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The Smoke Ring Forum Index
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  Topic: Q just for two ideas
Mainely Smoka

Replies: 13
Views: 2070

PostForum: General BBQ Discussion   Posted: Nov 20 2015   Subject: Q just for two ideas
Steak, shrimp, oysters, meatloaf, liver, bologna...

I am not a raw oyster guy by any stretch but 10 mins or so in the smoker on the half shell with a small dab of butter / garlic sure does change t ...
  Topic: Pork Belly breakdown?
Mainely Smoka

Replies: 4
Views: 936

PostForum: General BBQ Discussion   Posted: Nov 20 2015   Subject: Pork Belly breakdown?
I suggest you get a belly that has the skin removed, It will make your life much easier.

Now remember, you are not limited to only using belly.
I have done some damn fine bacon using the fatty sid ...
  Topic: Pork Belly breakdown?
Mainely Smoka

Replies: 4
Views: 936

PostForum: General BBQ Discussion   Posted: Nov 19 2015   Subject: Pork Belly breakdown?
Hello Guys and Gals

With colder temps in the air I am hell bent on doing my own bacon this year but will be using Harry's honey and maple recipe. Here in the great state of Maine its very hard to f ...
  Topic: To Trim or Not to Trim...??? (With Some New Pics)
Mainely Smoka

Replies: 19
Views: 4437

PostForum: General BBQ Discussion   Posted: Sep 07 2015   Subject: To Trim or Not to Trim...??? (With Some New Pics)
I like to trim down to St Louis and keep the trimmings for beans cook snacks and sausage.

Do you guys trim that little piece of meat with the fat under it on the end of the rack ( right side of rib ...
  Topic: Smoked Chicken Breasts for Pulling...
Mainely Smoka

Replies: 21
Views: 5106

PostForum: General BBQ Discussion   Posted: Aug 12 2015   Subject: Re: Smoked Chicken Breasts for Pulling...
Have a package of Boneless chicken breasts I want to cut into
large pieces, wrap in bacon slices and smoke 'em at about 230'F - 250'F until ready for pulling.

Will be using the meat for enchilada ...
  Topic: Yield of Finish Product ?
Mainely Smoka

Replies: 4
Views: 1013

PostForum: General BBQ Discussion   Posted: Aug 12 2015   Subject: Yield of Finish Product ?
Did you weigh them before cooking or did you take the labels as gospel?

The only time I've seen anything like that amount of loss, is down to fatty meats, and picky pullers.

Even with drying mea ...
  Topic: Yield of Finish Product ?
Mainely Smoka

Replies: 4
Views: 1013

PostForum: General BBQ Discussion   Posted: Aug 11 2015   Subject: Yield of Finish Product ?
Did a rather large Q for me anyways this weekend for 150 people. The meat was pulled pork and pulled chicken. I was really surprised from the yield of the chicken. I ended up cooking 92lbs of split br ...
  Topic: Brine or not?
Mainely Smoka

Replies: 15
Views: 2672

PostForum: General BBQ Discussion   Posted: Jul 15 2015   Subject: Brine or not?
I prefer to brine the whole bird and always my Turkey. Don't always brine the broken down bird though
  Topic: Chicken skin question
Mainely Smoka

Replies: 9
Views: 2099

PostForum: General BBQ Discussion   Posted: Jul 15 2015   Subject: Chicken skin question
Not sure if its me but I cant use Apple wood to do my chicken. Skin comes out black as the ace of spades . I do tend to turn the heat up a bit to get that crispy goodness
  Topic: Teriyaki Chicken Combo recipe
Mainely Smoka

Replies: 2
Views: 4593

PostForum: Catering   Posted: Jul 15 2015   Subject: Teriyaki Chicken Combo recipe
I think that's the #13 at my go to Chinese Restauraunt. I will check over the weekend
  Topic: Lobster Party Around The Vortex!
Mainely Smoka

Replies: 6
Views: 1656

PostForum: General BBQ Discussion   Posted: Jun 10 2015   Subject: Lobster Party Around The Vortex!
Being fortunate to live in the Lobster Capital State of Maine they are readily available and at certain times of the year are cheaper than Bologna (really), but this year due to the cold water temps a ...
  Topic: Information Chicken, Pork Butt, Pork Loin and other cuts
Mainely Smoka

Replies: 5
Views: 924

PostForum: General BBQ Discussion   Posted: May 07 2015   Subject: Information Chicken, Pork Butt, Pork Loin and other cuts
If you take a look at the other catagories here there is a few sticky threads that have some great receipes and methods attached to them. I tend to read them and then modify to my needs and ability. T ...
  Topic: cleaning after pulledpork
Mainely Smoka

Replies: 10
Views: 1749

PostForum: General BBQ Discussion   Posted: Apr 24 2015   Subject: cleaning after pulledpork
Thanks for the hints so far. I might break down and get a poly board for pulling pork or simply use a foil pan like others have mentioned. However, I prefer to use wood end grain cutting boards when ...
  Topic: BBQ Gloves
Mainely Smoka

Replies: 7
Views: 1612

PostForum: General BBQ Discussion   Posted: Apr 23 2015   Subject: BBQ Gloves
I use the Atlas Rubber gloves that are lined. Cheap money less than $8/pair can handle all the hot meats from the smoker. . When I pull though I use the medi gloves
  Topic: cleaning after pulledpork
Mainely Smoka

Replies: 10
Views: 1749

PostForum: General BBQ Discussion   Posted: Apr 23 2015   Subject: cleaning after pulledpork
Course salt and Lemon will do the trick. I do this at least once every 2 weeks to keep my blocks clean
  Topic: Drill powered pork pullers
Mainely Smoka

Replies: 3
Views: 1769

PostForum: General BBQ Discussion   Posted: Apr 15 2015   Subject: Drill powered pork pullers
I only hand pull. Takes time I know. Nothing like sitting down and pulling 12 butts. Its pulled pork not chopped or shreaded
  Topic: CASING SUPPLIER?
Mainely Smoka

Replies: 2
Views: 3180

PostForum: Sausage Making   Posted: Apr 15 2015   Subject: CASING SUPPLIER?
Has anyone here have any expierence with these guys and the hog casings that are pre tubed?

http://www.makincasing.com/index.asp
  Topic: Seasoned Hickory
Mainely Smoka

Replies: 11
Views: 7138

PostForum: Wood and Charcoal   Posted: Apr 15 2015   Subject: Seasoned Hickory
OP, if it takes 2 years for oak to dry for you it will take the same time for hickory. That's twice as long as it takes us down south.

I noticed that the grain and density of Oak and Hickory are v ...
  Topic: Seasoned Hickory
Mainely Smoka

Replies: 11
Views: 7138

PostForum: Wood and Charcoal   Posted: Apr 15 2015   Subject: Seasoned Hickory
I use a lot of hickory

Yeah Tony I will turn up the heat a bit to see what happens. I can tell she is still a bit damp its still fairly heavy in weight
  Topic: first RF smoker build, got a question about firebox
Mainely Smoka

Replies: 6
Views: 1354

PostForum: Cookers   Posted: Apr 10 2015   Subject: first RF smoker build, got a question about firebox
Looking Good.
Just a couple of observations
1. Maybe add a few more dampers to firebox
2. Where / How is the grease going to get into firebox. Is the drain taking grease off the plate or the bot ...
 
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