Recent content by Jimeo

Curious to know if anyone has used the SI in a food truck set up?  Wondering if the NSF certification would make it suitable for indoor commercial use with a venting hood?  Any input from folks with experience doing so would be appreciated!  Many thanks...Jimeo

I picked up some belly from the local Publix today, skin removed, and discovered at home after removing from the packaging they had also removed a lot of the fat cap.  Was hoping to make some bacon and now wondering if I should.  Curious if anyone has made bacon with a similar hack job?  Or...

Did twin 6 lb shoulders for a neighborhood culdesac party this weekend, standard operating procedure.  Brined 10 hours with DMs recipe, rinsed, mustard and some famous Dave’s rub.  6.5 ounces of sugar maple over night (10 hours) at 200 then finished at 225 for a total of 18.5 hours.  Great butt...

This has become our go to slaw for pulled pork.  If you’re interested in a no mayo alternative, give it a try... 3 cups Cole slaw mix (fresh in the bag type) 1/4 cup diced red pepper (optional) 1 fresh jalapeño (seeds for heat as desired) 1/4 cup olive oil 1/4 cup chopped cilantro 1 Tbs rice...

Nice little recipe to use up some of that leftover pulled pork.  If you enjoy Mexican food give it a try, super easy and really quite good.  Finished with sour cream, avocado and fresh cilantro. Was the perfect amount for our family of four...

Did a couple of smokes over the holiday weekend which gave me the chance to really dig through the box of wood I had ordered from them.  I hadn't noticed before but many of the chunks, cherry and post oak, have bark on them. What's the general opinion on the use of wood with bark?  Guess I'm...

Cooked up a Frankenbrisket and had mucho leftovers...

Split a belly with a friend and ended up with a 4.5 lb half.  I used Kari's Prague powder #1 cure and did the seven day rub and flip.  Removed from the cure, rinsed and left in the fridge 24 hours uncover. I used 4.25 oz of cherry, split into slivers, chips and small chunks.  Started off at 100...

Had a buddy send me this link and decided to try a small batch of moinks, they turned out really well! Followed this Jeff Phillips recipe... http://www.smoking-meat.com/august-24-2017-bacon-wrapped-meatballs-moink-balls Started with twelve store bought fresh Italian meatballs, not frozen...

Decided to smoke the tenderloin I had in the fridge vs grilling it. Been reading on the forum and just had to try. :) Here's the plan... About 2lbs of tenderloin in two (small) pieces tied together. Coated in mustard and rubbed with John Henry's Pecan, just got it and needed an excuse to use...

Was planning on doing poppers for the first time today and the wife throws a curveball rib request at me.  Being last minute, had to settle for a rack from the grocery store vs Costco.  The ribs.  Mustard and coated one half with an ancho chile rub the other with byrons butt rub. No time to...

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Just had to say how impressed I am with my #2.  Got it as a Father's Day present and recently took it to the beach on a week long family vacation.  This thing made feeding 27 people easy, and delicious!  Over the course of the week we smoked 200+ chicken wings, two pork butts, 20lbs of fresh...

Big shout out to Tim D (pargolfr) on his method.  Followed it for the most part and the results were outstanding! Started with a couple packs of wings, drums only, rinsed and pat dry.  Light coating of Bad Byrons Butt Rub (salt, pepper, onion, garlic, paprika and chipotle powder) in ziplock and...

Hello!  Considering doing my first brisket for the 4th.  Been reading a lot on the forum and have seen a number of different ways that people do them, brine, no brine etc... Hoping someone can help me with a "keep it simple stupid" option.  Any suggestions appreciated!  Happy 4th!