Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - SuperDave

Pages: [1] 2 3 ... 171
Mods and Adjustments / Re: External charcoal smoke generator
« on: November 19, 2017, 04:13:56 PM »
Better smoke with it stock for a  while to see if you think any mods are necessary.  I use an A-Maz-N smoke generator for my cold smoking but everything else is stock smoker. 

What's Cooking? / Asian Stir Fry Night
« on: November 19, 2017, 01:50:58 PM »
Been a while since I broke out the disc wok so decided to make dinner with some stir fry, sweet pork ribs, chow mein, steamed rice and some pie.

Rubs / Re: Maple Syrup Added To Baby Back Rib Rub
« on: November 18, 2017, 01:06:08 PM »
Been doing the usual yellow mustard with a traditional brown sugar plus spice rub on baby back ribs for a number of years and had a thought ...  Has anyone used a little maple syrup as part of the mustard rub combo? Didn't want to overpower the ribs with a strong maple taste but thought it might enhance sugars plus some background after taste.   Thoughts?
I'm a modified 3-2-1 guy and maple syrup goes in all my foil wraps.  For non foil wrappers, I'd think making it part of the glaze phase would work nicely. 

Poultry / Re: Pan Dripping
« on: November 17, 2017, 09:50:53 PM »
Sarge, I mix my drippings incrementally with turkey stock that I make with the giblets and veggies. You can get whatever level of smoke suits you.

Poultry / Re: Pan Dripping
« on: November 17, 2017, 10:19:23 AM »
With my model 4, I'm able to use an internal drip pan and do use my drippings for gravy.  If the drippings from the external drip pan are brought to a slow roll boil, I don't see why they couldn't be used. 

Beef / Re: First time Prime Rib question
« on: November 16, 2017, 11:13:22 PM »
Yes. If you have planned for the time correctly, 200 is a great temp.

Beef / Re: First time Prime Rib question
« on: November 16, 2017, 08:12:19 PM »
I usually cook mine just a tad hotter and they take +/- 45 minutes a pound.  At 200, I'd think that you would be very close to an hour a pound. 

Beef / Re: 2nd Brisket Flat in my 3D- 260 Degrees!
« on: November 15, 2017, 07:41:08 PM »
There are a lot of times where success/failure lies in the details. IMO, the temperature debate isnít one of them. Analog temperature swings have proven that great results can be had with varying temperatures.

Poultry / Re: Smoke whole Turkey - Foil or no foil? with #1 smoker
« on: November 15, 2017, 11:49:32 AM »
No need to preheat, no need for water/juice pan and no need to foil wrap.  3 oz. of apple wood will result in the very lightest of smoke flavor. 

Brines, Marinades & Injections / Re: How Much Brine?
« on: November 15, 2017, 09:56:04 AM »
No problem, Larry.  I use a small 12 pack cooler for brining my turkeys and it is snug enough that I have very little space around the edges.  In my case, it allows me to cover a 14 lbs. bird with a gallon of brine. 

Pork / Re: Spiral Sliced Ham?
« on: November 15, 2017, 09:50:27 AM »
Larry, spiral cut hams are all I use for my second smoke hams.  I rub with mustard and sprinkle on a rub, smoke at 250.  When the ham gets just below 140, I add my honey/maple glaze and finish to 140.  Turns out great every time. 

Model 2 & 2D - The Middle Kid / Re: That time of year
« on: November 14, 2017, 04:09:51 PM »
Several turkey threads in the poultry section.  Keep your turkey in the 13 - 14 lbs max.  It becomes more of an issue of reaching an internal temp of 140 within the first 4 hours than size that will actually fit in the box.

Beef / Re: Chuck Roast burnt ends
« on: November 14, 2017, 01:26:48 PM »
In my part of the country, the stew meat is called out as chuck roast. 

Beef / Re: Chuck Roast burnt ends
« on: November 12, 2017, 10:37:54 AM »
How was the texture?  For future endeavors, I wonder if a guy could start with stew meat? 

Model 1 - The Little Guy!! / Re: Not reaching temperature
« on: November 11, 2017, 07:05:31 PM »
Something is not right with the original information. If the smoker box really only reached 165, it would never have reached a meat temp of 160 ever let alone in 6 hours.

Pages: [1] 2 3 ... 171