Search found 22 matches

by El Puerco
Tue Aug 07, 2007 5:09 pm
Forum: Barbeque and Grilling
Topic: Problem -- smoke pouch on a grill
Replies: 9
Views: 1767

I bought a cast iron smoker box from Crappy Tire for 8 bucks. I fill it with dry chips and sit it over the burner without the top on. When I check the meat, I throw in more chips. They smoulder instead of burn because it can't get enough air flow for combustion. I remove the ashes every 2 or 3 cooks...
by El Puerco
Tue Jul 17, 2007 8:20 pm
Forum: Barbeque and Grilling
Topic: smoking a butt.
Replies: 28
Views: 4284

The biggest shoulder I ever did was 13 pounds on special order. It took 18 hours and was really unappetizing when I pulled out a section of spine. Now I stick with 4 lb. shoulder roasts (skin on, bone in) from the supermarket. They cook in about 8 hours and are really easy to handle. More people = m...
by El Puerco
Mon Jul 16, 2007 6:27 pm
Forum: Barbeque and Grilling
Topic: Does chicken develop a smoke ring?
Replies: 5
Views: 783

I brined these wings for about an hour before smoking.

Thanks to all.
by El Puerco
Sun Jul 15, 2007 7:06 pm
Forum: Barbeque and Grilling
Topic: Does chicken develop a smoke ring?
Replies: 5
Views: 783

Does chicken develop a smoke ring?

I smoked some chicken wings yesterday and found that some were pinkish inside even though they appeared done and the biggest wings had an internal temp above 160F.

Does chicken develop a smoke ring?
by El Puerco
Sun Jul 15, 2007 10:47 am
Forum: Barbeque and Grilling
Topic: Brisket in Hamilton?
Replies: 7
Views: 1369

Springer's Meats (905-549-8884) at Parkdale and Morley told me they sell fresh brisket. I haven't tried one yet.
by El Puerco
Fri May 04, 2007 4:57 pm
Forum: Barbeque and Grilling
Topic: What is cooking this weekend>??
Replies: 15
Views: 2538

I've had an Outside Round curing in the fridge for 3 weeks. It's going on tomorrow. We have plenty of rye bread and mustard on standby. Edit Saturday night: You can see the steam rising from the cut. Mmmmm. Smoked with mesquite, tastes like pastrami. http://img.photobucket.com/albums/v159/FredNRetas...
by El Puerco
Sun Apr 29, 2007 8:22 pm
Forum: Barbeque and Grilling
Topic: What's your favourite line of knives?
Replies: 31
Views: 4838

I have a Henckel 8" chef's knife that was great for years, but I've never been able to get a good edge back. Recently, I was talking to a co-worker about knives and he said to check if it's made in Brazil. It is and apparently Henckels from Brazil are made with a very poor steel. Just thought I'd sh...
by El Puerco
Tue Mar 13, 2007 7:45 pm
Forum: Barbeque and Grilling
Topic: Thermometer
Replies: 20
Views: 2406

Canadian Tire is stocking some Maverick thermometers, but I haven't seen the ET-73 yet.
by El Puerco
Thu Mar 08, 2007 5:36 pm
Forum: Barbeque and Grilling
Topic: Choice of stuff to burn, and I don't mean the Q
Replies: 22
Views: 2620

Nat gas and wood chips(hickory, mesquite, maple) or wood chucks(oak, cherry, whatever I can scrounge)

If you're new to bbq, I suggest starting with gas so there are less variables. My next project is an offset cooker that can use charcoal or logs.
by El Puerco
Tue Feb 20, 2007 9:12 pm
Forum: Barbeque and Grilling
Topic: 18 hours for beef ribs?
Replies: 9
Views: 919

Thank you Darryl. The bit about boiling made me laugh.
by El Puerco
Tue Feb 20, 2007 5:31 pm
Forum: Barbeque and Grilling
Topic: 18 hours for beef ribs?
Replies: 9
Views: 919

I agree that it would be a great way to make beef jerky. I wouldn't have posted this question had I not seen this claim so many times. Other than 'Road Tasted', I've seen a 13 hour claim for pork ribs on 'BBQ with Bobby Flay' and another on a special about either 'Memphis in May', 'The American Roya...
by El Puerco
Mon Feb 19, 2007 6:29 pm
Forum: Barbeque and Grilling
Topic: "How-To" Video - Remove Rib Membrane
Replies: 13
Views: 1458

Excellent.

Maybe you could start a separate forum containing links to your growing collection of How-To videos.
by El Puerco
Mon Feb 19, 2007 6:24 pm
Forum: Barbeque and Grilling
Topic: 18 hours for beef ribs?
Replies: 9
Views: 919

18 hours for beef ribs?

I've noticed that many of the shows on the Food Network (most recently "Road Tasted" at a restaurant called The County Line in Austin, Texas) say that they cook their ribs for 14-18 hours, usually around 225F.

Does cooking time increase because of the amount of meat or the size of the cooker?
by El Puerco
Mon Feb 12, 2007 4:02 pm
Forum: Barbeque and Grilling
Topic: Thermapens
Replies: 16
Views: 1838

Diva,

What do you consider "instant read"?
I have a close replica to yours that has the name 'Trutemp' on it. It takes about 10 seconds to stop climbing when inserted into 150F meat.
by El Puerco
Sun Feb 11, 2007 9:13 am
Forum: Barbeque and Grilling
Topic: Smokers
Replies: 31
Views: 4117

You could also try:

Barbecues Galore
490 Speers Road
Oakville, Ontario
L6K 2G3
(905) 844-3224

They offer the Weber Smoky Mountain for $299.

http://www.barbecuesgalore.ca/BBQ/frame2.html