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    Green pork in cryovac

    I've been using boston butts in cryovac for many years now, but I opened a rotten one a couple months ago and now I'm paranoid maybe. The one I just opened up yesterday had a slight green tinge to it. It also had the usual rotten egg smell, but after rinsing it off and cleaning with baking soda...
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    Sugar maple wood?

    Has anyone ever heard of or used sugar maple wood for smoke? I've been told it's a hard wood, but wasn't sure if it was any good for smoking.
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    Article in Des Moines Register

    Found this interesting article on the WSM and BBQ in the Des Moines paper today. Just thought I'd share. http://dmjuice.desmoinesregist...moke+meat+like+a+pro
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    More ribs in the snow

    I've been wanting to smoke some ribs since it started snowing a week ago. We got a total of 16 inches this week, so what better time to smoke ribs? I used the Rendezvous rub which I had not tried yet. I found them pretty phenomenal. http://smg.photobucket.com/alb...ow&direction=reverse
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    Wok: Round or Square?

    I see both round and square woks at Amazon. Anyone used both who can compare?
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    Your smoker preference

    I realize we are on a site dedicated to the WSM. However, I wanted to get your opinion on the smoker. Do you have a "preferred" smoker? Perhaps you use a different one when cooking for big crowds. Have you used one of those big trailer-type smokers? If so, how does something like that or an...
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    Target Audience

    Hey Gary. I noticed one of the phrases from your book is, "Surrender all of your notions about barbecue. Forget everything you've ever learned about cooking with charcoal and fire. It is all wrong." I'm just wondering who your target audience is with the book? Whose idea of cooking with...
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    Brine boneless pork loin?

    Has anyone ever done a roll cut on a boneless pork loin...and then brined it...and then rolled it back with stuffing and cooked? I sometimes brine pork chops for 3-4 hours and I thought maybe it would work well to keep the loin from drying out..but I don't want it to get too salty.
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    Current brisket prices

    I just checked at my local supermarket and brisket flats are $3.99/pound. I hear they are much cheaper at Wal-Mart or Sam's. Has anyone checked brisket prices lately? If so, what have you seen?
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    Steak House Charcoal

    Has anyone used Steak House Charcoal before? They have it at the local Fareway and I've heard some good things about it.

 

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