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Messages - Grampy

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1
Replacing the analog controller is really easy and cheap ($25). I just replaced mine a couple of weeks ago and it was super easy. They send the instructions with the new controller.


2
Introductions / Re: New from Arkansas
« on: April 03, 2020, 12:58:44 PM »
Chris, Welcome from Soutwest Arkansas! It's great to have another Razorback in the fold. You will love your #2!

3
Introductions / Re: Hello from Cheyenne, WY
« on: March 13, 2020, 10:30:33 AM »
Chad, Welcome from SW Arkansas! You are going to love your SI Smoker. I have an uncle, Travis King, that retired from the USAF that lived in Cheyenne, WY. He worked for a Ford dealership after his retirement from the Air Force but has moved back to Arkansas now. Thank you for your service to our country.

4
Introductions / Re: Hello from Oklahoma
« on: February 20, 2020, 01:53:01 PM »
David, Welcome from SW Arkansas!

5
Introductions / Re: Hello Again from NDKoze
« on: February 05, 2020, 11:53:49 AM »
Welcome back Gregg! I always enjoy reading your posts. I haven't been as active as I once was either but I still check in and keep up with what is going on as well.

6
Pork / Re: Trim Fat off Boston Pork Butt?
« on: January 21, 2020, 08:21:49 AM »
Definitely not!

7
Pork / Re: Double Smoked Ham
« on: December 16, 2019, 07:56:24 AM »
This is the recipe that I have been using the last few years with excellent results.

1. Coat the outside of our ham with Honey Dijon mustard and then lightly dust your ham with brown sugar. (Don’t go to heavy here, you will come back and add another, heavier coating of brown sugar later.) This will create a “paste” on your ham.

2. Add a few chunks of wood to your smoker and smoke the ham for two (2) hours at 225 degrees. After 2 hours take it off the smoker and wrap in aluminum foil. Before you close the aluminum foil completely, you want to baste the ham with pineapple juice.

3. Once I have basted the ham with pineapple juice and wrapped it in aluminum foil, I place it back on the smoker and allow it to cook for another hour at 225 degrees.

4.   Unwrap the top of the ham, but keep it sitting in the foil to keep the juices from spilling. Now that the ham is exposed, sprinkle brown sugar over the entire outside again. Once your ham is covered in brown sugar, spray it really well with the pineapple juice. This will cause the brown sugar to dissolve and the heat from the smoker will create a delicious glaze. Place back on the smoker for another hour while you allow the sugar and the juice to create your glaze.

5.   At the four hour mark your ham is ready to come off of the smoker and loosely tent with foil while you allow it to rest for 20-30 minutes before carving.   

8
Poultry / Re: Probe read 165 but undercooked - help!
« on: December 10, 2019, 09:57:54 AM »
The probe should have been in the thigh meat not touching bone.

I prefer to cook my chickens to higher than 165, my target temp is 176 in the thigh. At 176 and some carry over to 180-183 dark meat is a better texture in my opinion.

165 is said to be safe but it can sometimes be very firm and somewhat pink. While I know it is safe I do not like the texture.

Pork Belly has is covered.

9
Pork / Re: Ribs- Baby back vs. St. Louis
« on: December 04, 2019, 08:10:02 AM »
I usually buy which ever ones I can get the cheapest at the time of purchase. I actually
prefer the St. Louis cut Spare Ribs. Larger ribs and more meat IMO.

10
Pork / Re: Warning: pork shoulder took 14 hours!
« on: November 22, 2019, 09:23:42 AM »
Not uncommon at all. I always figure on 2 hours per lb when I am estimating time. If it finishes early, drop the smoker down to 140 degrees (food safe temp) double wrap in foil and hold til ready to eat. You can also double wrap in foil and place in a cooler with towels packed on top of it until you are ready to eat. I have held butts this way for as long as 7 hours and the meat was still to hot to pull with your bare hands. Personally I believe the rest is the most important step with a pork butt. Always turns out so moist and tender.

11
Introductions / Re: New guy
« on: October 24, 2019, 10:02:55 AM »
Welcome from Southwest Arkansas! Great choice on the #2.

12
Introductions / Re: Hello from NYC
« on: October 07, 2019, 09:45:50 AM »
Jamie, Welcome from Southwest Arkansas! Glad to have you on the SI train.

13
Pork / Re: Thank you thank you thank you
« on: May 30, 2019, 08:07:13 AM »
I use DM's brine for everything and it always turns out great.

14
Beef / Re: A new perspevtive on brisket.
« on: May 20, 2019, 01:03:43 PM »
I am a fat side up man too.

15
Introductions / Re: Hello from Arkansas
« on: April 17, 2019, 07:48:22 AM »
Hi Jimmy,

I'm from central Arkansas, the Little Rock area.

Cool, I was born and raised in N. Little Rock around the Crystal Hill/Morgan area. Currently I am in Arkadelphia.

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