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  1. siege

    Time Matters

    When our new Smart Foodservice Warehouse opened a little while ago, I bought a 16 pound strip loin roast, and put it in the freezer. I will cut a couple of steaks off the ends to square it up. How long will it take to thaw a chunk of beef that size in the refrigerator ? For Christmas dinner...
  2. siege

    THE BIRD IS THE WORD

    Dry brined an extra 22# turkey last night that I had butterflied. I put a little sweet hot salt free rub on, and and put it in a preheated Pit Boss 1200. It took 2 1/2 hours at 300 degrees. The skin was crisp, the meat was juicy, and it tastes great. The breast and thigh both hit 165 at the...
  3. siege

    Old Smokey

    I have an extra 24 # turkey in the freezer that has been there for a year. I know it is still ok to use, The plan is to smoke it next Wednesday, and serve it chilled Thursday along side the oven roast main course turkey. Dry brine salt/ baking powder over night in the meat fridge, spatchcocked...
  4. siege

    Curing Halloween hams

    Not sure what kind of hams my neighbor is curing, but he said they would be ready to smoke by Halloween. We are invited to an all you care to eat BBQ.
  5. siege

    Smart Foodservice

    We are getting a new Smart Foodservice Warehouse Store that will be opening next week. The meat and seafood prices look very good. Does anyone here shop at one of their stores ? How is the quality is the meat ? What is your overall impression of shopping there ?
  6. siege

    Adjunct Bird

    I have a turkey in the freezer that I think I will smoke, and serve along side the traditional roast turkey on Thanksgiving. My only issue is that it weighs 24 pounds.I have smoked smaller birds in the 12 to 14 # range, and they were great. My thinking here is to either spatchcock it, or split...
  7. siege

    Smoked and dehydrated

    My son bought a Buffalo hot wings jerky mix at a booth at the state fair last month. Since he was coming over to help me install a new sink, we got a 10# batch of jerky started, so it could run while we worked. We used 90/10 ground beef, extruded through the Jerky Cannon. Ran smoke setting on...
  8. siege

    In the begining.....

    My first smoker was pretty rustic. It was basically a big wooden packing crate. It sat a few feet up the hill from a cinder block firebox connected via aluminum drier tube. We fed it with branches from an abandoned apple orchard near by. So, in the begining....what kind of a smoker did you...
  9. siege

    Big Cook

    We are celebrating my son's birthday today. In our family, you choose your own menu for your birthday. He spent a couple of years in Uruguay, with stops in Argentina and Brazil. I got inspired when civilsmoker got a great deal on some beef ribs. I had grabbed a couple of racks and threw them in...
  10. siege

    The Name Game

    I've noticed a lot of us have a pet name for their smoker (s). Does your smoker have a name, and how did it get that name ?
  11. siege

    Pit Boss Tailgater Questions

    Thinking about a Tailgater for camping. My questions are, will it run on a spare 12 Volt car battery, can I run straight off 12V, or do I need an inverter ? How long can I expect it to run on a full size automotive battery ?
  12. siege

    Ah So !

    Years ago I was on a crew that got stationed in a particular area for a week or 2, anw would then get moved someplace else. At the time, cheap imported hibachis were available everywhere, and we took one with us. After work, we'd fire it up and do burgers, steaks, kebobs, pork chops, and even...
  13. siege

    July 4th, 2019

    While we are all enjoying our day off, the great food we created, and spending quality time with our families, friends, and neighbors, pleasep stop for a moment and reflect on what we are celebrating. Freedom isn't free. Enjoy a safe and happy Independence Day !
  14. siege

    Wrap or naked all the way ?

    I am doing a 10 1/2# packer on the 4th. I usually just slather, rub and smoke, Thoughts on doing the butcher paper wrap at 165 deg ?
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    • Replies: 15
    • Forum: Beef
  15. siege

    Butcher Paper

    I live in a fairly small town and end up ordering a lot of stuff from Amazon. I just ordered a roll of food grade pink butcher paper, 24" x 200' for just a few cents over $25. They have some 18" paper for less, but the extra few cents put this order over the minimum $25 to qualify for free...
  16. siege

    Pellet deal

    I just bought a pellet pooper at Lowe' s and a few flavors of pellets. They also have Pit Boss Competition pellets at $ 14.95 for a 40 pound bag.
  17. siege

    Not so cooler

    I have used a cooler to rest briskets for years. I was wondering if anyone ever warmed their home oven to 200, shut it off, and put the towel wrapped brisket in to rest ?
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    • Thread
    • Replies: 4
    • Forum: Beef
  18. siege

    Useful accessory

    I made up a bunch of D.O. lid stands, and discovered a lot of other uses for them. I started with some used horseshoes, which were free.( new ones are pretty cheap ). We welded on 3 steel legs 2" long. made of 1/2' diameter steel rod, 1 leg on each end, and 1 in the center of the flat bottom...
  19. siege

    Beechwood ??

    I recently saw a TV commercial for a premium Black Forest ham that was beechwood smoked. Prior to that, I had only heard it mentioned as a barrel material to age beer. Has anyone tried using in in a smoker ? What wood has a similar flavor profile ?
  20. siege

    Great Prices

    My local Winco grocery has bone in pork shoulders for .99/pound this weekend. They run about 10 # average. Glad we had some room in the 2nd freezer. They also have Lil' Devil pellets, 20 lb bags for $ 5.95. I've never tried them, but I'm about to put some in my amnps this weekend. They are a...
    • siege
    • Thread
    • Replies: 4
    • Forum: Pork
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