Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. tims77

    Rubbed ribs: basting also or no?

    i spritz them regularly during the 3-hour smoke.....usually apple juice/vinegar/water/bourbon, occasionally dr. pepper....pretty much every time i open the door to add more wood, etc.....say twice an hour? bought a cheap spray bottle from home depot....
  2. tims77

    pork loin sirloin?

    took the loin out at 158....rested in the cooler for an hour and a half....good smoke ring, perfect moisture content.....very, very good pablanos stuffed with fresh corn sliced from the cob, cream cheese, cheddar & spices - excellent! smoked corn - will i EVER eat it any other way??? olive...
  3. tims77

    ABT's using Anaheim peppers?

    i've been doing poblanos a lot i have a batch ready to go right now.....filling is cooked ground turkey, chile powder, cinnamon chipotle spice, black pepper, corn from leftover corn on the cob last night, cream cheese & cheddar
  4. tims77

    pork loin sirloin?

    slicing seems to be the consensus......150 and a long rest? i'll also do some ABT's, jalapeno cornbread and rice....slicing will be just fine also going to try smoking some corn, too
  5. tims77

    pork loin sirloin?

    trying my first long smoke tomorrow grocery store had a 'pork loin sirloin' cheap it is dry rubbed and in the fridge tomorrow....little one, 6lbs any insight as to the cut of meat? going to pull it.....instructions sound simple, just unsure of the nature of the cut of meat? i found this...
    • tims77
    • Thread
    • Replies: 10
    • Forum: Pork
  6. tims77

    pork loin sirloin?

    trying my first long smoke tomorrow grocery store had a 'pork loin sirloin' cheap it is dry rubbed and in the fridge tomorrow....little one, 6lbs any insight as to the cut of meat? going to pull it.....instructions sound simple, just unsure of the nature of the cut of meat?
    • tims77
    • Thread
    • Replies: 1
    • Forum: Pork
  7. tims77

    smoked vidalia onion?

    no camera available last night honestly, the onion was the highlight; straight ground beef fatty dried out a little bit, and needed more apple/less hickory ;) the onion was halved, a little olive oil, s&P, under the fatty....250ish for about 2.5 hours it was way good
  8. tims77

    Try Cheese sticks!

    teaspoon and my thumb it ain't fun if you don't get messy
  9. tims77

    How long can beef jerky stay warm after vaccum sealed??

    i sent 8lbs dried to iraq last year......dehydrated, not smoked.....marinade was 1/2 soy, 1/2 worst base......i packed it in freezer bags, and threw in one of those silica packs i got from a camera shop it went fine, made it there ok, and was consumed quick properly dried jerky is good for +/-...
  10. tims77

    smoked vidalia onion?

    the fatty broke in half a bit as i was transferring.....but i patched it as best i could and tossed it in.....it won't be pretty, but... i halved the onions, olive oil, salt & pepper and topped with a few shroom slices
  11. tims77

    smoked vidalia onion?

    i am only doing a fatty today, so i will cut in half for a quick smoke
  12. tims77

    smoked vidalia onion?

    here's my thought peeleed, cut in half, score the face of the onion.....a little olive oil, salt & pepper placed on foil underneath the ground beef fatty i am doing (beef/shroom/bacon/bleu cheese) can't hurt, we'll see what happens
  13. tims77

    smoked vidalia onion?

    any thoughts? couldn't find anything in the archives....
  14. tims77

    beer in the water pan?

    good point, what i figured....i am drinking it instead....long trail out of vermont, their hefenweizen....good hot weather beer ribs just went in foil, they look perfect so far....much better than the first run! my spritz is apple juice/wild turkey/sherry wine vinegar.....but i may have to try...
  15. tims77

    beer in the water pan?

    would a good beer in the water pan do anything flavor-wise, or just a waste of good beer?
  16. tims77

    dumb 3-2-1 question

    almost forgot ribs tasted real good, but needed a little more time i think....they could have been a little more falling off the bone next time i go to the butcher, not the supermarket, too
  17. tims77

    dumb 3-2-1 question

    cam battery was dead i'll have pics of the final
  18. tims77

    dumb 3-2-1 question

    that's what i thought....one set will get sauce, one set will be dry and one set is teriyaki for the wife, i guess i will brush with some more of that goop almost ready for foil....
  19. tims77

    dumb 3-2-1 question

    more smoke on the 1, or just unwrapped heat?
    • tims77
    • Thread
    • Replies: 17
    • Forum: Pork
  20. tims77

    problem with smoking

    i put my ribs in a little after 1pm.....and all i've wanted since then is a cold beer this is dangerous
Top Bottom
Back
Clicky