Recent content by scottsdalesmoke

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  1. scottsdalesmoke

    Let's talk aging.

    I would say that the sealed bags are a bit stronger/more reliable and are less likely to leak. Also I double seal mine just as an insurance policy to make sure they don't make a mess in my fridge.
  2. scottsdalesmoke

    Let's talk aging.

    Here is the bacon I started curing yesterday. Garlic Jalapeño
  3. Let's talk aging.

    Let's talk aging.

  4. 2016-04-18 11.30.35.jpg

    2016-04-18 11.30.35.jpg

    • scottsdalesmoke
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    • Album: Let's talk aging.
  5. scottsdalesmoke

    Let's talk aging.

    I use a food saver to try and pull out as much oxygen as possible but there is always some left in there, I also double seal the bags to make sure nothing leaks. I have been curing my bacon for about 7-8 days and then letting it sit in the fridge to dry out after I take them out of the food...
  6. scottsdalesmoke

    Smoking Ribs in Char Griller Side Grill ONLY

    By the "side grill" i assume you mean the semi portable one that is comparable to the side fire box on the larger one.  Best i could think of would be to build a small fire in the corner and monitor the temperature.  The problems you are going to run into are that the area is so small that the...
  7. scottsdalesmoke

    Did a nice 11 pound Brisket this weekend

    It weighed about 11.5 Lbs when it went in (i don't know the ending weight), the smoker temp was between 225-240, i used natural lump charcoal and Jack Daniels wood chips.  The Internal temp when i pulled it was right at 195.  Now here is where it gets weird the total cook time was only about 8...
  8. scottsdalesmoke

    Did a nice 11 pound Brisket this weekend

    Thank you both, i love being able to make great Bbq
  9. scottsdalesmoke

    Did a nice 11 pound Brisket this weekend

    I tend to read much more than i post on here but this was too good to keep to myself.  We had a party for my grandfather's 85th birthday this weekend and i decided to do a brisket because everyone always loves it.  I started my fire at around 2am with a planned finish around 3-4pm, with about an...
  10. Brisket4.jpg

    Brisket4.jpg

  11. Brisket2.jpg

    Brisket2.jpg

  12. Brisket1.jpg

    Brisket1.jpg

  13. 2012-03-03_07-35-39_406.jpg

    2012-03-03_07-35-39_406.jpg

  14. Brisket3.jpg

    Brisket3.jpg

  15. scottsdalesmoke

    I need some ideas for my pheasant

    Thanks guys i went with a simple preparation brined them and them seasoned and wrapped in bacon.  I had not opened the bag that they came in and found out that i also had some duck in there as well, always a welcome surprise and did them much in the same way but seasoned them a little differently.
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