Recent content by Barrel99

How do you know when the ribs are done? Tear Test The best way for you to determine if the ribs are done is to use your hands. Pick them up with gloves on your hands and twist the ribs at the top of the rib to see if you see the meat start tearing away from the bone. When done the rib meat...

I found this to be a great primer for those looking to get started cooking ribs. It reflects much of what we discuss on the forum. It is copyrighted, but they specifically say to pass it on, so here it is. I hope you get something out of it. I had to post it in 2 parts because it was to big for...

Anyone have recipes for smoked stuffed peppers. I have some for the oven which I can use but thought maybe someone had some that they already tried in the smoker. I will be using chopped beef and pork as the stuffing. Thanks.

Thought this would be good to have on the forum for reference. Let's see what our resident experts have to say about it. It does say for Sausage making only if that applies. http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

I come from New York. I have had some of the best pastrami in the world. I now live in Florida and still get some great pastrami. But, I had to try my own. I bought a cryo vac corned beef, about 3 lbs. I soaked it in water for 24 hours to release some salt. I then rubbed it with a rub from this...

14.5 lbs Packer brisket from butcher. Choice at $4.59/ lb. Cryovac packed. Rinsed and put in Divots pork butt brine for 16 hours. Used a cooler with ice in a bag on top of meat. Stays very cold. Rinsed meat from brine. Injected with Divots brisket injection. Did not let it sit at all...

I received my jerky drier today. Bummer! The female power plug inside the unit has a wire that has broken off the switch. I called Steve and left a message. No response as yet. Meanwhile I have 3.5 lbs of marinated jerky that I was going to make today. Tomorrow I will smoke it for a couple...

Here a link that might be of interest: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/CT_Index

I was never really exposed to jerky. As a matter of fact, I have never had homemade jerky. Only that store bought stuff. I would like to try something simple. I do not have a dryer or dehydrator. So what do you suggest...where do I begin?

Congratulations Tony. Thank you for your amazing participation and support!

Well I figured it was about time that I tried a pork brine. So I got a 4.1 lb boneless pork loin and put it in DMs pork brine (no pink salt) for 18 hours. Washed it and dried it and put in fridge for a couple hours. I wasn't ready to cook it yet. I just wanted it out of the brine. I rubbed it...

Here is something I tried that I feel helps me get even a better smoke. Maybe it can help you too. I have a #3. In experimenting with chunks, pellets and chips I noticed something interesting. When I laid out a layer of pellets on the chip tray in the smoker box and smoked, when I was finished...

I never tried boiling the brine first, cooling it and then using it. I always use it directly from filtered tap water. Some recipes call for it. Has anyone tried it or have thoughts on it?

Kansas City here I come! Tuesday I am flying to Kansas City for a week. Visiting family. I know it's crazy but seeing my family is the best. So, I intend to go to Oklahoma Joe's BBQ restaurant. What other Kansas City places do you recommend?

It appears the stainless on the #3 has a kleer coat of some kind on it because of the shiny surface. Does anyone know if this true or not?