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1
Poultry / Re: Bone in Turkey Breast
« Last post by DevinM on Today at 06:31:04 am »
also could finish them on the grill, I left the skin on.
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Poultry / Bone in Turkey Breast
« Last post by DevinM on Today at 06:29:29 am »
Doing 2 halves of bone in turkey breast today with Apple Wood finishing with Sage, (which spells amazing btw)

Doing 225 I'm not honestly sure how long these may take? I'd say they are small breasts just like over sized bone in chicken breast.
This is my first time doing them and I need them done by 5-5.5 hours. Do I need to finish in the oven? Should I finish in the oven anyway?
3
Meat / Re: Please help me with my brisket!!
« Last post by Habanero Smoker on Today at 02:39:23 am »
Hi ian51279;

Welcome to the forum.

At a weight of 4 - 7 pounds, it looks like you are cooking just the flat. That is what I mainly can get around my area.

I have a few questions:

How much fat cap are you leaving on the brisket?

What temperature are you cooking at?

How thick are you applying the rub?

Are you foiling the entire tray? If you are that can cause a fire hazard, and possible could be partially the cause of the soft bark.
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When are they tearing; when you wrap or when you are taking them off the trays?

If they are tearing when you take them off the tray, as mentioned earlier double wrap them. When you double wrap, the outer layer may stick the rack and tear, but the inner layer will stay in tack, so you won't loose your juices. If they are tearing when you wrap, I always wrap that first layer taunt. Tight enough, but not that tight that the bones will tear through; and you also need to be careful with the second layer. I warp that layer a little tighter.

Or you can use disposable pans, and foil over the top.

 
5
You can purchase it from Yard & Pool. They have almost any part you may need.

Generator Motor
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Smoke Generator with Adaptor (BTSG1) / Need new puck advance motor
« Last post by DetroitSmoke on June 26, 2017, 08:01:57 pm »
Is it possible to buy just the puck advance motor?  Hate to buy the whole thing when that is the only part bad
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Sausage Making / Re: Making Salami
« Last post by oldsmoker on June 26, 2017, 05:29:54 pm »
x2
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Hot Smoking and Barbecuing / Re: Ribs
« Last post by sdcaller on June 26, 2017, 02:04:55 pm »
I agree, that boiling ribs does nothing but spoil them

If I don't have time to smoke my spareribs, this is the recipe I follow:

-Remove the membrane from the back of the ribs
-apply lots of your favourite dry rub
-cut the strip of ribs into serving size pieces
-take a large piece of heavy duty foil and create a bed of sliced onions on it
-put your rib pieces back side down on the onions
-put another layer of sliced onions on top of the ribs
-seal the foil tightly
-put on a baking sheet or pizza pan
-bake in  a 350 degree oven for 90 minutes
-while they are baking, prepare or pour your favourite BBQ sauce into a sauce pan
-remove ribs from the foil, onto a platter ready to take to the bbq
-USING A SLOTTED SPOON REMOVE ALL THE ONIONS FROM LIQUID AND ADD TO YOUR BBQ SAUCE. USE AN IMMERSION BLENDER TO PUREE THE ONIONS INTO THE SAUCE. REMOVE THE FAT FROM THE LIQUID AND ADD SOME OR ALL OF THE LIQUID TO YOUR BBQ SAUCE. HEAT TO BOILING ( I CAPITALIZED THIS TO STRESS THIS STEP GIVES YOU ALL YOUR FLAVOUR)
-place ribs on a heated bbq and baste with your sauce, turning frequently. Use a much or as little sauce to your preference.
My wife often serves the ribs with rice and we use the excess sauce over the rice.

They will be very moist, tender and tasty! They do not dry out the way they do if you boil them.

SDC

 
 
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Sausage Making / Re: Making Salami
« Last post by manfromplaid on June 26, 2017, 11:51:08 am »
I use hickory when i make summer sausage or salami
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Sausage Making / Re: Making Salami
« Last post by pwven on June 26, 2017, 11:08:53 am »
Hi all. I am going to make Salami on Wednesday for the first time. Looking forward to the end result. Will place some photos as I go along,

What wood disquettes to you recommend for smoking the salami.
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