Recent content by Don Irish

I tried both the regular and spicy versions. I did not like at all. Threw them both away. I thought they had a distinct off flavor, almost chemically aftertaste.

Unfortunately, they have closed…..was best BBQ in the Detroit area, real giant custom made wood smokers, used oak and cherry. Sharks will be missed.

The big one. Excellent condition, top hinge mod, stainless steel door mod, casters on legs mod. New cover. $325, less than half price including all the improvements. North suburbs of Detroit, Mi. o3_48201@yahoo.com

I've seen a number of sellers of 16 mesh black pepper, any suggestions for fresh? Alternatively, how do I make my own? Thanks Don

Tried something completely different, got a prime brisket from Costco, $3.49/lb, injected and rubbed, smoked at 225-250 for 4 hours till ~150 IT, then vacusealed (double) and into the sous vide at 155 for 26 hours, then ice bath to cool somewhat and then finished on smoker for 2 hours to reset...

A local (great) BBQ place was just reviewed in our local weekly The Metro Times (Shark’s BBQ, 4845 Rochester Rd., Troy, MI) - his pulled pork and brisket are BY FAR the best in town - he said that one secret is that he smokes for 6 hours, pulls them off, puts in fridge overnight and then back in...

Used about 3-4 times, I upgraded to a WiFi system. Works well, PID controller, WSM fan adapter and A/C power adapter so you don't have to use batteries. Paid $110, make me an offer!

Sharks BBQ 4845 Rochester Rd Troy, MI 48085 https://www.sharksbbq.com/ On Rochester Rd south of Long Lake. Drove by and saw 2 very large smokers in front going strong. Owner has been a chef at a number of well known restaurants. Brisket is one of the most tender and juicy I’ve ever had. Ribs...

Some of the best BBQ in the Detroit area I think. Their version of burnt ends is called chopped brisket, excellent smokey flavor. For beans, try Zekes Rock and Roll BBQ in Ferndale.

Thanks to all, Anne, this link is a great resource and history lesson! I thought it was fine, I’ll know for sure in a few days and will post results.

Found out that fridge door was open a smidge I assume for the 3 days I had put the bacon into cure (I forgot to turn on day 2). Using one sweet and one savory recipe in Carcuterie. Laser temp showed surface about 42 degrees. Question is whether to toss or continue. I see recipes for curing meats...

Used a few times, works well. I upgraded to WiFi model. $60 + shipping (US only) OBO.

I decided to get one. I've used it for beer can chicken and it worked absolutely great....was really one of the best chickens I've ever made. Now trying as a smoker using the snake method. Holding firm at 250 smoking a small butt. So far I'm impressed.

FYI I went by Gordon Food Service and they had USDA Choice whole packers as a new item and I think they were $3.09...great price since recently they have been VERY expensive.

A packer brisket is both the point and flat. I think that the term "brisket" can refer to the packer as well as the individual parts. I don't think I've ever seen the point sold separately, just the whole packer or the flat.