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The Smoke Ring Forum Index
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  Topic: Wet cure fresh ham heeeelp!
101

Replies: 4
Views: 9822

PostForum: Cured Meat Recipes   Posted: Feb 04 2021   Subject: Wet cure fresh ham heeeelp!
I do whole hams all the time ??? I mix my brine (cure) and inject as evenly as you can untill it will not hold any more, put in a bag for at least 12 hrs., then run cold water over it get as much brin ...
  Topic: Saw a Good Deal at Sam's today!
101

Replies: 10
Views: 2445

PostForum: General BBQ Discussion   Posted: Apr 03 2013   Subject: Saw a Good Deal at Sam's today!
Cat I have a Masterbuilt, wife bought it for a gift for my birthday last july, I don't think I would have got it on my own, Anyway it works well and has a remote you can adjust temp and time and will ...
  Topic: Prime Rib:
101

Replies: 9
Views: 2298

PostForum: General BBQ Discussion   Posted: Feb 05 2013   Subject: Prime Rib:
Thanks very much YODQ4U yes some good info there, And Mish I will really watch my temp, would you pull like 105 and sear then see where internal temp is, then back on smoker to 115 if needed, before r ...
  Topic: Prime Rib:
101

Replies: 9
Views: 2298

PostForum: General BBQ Discussion   Posted: Feb 04 2013   Subject: Prime Rib:
Thanks Mish, that was something I should have asked also, thanks for the info! 101
  Topic: Prime Rib:
101

Replies: 9
Views: 2298

PostForum: General BBQ Discussion   Posted: Feb 04 2013   Subject: Prime Rib:
I've read some sear first and others later in the cook, so am somewhat confused, I was thinking of smoking it at about 230 and just before pulling throwing it on my gas grill and searing it and if i ...
  Topic: i'm done with smoking
101

Replies: 45
Views: 10418

PostForum: Off Topic   Posted: Feb 01 2013   Subject: i'm done with smoking
ckone good for you, don't ever give up, been 18 years for me, 1 1/2 a day when i quit, with me at times they still smell good to me but I just get away from them, I'm lucky i guess I don't crave them ...
  Topic: Squishy Sausage
101

Replies: 16
Views: 3566

PostForum: General BBQ Discussion   Posted: Dec 14 2012   Subject: Squishy Sausage
Tony the meat looks OK to me, I by no means am an expert but have made a lot of Summer Sausage and other sausages and it looks to me that when it was stuffed into the casings that maybe if packed a li ...
  Topic: in the ground...
101

Replies: 12
Views: 2909

PostForum: General BBQ Discussion   Posted: May 31 2012   Subject: in the ground...
Yea Kurt-W I hear yea, We don't cook much in a ground pit either just was too much work, We will do it for special events the last was for 1400+ folks at out town's 100 year celebration. We got a Surprisedo ...
  Topic: in the ground...
101

Replies: 12
Views: 2909

PostForum: General BBQ Discussion   Posted: May 29 2012   Subject: in the ground...
Kurt I thought the way we do it was a lot of work, I would want a good crew and not much beer with your's tho, once we have the sand on the coals our danger zone go's down, you can even stand on the s ...
  Topic: in the ground...
101

Replies: 12
Views: 2909

PostForum: General BBQ Discussion   Posted: May 29 2012   Subject: in the ground...
Kurt I thought the way we do it was a lot of work, I would want a good crew and not much beer with your's tho, once we have the sand on the coals our danger zone go's down, you can even stand on the s ...
  Topic: in the ground...
101

Replies: 12
Views: 2909

PostForum: General BBQ Discussion   Posted: May 29 2012   Subject: in the ground...
Kurt_W sounds like a fun time and good eats!! I've never done it that way but would like to try it sometime, We always would marinade ours a few days then double rap with heavy foil then rap with wet ...
  Topic: in the ground...
101

Replies: 12
Views: 2909

PostForum: General BBQ Discussion   Posted: May 28 2012   Subject: in the ground...
BluDawg I agree, but the way I do it the pork is rapped tightly in foil with a marinade so when the fat cooks down it is sealed in with the meat and ends up somewhat greasy, the larger the butts the b ...
  Topic: in the ground...
101

Replies: 12
Views: 2909

PostForum: General BBQ Discussion   Posted: May 27 2012   Subject: in the ground...
Kurt_W we used to do them all the time for weddings and other events, but I just got to old to keep up with all the work it demands !! Can be a lot of fun with a good crew and a good amount of cold be ...
  Topic: Close call
101

Replies: 16
Views: 4454

PostForum: Off Topic   Posted: May 06 2012   Subject: Close call
roxy looks like you missed what could have been a bad one, I hope things go good and not damage your house in the future, that tree sure looks stronger than the Elm we have in this country, yours the ...
  Topic: Disaster...maybe?
101

Replies: 10
Views: 4008

PostForum: General BBQ Discussion   Posted: Apr 08 2012   Subject: Disaster...maybe?
john I am sure that there are folks here that can give you good advice with this ?? I think your family are more important than the meat !! I have no experience with something like this but i would st ...
  Topic: Green Egg VS Kamado
101

Replies: 11
Views: 5168

PostForum: General BBQ Discussion   Posted: Feb 01 2012   Subject: Green Egg VS Kamado
Capt C I just spent some time at Menards in Rapid City looking at the same cooker, The top part of egg ( the lid ) seemed like it just was not solid enough for me, It seemed to move from side to side ...
  Topic: Squirrel damage costing me $$$$
101

Replies: 30
Views: 6084

PostForum: Off Topic   Posted: Jan 22 2012   Subject: Squirrel damage costing me $$$$
CB i'm no expert but I would have someone you can trust look at your roof, looking at your pictures reminds me of a roof we had a few years ago, My shingle's were like your's ( showing normal wear and ...
  Topic: BAD LUCK
101

Replies: 61
Views: 144274

PostForum: General BBQ Discussion   Posted: Dec 30 2011   Subject: BAD LUCK
Wow Kronk that looks bad, you must be tuff!! Way too close, Glad things are going better for ya !! I am so glad you brought this post up here, I don't want to Hi-Jack your thread but would like to ask ...
  Topic: BBQ Relief in Joplin, MO.
101

Replies: 11
Views: 2113

PostForum: General BBQ Discussion   Posted: Jun 02 2011   Subject: BBQ Relief in Joplin, MO.
You all that helped with this are great, am sure these folks will never forget your help, wish i could have been there to give a hand, We that can not be there can maybe still give in some other way, ...
  Topic: ARRRRRG - fire went cold.
101

Replies: 11
Views: 2716

PostForum: General BBQ Discussion   Posted: May 28 2011   Subject: ARRRRRG - fire went cold.
I think it would be ok, Might be the best meat you have ever smoked, Looked but could'nt find it now but just read a story about how we have been over cooking pork for years and I agreeded with it, if ...
 
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