Preface – This was a good learning experience and the meat turned out ok but was in too long.
Category Archives: Smoked
Below are advice and links at SMF about cold smoking. Mr. T’s Q&A Guidelines – He is the resident expert on cheese smoking and has great how-to posts and advice on others posts. Go here for his detailed how to. See … Continue reading
Only an ok cook but a lot of good ideas embedded to try next time. 11/3/16, 8 PM – 5.2 lb whole pork loin. Brined in: 1 gal water; 1/2C Morton Canning & Pickling Salt, 1C ACV, 1/2C turbinado sugar, … Continue reading
This first cook of beef ribs resulted in great seasoned, smoked beef. Reheated not so much but a lot of good notes and thoughts here.
This roast has potential to be great. 10/22/2016 When the Pork Shoulder Competition Trimmed meat came off the Weber today there was still a couple hours of charcoal to burn. So, we had defrosted the 5″ long, 3-rib pork roast … Continue reading
First time trimming the butt into muscle groups to create more bark and surfaces to season. Turned out great in the Weber Kettle. Saturday, October 22, 2016. Temperature starts in high 60s and in high 70s at the end. Humidity … Continue reading
4/30/2016 – Modified one end of a small cookie sheet to allow the door to close and fit snugly as a baffle above the chip box and to shield the box probe on back wall and direct heat to center … Continue reading
This first jerky was ok but needed more spice and cut so not so chewy.
This was a successful cook. Kelley said the stuffed thighs were the best thing she has eaten. Both were great warmed up all week. … Continue reading
Standard cook that turned out good as usual. 10/8/2016 – Mary bought a large package of six large CSRs on sale. We rubbed in Stubb’s Hot Pork Rub and let it rest for 6 hours or so. Prep’ed two 1/4 … Continue reading