Search results

Without salt the meat is going to be quite flat. You can add salt when you pull it. In the future, a better way is to just salt the meat first, then wait about 15 minutes and apply the no-salt rub over the salt which will pull moisture to the surface and makes the rub adhere better.

Do you have some other place you can keep it when not in use? I have an extra kettle I keep in the garage.

I think it is doable. It is hard to say how long, but I would think it would be about 10 hours or so. Give yourself a few extra hours, as it is easier to deal with them getting done early as opposed to not getting done on time. I would suggest using firebricks with the method in this thread...

Don't chuck the skin. I cut it up into pieces, freeze it and use to flavor bean pots and so forth.

Dan, I hope you realize that there is no going back. You are totally screwed now. Now more conventional bacon for you. About slicing, I really do not believe that a slicer is at all necessary to enjoy homemade bacon. As long as you have a good sharp kitchen knife and reasonable skills using...

Dan There really is little to worry about so long as you follow food safety protocols and so long as you hot smoke it to a food safe temp. Also have to take care it is not in the danger zone too long. Honestly, I wouldn't worry about tender quick. It isn't necessary, and many people...

When I was a novice on the grill, I would put the sausages over high direct heat, then try to cook them with the lid off the grill. The grill would flare up to roaring heights and those sausages would get charred on the outside before the inside was cooked to a safe internal temp. Then I heard...

Mike, I agree with Kevin that internal temp does not determine when your meat is done with our typical Q, aside from chicken. It is done when the meat is tender. The internal temp is just an indicator to start checking for tender. Let me suggest that the more urgent purchase for you rather...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">But are you saying you can cook as long as you can in an MSM? </div></BLOCKQUOTE> No, I would not say that, but I would say that if you try the technique in that thread...

Welcome Mike. I think the consensus is that new K works as well as the old if you understand the differences in how it lights. I does light quicker so it will burn up more BTUs inside the chimney if you let it go as long as old K. However, it still gives off the not so nice funky aroma as it...

If you want to get more flavor to your pulled pork. 1) Consider replacing the paprika with ancho/New Mexico/Allepo or other more flavorful chilis from a very good source like Pennzy's or good online source. Purchase whole chilis, toast lightly for a minute, then grind. This will make a huge...

Does your Smokey Joe have wood handles? Maybe you could swap one of those and make do with the smokey joe. Or you could keep your eyes open for garage sales and the free section of Craigslist and look for an old trashed Smokey Joe or kettle. It isn't hard to rehab an old handle if it just...

I like citrus and poultry, so I often put fresh grated zest in brines for chicken. I have a spreadsheet I use to calculate a 3% salt solution for slow brines. For two 4 pound chickens, and a gallon of water, you would need 6.5 OZ (184 grams) of salt to make it 3%. I don't like to put sugar...

In general I like Weber's product design, but in this case, I think they should have made the bottom vents larger. It doesn't take long for SJ vents to get half way clogged with ash, and then you just don't have enough air flow. To increase the air flow, take a piece of foil and fold it over a...

I would say that it is totally dependent on what kind of small-scale, artisan sausages you can get locally. Do you have any butcher shops that make their own? Here in Madison we have a number of local places that do, so we have a wide selection. It is hard to find a raw meat sausage that...

Totally agree with Kevin. I almost always grill direct with the lid on unless I'm doing something like Roadside chicken where you need to be continuously rotating and flipping the food. When I'm doing steaks I get the grate hot and lubed, put the steaks on, put the lid on, set the timer and...

It seems as though bay leaf grinds well when you tear them into smaller pieces and combine with a few other harder spices like peppercorns, allspice or juniper berries. Obviously that doesn't help if you need just the bay leaf powder by itself, but it works for most of my applications.

See this thread .

Couple of other points. Brown sugar is a "wet" sugar that may clump with other spices and make it hard to apply evenly. Many of us have switched to turbinado (sugar in the raw) as an alternative that has similar flavor, but works better in rubs since it is a dry sugar. Also, dried thyme...

I have this camp oven. It is extremely heavy which has its advantages, but it is too heavy to put on a kettle cooking grate or WSM top grate or an oven grate. I works well on the stove top for braising or deep frying, and as an outdoor cooker, and the flanged lid makes it great for camping or...