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  • bigwalleye's Avatar
    Yesterday, 02:08 PM
    I had to go look it up myself. Looks interesting. In some photos, it looked like the pork was already cooked,, in others, not. I think I'd be...
    1 replies | 23 view(s)
  • bigwalleye's Avatar
    05-26-2015, 07:47 AM
    We were at the lake, and the wife played the "group meal" card, so I wound up grilling some chicken. Would have rather run them through the ST. DID,...
    4 replies | 99 view(s)
  • admin's Avatar
    05-25-2015, 03:47 PM
    Pork loin back ribs! Rubbed overnight with brown sugar, paprika, chili powder, S&P. Hickory wood 225F 4 hours Then took them out and wrapped in...
    4 replies | 99 view(s)
  • bigwalleye's Avatar
    05-23-2015, 11:09 PM
    Txjames nailed it. I think your thermometer is suspect. I have no experience with that brand, but either the unit or the probe is bad of your 1400...
    3 replies | 142 view(s)
  • bigwalleye's Avatar
    05-20-2015, 07:30 AM
    Different folks have different likes, for sure. Some want to pull a little to get the meat off the bone, some want to be able to do it without...
    9 replies | 491 view(s)
  • DReeves's Avatar
    05-19-2015, 07:28 PM
    Sometimes it is just a tough piece or cut. The only suggestion I would have is not to leave them out to get to room temp. Just throw them in the...
    9 replies | 491 view(s)
  • DReeves's Avatar
    05-18-2015, 07:15 AM
    DReeves replied to a thread reverse sear in Recipes
    Awesome! I love reverse searing. Funny thing is, several of us have been doing this in our smokers for a while and did not know it was called...
    2 replies | 437 view(s)
  • DReeves's Avatar
    05-17-2015, 07:16 AM
    I typically stick with fruit woods for lighter meats such as pork shoulder and ribs. All of these sound awesome and you are making me hungry! Denton...
    2 replies | 251 view(s)
  • bigwalleye's Avatar
    05-15-2015, 07:44 AM
    bigwalleye replied to a thread whole bone-in ham in Questions
    Yes, mine was previously smoked. I think the only way you'd find a raw ham is to go to a butcher, and the only way to find a pre-cooked but...
    22 replies | 9315 view(s)
  • bigwalleye's Avatar
    05-12-2015, 07:15 AM
    Any oily fish, salmon, trout, ciscoes, whitefish, here in MN one species of whitefish is called "tulibees", and they're relatively large and...
    2 replies | 162 view(s)
  • bigwalleye's Avatar
    05-11-2015, 06:58 AM
    bigwalleye replied to a thread Frozen Ribs in Questions
    I know it truly is Monday morning quarterbacking, but don't discount tossing 2 or 3 charcoal briquettes into the smokebox with the apple wood. I...
    4 replies | 245 view(s)
  • bigwalleye's Avatar
    05-08-2015, 09:27 AM
    bigwalleye replied to a thread Frozen Ribs in Questions
    I dunno. I watch prices on ribs at the grocery store, and most are previously frozen, and they pull them out of the freezer and bring them to the...
    4 replies | 245 view(s)
  • bigwalleye's Avatar
    05-08-2015, 09:17 AM
    I'd toss out the additional recommendation of freezing it first in something like a glass or foil cake pan, then popping it out and sealing it in the...
    4 replies | 314 view(s)
  • DReeves's Avatar
    05-07-2015, 02:07 PM
    DReeves replied to a thread 3-2-1 Method Question in Questions
    txjames- I tend to agree with you. Anytime I purchased ribs from Kroger, they are usually frozen. Try picking up some ribs from Costco/Sams,...
    7 replies | 522 view(s)
  • DReeves's Avatar
    05-07-2015, 02:03 PM
    DReeves replied to a thread Freezing a smoked Brisket in General
    Refrigerate or freeze? I think I have seen a smoked brisked frozen for several months. My recommendation would be to use a meal saver type...
    4 replies | 314 view(s)
  • DReeves's Avatar
    05-07-2015, 02:01 PM
    Kris- No need to apologize. Life happens :) Happy to hear you are narrowing down the issue. -Darren
    12 replies | 929 view(s)
  • bigwalleye's Avatar
    05-06-2015, 11:32 AM
    bigwalleye replied to a thread 3-2-1 Method Question in Questions
    3-2-1 is 3 hours straight heat, 2 hours in foil, and 1 hour back to straight heat again. See also "Texas Crutch" in a search on this site or...
    7 replies | 522 view(s)
  • bigwalleye's Avatar
    05-06-2015, 07:56 AM
    bigwalleye replied to a thread 3-2-1 Method Question in Questions
    Time and temp sound right. Is the meat pulling back from the ends of the bones? How bendable is a rack after the 3-2-1 is done? Perhaps it's the...
    7 replies | 522 view(s)
  • DReeves's Avatar
    05-01-2015, 08:18 AM
    Kris is the one asking questions about his experience. I agree - 205 is falling apart/difficult to keep your brisket together when pulling out of...
    12 replies | 929 view(s)
  • bigwalleye's Avatar
    04-29-2015, 01:53 PM
    bigwalleye replied to a thread Brisket stuck at 145 in Questions
    Good luck! Please share both results!
    4 replies | 285 view(s)
  • bigwalleye's Avatar
    04-29-2015, 07:07 AM
    7 hours at a 200 degree cabinet temp yielding a 205 reading on the thermometer? I suspect the thermometer may be bad, but the only alternatives are I...
    12 replies | 929 view(s)
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