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Reply by oldsarge

Is your grinder a Big Bite or one of the smaller units? The Big Bite should do a good job. LEM has some well regarded manual stuffers...

Reply by jay1924

Hard to make a recommendation without knowing your service hours/volume requirements. For many years in a household setting, I found a...

Reply by jeff4au

I'm in Alabama. Got one I was thinking about selling if you're still interested. Has the hood.

Reply by zxreed

I got my monies worth out of the probe and I didn't expect every component to last a decade. Just sad that they won't stand behind the...

Reply by zxreed

It is even worse now, the only option they give you is to purchase the brand new control unit and a new probe. That comes to about $1k...

New Member

Reply by mistersippi

Thank for posting. I have some ribs from a ram (Texas Dall) I killed hunting. Will try brine, rub and then wrap after 2 hours. Will post...

Reply by jay1924

Thanks Soleman, the next time I encounter that, I'm going to look for a "natural" way to trim, like a separate piece of muscle to...

Reply by soleman

I have gotten ribs before, that seem to have an extra layer of muscle. I have had similar issues. I've started trimming that extra off...

Reply by jay1924

Joe, I prefer my ribs to come out of the smoker dry on the surface and don't like most BBQ sauces, so I never use sauce or foil them. I...

Reply by joem

I cook them all of the time. 275 for 3 hours Foil with "liquid of choice" for 1 hour Rest at least 30 minutes. Optional: Finish on grill...

Reply by jay1924

I think you did exactly the right thing in smoking then quickly wrapping the ribs. As I've said, my experience is goat meat is very...

Reply by oldsarge

Make take some time and a lot of testing to get everything dialed in. Keep us posted and thanks.

Reply by budman

Tried goat ribs, the first go around they turned out tough, I went by temperature, 170 degrees, that’s what some sites say when grilling...

Reply by jay1924

Waiting in interest for a report. How did it go?

Reply by schippt

Kielbasa are in the smoker now. Going to pull them in about 30 minutes...Serving with kraut, spicy mustard, and in a fresh baked roll...

Reply by jay1924

My standard loin back rib here. Memphis Mud and 5 - 5 1/2 hours at 225. A little treat this year of duck wing drumettes from Maple Leaf...

Reply by cal 2

I worked up some chuck rolls a few weeks ago, I'm gonna try a few steaks that I cut out of them. I've heard that the steaks are as good...
cal 2

Reply by cal 2

Since largest butt is on the bottom shelf, I would guess they will be all be done about the same time? Personally, I would run it for a...
cal 2

Reply by jay1924

I can't speak from a restaurant standpoint, but purely with a home cook's experience: I have found that when cooking half chickens, a...

Reply by jay1924

I managed (probably through incompetence) to ruin a couple of good kitchen knives using an electric sharpener. Took too much steel off...

Reply by qnorth

I’ve got the Chef Choice 130 model and have been very happy with it.

Reply by oldsarge

I like a good sharp knife; been using a Chef's Choice sharpener since they first came out. Here is a link to comparison charts on their...

Reply by joem

For $30 the Wusthof PRO 4864-7 is my go to knife. (6" curved boning knife) They have CHEF versions too but I haven't tried them.

Reply by budman

Thanks for your reply’s, finally have time this weekend. Doing ribs, trimmed what little fat on the ribs and decided to brine it...

Reply by oldsarge

Thanks Mike - I had a brisket that was nearly devoid of fat on one side. So I trimmed it and placed it fat side down and used the...

Reply by oldsarge

I get my packers from Costco as well. Pure prime. Something not mentioned is whether to smoke/cook fat side up or fat side down. I have...

Reply by andyj

Hey Chris, if I recall you're down in the Carolina's now. Whatcha doing first weekend of April? BBQ Brethren are having a Carolina Bash...
andyj

Reply by jay1924

What Mike said. To elaborate, wrapping in double heavy foil, then an old towel, then in the (at least room temp) cooler - what has been...
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