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Well, pull temp was suggested by a few cooking sites. As you know, killing off bacteria is a result of temperature and time. 165 degrees suggested by the FDA is a blanket number for poultry. From Serious Eats: “Well, here's the thing: Industry standards for food safety are primarily designed to...

4 hours 15 minutes, pulled @ 157 degrees. Will let them cool off, then they will be sliced up. One goes to someone else, the other two are ours 👍

Well, up this morning to smoke three “turkey breast roasts” . It’s supposed to get up to the mid 60’s this afternoon, but I have an appointment later, so started the smoke early. Using hickory and applewood. Very simple rub of poultry seasoning, onion, garlic, kosher salt, pepper, and paprika...

Looks good Fred. You try any of that cheese yet?

The wood for my cutting boards is all locally sourced. Everyone in the area knows to ask me if I want the wood for any tree they cut down. All the oak goes to a neighbor that burns it for heat. All the cedar and black walnut are cut to 4-6 ft logs that I take to a friend who has a sawmill that...

Those look great RJ. I’ve always wanted to try making a “checkered” wood board, using different woods. But they look like a lot of work, and not sure I’d want to pass that extra time/cost to a customer. Are you still doing this? You made it sound like you retired from it.

Coming soon. 10” honing steel. Electroplated diamond surface over carbon steel. Oval shape with option of open butt for hanging up, or closed end. Your choice of handle material, mosaic pins. Blanks supplied by the same company I get my Damascus blades from. Price (depending on handle material...

“It really isn’t a huge amount of work to remove the membrane, so I probably will go back to my prior habit of peeling it off. But it’s interesting to note how little difference it makes.” And... There it is. Let’s talk about chicken skin next. 😉 Just did some baked chicken legs in my...

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I’ve used Tri-tip myself. I usually cut the tip into small cubes, then brown them in a skillet with chili seasoning and then add them to the pot of chili. I’ve tried pulled pork 👎 Jerk chicken 👍 Seasoned ground turkey 👌 Sirloin .... mixed results Chorizo 👍 But my favorite is still brisket. 😉

I only have one 1st place award for a chili, but it too used smoked brisket. Something about the texture and smokey taste of the beef just seems to pair well with chili spices and ingredients. I shared my recipe BTW 🙄

I read somewhere that you should remove the membrane from STL ribs, and spare ribs, but not to do it on baby backs as it helps hold them together. Then there’s the theory that leaving it on helps to hold in rendering fat, making a juicer rib. That’s countered with saying it prevents smoke...

Yep, looks great Fred. There are several (actually a lot) of pork rubs on the market. I usually don’t use them because I always dry brine my ribs first, as they all contain salt, I worry about over salting. 😬 I did a pork loin awhile back, and didn’t brine, just used a store bought rub. (I...

Yep, even a day old they were great.

Ribs came out looking great. Added a bit more brown sugar to some Baby Rays to baste them at the end and cranked up the temperature to 255. Bad part is won’t know until tomorrow how they taste....

Well, a nice sunny 65 degree day here, going to smoke a pair of baby backs. Decided to just do two, instead of the usual 6. Going to slather them with sauce for the last 40 minutes. Using apple and hickory wood.

Well that’s the problem. Every “how to” on cold smoking cheese I’ve read or watched says you need to wrap it tightly in plastic and refrigerate for at least 2 weeks before eating or it will “taste like an ashtray” (their quote, not yours) As for what cheese to use, any hard cheese should...

Vacuum-bagger would work great. Wearing sterile gloves/washing your hands helps too.(and handling the cheese as little as possible) It’s not so much as air, but bacteria on your fingers.

Squirrel, you are wrapping the cheese tightly with plastic and letting it sit in the fridge a few weeks after smoking right? I don’t think you need to smoke the cheese more than two hours from what I’ve read.

^Cool 👍 (pun intended) I’ve thought about trying to cold smoke some cheese right after I had a friend make me a Ruben with smoked Swiss. Would guess a smoking “tube” is all I’d need as I wouldn’t need to smoke the cheese for as long as those smoking trays go. My UDS would likely be my choice...