Recent content by dono

For Thanksgiving I wanted to serve smoked Duck Breast as part of the meal so I did a small test run with BBQD Apple. I used two breast with a simple treatment of salt and pepper. I smoked them at 225F with a probe set at 160F. I noticed a stall at 146F IT for ~30 minutes where the skin (fat) was...

First time cooking ribs on the Mak 1, basically followed Meatheads recipe. 1. Removed the inside skin. 2. Rubbed with Canola oil. 3. Added Memphis style rub I have be making for a while ~2 TBL per side, in frig for 1 hr. 4. Put in smoker, set point 225F with BBQD apple. 5. After 3hrs sprayed...

Tried a turkey boulder with a Korean kick this weekend. 1 3lb Butterball boneless skinless breast partially thawed (pre brined) Made a glaze from; 1 tbsp Honey 1 tbsp Rice Vinegar 1 tbsp Tamari Soy 1 tbsp Sweet Soy 1 tbsp Gochujang (go-chu-jang) pungent red pepper, soy, rice paste 1 clove...

I understand the use of kosher versus table. Has anyone tried or experimented with different salt types from different countries; roasting, pan or finishing? Something like red salt? Just a question.

A windy day in NH on Sunday. Started a 5lb Boston Butt at 8:30am. Plenty of smoke, I think it was related to the outside temp 30F, plently of pellets consumed, eventually reached 50F outside. For 11hrs. reached 178F, getting dark outside, finished in oven at 270F for an hour, internal temp 198F...

Hi All, Glad to join the group. As an amateur chef, I am looking forward to getting into smoking. A work friend got me start looking at this technology, very impressive. Regards, dono