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

Replies: 3
Views: 7613

PostForum: Cured Meat Recipes   Posted: Sat Jan 06 18 10:28 pm   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?

Sure, but be aware the shrinkage is about 60%, but yeah, pastrami as it says is simply ...
  Topic: Corned Beef/Pastrami Recipe
Piedmont

Replies: 3
Views: 7613

PostForum: Cured Meat Recipes   Posted: Sun Dec 31 17 12:39 am   Subject: Corned Beef/Pastrami Recipe
I have searched many sources for authentic corned beef/pastrami and gave up! Too many conflicting ingredients and procedures. So I finally got off my butt and opened the good ole stand by - "Joy ...
  Topic: Poll: BBQ Ribs...Bite Through or Fall Off the Bone?
Piedmont

Replies: 23
Views: 4953

PostForum: General BBQ Discussion   Posted: Tue Aug 26 14 10:11 pm   Subject: Re: Poll: BBQ Ribs...Bite Through or Fall Off the Bone?
IMHO, ribs should be cooked without foil, with coals of some sort, either directly over coals or indirect, and the first truth should be, do you enjoy them without any sauce (with or without seasoning ...
  Topic: My two briquette cookers.
Piedmont

Replies: 1
Views: 1276

PostForum: Cookers   Posted: Tue Aug 26 14 9:57 pm   Subject: My two briquette cookers.
My two briquette cookers. Converted a gas stove to burn briquettes and chopped up a 55 gallon barrel to make a spacer for my 19 inch Weber.

The gas stove is a fantastic pit cooker, coals directly ...
  Topic: Whole Hog cook time.
Piedmont

Replies: 6
Views: 1232

PostForum: General BBQ Discussion   Posted: Sat Feb 16 13 6:49 am   Subject: Whole Hog cook time.
I don't believe low and slow is best for a young, small pig. Nor any size hog unless by bad luck you get an old hog. I've done 135 lb hog in under 5 hours. Carefully applying coals to thickest parts, ...
  Topic: Brisket
Piedmont

Replies: 19
Views: 3560

PostForum: General BBQ Discussion   Posted: Sat Feb 16 13 6:37 am   Subject: Brisket
Yes its a packer cut, you don't need to trim at all before you cook. In fact since your new I'd say leave it all on and trim afterwards. Me, I never season the outside of a brisket. I will inject and ...
  Topic: Rib Tips photos of todays cook.
Piedmont

Replies: 3
Views: 1213

PostForum: General BBQ Discussion   Posted: Mon Feb 04 13 8:16 am   Subject: Rib Tips photos of todays cook.
Made rib tips today in the Q'r.

http://i1307.photobucket.com/albums/s595/mawil1013/IMG_20130203_182020_zps35ed4082.jpg

http://i1307.photobucket.com/albums/s595/mawil1013/IMG_20130203_182518_zpsd ...
  Topic: nitrate alternative
Piedmont

Replies: 5
Views: 2965

PostForum: Sausage Making   Posted: Wed Jun 23 10 1:03 am   Subject: Re: nitrate alternative
I was in the sausage area of the store when a Oscar Meyer hot dog package caught my attention. It advertised no nitrites or nitrates. The use of celery juice is the answer. I hope to learn more, aweso ...
  Topic: nitrate alternative
Piedmont

Replies: 5
Views: 2965

PostForum: Sausage Making   Posted: Wed Jun 23 10 1:00 am   Subject: wiki on nitrites
FYI, interesting article which I feel covers the subject of preserving in depth.

http://en.wikipedia.org/wiki/Sausage_making
  Topic: Pork Butt question
Piedmont

Replies: 4
Views: 1474

PostForum: General BBQ Discussion   Posted: Wed Jun 16 10 12:54 am   Subject: Re: Pork Butt question
I am smoking a bone in butt. My temp is almost up to 195, but the bone is not loose yet.
Should I let it go longer, or not worry about the bone and just wrap and cooler it at 195?

Test / check yo ...
  Topic: "This Is It!" in Atlanta and surrounding area! +!
Piedmont

Replies: 20
Views: 5349

PostForum: BBQ Restaurant Reviews   Posted: Sun Jun 13 10 10:36 pm   Subject: "This Is It!" in Atlanta and surrounding area! +!
This is like a commercial. I think this must be the owner doing some advertising. That probably means no one is going there.[/quote]

I found the place when visiting friends living in the area. You ...
  Topic: "This Is It!" in Atlanta and surrounding area! +!
Piedmont

Replies: 20
Views: 5349

PostForum: BBQ Restaurant Reviews   Posted: Thu Jun 10 10 5:01 am   Subject: "This Is It!" in Atlanta and surrounding area! +!
So if I would have said.. Eat at this restaurant. It's white owned and operated..

That wouldnt be strange to you?

My Friend,
I didn't say eat here, it's black owned. I mentioned it was black ...
  Topic: Looking to do my first smoked meatloaf
Piedmont

Replies: 13
Views: 3764

PostForum: General BBQ Discussion   Posted: Sun Jun 06 10 5:58 am   Subject: Looking to do my first smoked meatloaf
I'm probably too late but here is a meatloaf I did but didn't post.

I mixed the ingredients from a regular meatloaf recipe, put Glad wrap in a bread pan and put the meat
in it and put it in the f ...
  Topic: Looking to do my first smoked meatloaf
Piedmont

Replies: 13
Views: 3764

PostForum: General BBQ Discussion   Posted: Sun Jun 06 10 5:49 am   Subject: Looking to do my first smoked meatloaf
so then no bacon maybe? I was going to do all 80/20 like I normally do, but if I skip the bacon I may substitute in some ground pork.


I never lay bacon on top, I want smoke to penetrate which ba ...
  Topic: North Carolina BBQ Help
Piedmont

Replies: 14
Views: 4558

PostForum: BBQ Restaurant Reviews   Posted: Sun Jun 06 10 3:03 am   Subject: North Carolina BBQ Help
PS The point about light smoke is consistent with an experience a midwest BBQ expert shared with me.

The light smoke comes from not actually smoking the meat. In NC you don't smoke meat......you ...
  Topic: Lem's in Chicago +
Piedmont

Replies: 3
Views: 1591

PostForum: BBQ Restaurant Reviews   Posted: Fri Jun 04 10 6:52 pm   Subject: Re: Lems BBQ.
Lems is just a regular neighborhood joint nouthing to wright home about. they been there about 30 years or so. i have eaten there a couple of times. maybe 2- stars. the next time you come to the big c ...
  Topic: 30 lbs of baby backs on UDS.... questions....
Piedmont

Replies: 7
Views: 1923

PostForum: General BBQ Discussion   Posted: Thu Jun 03 10 11:18 pm   Subject: 30 lbs of baby backs on UDS.... questions....
The ribs were only out of the fridge about 5-10 mins before they hit the smoker. I usually hear that you should put the meat on right out of the fridge so it can absorb more smoke. snip.

Never hea ...
  Topic: Looking to do my first smoked meatloaf
Piedmont

Replies: 13
Views: 3764

PostForum: General BBQ Discussion   Posted: Thu Jun 03 10 8:06 pm   Subject: Looking to do my first smoked meatloaf
I cook 'em hot, not lowNslow because it is hamburger. I don't layer with bacon because hamburger is fatty enough and want all the smoke to be able to be able to access the surface. What ever wood you ...
  Topic: BBQ-ATOPIA III THE TRILOGY (pics)
Piedmont

Replies: 19
Views: 4979

PostForum: General BBQ Discussion   Posted: Thu Jun 03 10 8:00 pm   Subject: BBQ-ATOPIA III THE TRILOGY (pics)
Wow! I'm getting hungry!
  Topic: 30 lbs of baby backs on UDS.... questions....
Piedmont

Replies: 7
Views: 1923

PostForum: General BBQ Discussion   Posted: Thu Jun 03 10 7:56 pm   Subject: 30 lbs of baby backs on UDS.... questions....
Did you take the meat right out of the refrigerator?
 
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