanks Mike EDIT !   Ah Hell, . I...
  7. dirtworldmike

    Costco Prime Brisket Franklin Style(Kinda) w-Q View

    Like many here I am a Franklin purest when it comes to brisket.  I normally do one  or two briskets a month using "choice" briskets from either Wal-Mart or GFS .This one I got from Costco last week which is their Kirkland brand "Prime". and  it was 19.01 lbs. @ $2.89/lb. More on this later. ...
  8. dirtworldmike

    Prime Rib Size Question?

    Haven't done one for a while... How big  should I get for  4,  possibly 5 people? Thanks
  9. dirtworldmike

    My New Meat Cutter.

    Been wanting one of these for a long time. Finally broke down and purchased it on Amazon for $18.50./  Prime acct.for free shipping. This knife slices brisket like buttaa! Dexter 13463 12-Inch Silver Sani-Safe Scalloped Roast Slicer Knife by Sani-Safe
  10. dirtworldmike

    Offset fire management...?

     I got this Oklahoma Joe's Highland offset a few weeks ago. I made all the normal mods , sealed lids and firebox,raised firebox grate ect. My intention is/was to use just wood for fuel but have been starting it with about half a chimney of lump. I've been doing practice burns trying to learn how...
  11. dirtworldmike

    nother Wal Mart Score !!

    Picked up this Oklahoma Joe's Highland last night at my local Wal Mart for $100 !!   I've been kicking the tires on this thing all summer and last night I finally pulled the trigger when the associate scanned it and told me it was on clearance for $100. I couldn't get it out to my truck fast...
  12. dirtworldmike

    Brisket Score at Wally World.

    My local Wal Mart always have packer briskets, lately for around $2.96/lb. Sometimes they are "select" sometimes "Choice".. So when they have choice at that price I grab one. Had this one 16.80 lb. reduced to $2.07/lb. !! 
  13. dirtworldmike

    What Makes a Hot link a TEXAS HOT LINK?

    Been doing research and checking out recipes on here for Texas Hot links.  As the title says  what makes a Texas Hot link different from just any other hot sausage ie. hot Italian, corusio, ect?  I'm thinking at this point a 90/10 mixture of beef to pork and oak wood smoke. Would like ya'lls...
  14. dirtworldmike

    CBB on sale at Wal Mart

    FYI. Our Wal Mart has Corned beef briskets on sale .   Points $1.50 /lb   Flats. $2.00 /lb I loaded up!
  15. dirtworldmike

    Pork loin curing question.

    Been curing loins for Canadian peameal bacon a number of times. They turn out good (taste wise) but I'm just not getting that dark pink color after curing.  This time I tried a new recipe I found that  uses 2 TBS pink salt per gal of water.  as opposed to 1 TBS in the past. and still not...
  16. dirtworldmike

    Bacon, Does this look OK??

    Hello. I haven't done bacon in a while and I may be having a brain fart. I had this bellys in Pop's brine for 12 days.  Pulled them out today, rinsed them off and trimmed a high area off one of the pieces. Really red ?? is this OK or should I throw them back in the brine for a few more days...
  17. dirtworldmike

    Another First Boudin.

    Inspired by Foamheart  and others on here I had to give this a go. I'm calling mine "Kitchen Sink Boudin"  because as far as seasoning goes,I threw in just about everything I could get my hands on and it worked out great!!  I just kept adding different stuff until the wife and I agreed it was...
  18. dirtworldmike

    Hey for POPS !

    I was watching a  BBQ show on TV and they showed a famous BBQ place in Texas. The owner said,  Their smoked sausage was beef sausage as true Texas BBQ is beef. Their smoked beef sausage sure look good. Can't seam to find much info on Texas smoked beef sausage. Got any ideas on recipes or how...
  19. dirtworldmike

    Handles for MES 30

    Hi all I just picked up a MES 30. (the black one without glass in door)   I think this thing could sure use some handles for moving around. Anybody have any suggestions or recommendations for a nice set of hinge type handles? . I assume I'll have to pop rivet them on. Thanks
  20. dirtworldmike

    Turkey Danger Zone Wiggle Room???

    Help!! Been smokin  18lb brinned bird...... 5 hrs in and  the  I T is only 131. Had the prob in the breast from the start. Just put it in the oven..   Smoker temp  was  250-300 .. Keep going or hit the dumpster??    Thanks
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