Recent content by Jeff (TN)

I'm wanting to try doing a couple of fatties for Sunday's tailgate and see a lot of different recipes around here. I see reference to using a baggie to somehow press out the sausage. Can anyone point a n00b to a good starter recipe that includes techniques, temps, etc.? Thanks!

We shall trim the next time. :)

I did some spares last Saturday and everything about them turned out wonderful EXCEPT the amount of fat on the rib. I tried selecting ribs with a decent amount of fat marbled through them but I often got more fat than I'd prefer with some bites. They ended up very tender. I did the 3-2-1...

Thanks for your reply. Good stuff. I'll do a search for that brine recipe. I actually could brine tomorrow and smoke on Sunday since it took only four hours. I would have thought it would take closer to seven based on the instructions attached to the ham. I'll go to 140-150 regardless.

I thought I would try to smoke a ham tomorrow for Christmas and found a 20 lb. Smithfield Whole Fresh Ham (all natural). Not doing my research before, I find now I don't have a cured ham. How would anyone recommend I smoke this? The Smithfield website says 22-28 minutes per pound at 325...

Just to add for those who need brining help, I found this article and it answers many questions I had: http://www.virtualweberbullet.com/brining.html One thing I wish I'd done is only heat enough water to dissolve the sugar, salt and other spices and then mix in cold water instead of heating...

Great idea. I think I'll see if one of my coolers fits in the garage fridge. If not, your route with the ice should work if I can find large zip locks.

Thanks all. Very helpful.

I'm going to brine a couple of turkey breasts and lots of legs tomorrow and trying to figure out the best way to do this. I luckily have a second fridge in the garage but wanted advice as to what to brine them in. I am assuming it needs to be airtight.

Same for turkey legs? I keep reading on site that 250 is recommended for them and brushing on olive oil is what crisps up their skin. I've got the big bullet so would prefer cooking both the breasts and legs at once.

Wow. That'll shorten the cook time as well leaving more time for watching football! ;) Thanks for the reply.

I'm going to smoke a couple of bone-in turkey breasts and some turkey legs and wanted to know if anyone removes the skin. I did a turkey breast "test run" last weekend and found the skin ended up rubbery and not much rub flavor. I've read about working the rub under the skin first but wondered...

I was smoking a couple of pork loins this weekend (which turned out very good). I used about 5-6 chunks of applewood in the beginning and noticed the smoke stopping after about 30 minutes. I added a couple more chunks but later wondered if it was necessary or if a certain amount of smoke early...

Thanks to all for the good tips.

I did my first smoke tonight with my new 22.5". I went with some chicken breasts. I started out brushing them with a little cooking oil and sprinkling some Weber Beer Can Chicken Seasoning before wrapping with bacon. I heated up one Weber Chimney full of coals and tossed on two chunks of...