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Steel cut oats is one of my favorites for breakfast. I like it with dried fruit and buttermilk for one third of the liquid added towards the end. Growing up on the instant rolled oats, it was a revelation when I first tried steel cut oats. I also like steel cut oats in bread. I do a soaker a...

Hope it goes well. On the probe, my suggestion would be to wait until you are getting close to done before you start using it. Early in the cook, it doesn't really change anything to know the internal temp of your meat. That will make it easier to open the lid during the first half of the...

Letting them sit 30 minutes after salting would not be enough to make them hammy tasting, IMHO. The fact that they were so tender and tasted hammy would lead me to believe that they were enhanced. If they were too salty, that would be another indication. There is no reason whatsoever to...

I tried spritzing every couple of hours and didn't really see the benefit.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Does anyone have any ideas for really delicious rubs that can be made entirely with spices for sale at the supermarket (the more mainstream the spices, the better)...

I've generally gotten away from mopping and spritzing.

Two things, first, for pulled pork, you typically want the meat falling apart so it is easy to pull. You are going to slice the buckboard bacon or perhaps dice it for cooking. Second, you are typically going to reheat the buckboard bacon before eating it or using it in a recipe that requires...

Van, It totally depends on how much cured products you eat (and whether you use the appropriate amounts of curing salts for your home cured products). If you tend to eat a lot of commercial bacon, ham, etc., that figures into the equation. If you plan to make five pounds of jerky and consume...

A lot of recipes start with either sautéing or sweating onions. I was wondering if someone could lay out the general principles for when you sweat and when you sauté onions. Say you are building a recipe. How do you decide which approach to use?

Is that 3/4 cup sugar in the rub? Wow, that would be way too cloyingly sweet for my taste, and lacking complexity with only paprika/onion powder/sugar. The sauce also has a lot of sugar in it. Also, no mention of salting the ribs at any point?

For some reason that myth gets repeated often. As the meat temp rises the smokering formation stops, but the smoke flavor will still be there.

You can indeed smoke a brisket on a kettle, but with all due respect, your professional chef neighbor has no idea how to use a kettle properly, unless I am totally misunderstanding his instructions. You need to do it indirect. That means charcoal on one side and brisket on the other side, or...

You can make great ribs without foiling. I wouldn't worry about that if you don't have the space. I also wouldn't worry about spraying your ribs. Just flip them to even out the color a bit. Even in cold temps, 6 lit briquettes is too much for a kettle low and slow. It is ever so much easier...

One other thing is that you can use a fire brick placed flat above the fuel area, which will work about as well as water at maintaining temps. The down side is that if it gets too hot, the firebrick will just keep getting hotter and then make it a little harder to bring the temp down, while...

I think it will work better to foil the ribs flat. One other thing, it appears that your meat isn't all directly above the drip pan. You probably will get some meat dripping onto the bottom of your kettle. Over time, that will be hard to clean, since the meat juice gets mixed up with the ash...

Try to see if you can find a butcher shop. Another option is a Sam's Club or similar type of place.

How about making a paste from grated onion. Here is one posted by Kevin Kruger. I've made it and it was very good.

Paul, If you get a microplane like this, it is very quick and easy to zest citrus. It releases a lot of flavor. This is one of my favorite kitchen tools. I use it for grating nutmeg and hard cheese as well.

One other way to get moisture into a bag of jerky would be if you put it into a zip lock bag while it was still warm. Did you let it cool completely before putting in the bag?

That's a good idea, Bryan. I use a clay saucer, but the diameter is just a tiny bit smaller than the stock water pan, so it just sits inside there. Thanks Kevin, for the foil suggestion. That helped.