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The Smoke Ring Forum Index
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  Topic: Dry Brining a turkey?
Cal-B-Que

Replies: 16
Views: 4704

PostForum: General BBQ Discussion   Posted: Sun Jan 03 16 1:57 pm   Subject: Dry Brining a turkey?
Kam,

If you have a recipe that defies the laws of chemistry; I would love to hear it (and try it!); but here is a read on the chemistry of brines and marinades:

http://amazingribs.com/recipes/ru ...
  Topic: Dry Brining a turkey?
Cal-B-Que

Replies: 16
Views: 4704

PostForum: General BBQ Discussion   Posted: Fri Dec 25 15 3:04 am   Subject: Dry Brining a turkey?
Traditional brining requires 45-60 minutes per lb, so if it is a time issue, you could brine a 16 lb. turkey in 7 hours.

There is a misconception with brines, wet or dry, that ingredients such as p ...
  Topic: tri tip well done?
Cal-B-Que

Replies: 9
Views: 2065

PostForum: General BBQ Discussion   Posted: Sat Dec 19 15 2:52 am   Subject: tri tip well done?
I cook them a lot on the smoker (Chargriller). Seasoning is a simplified Santa Maria style rub (Kosher salt, fresh cracked black pepper and a little garlic powder).

I smoke them at 250F over white ...
  Topic: Tri tip rub question
Cal-B-Que

Replies: 16
Views: 2845

PostForum: General BBQ Discussion   Posted: Thu Oct 15 15 11:17 am   Subject: Tri Tip Rub
In California, Santa Maria style is the favorite. It is a rub, no marinade, and the recipes vary but primarily salt and freshly cracked black peppercorn, a little garlic powder, and some use dried pa ...
  Topic: Pizza stones
Cal-B-Que

Replies: 8
Views: 2025

PostForum: General BBQ Discussion   Posted: Wed Oct 14 15 10:23 am   Subject: Pizza stones
I use one for a heat diffuser in a Chargriller Acorn (Kamado style) Q when making pizza. I have a large one that is wrapped in foil and just fits inside a 16" Chicago style pizza pan, which acts ...
  Topic: Anybody watching "BBQ with Franklin" on PBS?
Cal-B-Que

Replies: 24
Views: 5472

PostForum: General BBQ Discussion   Posted: Wed Oct 14 15 10:02 am   Subject: Anybody watching "BBQ with Franklin" on PBS?
Chef, not sure when you went, but they now have the option of ordering whole brisket to go, without waiting in line. I think they are charging $120 to 130 for a 5-6 lb finished brisket Rolling Eyes
  Topic: Is there really any merit in marinating chicken wings?
Cal-B-Que

Replies: 14
Views: 3858

PostForum: General BBQ Discussion   Posted: Thu Oct 01 15 3:43 am   Subject: Is there really any merit in marinating chicken wings?
It is almost not worth the effort to me, unless I am doing Indian Tandoori wings (yogurt/curry marinade).

Usually, I just season with a jerk dry rub, smoke for a half hour and then crisp/finish on ...
  Topic: Pulled Pork for 100
Cal-B-Que

Replies: 2
Views: 2884

PostForum: Catering   Posted: Mon Nov 24 14 3:21 pm   Subject: Pulled Pork for 100
I am doing this for a charity event and have done many dinners for large groups before. But not pulled pork.

I am thinking that I can precook and pull pork, and add more rub and roxy's mustard vin ...
  Topic: Food Saver Model 2440 Not Drawing Proper Vacuum...
Cal-B-Que

Replies: 11
Views: 2325

PostForum: General BBQ Discussion   Posted: Mon Nov 24 14 1:43 pm   Subject: Re: SEAL A MEAL
Open it up, take the little tray out, lots of hot soapy water and an old tooth brush work great. Get all the gunk out of the slots then go after the pocket where the tray nests. A damp scrubbing pad ...
  Topic: Turkey Brine
Cal-B-Que

Replies: 14
Views: 6533

PostForum: General BBQ Discussion   Posted: Mon Nov 24 14 1:29 pm   Subject: Turkey Brine
I posted here about Smokin Oldies Brine a time or two and was a big fan of it, but I like my results better by using a basic salt brine of 1 cup Kosher to every 4 quarts of water.

Let the flavor of ...
  Topic: Rub for turkey
Cal-B-Que

Replies: 4
Views: 2022

PostForum: General BBQ Discussion   Posted: Mon Nov 24 14 1:16 pm   Subject: Rub for turkey
I personally feel that the brine adds a lot more to the turkey than the rub. I now just use a simple brine of 1 cup salt to every 4 quarts water. That said, I do add some rub for those that like to ...
  Topic: why is my turkey so salty?
Cal-B-Que

Replies: 14
Views: 3256

PostForum: General BBQ Discussion   Posted: Mon Nov 24 14 1:10 pm   Subject: why is my turkey so salty?
1/16th salt to water and just do it overnight, so for every 4 quarts water, I cup of kosher salt.

After the brine I soak the turkey for 5 minutes in cold fresh water, then pat dry and air dry in fr ...
  Topic: Mustard as a base for rub
Cal-B-Que

Replies: 13
Views: 2609

PostForum: General BBQ Discussion   Posted: Tue May 13 14 1:05 pm   Subject: Mustard as a base for rub
I used to use Extra Virgin Olive Oil for slather, but I now prefer Canola Oil. Unlike Olive Oil it is pretty much flavorless and has a very high smoke point. Best of all it is cheaper.

Last BBQ I ...
  Topic: Tri Tip Steak
Cal-B-Que

Replies: 10
Views: 1969

PostForum: General BBQ Discussion   Posted: Fri Apr 04 14 10:51 am   Subject: Tri Tip Steak
That is one very odd shaped and overpriced hunk of tri-tip, but looks like you cooked it just right!

Very popular cut in CA and we are spoiled here on those; I can usually get them for $3-4 per lb ...
  Topic: Quality Spices help needed.
Cal-B-Que

Replies: 13
Views: 1879

PostForum: General BBQ Discussion   Posted: Fri Apr 04 14 10:45 am   Subject: Quality Spices help needed.
http://www.herbco.com/

Don't get carried away with getting premium or organic spices; it is just a bunch of B.S. for charging you more.
  Topic: Chicken Advise Please
Cal-B-Que

Replies: 6
Views: 1472

PostForum: General BBQ Discussion   Posted: Tue Feb 18 14 2:28 pm   Subject: Chicken Advise Please
I like "Emeril's Essence" on chicken when smoking. I smoke them a while and then sear them on a grate over the firebox coals (Chargriller Offset BBQ). Look for 170 F+ for thighs, and try n ...
  Topic: Low-Carb BBQ???
Cal-B-Que

Replies: 13
Views: 4643

PostForum: General BBQ Discussion   Posted: Sat Jan 11 14 1:03 pm   Subject: Low-Carb BBQ???
http://www.zevia.com/get-zevi

It seems like Stevia is the only artificial sweetener that doesn't have a bad reputation these days.
  Topic: Low-Carb BBQ???
Cal-B-Que

Replies: 13
Views: 4643

PostForum: General BBQ Discussion   Posted: Sat Jan 11 14 10:06 am   Subject: Low-Carb BBQ???
I am almost always going low carb, and although it is so tough to have pulled pork without Roxy's mustard vinegar (and SUGAR) sauce, there are numerous alternatives for low carb BBQ that don't need a ...
  Topic: Question for California Stick Burners?
Cal-B-Que

Replies: 9
Views: 1980

PostForum: General BBQ Discussion   Posted: Sat Jan 11 14 9:11 am   Subject: Question for California Stick Burners?
I use Oak and Manzanita that is harvested locally (near Yosemite), but fruit or nut woods are also popular in this region and you will often find it for sale at produce stands in the central valley.
  Topic: Cold Smoked Cheese (with pics for Tony)
Cal-B-Que

Replies: 24
Views: 3065

PostForum: General BBQ Discussion   Posted: Sun Dec 29 13 1:55 pm   Subject: Cold Smoked Cheese (with pics for Tony)
I think it would be appropriate to have Tony edit the foul language from his previous post. People of any age could be visiting this site.
 
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