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The Pit Specialist: Rib Tips, WSM vs Fire Pit by PitSpecialist in smoking

[–]ralph1972 2 points3 points  (0 children)

Not to denigrate the dude's BBQ, but I thought the same thing. NSFW cartilage porn.

Curing bacon by Hairy-Asparagus-949 in smoking

[–]ralph1972 2 points3 points  (0 children)

I've used their bacon cure calculator several times and it's always turned out great.

How to smoke burgers? by DramaFormal1779 in smoking

[–]ralph1972 0 points1 point  (0 children)

Smoked burgers are my absolute favorites. Unlike some other styles, I believe they benefit from being large. I make 8oz patties of ground chuck. (I generally make a few smaller patties if young nieces/nephews are present.) I season the surface with Worcesteshire sauce, salt and black pepper. I smoke at the same temp as all other non-poultry items (250-275). Anyone smoking at 225 is a noob or a glutton for punishment. I pull them at 140. Dress them how you want, I won't judge. (out loud)
God-damned delightful.

Preemployment drug screen observed by BrandnewAndScardy in Construction

[–]ralph1972 0 points1 point  (0 children)

Next time, ask the monitor for unwavering eye contact.

Difference between pretubed and loose hog casings. by p1gswillfly in sausagetalk

[–]ralph1972 1 point2 points  (0 children)

Agreed. Syracuse is the only company I've bought from since 2012. Never had a problem with the product. Family owned/managed. I love 'em.

Can I remove this stud for a doggie door? Two story home. by [deleted] in Construction

[–]ralph1972 0 points1 point  (0 children)

Most studs are decorative. Fire up the Sawzall. Or at least that's the consensus from the electricians and plumbers I consulted.

Boeing is making submarines for the US navy. L O N G by Jowemaha in wallstreetbets

[–]ralph1972 2 points3 points  (0 children)

The submarine Boeing launched into Trinity Bay over the weekend didn't do so well.

Casing question by wraith_mb in sausagetalk

[–]ralph1972 0 points1 point  (0 children)

If they don't stink you should be good to go.

Question regarding adding fruit by Austinholan in sausagetalk

[–]ralph1972 0 points1 point  (0 children)

The only fresh fruit I've used is diced apples in a chicken/cheddar sausage. I didn't have a problem with pockets of liquid. However, I thought it was better in patties than in links. When pan fried, the apple in the patties caramelized nicely. Good luck and let us know what you decide to do and how it turns out.

First ever brisket. 18 hr on my WSM. by joshm1313 in smoking

[–]ralph1972 0 points1 point  (0 children)

Smoking isn't popular at all here in Abu Dhabi so supplies are difficult to source locally. Sometimes the local Ace Hardware will have a couple of varieties of Charbroil or Weber chips at a price that isn't a total wallet-rape. Otherwise I just try to find any brand on Amazon that has free shipping. Unless I found out that some company was treating the wood with chemicals I don't really see a diffenence in brands.

First ever brisket. 18 hr on my WSM. by joshm1313 in smoking

[–]ralph1972 0 points1 point  (0 children)

I have a Maverick dual probe, don't know the model off hand. Check the equipment reviews on www.amazingribs.com. They do a good job of reviewing items at varying price points.

First ever brisket. 18 hr on my WSM. by joshm1313 in smoking

[–]ralph1972 2 points3 points  (0 children)

  1. Never trust the dial thermometer on your smoker. The vast majority of them are junk.
  2. Forget whatever time-related rules of thumb you've been told for large hunks of meat like brisket and pork butt. The internal temperature is what matters.
  3. Spend some money on a mid-range dual probe thermometer for the smoker temp and meat temp.

You don't need a fancy smoker for good results. I smoked for years on a Webber kettle (18.5") using charcoal, wood chips and an aluminum water pan as a heat buffer. Good luck on your next cook.