Cooking hints: If possible, cook the beef using a slow cooker or crock pot. If you don't have either of those, or you are going to cook it in a different way, make sure not to cook the meat on high heat (375 degrees F or higher) for a long time. This will dry out and tough...
Sometimes you just want to cook a turkey breast instead of a whole 20-pound bird. Heck, I am with you! I like to cook up enough turkey to make a few sandwiches and not deal with a week’s worth of leftovers! I think turkey is one of thebest meats to put on a smoker. Turkey ...
Thanks to this awesome forum I'll be purchasing my SM008 or 009(can't decide on which one I want)in the very near future. I usually cut my jerking into 1" x 5" strips, so how much jerky can I expect to dry and is it easier on the jerky rods or directly on the racks. I se...
or disposable aluminum pan. Cooking on a grill or smoker can result in glassware becoming discolored due to the heat and smoke. Although it can be cleaned, getting glassware clear again after grilling can be difficult. If you either don’t care, or plan to have...
Cooking 26 lbs. of trimmed brisket for 50 people in our condo association. Cooking one 8 lb. brisket today and should be done around 8pm tonight. Will get up early and cook a 7 lb. and 10 lb. tomorrow morning. Question, how best to reheat the brisket I c
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going to have to indulge me. I thought that this "ripen avocado tip" was a great one to use as a first experiment with video and YouTube so I made this short video. The definition isn't great but I hope that I get the point across (and I hope that I can do better in the ...
But guys, none of this was in your books. I had to formulate, extrapolate, hypotholate and guesstulate based on your stuff. Highly mental activity. I know this sounds awfully like salt-curing, which dries out meat (like beef jerky). But with salt curing, you use A LOT more salt and...
Nitrite is the chemical that turns cured meat such as ham or bacon pink. It gives the reddish colour to corned beef and jerky. If we didn't add nitrite then all these meats would be grey / brown. Nitrite also (to many people) is pleasant to taste. There's no other way to describe...
Place your pork belly cubes on a wire rack before adding them to your smoker. This aids smoke circulation and makes it easier to move the cubes in and out of the smoker. Smoke the pork belly cubes for approximately 3 1/2 hours to cook them and imbue them with smoke. ...