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Smoking

What Is the Difference Between Corned Beef And Pastrami?

Have you ever been sitting at a deli and thought, “What is the difference between corned beef and pastrami?” Yeah, me too. When I was younger, I feel like I tried to get to the bottom of it. I was familiar...

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Pulled pork for 50

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by hwinters 1 year ago

We are hosting a bbq on Saturday afternoon. The head count is way more than expected. I'm a seasoned home chef and won't have any issues seasoning or cooking the pork shoulder but I do have some qu...

ISO Texas beef sausage ala Kreuz or Elgin

Cocinero Cubano
by Cocinero Cubano 1 year ago

All - does anyone know of a source in the DC/VA/MD area that sells something similar and at least as good as Kreuz's or Southside Market's Elgin Texas beef sausage? Thanks much for any leads - ...

Just have to brag about my Whole Cow cookout in Columbia SC in June

JeffRhinoBannister
by JeffRhinoBannister 1 year ago

We did serval types of meat. BBQ, Cochon de Lait pig, Whole Cow, Fish, lambs, chickens and more.

Inexpensive Propane Grill with Smoker Drawer Built In?

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by zackly 1 year ago

Does one exist? Many of the TV chefs have propane grills with a drawer for wood chips. This would make adding a little smoke to grilled foods very easy, I think. I currently use a cast iron wood ...

Table Talk with Steven Raichlen of Project Smoke

The Chowhound Team
by The Chowhound Team 2 years ago

Summer may be almost over, but grilling season keeps going strong—as you are demonstrating with the mouthwatering dishes you’ve been making from The Barbecue! Bible by Steven Raichlen for August’s ...

Beef ribs

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by jonhall 1 year ago

Does anyone know a butcher that sells beef ribs? The real meaty kind that I can smoke and not those thin little suckers at the grocery store.

Picnic vs. Butt

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by Junoesq 17 years ago

Okay, I just realized that this sounds like a battle of the bulge post, but it is not. My question is: For smoking and making pulled pork, is there significant difference between pork shoulder "p...

Making Montreal Smoked Meat at Home

biggreenmatt
by biggreenmatt 8 years ago

I suspect the consensus is that there's no really outstanding smoked meat joints in Toronto, if not in Ontario. Yes, there are notable places like Caplansky's, et al, but none can truly hold a can...

Sear/smoke add on for Weber Charcoal Grill

junescook
by junescook 2 years ago

I just read Meathead Goldwyn's review of the Slow and Sear add-on for the Weber kettle. I have not used charcoal for a while but after seeing this I might.

Non-BBQ sauce ideas for smoked short ribs

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by dummkauf 2 years ago

I am planning to smoke a rack (4 bones) or two of beef short ribs for memorial day. I have the rib smoking down,and typically enjoy them without sauce. However, I'd like to change things up a bi...

Pork roast in a smoker

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by smokedinvt 9 years ago

Hey all - I want to smoke a boneless center cut pork roast (2.33 pounds) in my smoker. Any good rub recipes, ideas or thoughts on how long to smoke this? First time with a pork roast on a smoker...

Semi-Boneless Leg o' Lamb

woodburner
by woodburner 2 years ago

Did this on the @rectec pellet smoker, 225 for 3 hours to about 135 internal. Simple rub of S&P, garlic, rosemary and thyme. Was gonna garnish the platter with the rosemary but, hell, it never ma...

Smoking vegetables for preservation

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by Aurum 2 years ago

I was considering smoking some hot peppers to make a homemade version of chipotles in adobo sauce, and I ended up on some articles online talking about the preservation aspect of smoking your own f...

Not your regular chicken wings

ImportantElements
by ImportantElements 2 years ago

So I wanted to make some wings the other day, and as much as I love buffalo style deep fried, I craved something different. Something with smoky flavor in them. Of course I love the crispy skin and...

Smoking pork butt for work - oven finish

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by TimmyC 2 years ago

So the guys at work want pork sliders during the Super Bowl and they know I have a smoker. So, my question / situation is I work for the fire department and we work 48 hour shifts, this week Satur...

Doing some Asado in SC

JeffRhinoBannister
by JeffRhinoBannister 2 years ago

I would love to hear about your techniques and spices used. Here is some stuff I have done. I do lambs in wine, Goats in Jerk seasoning, cows in salt and pepper and red wine. I love unusual open...

Electric smoker help

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by wildcat2012 8 years ago

this is the fist time i am ever using a electric smoker and i was looking for some help. i am doing a pork shoulder this weekend. first what temp should i smoke at i have hear that you don't receiv...

Smoking Pork Butt BBQ and Time Management

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by Imby 13 years ago

We are hosting a BBQ/Cookout this weekend, and I intend to smoke a pork shoulder, NC-style, on my Weber kettle. I have used it to smoke before, so I'm OK with general technique, but my concern is ...

Sous Vide Pork Shoulder at 165F, Smoked 2 hrs first, water turning rusty colored about 6 hrs into the cook

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by Swamibob 2 years ago

Yesterday I decided to try pulled pork and this calls for a temp of 165F for 18-24 hrs. I smoked it for 2 hrs then vacuum sealed it up. I always do multiple seals on each end on long cooks so I sea...

Spare ribs in oven, but do NOT want fall off-the-bone

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by DAVIDRD2017 2 years ago

I am planning on making spare ribs in the oven with a dry rub and maybe a little sauce, but I do not want them to fall right off the bone at the end. I would like to chew them and have to pull wit...