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  1. paprika pal

    Chef John using a KA grinder/stuffer attachment.......

    Awesome post! Made me hungry! That crusty bread looked amazing as well.
  2. paprika pal

    hello from Arkansas

    A Big Welcome back from Nebraska!
  3. paprika pal

    Swine apples are in season!

    Looks delicious! That should bring smiles to the neighbors. We need more people like you Radio.
  4. paprika pal

    TRI-TIP ROUND TWO

    My butcher here will throw my seasoning on before he vacuum seals the package. Basically Paprika, salt& pepper and cayenne. Just a dusting. When I am ready to put it on the smoker I rub some Worcestershire on it. love those things!
  5. paprika pal

    Corned Beef smokin

    So because 2020 is crazy didn’t get a chance to feast on these. They will be good in the freezer though, enjoy later. I did sneak one sandwich on rye with sauerkraut. It hit the mark! Thanks for watching.
  6. paprika pal

    Staying awake

    I use the oven timer and set for an hour and sleep on the recliner. This way I have to get up and shut it off. 😳 Then take a nap the next day. 😃
  7. paprika pal

    Smoke absorption

    The smoke is attracted to the moisture on the surface of your meat so as long as it is moist it should gain smoke flavor, at least in the bark. The thickness of the bark often depends on the rub constituents. Rubs with a higher solids content and the amount you put on determines the bark...
  8. paprika pal

    Worst experience

    * Hope* sorry for the typo That’s what fat finger on a small phone gets you. 😧
  9. paprika pal

    Worst experience

    Sorry to hear that. Hoe it didn’t ruin your meat.
  10. paprika pal

    First smoke on RT-700

    Looks delicious I am jealous of the meat..... and the smoker! 😁 Have Fun! Thanks for the pictures.
  11. paprika pal

    REC TEC 700 capacity

    I don’t really know but I can put one 15 lb turkey on my Daniel Boon (458 square inches) and it cooks even. With 1000 square inches you have I would guess 2 turkeys. Maybe three medium size but it probably would cook the best with 2. Just my opinion. Hope it helps.
  12. paprika pal

    Corned Beef smokin

    I did forget the best part of the cabbage, my wife noticed. Fennel! If the swarm doesn’t eat it to fast I’ll send pictures of the final feast. 😁
  13. paprika pal

    Corned Beef smokin

    Smoking some corned beef brisket today. This is my poor man’s pastrami! Good price at the grocery store today. An idol smoker on a beautiful Saturday in Nebraska is a terrible site. So we fixed that! Once it is done we slice it up and put it on a skillet of cabbage cooked with salt pepper...
  14. paprika pal

    Which Danger Zone rule should I follow: 2 hours or 4 hours?

    Ground meat is much easier to spoil. Bacteria is on the surface of whole muscle cuts. When meat is ground or injected the surface bacteria is spread throughout the product. That being the case 40F to 140F (4C to 60C) in 4 hours is a good general rule if you are actively heating or cooling...
  15. paprika pal

    My Brick Pit/Tuscan Grill Project

    Simply Awesome! What a conversation piece. Not to mention good lookin ribs.
  16. paprika pal

    Got the Yoder out today, some Pork Butt

    That is some awesome tech! Looks like a fun weekend ahead.
  17. paprika pal

    What should I have done different?

    I agree chicken doesn’t have much fat so you wouldn’t expect a long stall like you would see in a pork butt. I would check the thermometer. You cans do this by boiling some water and putting the tip of the probe in the boiling water. It should read close to 212 depending on elevation. (Exact...
  18. paprika pal

    Green Mountain Grill

    Thanks for giving us the rest of the story.
  19. paprika pal

    My First ever Brisket !

    Make sure to keep a log or journal. It will help you get that brisket just how you want next time without forgetting what you did. Before I wrote things down I had a big problem with consistency from smoke to smoke. Looks and sounds like your off to a great start.
  20. paprika pal

    Green Mountain Grill

    I have never had that problem. I would recommend cleaning out the ash/pellets around the igniter and the putting a few pellets back in the burn pit.(half hand full or so) then fire it up. Or It may be a bad temp sensor. The sensor is located just inside the cooking chamber on the pellet feeder...
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