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The Smoke Ring Forum Index
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  Topic: 10# Whole Sirloin
S Roche

Replies: 7
Views: 1471

PostForum: General BBQ Discussion   Posted: Thu Mar 10 16 7:57 pm   Subject: 10# Whole Sirloin
I'm going to go with a 225 pit, cook to 125, light rub only and see how it goes. Thanks guys.
  Topic: 10# Whole Sirloin
S Roche

Replies: 7
Views: 1471

PostForum: General BBQ Discussion   Posted: Thu Mar 10 16 9:25 am   Subject: 10# Whole Sirloin
Pit runs nicely between 225 - 260 for ribs, brisket and chicken.

I'm hoping that it will be similar to a standing rib roast, rare to medium rare in the center cuts and medium well on the ends.

I ...
  Topic: 10# Whole Sirloin
S Roche

Replies: 7
Views: 1471

PostForum: General BBQ Discussion   Posted: Thu Mar 10 16 8:17 am   Subject: 10# Whole Sirloin
Hi all. I’m not sure if this the place for this post so Mods feel free to move it. The plan is putting a 10# Sirloin in the pit, which I have never done before. I’m thinking pit temp should be aro ...
  Topic: Stuffer reccomendations
S Roche

Replies: 24
Views: 10961

PostForum: Sausage Making   Posted: Fri Dec 25 15 7:26 am   Subject: Stuffer reccomendations
Good to hear the reviews of the LEM stuffer. I have thought of upgrading from an old Enterprise lard press that I have used for 25 years but haven't pulled the trigger yet.
  Topic: Hi Mountain Jerky Cure in Casings??
S Roche

Replies: 2
Views: 3216

PostForum: Sausage Making   Posted: Fri Dec 25 15 7:23 am   Subject: Hi Mountain Jerky Cure in Casings??
I did try it once a couple of years ago except I put it in a casing that stuffed to 1 1/4". It was good if you like jerky but I thought it was too much of a Soy sauce flavor. It made good "b ...
  Topic: Sausage Casing (local Houston Area)
S Roche

Replies: 5
Views: 3213

PostForum: Sausage Making   Posted: Tue Nov 10 15 8:17 pm   Subject: Sausage Casing (local Houston Area)
I'm from Nebraska but have been buying from these guys for years. Hog casing seems to have a consistent bite. If it's too tough you might try collagen although IMO they aren't as good for grilling.
...
  Topic: Shortening a flat top griddle
S Roche

Replies: 13
Views: 8380

PostForum: Welding   Posted: Thu Jul 23 15 7:07 pm   Subject: Shortening a flat top griddle
I appreciate all the replies and after thinking it over I decided to leave it alone and buy the cabelas griddle. Why risk ruining it. Thanks guys for the input.
  Topic: Shortening a flat top griddle
S Roche

Replies: 13
Views: 8380

PostForum: Welding   Posted: Wed Jul 22 15 10:27 am   Subject: Shortening a flat top griddle
Please correct me if I'm wrong but it sounds as if your main objective is to shorten the top while keeping the grease bridge. If that is the case why not just cut off the opposite end to the desired l ...
  Topic: Shortening a flat top griddle
S Roche

Replies: 13
Views: 8380

PostForum: Welding   Posted: Mon Jul 20 15 11:22 am   Subject: Shortening a flat top griddle
I plan on removing a center section and using the 5" from an end to keep the raised edge that will contain the grease. I will post a couple of pictures tomorrow.
  Topic: Shortening a flat top griddle
S Roche

Replies: 13
Views: 8380

PostForum: Welding   Posted: Mon Jul 20 15 7:27 am   Subject: Shortening a flat top griddle
Like the title says I have the flat top from an old commercial gas griddle that weighs 50#. Measurements are 31" x 18" x 3/4". I would like to cut 5" from the end which has the tap ...
  Topic: Pork fat or beef fat for venison?
S Roche

Replies: 5
Views: 3469

PostForum: Sausage Making   Posted: Tue Feb 17 15 9:18 pm   Subject: Pork fat or beef fat for venison?
I too used beef tallow until about 25 years ago and then changed to pork butts. Just trim off the heavy fat that doesn't render out and grind the rest. My standard batch is 100# venison and 35# pork. ...
  Topic: Dutch Oven Apple Cobbler
S Roche

Replies: 3
Views: 3422

PostForum: Dutch Oven Cooking   Posted: Wed Nov 06 13 8:27 am   Subject: Dutch Oven Apple Cobbler
That is great looking cobbler. Care to share the recipe you used?
  Topic: Peuben Sammich
S Roche

Replies: 3
Views: 6793

PostForum: Leftover Recipes   Posted: Mon Sep 02 13 1:12 am   Subject: Peuben Sammich
This is a great sandwich. Didn't have all the stuff so I had to use Provolone and dark mustard. I'm thinking that its a good thing to save back some pork just for these. Thanks!
  Topic: Prices on vintage CI???
S Roche

Replies: 11
Views: 7262

PostForum: Dutch Oven Cooking   Posted: Sat Jun 08 13 8:34 pm   Subject: Prices on vintage CI???
flyin low, I have a couple that say ERIE that were purchased somewhere around 1900 by my grandmother. They seem to be smoother, thinner and have a bell like ring. Were DO's ever made with the ERIE mar ...
  Topic: Wood chunks catching fire
S Roche

Replies: 9
Views: 4285

PostForum: General BBQ Discussion   Posted: Mon Jun 03 13 12:36 am   Subject: Wood chunks catching fire
Just a new guy jumping in so be gentle if you don't agree. One of my pits is an old barrel pit that runs on propane. How I do the smoke is to put the chunks in an aluminum bread pan, cover tightly wit ...
  Topic: Hi from Nebraska
S Roche

Replies: 6
Views: 1004

PostForum: Introduce Yourself   Posted: Sat May 11 13 8:33 pm   Subject: Hi from Nebraska
Hi all. I've been BBQing for many years for the family. I have used a pit that I built many years ago but now due to becoming more lazy with age I have switched to a Traeger. I hope I can make some sm ...
 
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