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  1. Thread: Meat grinder

    by ericrice
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    1,348

    Apologies for the delay, new job earlier this...

    Apologies for the delay, new job earlier this year and my Ip address there is blocked and other than sleep I spend most of my time there. Charcuterie is a very challenging but rewarding hobby. If...
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    Bacon, Ribs and a 1500c

    Proud new owner of a 1500c to go along with my 1400. Used the 1400 to smoke my bacon a few weeks ago but with 90lbs it took me three separate smokes and the whole weekend. So decided it was time to...
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    So how did it end up??

    So how did it end up??
  4. Thread: Country ribs

    by ericrice
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    2,672

    When I get these and have done them in the past I...

    When I get these and have done them in the past I have grilled them - much quicker cook. I've seen them several different sizes and with or w/o bone. I always go for ones with more bones and also...
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    My first thought is that the thermometer is off a...

    My first thought is that the thermometer is off a bit or wasn't in the fattest part of the meat - what you describe fits "the stall" perfectly but usually that occurs around 160 (or a bit lower). If...
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    For anyone else in a similar situation I read...

    For anyone else in a similar situation I read many suggestions from others, including the creator that they had success microwaving the pellets for a minute or so as it removed an excess water. I...
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    cold smoking (a-maze-n smoker)

    Apologies if this has been discussed in another thread. Looking to cold smoke some salami's - really woudl like to keep any heat to very minimal and got one of the a-maze-n smokers. Given the very...
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    I'm going to try giving the bottom a better...

    I'm going to try giving the bottom a better cleaning and give it another shot - thinking that must have something to do with it. Ended up taking the wood out and continuing since I wasn't going to...
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    Thinking now - I always foil the bottom but done...

    Thinking now - I always foil the bottom but done a lot of smoking recently (bacon) admittedly the bottom of the smokintex isn't clean of grease - not that its swimming but not clean. I have wiped...
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    Wood Chunks igniting

    Just put two racks of ribs on and for the second time in 3 uses they ignited, or all but. Both times I saw thick darker smoke pouring out of the tex that alerted me. It isn't grease on the bottom...
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    Prime Rib ****!!

    The two weeks running up to New Years our local Fresh Market had Prime grade prime ribs for 14.99/lb - around these parts (philly) it isn't easy to come by and the places you can get it are looking...
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    Gotta keep the crew fed and happy - brisket done...

    Gotta keep the crew fed and happy - brisket done for them all Thursday. Simple rub of salt, pepper and garlic powder - onto the smoker 6pm Wednesday, hit temp at 9am Thursday. Love my smokin Tex,...
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    Okay, got tied up at work longer than planned...

    Okay, got tied up at work longer than planned this morning - ribs went on the smoker around 9 so I went around 215. Came off just before noon, onto the grill and sauced for about 40 minutes. I...
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    Again my thanks to you both. Was a bit worried...

    Again my thanks to you both. Was a bit worried about drying them out but considering the initial cook was underdone I'm hopeful the end result will be the perfect tug that pulls cleanly from the...
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    A follow up question - plan to reheat tomorrow. ...

    A follow up question - plan to reheat tomorrow. The wife and I are having the kitchen redone, 4 weeks so far and almost complete - the ribs are somewhat of a thanks to the crew. Figure happy crew...
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    Appreciate the quick response and advice!!

    Appreciate the quick response and advice!!
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    Ribs Undercooked - advice on reheat

    Cooked 5 racks yesterday that I plan to serve later this week. Sampled some last night and they are undercooked by my estimate about an hour or so. Very juicy, great flavor just too much pull to...
  18. Thread: Bacon

    by ericrice
    Replies
    18
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    6,221

    Metronome - Great to hear on the corned beef - if...

    Metronome - Great to hear on the corned beef - if I remember correctly that's brining? I haven't taken the plunge into brining at that level yet but maybe time to give it a try. That rib roast had...
  19. Thread: Bacon

    by ericrice
    Replies
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    6,221

    Been a while but time to revive this thread. ...

    Been a while but time to revive this thread. Temps cooled down and put the tex to use as a cold smoker. No power to the tex just used one of the maze smokers with pellets for all smoke and no heat....
  20. Thread: What Next?

    by ericrice
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    Love it and I have seen your and others posts on...

    Love it and I have seen your and others posts on rib roasts. Not sure why that hadn't come to mind. I love a great Prime Rib.
  21. Thread: What Next?

    by ericrice
    Replies
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    2,031

    What Next?

    Although I would never use the term "mastered" when smoking I have been very happy with my ribs, pulled pork and finally have nailed my last several briskets. Brisket was by far the most...
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    Danger zone is between 40 and 140. At 100 you...

    Danger zone is between 40 and 140. At 100 you are creating great conditions for spoilage.
  23. Yea, I would think either would solve that...

    Yea, I would think either would solve that problem but with a dry rub my preference is to lay them flat. I've also had limited success with most rib racks - if I'm doing more than 3 they are crammed...
  24. Multiple Rib Racks - Drippings from above bitter

    Did 5 racks of ribs yesterday - top ones were beautiful. However the ones on lower racks had spots of drippings from above. Those spots resulted in unsightly grey/black areas. Worse than the...
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    I've been converted!!

    Been doing ribs for several years in offset smokers and after trying the 3-2-1 method I thought I would never do ribs any other way. Got my 1400 earlier this year and had done all ribs that way. ...
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