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The Smoke Ring Forum Index
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  Topic: Corned Beef/Pastrami Recipe
JohnH12

Replies: 3
Views: 7629

PostForum: Cured Meat Recipes   Posted: Sun Dec 31 17 6:20 am   Subject: Corned Beef/Pastrami Recipe
So I'm curious. Can I just buy a commercial corned beef package, rinse and smoke it to turn it into pastrami?
  Topic: Seasoning pan with bees wax
JohnH12

Replies: 8
Views: 10021

PostForum: Dutch Oven Cooking   Posted: Fri Dec 22 17 9:06 am   Subject: Seasoning pan with bees wax
As always...do what you want and what you're comfortable with.

But...as an opinion...I use bacon grease or straight lard. I have an endless supply of bacon grease (restaurant...breakfast 3 days/we ...
  Topic: Seasoning pan with bees wax
JohnH12

Replies: 8
Views: 10021

PostForum: Dutch Oven Cooking   Posted: Fri Dec 22 17 12:43 am   Subject: Seasoning pan with bees wax
Don't know why my post didn't post but the Cast Iron Collector website says basically that you shouldn't use it if you wouldn't cook with it.
Seems like a pretty good rule to me.
  Topic: Seasoning pan with bees wax
JohnH12

Replies: 8
Views: 10021

PostForum: Dutch Oven Cooking   Posted: Wed Dec 20 17 10:49 pm   Subject: Seasoning pan with bees wax
Suggest you go here for some of the most accurate info:
http://www.castironcollector.com/seasoning.php


"Another recent development in cast iron cookware seasoning is a product combining veg ...
  Topic: Cooking grate question
JohnH12

Replies: 12
Views: 3677

PostForum: Cookers   Posted: Tue Dec 19 17 8:51 pm   Subject: Cooking grate question
FWIW: I think round stock is much easier to clean than the rectangular frame....

Thanks for the input JohnH12,

I have a steam pressure washer so cleaning really isnt really an issue.

Interest ...
  Topic: Now this is 'Qing in Connecticut
JohnH12

Replies: 3
Views: 1792

PostForum: General BBQ Discussion   Posted: Sun Dec 17 17 10:45 pm   Subject: Now this is 'Qing in Connecticut
That's dedication!
Hope it turned out great for ya.
  Topic: Cooking grate question
JohnH12

Replies: 12
Views: 3677

PostForum: Cookers   Posted: Mon Dec 11 17 9:01 pm   Subject: Cooking grate question
FWIW: I think round stock is much easier to clean than the rectangular frame.
  Topic: Testing a new Bluetooth unit.
JohnH12

Replies: 12
Views: 4145

PostForum: General BBQ Discussion   Posted: Fri Nov 24 17 7:01 am   Subject: Re: Testing a new Bluetooth unit.
I was contacted through Facebook by a company to see if I would run one of their units and report on it. I have never used a Bluetooth unit so I was happy to see if I would like it.

The unit is cal ...
  Topic: Temp for smoking a turkey?
JohnH12

Replies: 11
Views: 3768

PostForum: General BBQ Discussion   Posted: Sun Nov 12 17 11:03 pm   Subject: Temp for smoking a turkey?
I haven't done one yet but most sites I frequent recommend about 250*F and have temp probes in both white and dark meat since the recommended IT's are different for each.
They also say the best resul ...
  Topic: Brisket Rub Needed. Any Ideas?
JohnH12

Replies: 13
Views: 11185

PostForum: Rubs, Marinades, Brines, Mops & Sauces   Posted: Wed Nov 08 17 8:32 pm   Subject: Brisket Rub Needed. Any Ideas?
Sea Salt.
Fresh Cracked Black Pepper.
Granulated Garlic.
!

What SoEzzy said! I was using a 1-1-1 ratio, but it proved to be just a touch too salty - I cut it back to .5-1-1 (halved the salt.) It ...
  Topic: Need Advice
JohnH12

Replies: 13
Views: 4260

PostForum: Cookers   Posted: Wed Oct 25 17 1:59 am   Subject: Need Advice
I don't claim to be an expert but I think most will agree that once the meat is foiled, it has no idea where the heat comes from.
  Topic: Need Advice
JohnH12

Replies: 13
Views: 4260

PostForum: Cookers   Posted: Mon Oct 23 17 4:00 am   Subject: Need Advice
One suggestion. You may not like it but I think you should try it.
Put the meat on the offset the evening before and go till it's about 150* IT or so. Foil wrap it and finish it in the oven as low as ...
  Topic: Need Advice
JohnH12

Replies: 13
Views: 4260

PostForum: Cookers   Posted: Mon Oct 23 17 2:20 am   Subject: Need Advice
First let me say I feel very sorry for any displaced Texan who has to live in that left handed state.
To answer your question, I think you could probably find a way to make any smoker turn out great ...
  Topic: Whole Hog #2
JohnH12

Replies: 9
Views: 2821

PostForum: General BBQ Discussion   Posted: Wed Oct 18 17 9:18 pm   Subject: Whole Hog #2
I really like the cook grate on your smoker. It looks like it's much easier to keep clean vs an expanded metal one like I have.
Oh... The pig looks great! That's on my bucket list.
  Topic: Big Brisket Strategy
JohnH12

Replies: 13
Views: 3268

PostForum: General BBQ Discussion   Posted: Tue Oct 10 17 8:44 pm   Subject: Re: Big Brisket / Family Gathering Success
Final Update:

Thanks to all for good advice and suggestions. (Oven not needed!)

Early Sat morn (5:30) I had my post oak burning and pit humming at 275F. Meat on at 6 with cap side down. As in p ...
  Topic: Big Brisket Strategy
JohnH12

Replies: 13
Views: 3268

PostForum: General BBQ Discussion   Posted: Sun Oct 01 17 1:07 am   Subject: Big Brisket Strategy
FTC = Foil / Towel / Cooler
I double wrap with foil then wrap with a couple of old beach towels and put in an old cooler.
The meat will "rest" for several hours and still be serving temp w ...
  Topic: Big Brisket Strategy
JohnH12

Replies: 13
Views: 3268

PostForum: General BBQ Discussion   Posted: Sat Sep 30 17 9:26 pm   Subject: Big Brisket Strategy
FWIW I'm not a big believer in foil for any cook. I now cook everything turbo style (325~350) and naked for the whole cook.
BUT.... If I had to let it finish unsupervised I would move it to the oven ...
  Topic: Pork Belly Burnt Ends
JohnH12

Replies: 7
Views: 1829

PostForum: General BBQ Discussion   Posted: Fri Aug 25 17 8:49 pm   Subject: Pork Belly Burnt Ends
Thanks. I hate taking the skin off because it's a pain.
I may try some skin on for awhile, then take the skin off and continue the process.
  Topic: Pork Belly Burnt Ends
JohnH12

Replies: 7
Views: 1829

PostForum: General BBQ Discussion   Posted: Fri Aug 25 17 8:40 pm   Subject: Pork Belly Burnt Ends
Please forgive my not understanding Fat Cap??
Are you saying you removed the skin and scored the fat under it?
  Topic: Pork Belly Burnt Ends
JohnH12

Replies: 7
Views: 1829

PostForum: General BBQ Discussion   Posted: Fri Aug 25 17 1:35 am   Subject: Pork Belly Burnt Ends
Looks great. Care to share your technique? Looks like skin on but cross cut.
 
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