Search results

This recipe looks great. I have a 3 lb bone in butt in the fridge. If I debone it you think it would work? Should I tie it before brining?

This is a very good recipe that is spot on for city chicken thats made in Michigan http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=2384 It even has some delicious pics.

I will go against the grain on this one and say freeze it then cook it later. Thawing isnt a big deal if you have the room in the fridge. If I know Im going to cook then I take it out on wednesday.

Man...now that is sweet. You definately have me beat by a mile. What would have made that classic is to have stuck a glove on the end where the umbrella meets the arm. It looks awsome. Good idea with the thermo on the shaft...I will have to remember that since mine went flying out of the...

Yeah...what he said.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I don't know if you more experienced cookers out there remember your first overnight cook, but the thought of it is pretty exciting to me. </div></BLOCKQUOTE> Exciting...

I found a recipe for Neeley's rub and sauce this week and figured Id give it a shot. The results were actually very good. Two racks took 6 hours exactly with a few issues along the way. It poured last night and no sooner did I get the meat on the smoker and it started pouring again. Thinking...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> The fan price is already built in. </div></BLOCKQUOTE> The DigiQ package doesnt come with a fan. The fan is extra.

Figure this one out. Im up in the air about which model to get...any advice would be appreciated. I have an et-73 so unless the ramp mode is going to be used heavily its probably not worth the price. But in looking at the website and prices something doesnt seem right. If you look at the...

Not to hijack the thread but Im looking into the guru and am unsure which model to get. From what Ive read above is it safe to say the consensus is that the ramp mode isnt really justified by the cost? I have an et-73 and will not be leaving the house for an extended period around the finish...

I got a great deal on nice meaty beef ribs but they are all cut individually. Ive never cooked ribs that werent in rack form before. Anyone know how long they will take to smoke? I assume it will take less time since its not a whole rack.

This sounds like a great recipe. Unfortunately my daughter is allergic to eggs, ice cream is how we found out. Non custard style recipes never quite turn out the same.

Im going to have to try this recipe. I went to college in Michigan and several polish restaraunts served this. Its delicious, and mashed potatoes are a must. Now when I get it its a special treat. Be warned, it definately isnt health food.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I have another BBQ sauce recipe that uses applesauce and is somewhat similar to the first one above. It uses fewer ingredients. Applesauce BBQ Sauce I have made the BBQ...

I agree with the above post. Personally, the only way I have gotten perfect ribs is with the toothpick test. I dont remember who posted it. Slide the toothpick between the bones, when it slides through like butter then they are done. Too soon or too late it wont feel the same. It takes a...

You didnt necessarily miss...I just saw this post. I will mix up a batch and let you know how close it is. Right now Im trying to knock out my 15 week old son who has a temp and keeps pukeing down my back. In looking at the recipe the only thing I can see is a lot of salt for my taste. I go...

When they say "using milk" its not to poach but to soak the fish to remove the fishy taste and give a nice smooth flavor. In the case of blues Id guess it will also remove some of the oils. The old timers here soak the fish overnite then rinse and pat dry. It can be done with any fish...

I used to have the same problem but someone here suggested the toothpick test. after about 3 hours I check every half hour with a toothpick and slide it in between the bones. When it feels like its sliding through room temp butter then they are done. I have noticed that the cook times vary...

I usually drink the whole pot but if there is a bit left and its old I just toss it down the drain.

I have used both and find the electric knife to be excellent for the job. I bought mine at a tag sale for fifty cents.