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The Smoke Ring Forum Index
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  Topic: Confused - curing salt
Texas Golfer

Replies: 11
Views: 9631

PostForum: Sausage Making   Posted: Fri Dec 01 17 5:47 am   Subject: Re: Boudin & Cure # 1
I have made boudin a few times and smoked the sausage, I did not use Cure #1.

I recently read a recipe that stated if you smoked the Boudin, it is imperative cure be used.

Is this correct even ...
  Topic: Looking for older Brisket How to posts
Texas Golfer

Replies: 6
Views: 1362

PostForum: General BBQ Discussion   Posted: Sun Oct 18 15 4:32 am   Subject: Looking for older Brisket How to posts
Thanks guys! The cook went well. I got the smoker heated up and the brisket on by 7:30. Left it unwrapped until 1:00 when internal temp was about 165. I wrapped it in foil, and I'll be darned if it wa ...
  Topic: Looking for older Brisket How to posts
Texas Golfer

Replies: 6
Views: 1362

PostForum: General BBQ Discussion   Posted: Sat Oct 17 15 10:28 am   Subject: Looking for older Brisket How to posts
Thanks. I had the brisket out to season an hour ago. I was going to split it, but it had a lot of fat and I couldn't find the line between the sections, so I gave up. Just going to cook the entire pac ...
  Topic: Looking for older Brisket How to posts
Texas Golfer

Replies: 6
Views: 1362

PostForum: General BBQ Discussion   Posted: Sat Oct 17 15 3:29 am   Subject: Looking for older Brisket How to posts
Thanks SoEzzy. The one I'm looking for was more beginner level, step by step. If I recall, he showed how to split the point and the flat. I'm looking for suggestions for spices to use in a rub, and so ...
  Topic: Looking for older Brisket How to posts
Texas Golfer

Replies: 6
Views: 1362

PostForum: General BBQ Discussion   Posted: Sat Oct 17 15 2:15 am   Subject: Looking for older Brisket How to posts
So, I've been away for a while. (bad boy) Busting out the Chargriller this afternoon with plans to toss a brisket on early tomorrow morning. Probably been about two years since I've done one, and I ca ...
  Topic: How long is too long to keep frozen meat?
Texas Golfer

Replies: 7
Views: 1765

PostForum: General BBQ Discussion   Posted: Sat Aug 03 13 1:32 pm   Subject: How long is too long to keep frozen meat?
Thanks guys. I'll report back after it's cooked.
  Topic: How long is too long to keep frozen meat?
Texas Golfer

Replies: 7
Views: 1765

PostForum: General BBQ Discussion   Posted: Sat Aug 03 13 12:32 pm   Subject: How long is too long to keep frozen meat?
No thoughts? I guess I'll go ahead and put the rub on it and check back here in the morning. Hate to waste the rub and end up tossing it, but it really looks fine. I washed it in cold water, then whit ...
  Topic: How long is too long to keep frozen meat?
Texas Golfer

Replies: 7
Views: 1765

PostForum: General BBQ Discussion   Posted: Sat Aug 03 13 11:59 am   Subject: How long is too long to keep frozen meat?
I'm smoking a couple of pork butts tomorrow. Just noticed I have one in the freezer that I forgot about. It's been in there over a year. I opened it up, and it doesn't smell bad. It was in a cryo pack ...
  Topic: Pork Butt
Texas Golfer

Replies: 6
Views: 1293

PostForum: General BBQ Discussion   Posted: Sat Aug 03 13 11:55 am   Subject: Pork Butt
I'm seasoning mine right now to smoke first thing in the morning. Following the instructions from Jeepdad in this post:

http://www.thesmokering.com/forum/viewtopic.php?t=47454
  Topic: I might have done something dumb???
Texas Golfer

Replies: 4
Views: 1038

PostForum: General BBQ Discussion   Posted: Mon Dec 24 12 2:14 pm   Subject: I might have done something dumb???
Thanks all. I figured I was okay, just wanted to go to the experts to be sure!
  Topic: I might have done something dumb???
Texas Golfer

Replies: 4
Views: 1038

PostForum: General BBQ Discussion   Posted: Mon Dec 24 12 2:21 am   Subject: I might have done something dumb???
Hey all, been a while since I smoked. Yesterday I did a brisket and some pork loin cured for Canadian bacon. Any way, here's the dumb part. On the loins, I just pulled them out of the brine and threw ...
  Topic: Newby-First time pulled pork
Texas Golfer

Replies: 8
Views: 1788

PostForum: General BBQ Discussion   Posted: Wed Nov 23 11 7:44 am   Subject: Newby-First time pulled pork
I can answer one question... the meat to use is a Boston Butt. I have one on my char-griller right now! For the rest of your questions I'll defer to the experts here. But I will recommend you read thi ...
  Topic: How long can I leave rub on my butt?
Texas Golfer

Replies: 5
Views: 1299

PostForum: General BBQ Discussion   Posted: Tue Nov 22 11 6:13 am   Subject: How long can I leave rub on my butt?
Thanks. I added the rub recipe to the original post. Looks like it should be ok if it stays on an extra 24 hours.
  Topic: How long can I leave rub on my butt?
Texas Golfer

Replies: 5
Views: 1299

PostForum: General BBQ Discussion   Posted: Tue Nov 22 11 5:24 am   Subject: How long can I leave rub on my butt?
Yeah, I'm sure I'll get a few smart a@@ answers... Anyway, I plan to do a Boston butt tomorrow, but the weather forecast is calling for thunderstorms. I'm rubbing with jeepdad's southern succor rub. i ...
  Topic: Is my Canadian Bacon done?
Texas Golfer

Replies: 14
Views: 2414

PostForum: General BBQ Discussion   Posted: Wed Mar 16 11 8:06 am   Subject: Is my Canadian Bacon done?
Texas Golfer was this loin cured or just a straight cooked loin.....If it was cured and you wanted it for Canadian Bacon you should have pulled it at 140,then it just needs a quick fry like bacon.If i ...
  Topic: Is my Canadian Bacon done?
Texas Golfer

Replies: 14
Views: 2414

PostForum: General BBQ Discussion   Posted: Wed Mar 16 11 5:08 am   Subject: Is my Canadian Bacon done?
Your loin was at 165 degrees...........just dig in,it's done.....I pull my loins at about 150 and let rest,they will carry over another 5 degrees.

Thanks. I have it resting now and will dig in shor ...
  Topic: Is my Canadian Bacon done?
Texas Golfer

Replies: 14
Views: 2414

PostForum: General BBQ Discussion   Posted: Wed Mar 16 11 4:59 am   Subject: Is my Canadian Bacon done?
I would have taken it off at 140 internal for Canadian Bacon or ham. Your cooking times will vary. If you don't trust your thermometer, get an extra one to use as a backup.

My understanding is 145 ...
  Topic: Is my Canadian Bacon done?
Texas Golfer

Replies: 14
Views: 2414

PostForum: General BBQ Discussion   Posted: Wed Mar 16 11 3:16 am   Subject: Re: Is my Canadian Bacon done?
I'm used to things taking longer than expected. I put a full packer on my Char Griller closest to the firebox and a 2.5 lb loin back behind it. Temps were pretty good - about 210-240 where the loin wa ...
  Topic: Is my Canadian Bacon done?
Texas Golfer

Replies: 14
Views: 2414

PostForum: General BBQ Discussion   Posted: Wed Mar 16 11 2:53 am   Subject: Is my Canadian Bacon done?
I'm used to things taking longer than expected. I put a full packer on my Char Griller closest to the firebox and a 2.5 lb loin back behind it. Temps were pretty good - about 210-240 where the loin wa ...
  Topic: How do I trim a brisket packer
Texas Golfer

Replies: 10
Views: 2445

PostForum: General BBQ Discussion   Posted: Tue Mar 15 11 4:43 am   Subject: How do I trim a brisket packer
Here's a picture tutorial I did way back in 2006. This was all over the internet for many years, and now I can only find it on the BBQTalk forum website. Looks like I need to freshen it up a bit and ...
 
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