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Type: Posts; User: CudjoeBBQ

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    Pastrami, My Take

    First kudos to Sodaking, also to Meathead Goldwyn.
    With St Paddy's day tomorrow corned beef briskets are on sale at deep discounts. These already cured briskets are injected and really need to be...
  2. Thread: Bacon Bacon

    by CudjoeBBQ
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    I don't see why not. The liquid is being pulled...

    I don't see why not. The liquid is being pulled from the meat via the salt and get disposed of at the end anyhow. Curing is not an exact science as it has been done through the ages. Some of the...
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    So what sausage stuffer do you use and what...

    So what sausage stuffer do you use and what casing? They look great!
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    This is all about the onion. I would guess a...

    This is all about the onion. I would guess a heavier flavor like hickory would work best, but again you are going to taste onion first. My other advice is to not rush it as the onion has so much...
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    Since it is only 1 Tbl per onion and the onions...

    Since it is only 1 Tbl per onion and the onions are certainly the most powerful favor, I would suggest just using whatever sauce you like best.
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    SodaKing: Why do you start the temp so low...

    SodaKing: Why do you start the temp so low (140). Is it to keep the casings from splitting or to temper the meat. A rookie question.
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    Smoked Onions

    This is my take on smoked onions.

    Ingredients:
    1 very large sweet onion per person
    1 jalapeno per onion (seeded or not, your choice)
    1 slice thick bacon per onion
    Half stick butter
    8 oz of...
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    I'll work up the recipe in detail, but basically...

    I'll work up the recipe in detail, but basically its often called "Christmas", red chile sauce and roasted green chile. I get my red chile caribe crushed from Potrero Trading Post in Chimayo NM...
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    Because my bird was over 16lbs, I opted for the...

    Because my bird was over 16lbs, I opted for the kettle. Thanks to la_james and EFGM I am going to try smaller turkeys over the Holidays. It makes more sense to do two little birds. I will probably...
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    Thanks to you all for your help! I hope everyone...

    Thanks to you all for your help! I hope everyone has a safe and happy Thanksgiving.
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    Thanksgiving Turkey Help

    Okay, hot shots, I need some help. I am going to do a couple of 16 lb turkeys (different days) . Brined, injected and rubbed. I have seen widely ranging times and smoker temps on the 1400. I need...
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    I'm still learning

    I have now learned to not overload the 1400. I loaded the smoker with three flats of wings, about 90 pieces on all four racks. They were marinated in BBQ sauce overnight. Turned out way too many...
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    Yes, the stall is a good thing, as the water...

    Yes, the stall is a good thing, as the water sweats out. I smoked a pork belly bacon today and it came up to 145 degrees in no time and hung there for hours. Meat smoking is a combination of...
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    It sounds good. My favorite andouille is from...

    It sounds good. My favorite andouille is from Jacob's smokehouse in LaPlace, LA about 15 miles west of NOLA. I like their's because they don't grind the pork, but chop it in little pieces which...
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    Fiery Hot Asian Wings

    This is a little different from the Buffalo or Cajun style wings that I have done for years. Thanks to Steven Raichlen and "Project Smoke."

    Marinate about 3 lbs of drumettes and flats (separated...
  16. Thread: Bacon Bacon

    by CudjoeBBQ
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    10,878

    Bacon for the Holidays

    I bought a "Chefs Choice" meat slicer from the on line store as and I am now getting uniform widths. Although the sliding carriage is a little short, but it sure beats my butcher's knife for...
  17. Thread: Bacon Bacon

    by CudjoeBBQ
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    Looks like Holiday presents for my Bacon - Worthy friends.

    I will follow your lead on this. Thanks!
  18. Thread: Bacon Bacon

    by CudjoeBBQ
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    Nice improvements on recipe

    Sodaking27

    The four pound belly is the way to go. The bacon was a little thin with a 3 lb belly. Also a water soak is better than just a rinse. I definitely found that out doing Canadian bacon....
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    Thanks. I dropped the temp as my babybacks were...

    Thanks. I dropped the temp as my babybacks were getting a little dry with 3-2-1 method. But I guess the St Louis
    needs the extra temp.
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    St Louis Ribs Help

    I tried 3 lb St Louis ribs for the first time. Did 3-2-1 method at 200 degrees. Wrapped in butcher paper for the 2 hr interval. I had nice retraction from the bone tips and the end bones pulled...
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    Homemade Bacon

    I started with a 4 lb pork belly. Have the butcher trim the skin unless you have a really sharp knife and want to work at it a little. Save the skin for cracklin's or as I did quick cure and smoke...
  22. Thread: Makin' Bacon

    by CudjoeBBQ
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    Makin' Bacon

    I have been curing a 3 lb pork belly in the frig for the last 6 days and am ready to put it my 1400 tomorrow. My recipe calls for 170 degrees smoker temp until an internal temp of 155 degrees is...
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    Thanks good advice. BTW the turkey turned out...

    Thanks good advice. BTW the turkey turned out great. 12 lb brined over night rubbed and smoked 5 hrs to 167 degrees at 225 smoker setting. I was impressed that the skin looked more like a oven...
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    A couple of Rookie Questions

    I have a 12 lb Turkey in my 1400 today. Is it okay to have a foil drip plan inside the smoker to catch drippings? Any danger of fire? Also, after about 20 minutes the smoker let off a kinda of a...
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    Ups and Downs of My First Week of Smoking

    I had 5 smoking sessions this past week with my new 1400.
    First was a 5 lb Chicken, brined and rubbed, 220 degrees 3 1/2 hours turned out great.

    Second day a couple racks of grocery store fresh...
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