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The Smoke Ring Forum Index
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  Topic: Baby Back Yield (update with stats and pics)
cayenneman

Replies: 1
Views: 2091

PostForum: General BBQ Discussion   Posted: Tue Jul 24 18 11:51 pm   Subject: Baby Back Yield (update with stats and pics)
I was just wondering...say for instance I have a 3lb rack of pork back ribs. After fat render and bones are discarded, what would the yield of edible meat be (roughly). Thanks.

So this may be of ...
  Topic: More Smoke in the Pellet Pit
cayenneman

Replies: 5
Views: 2725

PostForum: General BBQ Discussion   Posted: Fri May 18 18 3:59 pm   Subject: More Smoke in the Pellet Pit
I purchased an A Maze N Smoker Tube for my cabinet smoker that I use for bacon. It works like an absolute champ, no prep necessary. I got the 12" which fully loaded gives a good 5 to 6 hrs of sm ...
  Topic: More Smoke in the Pellet Pit
cayenneman

Replies: 5
Views: 2725

PostForum: General BBQ Discussion   Posted: Thu May 17 18 7:35 am   Subject: Re: Pellet Smoker
For more smoke, start your cooks at a lower temperature at maybe 150-170 degrees for the first couple of hours as you will get more smoke at this lower temp as the pellet cookers are not very efficie ...
  Topic: More Smoke in the Pellet Pit
cayenneman

Replies: 5
Views: 2725

PostForum: General BBQ Discussion   Posted: Wed May 16 18 11:41 pm   Subject: More Smoke in the Pellet Pit
So I bought a Pitboss vertical pellet smoker for the times when I don't want to drag the Stumps Classic out of the garage to do 2 racks of ribs. My initial thought was that it worked pretty good. th ...
  Topic: Green Onion/Feta Cheese Ring Sausage
cayenneman

Replies: 2
Views: 4264

PostForum: Sausage Making   Posted: Thu Feb 08 18 11:31 pm   Subject: Green Onion/Feta Cheese Ring Sausage
Those look fabulous!
  Topic: Looking for advice in building a smokehouse.
cayenneman

Replies: 1
Views: 1852

PostForum: General BBQ Discussion   Posted: Thu Feb 08 18 11:11 pm   Subject: Looking for advice in building a smokehouse.
Hello all. Not sure if I should've posted this thread in this section or the cookers section (SoEzzy fell free to redirect) but I was wondering if any Ringers have a smokehouse kinda like the ones in ...
  Topic: Reheating whole brisket questions.
cayenneman

Replies: 2
Views: 1436

PostForum: General BBQ Discussion   Posted: Wed May 10 17 7:56 am   Subject: Reheating whole brisket questions.
Finish it in a pan to catch the drippings let rest and cool then refrigerate.
Keep covered in pan and heat the brisket to 165° I would put the oven on 325° and get it up to 165° with in two hours. ...
  Topic: Reheating whole brisket questions.
cayenneman

Replies: 2
Views: 1436

PostForum: General BBQ Discussion   Posted: Tue May 09 17 11:22 pm   Subject: Reheating whole brisket questions.
A friend wants me to smoke a brisket for him for an event on a Saturday. I plan to do it on a Thursday or Friday, cool it down and refrigerate unsliced. Couple questions for you guys;
1. When it i ...
  Topic: BBQ Concession Trailer question.
cayenneman

Replies: 1
Views: 3914

PostForum: Vending   Posted: Mon Feb 13 17 10:35 pm   Subject: BBQ Concession Trailer question.
I have been thinking about buying an enclosed trailer with porch and wondered if anyone could give me the names or link to the sites of your favorite manufacturer. Thanks.
  Topic: First Time For Andouille
cayenneman

Replies: 9
Views: 6297

PostForum: Sausage Making   Posted: Sat Oct 08 16 12:31 am   Subject: First Time For Andouille
Damn your making me hungry. Nice equipment you have!

I have not made another batch of andouille yet, I am thinking about buying a smoker but havent decided on which one yet. I used a friends b ...
  Topic: Stuffer reccomendations
cayenneman

Replies: 24
Views: 11898

PostForum: Sausage Making   Posted: Fri Oct 07 16 11:55 pm   Subject: Stuffer reccomendations
Well, I put the LEM through its maiden batch of Krakowska over the last 2 days. Used cheap pork butt (0.89/lb.!) and smoked hog jowls (much, much cheaper than bacon and less salty than fatback) in the ...
  Topic: First Time For Andouille
cayenneman

Replies: 9
Views: 6297

PostForum: Sausage Making   Posted: Fri Oct 07 16 9:44 pm   Subject: First Time For Andouille
Your sausage looks fantastic!!! Do you ship to Canada? lol

Serious looks great. Did you use the standard hog casings for them. It might be the pictures but they seem to have a bigger girth to the ...
  Topic: First Time For Andouille
cayenneman

Replies: 9
Views: 6297

PostForum: Sausage Making   Posted: Fri Oct 07 16 9:21 pm   Subject: First Time For Andouille
Your sausage looks fantastic!!! Do you ship to Canada? lol

Serious looks great. Did you use the standard hog casings for them. It might be the pictures but they seem to have a bigger girth to the ...
  Topic: First Time For Andouille
cayenneman

Replies: 9
Views: 6297

PostForum: Sausage Making   Posted: Fri Oct 07 16 2:09 am   Subject: First Time For Andouille
I grind my andouille through a 3/4" grinding plate, mix and fry a patty to check seasoning. I allow cure to work for 24 hours, then stuff into casings (hog). My pork is usually 75/25 lean to fa ...
  Topic: Brisket, Ribs and Sausage Gig
cayenneman

Replies: 7
Views: 2242

PostForum: General BBQ Discussion   Posted: Mon Sep 26 16 5:08 pm   Subject: Brisket, Ribs and Sausage Gig
Wow great looking cook cayenneman...that first pic of the sausage coil looks great....homemade ...what kind....tell us more. Very Happy Very Happy

I make fresh sausage in smaller coils....push a skewer through t ...
  Topic: Brisket, Ribs and Sausage Gig
cayenneman

Replies: 7
Views: 2242

PostForum: General BBQ Discussion   Posted: Sun Sep 25 16 11:58 pm   Subject: Brisket, Ribs and Sausage Gig
Did a gig Friday for 125. Ribs, Brisket, Sausage, Maque Choux and Slaw. Everything turned out really good. Special thanks to Jedi Master k.a.m for all the helpful advice!!! He da man!

http://i2 ...
  Topic: Brisket cook time help.
cayenneman

Replies: 3
Views: 1224

PostForum: General BBQ Discussion   Posted: Wed Sep 14 16 4:01 am   Subject: Brisket cook time help.
Thanks Kevin. You da best!
  Topic: Brisket cook time help.
cayenneman

Replies: 3
Views: 1224

PostForum: General BBQ Discussion   Posted: Wed Sep 14 16 2:18 am   Subject: Brisket cook time help.
Just wondering an idea of a cook time per pound on briskets. Im gonna cook them at 275° to and internal temp of around 140°-150° then into foil till they're around 200°-205° internal. Just wond ...
  Topic: Brisket Question
cayenneman

Replies: 2
Views: 1557

PostForum: General BBQ Discussion   Posted: Sat Sep 10 16 4:38 am   Subject: Brisket Question
GFS has this brisket listed...

Packer Label USDA Choice Whole Beef Briskets, Boneless, Deckle-Off, 3/4 Inch Trim, (NAMP 120) Fresh, 12.5 Lb Avg Bag, 6/Case...$2.39/lb.


It says "whole beef ...
  Topic: Pricing and portions for 125. Help please.
cayenneman

Replies: 1
Views: 7257

PostForum: Catering   Posted: Fri Sep 02 16 2:11 am   Subject: Pricing and portions for 125. Help please.
I need some help in pricing any figuring out portions if anyone can help. Someone contacted me and wants ribs, brisket, sausage, two sides and ABT's as an app for 125 people. Could you help me in fi ...
 
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