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The Smoke Ring Forum Index
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  Topic: Butt advice needed!!!
Pit Boss

Replies: 6
Views: 359

PostForum: General BBQ Discussion   Posted: Fri Dec 08 17 8:29 am   Subject: Butt advice needed!!!
Low pit temp. I'd say 16 hours isn't unreasonable for an 8# butt at that temp.

Raise your pit temp next time (250-300), and you'll see a drastic difference in the speediness of the cook.
  Topic: Logistics question on smoked wings.
Pit Boss

Replies: 2
Views: 147

PostForum: Catering   Posted: Fri Dec 08 17 8:26 am   Subject: Logistics question on smoked wings.
I would not suggest par cooking. I would, however, suggest fully cooking being careful to just get the wings done. Then reheat by frying. You can test a few wings to see how long they take to reach ...
  Topic: turke brine
Pit Boss

Replies: 13
Views: 591

PostForum: General BBQ Discussion   Posted: Sat Nov 25 17 8:41 pm   Subject: turke brine
Dry brining and pre-salting are one in the same. They don't bring extra moisture to the game, but they do allow you to carry some flavor into the meat.

Funny how a marketing term (dry brine) has m ...
  Topic: Bad Bacon Help
Pit Boss

Replies: 8
Views: 376

PostForum: Sausage Making   Posted: Sat Nov 25 17 8:36 pm   Subject: Bad Bacon Help
I don't know anything about the gelatin.

But I will say that an overnight cure sure seems fast. Most recipes for curing bacon will say to cure for 5-7 days. My best, educated, guess is that the c ...
  Topic: turke brine
Pit Boss

Replies: 13
Views: 591

PostForum: General BBQ Discussion   Posted: Sat Nov 25 17 5:19 am   Subject: turke brine
I wouldn't brine a Butterball. Non-enhanced birds I go about 50/50, brine or no-brine.

A neighbor/friend/customer of mine actually owns Butterball. LoL
  Topic: Looks dangerous to me
Pit Boss

Replies: 3
Views: 341

PostForum: Cookers   Posted: Sat Nov 25 17 5:17 am   Subject: Looks dangerous to me
See it all the time.
  Topic: Pecan wood!
Pit Boss

Replies: 1
Views: 135

PostForum: Wood and Charcoal   Posted: Wed Nov 22 17 9:21 am   Subject: Pecan wood!
That's what I'm talking about. Pecan is my #1.
  Topic: Kalua Pig
Pit Boss

Replies: 6
Views: 439

PostForum: General BBQ Discussion   Posted: Wed Nov 22 17 9:19 am   Subject: Kalua Pig
I would recommend you find some banana leaves. Asian markets may have them...or try to find someone's yard who are growing some trees. You won't need more than one or two...enough to wrap around the ...
  Topic: 250 Gal Propane Tank build questions
Pit Boss

Replies: 77
Views: 2968

PostForum: Cookers   Posted: Sun Nov 19 17 8:52 am   Subject: 250 Gal Propane Tank build questions
You are going through too much trouble to "rig" the trailer. That axle needs to be moved back. In order to do that I would never consider tying it into the firebox as an option. Never.
...
  Topic: turke brine
Pit Boss

Replies: 13
Views: 591

PostForum: General BBQ Discussion   Posted: Sun Nov 19 17 8:45 am   Subject: turke brine
"Best" is subjective at...well...best.

A "basic" brine base is:

1 gallon water
1c. salt

.

I like to use salt & sugar:

1 gallon water
1c. salt
1/2-1c. sugar
...
  Topic: Temp for smoking a turkey?
Pit Boss

Replies: 11
Views: 783

PostForum: General BBQ Discussion   Posted: Fri Nov 17 17 6:04 am   Subject: Temp for smoking a turkey?
300+ for me. My turkeys never turn out black like Franklin's. I smoke on a WSM with 1 (one) chunk of pecan or oak. Too much smoke will blacken a bird in my opinion.
  Topic: Blue smoke
Pit Boss

Replies: 7
Views: 541

PostForum: General BBQ Discussion   Posted: Fri Nov 17 17 5:56 am   Subject: Blue smoke
What are yoy cooking on and what is your fuel source?

These are the two questions I was going to ask.
  Topic: Temp for smoking a turkey?
Pit Boss

Replies: 11
Views: 783

PostForum: General BBQ Discussion   Posted: Sat Nov 11 17 9:26 pm   Subject: Temp for smoking a turkey?
I go 300-up.
  Topic: Brisket Rub Needed. Any Ideas?
Pit Boss

Replies: 13
Views: 6248

PostForum: Rubs, Marinades, Brines, Mops & Sauces   Posted: Fri Nov 10 17 6:33 am   Subject: Brisket Rub Needed. Any Ideas?
1:1 S&P...add a .5 of granulated Garlic and I won't scream at you.
  Topic: Just Finished My New Build
Pit Boss

Replies: 20
Views: 2191

PostForum: Cookers   Posted: Fri Nov 03 17 3:57 am   Subject: Just Finished My New Build
Looks great.

Show us that firebox door and explain the warp.
  Topic: Ideas for a cook on a rear quarter hog
Pit Boss

Replies: 2
Views: 347

PostForum: General BBQ Discussion   Posted: Fri Oct 27 17 3:22 am   Subject: Ideas for a cook on a rear quarter hog
I'd throw the whole thing on and freeze up for the winter.

Leave the skin & fat in place, you're gonna need it. Hopefully you have an actual quarter with a bit of the belly & midsection st ...
  Topic: Thermometer
Pit Boss

Replies: 4
Views: 496

PostForum: General BBQ Discussion   Posted: Sat Oct 21 17 1:36 am   Subject: Thermometer
I have never used a remote thermocouple, but if I were in the market, I would go straight for the Thermoworks SMOKE with the wifi gateway.

The Smoke by itself is within your budget. It only has ...
  Topic: Whole Hog #2
Pit Boss

Replies: 9
Views: 911

PostForum: General BBQ Discussion   Posted: Fri Oct 20 17 5:23 am   Subject: Whole Hog #2
Looks really good.

Being from Eastern NC I'm used to seeing golden-to-brown whole hogs cooked over coals. Normally when guys "smoke" these they come out very dark...almost black. I crin ...
  Topic: Absolute beginner need help on first cook
Pit Boss

Replies: 11
Views: 1030

PostForum: General BBQ Discussion   Posted: Fri Oct 13 17 8:22 am   Subject: Absolute beginner need help on first cook
Learning is the key to success! And it sounds as if you experienced both!!!

As for seasoning...I like the idea of forming a base line...use just salt & black pepper. Course salt & coarse ...
  Topic: seafood entry
Pit Boss

Replies: 3
Views: 1202

PostForum: Competition BBQ   Posted: Fri Sep 22 17 4:50 am   Subject: seafood entry
I like the shrimp suggestion as well as the oyster suggestion. With the oysters...you might try steaming just to open, remove clean from the shells, place back in the shells & put in the smoker f ...
 
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