FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Search found 49 matches
The Smoke Ring Forum Index
Author Message
  Topic: Custom Smoker...need design help
rolltide

Replies: 0
Views: 2097

PostForum: Cookers   Posted: Apr 04 2021   Subject: Custom Smoker...need design help
I have taken down an old well house and am left with a 66”wide x 24” deep space that I’d like to convert into a grill/smoke chamber of some kind. Any suggestions?

https://www.dropbox.com/s/ ...
  Topic: 22# Corned Beef...new some guidence
rolltide

Replies: 7
Views: 10131

PostForum: Beef Recipes   Posted: Jan 03 2018   Subject: Results...
Ok, here is the outcome and some notes for those seeking it...

- 22# corned beef
- 12 hour water bath (changed every 2 hours)
- rubbed night prior to cook
- sat for 1 hour prior to smoke
- 12 h ...
  Topic: 22# Corned Beef...new some guidence
rolltide

Replies: 7
Views: 10131

PostForum: Beef Recipes   Posted: Dec 31 2017   Subject: 22# Corned Beef...new some guidence
I think he is right.it will take 7-10 hours for 22 pieces of meat.and yes it will okay to chill in the fridge overnight.

Thanks Jane, just to clarify this is a 22 (pound) corned beef...not 22 piece ...
  Topic: 22# Corned Beef...new some guidence
rolltide

Replies: 7
Views: 10131

PostForum: Beef Recipes   Posted: Dec 30 2017   Subject: 22# Corned Beef...new some guidence
Do you think it would be ok to chill in fridge over night?
  Topic: 22# Corned Beef...new some guidence
rolltide

Replies: 7
Views: 10131

PostForum: Beef Recipes   Posted: Dec 30 2017   Subject: 22# Corned Beef...new some guidence
Thanks for the detailed response here and on other posts I've been reading. So you think it will only take 8-10 hours for a 22# piece of meat?

I'm probably going to serve it the same day it finish ...
  Topic: 22# Corned Beef...new some guidence
rolltide

Replies: 7
Views: 10131

PostForum: Beef Recipes   Posted: Dec 29 2017   Subject: 22# Corned Beef...new some guidence
This will not be my first attempt at a fauxstrami, but it will be the first at 22 lbs. This thing is a beast.

I will do the rince, water-bath, rub, rest prior to a 250 deg smoke on my Yoder (not s ...
  Topic: First Pastrami - too late?
rolltide

Replies: 9
Views: 15206

PostForum: Cured Meat Recipes   Posted: Feb 03 2015   Subject: This was amazing...
Really happy with the way this turned out...

http://s27.postimg.org/dexqa3wkj/2015_02_01_18_15_48.jpg
  Topic: First Pastrami - too late?
rolltide

Replies: 9
Views: 15206

PostForum: Cured Meat Recipes   Posted: Jan 29 2015   Subject: First Pastrami - too late?
Thanks guys. Got ahold of a 10# brined corned beef. Other than the rub just smoke it as if its a brisket?
  Topic: First Pastrami - too late?
rolltide

Replies: 9
Views: 15206

PostForum: Cured Meat Recipes   Posted: Jan 29 2015   Subject: First Pastrami - too late?
also....

going to go and look for a "Brined Corned Beef" and see about just smoking that since I may be short on time. Thoughts on this as well?
  Topic: First Pastrami - too late?
rolltide

Replies: 9
Views: 15206

PostForum: Cured Meat Recipes   Posted: Jan 29 2015   Subject: First Pastrami - too late?
Trying to find something different for the SB (5 days away). Have I missed my window to brine a brisket to smoke a pastrami? Even if so, would it be worth the smoke to go ahead and do anyway?

Tha ...
  Topic: Power went out, question on temps
rolltide

Replies: 3
Views: 1278

PostForum: General BBQ Discussion   Posted: Jul 15 2011   Subject: Power went out, question on temps
Posting on behalf of my friend...

He was cooking a butt last night and the breaker that the DigiQII was plugged into popped. When he awoke to check on the status of the cook the cooker was at 190 ...
  Topic: Butt did not cool off! Need help before I serve for Fathers
rolltide

Replies: 14
Views: 3248

PostForum: General BBQ Discussion   Posted: Jun 19 2011   Subject: Butt did not cool off! Need help before I serve for Fathers
Cooked a butt yesterday and put in fridge without pulling first. I put the towels on top that I used to rest in the cooler and I prevented the butt from cooling down like it normally would have.

S ...
  Topic: HELP!! - Food Temp during rest
rolltide

Replies: 3
Views: 1359

PostForum: General BBQ Discussion   Posted: May 29 2010   Subject: HELP!! - Food Temp during rest
Cooked all day yesterday (4 butts) and finished at 12am (195 internal). Wanted food to rest as opposed to throw right on ice, so I wrapped really well and let sit in my smoker and I killed the fire. ...
  Topic: Fryer - anyone recommend one
rolltide

Replies: 2
Views: 2426

PostForum: Cookers   Posted: Apr 28 2009   Subject: Fryer - anyone recommend one
Looking for a small fryer to do like hush-puppies in. Portable. Any suggestions?
  Topic: Pork box - what am I doing wrong?
rolltide

Replies: 12
Views: 5644

PostForum: Competition BBQ   Posted: Apr 22 2009   Subject: Pork box - what am I doing wrong?

so I am trying to work on presentation.

Question: two of the boxes above I have seen on this site. Do most presentations look this way where you have different cuts of meat? I thought most jus ...
  Topic: Pork box - what am I doing wrong?
rolltide

Replies: 12
Views: 5644

PostForum: Competition BBQ   Posted: Apr 20 2009   Subject: Pork box - what am I doing wrong?
Thanks for replies...

Here are the scores for the pork...
766 789 788 778 777 767

I thought the butt was pretty good as far as taste/tenderness. We have scores and walked on butts that we ...
  Topic: Pork box - what am I doing wrong?
rolltide

Replies: 12
Views: 5644

PostForum: Competition BBQ   Posted: Apr 16 2009   Subject: Pork box - what am I doing wrong?
I have researched the web and I may not be putting enough product in the box, secondly I notice some lay the pieces sideways so you have a visual of the bark thru the ring and down the meat...all in a ...
  Topic: Last Backyard Scores...going PRO!
rolltide

Replies: 7
Views: 3210

PostForum: Competition BBQ   Posted: Oct 29 2008   Subject: Last Backyard Scores...going PRO!
Thanks for input.

So you know the pork WAS dry. I was not crazy about it, but trying to figure out a better way to present.

Ribs definetely need to be cut more even.

Chicken actually looke ...
  Topic: Last Backyard Scores...going PRO!
rolltide

Replies: 7
Views: 3210

PostForum: Competition BBQ   Posted: Oct 23 2008   Subject: Last Backyard Scores...going PRO!
This past event in Canton, GA (Cherokee Pignic) will be our last backyard event and we will be stepping it up to the pro circuit. We were pleased with our finished product (except for the butt) and h ...
  Topic: 1st Pro Event!! - Where did we go wrong?
rolltide

Replies: 10
Views: 3852

PostForum: Competition BBQ   Posted: May 31 2008   Subject: 1st Pro Event!! - Where did we go wrong?
Is it too late to mention this was my teammates question?!?

So what do most due to their ribs prior to cooking?



It is clearly stated in the KCBS rules.

This is what I do:
Take of membran ...
 
Page 1 of 3 Goto page 1, 2, 3  Next
All times are GMT + 8 Hours
Jump to:  


Powered by phpBB © 2001, 2002 phpBB Group