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How's everyone's ET-732 working/holding up?
I just got mine from you yesterday and when I was testing it, I was getting errors because the jacks were not pushed in all the way. They feel like they went in all the way, but they weren't. I came here this morning specifically post that info so someone else did't think their unit was...- richc
- Post #5
- Forum: Meat Thermometers
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SoFlaQuer's Carolina Mustard Sauce
I just wanted to add that I made some of this tonight for some pulled pork we're serving tomorrow and it came out fantastic. I left out the red pepper because we're going to have a lot of little kids here, but the balance of sweet and acidic is really good and the pepper and creole seasoning...- richc
- Post #41
- Forum: Sauces, Rubs & Marinades Sticky
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Second attempt at smoked turkey w/ Q-view - VERY disappointed...
I don't think you're going to get crispy skin cooking at 250. I've done Turkey breasts at 300-330 in the smoker that end up juicy and with crispy skin. I also don't think there's an advantage to cooking poultry lower and slower. You're not trying to break down connective tissue like brisket or... -
I'm confused - smoking an 18 pounder
For what it's worth, I brined an 18lb butterball for 15 hours this year and put it in the oven. The consensus was that it was the best turkey anyone had had. I smoked a breast too and people liked it, but they said they'd never had a better bird out of the oven. -
Question about brining a Butterball
You really don't have to cut back that much on the salt, and removing it completely would defeat the purpose of the brine. -
Need an idea on how long it will take to smoke turkey breast.
Thanks.. the whole bird is going in the oven and just the breast is going in the smoker. I've got the bird under control.. this will be small compared to years past. I just wanted to make sure I had the breast done before the bird got done. Thanks! -
Need an idea on how long it will take to smoke turkey breast.
I think that's in the ballpark, but I'm trying to get validation on the same thing as well. I have an 18 lb turkey in the oven and I'm doing a 6lb breast in the smoker. It would be good to hear from others to make sure it's in that range. -
Question about brining a Butterball
It won't make it too salty unless your brine is too salty. What will happen is that the solution inside and outside of the bird will reach an equilibrium of saltiness. You might want to cut a little bit of the salt out, but not a too much. -
Turkey Breast trial run for Turkey Day
Do you remember how many pounds that was? I've got a 6lb half breast on the bone that I'm going to smoke and I'm trying to get an idea of how long it's going to take. I've done them before but I don't remember how long it took because it wasn't all that time sensitive. This will be a little... -
Getting a good seal on an upright
I have the large Smoke Hollow smoker and I was seeing a lot of smoke escape around the door. I wasn't so concerned with the smoke escaping, but if smoke is getting out there, so is heat. Any decent breeze would knock down temps inside the smoker 10+ degrees. Stronger winds would take the temp...- richc
- Post #6
- Forum: Propane Smokers
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Pulled Pork for 30
I'm by no means an expert on this, but looking at some numbers that caterers use, if you figure each person having a half a pound of pork, which is more than caterers usually plan on, you'd need 23lbs of pork shoulder, uncooked. If you went with what a lot of caterers would portion (6oz), you'd... -
First pork butt
Yeah, that's what it was like. It wasn't like a well done pork chop, but there was resistance to pulling the meat fibers apart, as opposed to a lot of the rest of the meat. I couldn't just lightly run a couple of forks through it and have it fall apart. Eating it, it wasn't tough or anything... -
First pork butt
It's funny because I was just thinking about how to describe where it was dryer and tougher. It was actually towards the middle of the butt. Right about at the end of the bone, There were sections that I pulled off that just fell apart and were juicy, but that one part fought back when I pulled... -
First pork butt
Well it didn't go as smoothly as I had hoped, but in the end everything came out pretty well. There were some sections that were a little tough to pull, and I think if I would have not struggled with the temps early on, I would have had time to let it cook a little longer. Here's the pictures... -
The finished product
- richc
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