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  1. Thread: ribs

    by ia_james
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    2,127

    The rumor is if you boil your ribs before you put...

    The rumor is if you boil your ribs before you put them in the smoker, your smoker will get confiscated in a no-knock raid by the food police. Not worth it, IMHO.
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    So how did it turn out? Also, for future...

    So how did it turn out? Also, for future reference if you preheat the cooler with hot water and use a couple towels to wrap the brisket I wouldn't worry about it as long as you keep your mits off...
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    Not here in central KY, weather is uncooperative...

    Not here in central KY, weather is uncooperative and I don't have a covered cook spot.
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    Wound up using pecan vs. hickory as it turned out...

    Wound up using pecan vs. hickory as it turned out I was out. It showed up a little late to dinner as it wasn't cooperating temperature wise, but was extremely well received. I gave my father-in-law...
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    Susie, welcome aboard! Especially with a chunk...

    Susie, welcome aboard! Especially with a chunk of poultry that size, you must cook to temp vs. cooking by time. I dry brine my birds by rubbing the cavity and the skin down with salt and then...
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    Definitely doing the breast, weather is a go. ...

    Definitely doing the breast, weather is a go. Going to rub it down with Chef Paul Prudhomme's poultry seasoning and hit it with some hickory.
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    I'm thinking on doing a breast on the smoker and...

    I'm thinking on doing a breast on the smoker and then roasting one as well. Assuming the weather cooperates, of course.
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    I could fix me and my cousin something special I...

    I could fix me and my cousin something special I guess.:cool:
  9. 170 is kinda no man's land, it's past done but...

    170 is kinda no man's land, it's past done but you can't shred it yet. You're going to love the Canadian bacon.
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    Looking good so far, Soda!

    Looking good so far, Soda!
  11. 1/2 pecan, 1/2 hickory on brisket is amazing.

    2 oz. of each. If you guys were curious.:cool: How is everybody? Been quiet lately.
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    You'll want to smoke whatever it is, and then put...

    You'll want to smoke whatever it is, and then put it on and throw the pie in the oven. I've done this with pulled pork and Canadian bacon. I agree with what draper says, these don't get hot enough...
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    I have been snakebit for ages between money and...

    I have been snakebit for ages between money and weather and not feeling like doing it. I feel suitably guilty, and will surely return to making tasty smoked meats regularly.
  14. Thread: brisket help

    by ia_james
    Replies
    9
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    2,636

    It's an hour-ish/lb but brisket is done when it...

    It's an hour-ish/lb but brisket is done when it is done. If you wrap or not will impact it a bunch, so will if it stalls a little, a lot, or not at all. You really have to go by temp and texture. ...
  15. Thread: brisket help

    by ia_james
    Replies
    9
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    2,636

    Don't cook it at 200 unless you have absolutely...

    Don't cook it at 200 unless you have absolutely nothing to do with yourself that week. Most here cook at 225, and I cook mine turned all the way up. There's pics of mine over in the picture forum...
  16. Thread: brisket help

    by ia_james
    Replies
    9
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    2,636

    Looks like you got it figured out in the end,...

    Looks like you got it figured out in the end, looks good.
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    Ayup, that will work. Looks great, Soda!

    Ayup, that will work. Looks great, Soda!
  18. Thread: brisket help

    by ia_james
    Replies
    9
    Views
    2,636

    That would change the cook time quite a bit, as...

    That would change the cook time quite a bit, as your previously 10# piece of meat is now an 8# and a 2#. Probably a better choice would be to split the point and the flat from each other, and smoke...
  19. Thread: Prime Rib!

    by ia_james
    Replies
    7
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    4,742

    Once again, I didn't get my invite in the mail....

    Once again, I didn't get my invite in the mail. :mad: Looks amazing.
  20. Thread: Bacon Bacon

    by ia_james
    Replies
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    7,419

    No input on the amount as I've never made belly...

    No input on the amount as I've never made belly bacon, but half hickory and half pecan is good, as is all hickory.
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    Looks great as per usual with you, Soda. ...

    Looks great as per usual with you, Soda. Supposed to rain here, that would cramp my style. I had been tossing around a brisket.
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    Yeah, I dunno who wrote that thing. When you get...

    Yeah, I dunno who wrote that thing. When you get some free time and want to do some research Aaron Franklin's Youtube videos are a great resource.

    ETA: Smokin' Tex has good ones up too, watch...
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    It's because you're cooking at such a low temp. ...

    It's because you're cooking at such a low temp. I cook mine at 255. Most here use 225. At any rate, cooking at 200 deg is going to take forever.
  24. Soda, why the curing salt if only brining for 12...

    Soda, why the curing salt if only brining for 12 hours?
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    Merry Christmas and good luck!

    Merry Christmas and good luck!
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