Smoked meat forums.

Here's some pics from the smoke this week, getting ready for the holidays. This cheese is always a hit at christmas, makes great gifts for friends. In this batch there is two kinds of cheddar, monchego, gouda, mozza, jarlsberg, emmental, and jalapino jack, done on the bradley with home made cold smoke attachment.According to The Centers for Disease Control and Prevention (CDC), approximately 14% of adults in the United States report smoking cigarettes. Fortunately, it’s not all bad news. O...Pour the Coke over the top (mix the other 1/2 of the Coke with rum and juice from half a lime and some crushed ice and drink). Add the cinnamon sticks, garlic and salt. Add a little bit of water, not so much that the meat is covered, but so the liquid is 1/2 to 3/4 to the top of the meat. Cover and simmer on medium-low for 2 hours.10. Knoxville, TN. Dec 20, 2014. #1. So after having success with other items I did my first attempt at smoking ribs. I smoked 4 racks of baby back ribs using the 2-2-1 method at about 225 degrees. The flavor was wonderful but the ribs were tough and rubbery.Welcome to the Smoking Meat Forum, your ultimate destination for all things related to smoking meats!Whether you’re a seasoned pitmaster or just starting out, this forum is the perfect place to connect with a vibrant community of smoking meat enthusiasts.Here, you’ll find a wealth of resources, including smoker recipes, smoking techniques, and expert …

The difference between pastrami and corned beef is that pastrami is corned beef that’s been smoked. Both corned beef and pastrami developed as ways to preserve meat in the days bef...Welcome to the best smoking meat forum on the webs. Welcome from Colorado. TNJAKE Epic Pitmaster. OTBS Member. SMF Premier Member. Nov 26, 2019 10,742 14,769Jan 5, 2024 · I’m about to give up on trying to seal the door leaks on my cheap smoker. The firebox lid self adhesive tape from the manufacturer lasted almost one cook before emitting a noxious stench and falling apart and the cook chamber tape had smeared in places after 6 long cooks. I can buy the fancy...

Rineyville, KY. May 15, 2013. #1. HA. Made ya look. We have a beaver here in the lake at the RV park. He normally been on the other side chewing on tree, guess he found bigger trees on this side. Maintenance man said to me, If he disappears i …

Jul 27, 2011 · 2 tablespoons fennel seeds. 1/2 teaspoon whole cloves. Heat a dry skillet over medium-low heat. Add the spices and toast until fragrant, 3 to 5 minutes. Transfer the spices to a bowl and let cool completely. Break the star anise and cinnamon sticks into pieces. Grind the spices to a fine powder in a spice mill. Oct 19, 2009. 1,301. 451. Doniphan MO. A moment ago. #1. Time for a hot salmon smoke with cherry chunks. Been a minute for this one! This is my own rub rhat normally use as a dry brine, but it sure is tasty on the the same day!Keep doing this until all slits are full. Lay a strip or 2 of bacon on top. Take roast to 142 an pull, wrap in foil & towel for at least 30 minutes Get a carry over temp of 145-147 so bacon is safe to eat. I guess you could pull earlier an pull out spikes but I believe that would be a PITA.spotchcock, wet brine if fresh dry rub with favorite rub on and under skin, on your smoker at 225F with pecan/cherry until 150 at the breast baste with butter last hour. rest for 20 minutes. That sounds like a bird with rubber skin.

Apr 30, 2023 · Grind with a 4.5mm plate. Mix all spices/binder/etc. with water then put in refrigerator to stay cold. Add the water/spice mixture to the ground meat and mix for good protein extraction. Stuff casings, then let rest overnight in refrigerator uncovered.

Jun 1, 2011 · Placed ribs on rack, set three or four wood chunks on heating element, and plug the smoker in.... smoked for 3 hours at about 225 degrees, finished in crock pot for an additional 5 hours on low. Rib meat as very tender, and moist, yet the taste was metallic, bitter and very smoky.... maybe I over smoked them.

Trim excess fat especially the hard stuff and even some from the seam. Sprinkle with very little Black's Rub ( Lockhart TX mecca of brisket) Cook fat side down on a 300-350*F WSM until 170*F internal. Place in disposable pan and cover with foil until a skewer slides thru the meat like a hot knife thru butter.Jan 23, 2014. 23. 53. Grand Bay, New Brunswick, Canada. Oct 17, 2021. #7. I have smoked cream cheese a couple times (most recently was on Monday which was Thanksgiving here in Canada). We usually just coat it in a spice blend, smoke it and then put it on charcuterie board. We have also used smoked cream cheese on bagels.SmokingMeatForums.com - This forum has a all new look and feel with some features like embedding video and a wiki which I think is cool. Careful about posting links to your site …265. SE Michigan. Nov 13, 2023. #1. I'm going to smoke a little corned beef (about 2.5 lbs) today. Bought the corned beef around St. Pattys time and froze it. Thawed it out over the last couple of days, and today I soaked it for an hour, patted it dry, and it's now in the fridge uncovered. Smoker's set to 275.Helpful Information. Preparation time: 30 minutes. Cook time: 3-4 hours. Smoker temperature: 240°F (116°C) Meat Finish temperature: 160°F (71°C) Recommended wood: Hickory. What You'll Need. 1 lb …

2 tablespoons fennel seeds. 1/2 teaspoon whole cloves. Heat a dry skillet over medium-low heat. Add the spices and toast until fragrant, 3 to 5 minutes. Transfer the spices to a bowl and let cool completely. Break the star anise and cinnamon sticks into pieces. Grind the spices to a fine powder in a spice mill.Do you know how to install a smoke detector? Find out how to install a smoke detector in this article from HowStuffWorks. Advertisement Smoke detectors are an essential safety tool...In either case there can be a little blood left in the rear leg blood vessels that could be pushed out when defrosted. Experienced cutters Massage this small amount of blood out when breaking the carcass down. Regardless, Red Juices or Blood, it is safe to eat if it was properly handled, cured, smoked, and frozen by your friend.Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …Quitting smoking can a challenging journey. Fortunately, you don’t have to go at it alone. Here are 10 great resources to help you quit smoking. Many of them either free or covered...Jul 7, 2022 · 1 Gallon water. 1/2 cup salt. 1/2 cup white sugar. 1/2 cup brown sugar. 1 TBLS cure 1. 1/2 tsp lemon extract ( optional ) I mix the brine , then dip enough out of the brine to inject into the breast . I pump it full , doesn't need to be a measured amount . It will naturally retain around 10 % . Benidorm, a coastal town in Spain, has become a popular tourist destination in recent years. With its stunning beaches, vibrant nightlife, and rich cultural heritage, it’s no wonde...

Aug 30, 2023. #10. Agree with DemonPit . If you rest it in the crockpot, after resting and before shredding, take it out of the crockpot and pour those juices into a plastic bowl. Butt shredded in the crock. those juices you poured into …The experts at Smoke Guard will consider all areas of your space, from its potentially flammable design features. Expert Advice On Improving Your Home Videos Latest View All Guides...

Smoking pork ribs are one of the backyard pitmasters favorite slabs of meat to smoke or grill. It is not as hard as one would think. Just click on the image and check out the basic tutorial on how to smoke or grill 3-2-1 or 2-2-1 BBQ ribs. King of all smoked meats and a Texas favorite is the Brisket. whether you smoke the flat, point or the ...Dec 30, 2021. #1. Did a couple as experiment. Just cross hatched the on my SmokeFire at around 225-250 for about an hour and a half. I’ve read if you keep it under 300 it won’t melt. Wasn’t sure where to put this post…so I just put it under the cheese section. Sprinkled a little holy voodoo on it and poured some sweet chili sauce on one ...Feb 17, 2024 · Here are 5 Best Smoked Meat Forums you should follow in 2024. 1. Smoking Meat Forums. Welcome to Smoking Meat Forums, a place to talk all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, br... more. smokingmeatforums.com. Picked up some steelhead trout from sam's club the other day. Decided to smoke it today. Rubbed it up about an hour in advance with these 2 rubs. A delicious combo. Onto the smoker at 200 using bear mountain gourmet blend. 2 hours later IT was 150 so I pulled them. Plated with a salad and some quinoa and wild rice. A delicious meal.Feb 19, 2007. #1. anyone ever smoke fajitas? i bought one of those "beef for fajitas" packages friday, as it was priced wrong (every other package was $2.99/LB, this one was $1.99/LB; same date on all). i plan on cooking it for supper tonight. cook it like a brisket?Helpful Information. Preparation time: 30 minutes. Cook time: 3-4 hours. Smoker temperature: 240°F (116°C) Meat Finish temperature: 160°F (71°C) Recommended wood: Hickory. What You'll Need. 1 lb …SmokingMeatForums.com - This forum has a all new look and feel with some features like embedding video and a wiki which I think is cool. Careful about posting links to your site …Jun 27, 2018. #1. I’ve smoked turkey legs on my gas BBQ twice now and both times the meat came out a little tough. I set the BBQ at 250 degrees and added a tray of water,and I pulled them off at 165 degrees.I looked up a brine and let soak overnight. The flavor was awesome but the legs were a little tough.how do I get the meat to fall of the ...

Making Jerky. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this. Forums. Smoking Meat (and other things) 1. 2. 3.

It is simple but has outstanding flavor. Sounds very much along the lines of what you're looking for. Of course you can do the fingertip taste test and adjust more to your preferences. ½ Cup Paprika. ¼ Cup Black Pepper. ¼ Cup Sugar. 3 T Salt. 3 T Chili Powder. 2 T Garlic Powder.

SOUP FOR SUPPER !! So smoked the hamburger with some Lawry's SS on top and in the Q with Hickory chips. Chopped and cooked all the veg, can diced tomatoes, broken broad noodles, 1/2 cup cooked chopped bacon, spice and couple bay leaves. Made up some butter tea biscuits, got myself a nice big bowl and warmed myself up. My bowl.The smoke looks and seems fine, white, smells great. Over the weekend, smoked some baby back ribs, dry rub for 24 hours, let the ribs come to room temperature, soaked the apple chunks for 24 hours, and filled the water bowl with beer, apples, and a …Dec 16, 2023 · 426. New Mexico. Dec 16, 2023. #5. It was a brisk and picturesque start to the morning. 21 F start at dawn. Set up 2 water pans in the bottom and one right under the ribs/loin trying to slow the cooking of the thinner areas. Had the meat on 15 minutes before target despite the frozen wood. If you’re a meat lover and appreciate the taste and aroma of high-quality smoked meats, then Nueske’s Smoked Meats is a name that should be on your radar. For over 80 years, this f...Denver, Colorado. Dec 22, 2021. #1. Hello, I am not new to this Forum. I've been looking at stuff here for years and years, decades and decades. I sometimes will go a year or two without a visit because I get busy with "stuff". Having said all that, I have a "Prime" cut of prime rib - 4 bone rib. The meat alone will be around $400 I think.Pour the Coke over the top (mix the other 1/2 of the Coke with rum and juice from half a lime and some crushed ice and drink). Add the cinnamon sticks, garlic and salt. Add a little bit of water, not so much that the meat is covered, but so the liquid is 1/2 to 3/4 to the top of the meat. Cover and simmer on medium-low for 2 hours.Sauces, Rubs & Marinades. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this. Forums.All times are GMT-6. This page was generated at 03:19 PM. Working... Yes NoAug 13, 2006 · Smoke that brisket to 170 deg. Wrap in foil with a good splash of your spray/mop-back into the smoker until it reaches 190 deg. Wrap in several old towels and place into a blanket lined cooler for a couple of hours to rest and redistribute the juices then slice or pull and serve. Instructions. Trim fat, apply rub, bring smoker/grill to 225°F. Place brisket in smoker until internal meat temperature reaches 165°F (about 7 hours) Remove brisket to wrap in butcher paper (or aluminum foil) place brisket back in smoker/grill until the point (thickest end of the brisket) reaches 200°F.I can say the Traeger work on timers only if you purchased one with the 3 position controller or you are in smoke mode on the digital controller. If your using one with the digital controller and are cooking on any setting but the smoke position (lets say 225), it feeds pellets based on a temperature probe located in the cooking chamber.Are you facing technical issues with your HP device? Look no further than the official HP Support Forums. These forums provide a platform for users to engage with experts and find ...

Smoking Meat: The Essential Guide to Real Barbecue. Smoked Steak Recipes. Jeff’s Golden Driller Sauce. Smoked Porchetta. Smoked Chicken Wings -Garlic Parmesan. …Best smoker recommendation. Thread starter cat cook. Start date Aug 2, 2017. We have a Bradley smoker and needed an additional smoker. Purchased Masterbuilt Electric 30 yesterday. Followed directions exactly and found it produced...Instagram:https://instagram. eviction friendly apartments orlando flred by taylor swiftspy x family nettruyenmaile hammahz only fans If it was used on a daily basis for extended periods of time, but for cutting up the occasional boneless ham, pastrami or smoked roast for deli slices it served its purpose. Another selling point is it's light weight and can be stored in an upper kitchen cabinet. It's also pretty safe.Basically a 6 pound Prime Rib is the same thickness as a 16 pound Prime Rib, therefore if a 6 pound Prime Rib takes 4 1/2 hours to get to 135° in a 220° Smoker, a 16 pound Prime Rib will take about 5 hours to get to 135° in that same 220° Smoker. The extra half hour will be due to the bigger piece of cold meat affecting the Heat in the ... 5 pies a metrosbaja kiss crossword clue Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) Forums. ... I had a small Browning slicer that I gave away here in the forum after I got a large commercial unit. Shortly after getting the new one I found myself missing the … wallmonkeys wall decals Small pickling cucumbers are substitutes for cornichon, which are a type of tangy pickle usually made from miniature gherkin cucumbers. Cornichon pickles are usually served in Fran...Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …The National Leadership Youth Forum (NLYF) is a dynamic and exciting event that brings together young leaders from across the country. The NLYF is designed to inspire and empower y...