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The Smoke Ring Forum Index
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  Topic: NEED HELP with hog quarters
Pit Boss

Replies: 6
Views: 177

PostForum: General BBQ Discussion   Posted: Sat Jul 07 18 7:52 pm   Subject: NEED HELP with hog quarters
Keep those quarters whole.

Season ever how you like, but I'd go with just salt. And salt the skin side very well...no matter how you season the meat side. Fire up your pit to 300-350 and lay th ...
  Topic: NEED HELP with hog quarters
Pit Boss

Replies: 6
Views: 177

PostForum: General BBQ Discussion   Posted: Sat Jul 07 18 7:48 pm   Subject: NEED HELP with hog quarters
Triple post
  Topic: NEED HELP with hog quarters
Pit Boss

Replies: 6
Views: 177

PostForum: General BBQ Discussion   Posted: Sat Jul 07 18 7:46 pm   Subject: NEED HELP with hog quarters
Triple post
  Topic: Meat Vacuum seal - reheat questions.
Pit Boss

Replies: 9
Views: 311

PostForum: General BBQ Discussion   Posted: Fri Jul 06 18 8:35 am   Subject: Meat Vacuum seal - reheat questions.
So when you rest your steak for 5 to 10 minutes you don't ever pour any of the rendered juices back over your steak because your steak is Moist? Don't ever pour any of the rendered juices off the cutt ...
  Topic: Meat Vacuum seal - reheat questions.
Pit Boss

Replies: 9
Views: 311

PostForum: General BBQ Discussion   Posted: Fri Jun 29 18 3:51 am   Subject: Meat Vacuum seal - reheat questions.
Don't over-pack your bags, and flatten them out before sealing. That will make it easier to not only cool quicker/safer, but also speed up the reheat time. Hot water is a good method for reheating. ...
  Topic: Finally, A Competition Worthy Brisket
Pit Boss

Replies: 7
Views: 798

PostForum: General BBQ Discussion   Posted: Fri Jun 08 18 2:29 am   Subject: Finally, A Competition Worthy Brisket
brewster, when you took your brisket off how did it probe? In other words, what was the sign that told you that the brisket was ready to come off the pit?
  Topic: Drip Beans Twist
Pit Boss

Replies: 4
Views: 499

PostForum: General BBQ Discussion   Posted: Fri Jun 01 18 2:58 am   Subject: Drip Beans Twist
Baked beans are very interesting when you add 3-5 different types of beans.
  Topic: Mustard Slather For Boston Butt
Pit Boss

Replies: 3
Views: 432

PostForum: General BBQ Discussion   Posted: Mon May 28 18 12:29 am   Subject: Mustard Slather For Boston Butt
Everyone will tell you that mustard adds nothing & is used only as a binder...yet they continue to use mustard.

Water will do the same thing.

You can use just enough mustard to smear it ar ...
  Topic: Help on a flat
Pit Boss

Replies: 7
Views: 552

PostForum: General BBQ Discussion   Posted: Mon May 28 18 12:26 am   Subject: Help on a flat
Personally, I would leave as much fat on it as possible. It's probably already trimmed too much anyway. Smoke just as you would a packer. I think I might would go in the lower (250) range...I like ...
  Topic: tips on cooling Pork Butts safely
Pit Boss

Replies: 8
Views: 1074

PostForum: General BBQ Discussion   Posted: Fri May 25 18 9:40 pm   Subject: tips on cooling Pork Butts safely
If you're using a commercial walk-in cooler, the most efficient spot is the top shelf. That allows the fans from the condenser to blow across them, robbing heat in a hurry. Sheet pans on the top she ...
  Topic: Approx time for hot n fast brisket
Pit Boss

Replies: 4
Views: 502

PostForum: General BBQ Discussion   Posted: Fri May 25 18 9:33 pm   Subject: Approx time for hot n fast brisket
I'd probably check it around 5 hours & go from there.
  Topic: More Smoke in the Pellet Pit
Pit Boss

Replies: 5
Views: 515

PostForum: General BBQ Discussion   Posted: Fri May 18 18 9:43 pm   Subject: More Smoke in the Pellet Pit
I smoked some sharp cheddar and pepper jack with the maze and it worked great. No heat just smoke. I have trouble keeping it lit when I try to add smoke to a hot smoke. Experimentations continue... ...
  Topic: Where did everyone go?
Pit Boss

Replies: 11
Views: 2414

PostForum: Commercial BBQ   Posted: Fri May 18 18 8:57 am   Subject: Where did everyone go?
Joined the FB page & posted...only to realize the next post down from mine was made in June of 2017...the traffic there is worse than here unfortunately...
  Topic: turkey legs...
Pit Boss

Replies: 1
Views: 382

PostForum: General BBQ Discussion   Posted: Fri May 18 18 2:42 am   Subject: turkey legs...
I would cook them at 300+ and take them to about 165. Have foil pre-torn, wrap, and cooler. I would also do a series of smaller coolers to keep from opening the lid(s) too often. If they have to si ...
  Topic: 2 Ingredient Juicy Smoked Chicken Breasts
Pit Boss

Replies: 2
Views: 2741

PostForum: Chicken Recipes   Posted: Fri May 11 18 4:05 am   Subject: 2 Ingredient Juicy Smoked Chicken Breasts
Did I miss the second ingredient? I just saw the oil.

Chicken is easy...don't take the breast over 165 & it's the same every flipping time...perfect.

You can get away with a few less degree ...
  Topic: Bbq side trip to south carolina
Pit Boss

Replies: 3
Views: 787

PostForum: BBQ Restaurant Reviews   Posted: Fri May 04 18 8:46 am   Subject: Bbq side trip to south carolina
Hite's in West Columbia isn't the best, but it gives you an idea what mustard based barbecue is all about. I have been more than once & would go back...just not the best I've ever had.

Little ...
  Topic: Double Smoked Spiral Cut Ham
Pit Boss

Replies: 5
Views: 1028

PostForum: General BBQ Discussion   Posted: Fri Apr 20 18 2:32 am   Subject: Double Smoked Spiral Cut Ham
FDA regulations that restaurants follow says that food in the manufacturer's packaging needs to be reheated to 135...I certainly wouldn't go higher than that at home...unless you just want to...your m ...
  Topic: Given offset smoker, need help
Pit Boss

Replies: 6
Views: 1183

PostForum: Cookers   Posted: Fri Apr 13 18 3:31 am   Subject: Given offset smoker, need help
If I were you, I would take everything out of the firebox (except maybe the bottom grate that holds your splits)...and start a fire. If it runs good as-is, then forget all the other crap that's in th ...
  Topic: Question about smoking 2 meats at the same time
Pit Boss

Replies: 6
Views: 891

PostForum: General BBQ Discussion   Posted: Fri Apr 13 18 3:24 am   Subject: Question about smoking 2 meats at the same time
The dome temp on a WSM is historically around 50 degrees higher than the grate temp...so while the therm may be accurate enough, just remember it will be registering high. Personally, I just look at ...
  Topic: Brisket & Burnt Ends
Pit Boss

Replies: 3
Views: 1694

PostForum: Smoked Foods   Posted: Fri Mar 30 18 4:36 am   Subject: Brisket & Burnt Ends
Wow!Yummy pictures.is it beef or pork.how many types of spices do you use for this recipe?btw Nice work. Very Happy Very Happy

It's brisket...
 
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