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  1. fullborebbq

    Burger meat question??

    So is it total sacrilege to use a ground brisket point as a base for some burgers??
  2. fullborebbq

    Nice smoker for a retail unit

    I saw one of these up close at my local Walmart today. Nice unit.
  3. fullborebbq

    Bored in Buffalo!

    So although not smoked here goes my take on Chicago deep dish pizza. Sauce and my loaded Italian sausage Now for the dough Time for provalone Now the Mozzarella Sausage Pepperoni And top it off with sauce and Parmesan Stay tuned for the finish product shots. Out of the oven cooling time
  4. fullborebbq

    Prime rib for new years day!

    So lets start with the roast itself. 8 lbs from Wally world Lets put it in the smoker to cold smoke for 2 hours. 2/1 cookinpellets Perfect mix to Mesquite pellets. Beautiful western NY day 30 deg outside 45 inside the smoker. after 2 hours time to cover with SPOGR. Back out to the smoker for...
  5. fullborebbq

    SV newbie

    Thanks for all the previous posts. I now have a new toy. Found some neoprene from an old project. The steak was previously cold smoked and rubbed with a porchini mushroom rub. Set to 137deg. Two hours later in for a sear happy new year's eve dinner. I know the taters were leftover, but the...
  6. fullborebbq

    Pellets for Prime Rib?

    OK I have read some post and have a specific question. I normally use the Cooknpellets Perfect mix for most of my stuff. If I do a Prime Rib and mix in some Mesquite pellets I would like some ideas of what percentage to use. If any others out there use the perfect mix is adding another flavor...
  7. fullborebbq

    Mixing sausage meat??????

    Ok I have been making snack sticks a sausages for a few years now. I have a LEM 1HP big bite grinder and the 50Lb meat mixer attachment. It works great when I am making big batches but is a pain to clean as it is just too big for my triple sinks and needs to be rotated to get it submerged fully...
  8. fullborebbq

    Making pork loin hams

    Ran across this recipe. Just wondering if the ratios are correct to brine 10 lbs of pork loin. Brine Recipe Water...................................1 gallon Pickling Salt.......................1 cup Sugar....................................1/4 cup Prague #1 (Cure)...............1/3 cup...
  9. fullborebbq

    You got me! First Fattie

    So after seeing the fatties post recently you got me interested. So I go into my local Wallyworld and there in the Sunday morning deli closeout bin are a plethora of yellow tag smalls. so let the games begin!!! Ham, Cappy, pepperoni, Pepperoni and Salami smalls before dicing...
  10. fullborebbq

    Help snack stick question??

    Ugh. I am making a trial batch of Teriyaki snack sticks with Ghost pepper cheese. So 3 hours in I realize there is no Instacure in it. Now I started with a commercial Teriyaki mix and add some honey as always. internal temp is past 140 at 4 hours in. smoking temps are as follows 130 first hour...
  11. fullborebbq

    Greek Chicken with Feta and Spinach

    Just got done with the Greek chicken sausage. I always remember to take pics after all the work is done, Oh well. 39 Lbs on the table for linking and Vac packing.
  12. fullborebbq

    Smoker internal temp probe question....

    How often and how do you clean your smokers internal temp probe???? Thanks in advance..........!!
  13. fullborebbq

    Pink hog casings??????

    Hello all, Just dumped a hank of hog casings out to rinse them and there is a PINK hue to them??? Any thoughts???? Never have seen this before. I tried a different supplier than usual, should have known better, not to mention they have all the stings on them as well.
  14. fullborebbq

    Eye of round

    This was moved as my response was in the SV forum, My bad. Great looking eye of round! I will need to do a picture of my favorite prep. Here in Western NY we love our Beef on Kimmelweck! Here is my favorite way of doing this for a 3-4 lb roast. First get two small bottles ( 1/2 cup each ) of...
  15. fullborebbq

    My Pellet smoker build

    Here is my first pellet smoker build. Smoke daddy 18" unit provides the smoke. As I can't leave anything alone I installed a hot rod cut out switch, a auger cut out switch and a fan speed control. The walls are 16G with 1" of Rock mineral wool insulation skimmed with 26G stainless steel. Main...
  16. fullborebbq

    New to the forum: Michael P. from Buffalo, NY

    Hello all, Looking for some help with my latest project. a BA pellet smoker. I have been using my side draft unit for a few years and I am starting a new business. I am hoping the new smoker will get filled up regularly. See my post and give me some advice. Great to be here!
  17. fullborebbq

    First pellet smoker build

    I am building my first pellet smoker and am at a point where I need to decide where the stack will be located on the unit. I will post some pictures soon but here is the basics. The unit is 3'wide 3' deep and 4' tall. The doors are full width and take up the middle 2' of the front area...
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