Are You a Meat Smoker??

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Foodbme
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2012/05/11 16:08:00 (permalink)

Are You a Meat Smoker??

Jeff Phillips of Tulsa OK has put together an excellent web site and newsletter on the fine art of smoking meat.
I get his newsletter and every month he has excellent tips on some phase of smoking something. All of his articles are archived so you can go back and look up previous "How To" articles. I know there are a lot of BBQ/Smoker sites out there but I rank Jeff's as one of the best. He does shamelessly pimp his Rub & Sauce Recipes, but hey, the guys gotta make a living too and pay for the web site. If you're into smoking meat, poultry and fish, I highly recommend his site and newsletter. The newsletter comes twice a month.
http://www.smoking-meat.com/
post edited by Foodbme - 2012/05/11 20:34:03
#1

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    tiki
    Filet Mignon
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    Re:Are You a Meat Smoker?? 2012/05/11 17:21:04 (permalink)
    Thanks--i will check it out--after all he IS a neighbor!
     
    #2
    Foodbme
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    Re:Are You a Meat Smoker?? 2012/05/11 18:09:33 (permalink)
    tiki
    Thanks--i will check it out--after all he IS a neighbor!

    Actually, he's in Sapulpa OK! He just says Tulsa 'cause no one knows where Sapulpa OK is, (Except maybe you and a couple others!)
    #3
    edwmax
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    Re:Are You a Meat Smoker?? 2012/05/11 19:51:36 (permalink)
    NO  ... I can't find zig-zags big enough to roll one.   But I do BBQ by slow cooking on my grill with a little pecan or peach wood.
    #4
    Foodbme
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    Re:Are You a Meat Smoker?? 2012/05/11 20:32:32 (permalink)
    edwmax
    NO  ... I can't find zig-zags big enough to roll one.   But I do BBQ by slow cooking on my grill with a little pecan or peach wood.


    As you might imagine, I toyed around with a number of titles for this thread.
    Some would have provoked numerous comments along similiar lines!
    #5
    edwmax
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    Re:Are You a Meat Smoker?? 2012/05/12 10:27:22 (permalink)
    hahaha   ... it just struck me that way  ... ...
    #6
    edwmax
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    Re:Are You a Meat Smoker?? 2012/05/12 10:40:19 (permalink)
    Thanks for posting news letter link above.   It looks similar to the news letter by http://TexasBBQRub.com, of which I have been receiving for a couple of years.    ... I wounder if there is a cross connection with the two ....
    #7
    Foodbme
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    Re:Are You a Meat Smoker?? 2012/05/13 03:13:37 (permalink)
    edwmax
    Thanks for posting news letter link above.   It looks similar to the news letter by http://TexasBBQRub.com, of which I have been receiving for a couple of years.    ... I wounder if there is a cross connection with the two ....

    I don't think so. People in OK don't want to have anything to do with people in TX and Vice-versa!!
    #8
    RodBangkok
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    Re:Are You a Meat Smoker?? 2012/05/13 08:41:09 (permalink)
    Well, if we ever pulled off a rack of ribs with that much exposed bone, as seen in the opening web page, I'd be all over our staff and never serve those to a customer, way over cooked.  He also states to brine chicken, but then takes the finished temp well above the point where water cells burst and render brining totally ineffective.  But what do I know?
    #9
    Mosca
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    Re:Are You a Meat Smoker?? 2012/05/13 14:31:23 (permalink)
    RodBangkok

    Well, if we ever pulled off a rack of ribs with that much exposed bone, as seen in the opening web page, I'd be all over our staff and never serve those to a customer, way over cooked.  He also states to brine chicken, but then takes the finished temp well above the point where water cells burst and render brining totally ineffective.  But what do I know?

     
    165*? I thought that was when you pulled chicken, when it was cooked enough to kill the bacteria, but still moist. I'm confused; help me understand.
    #10
    Foodbme
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    Re:Are You a Meat Smoker?? 2012/05/13 15:05:10 (permalink)
    Mosca
    RodBangkok
    Well, if we ever pulled off a rack of ribs with that much exposed bone, as seen in the opening web page, I'd be all over our staff and never serve those to a customer, way over cooked.  He also states to brine chicken, but then takes the finished temp well above the point where water cells burst and render brining totally ineffective.  But what do I know?

    165*? I thought that was when you pulled chicken, when it was cooked enough to kill the bacteria, but still moist. I'm confused; help me understand.

    I guess they do things differently in Bangkok. American pigs ribs probably have more fat on them, therefore they would shrink a little more. Any Asian style ribs I've ever had lack meat and fat so they would dry out sooner.
    #11
    ann peeples
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    Re:Are You a Meat Smoker?? 2012/05/13 15:21:36 (permalink)
    LOL, edwmax..........
    #12
    Foodbme
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    Re:Are You a Meat Smoker?? 2012/05/13 15:33:09 (permalink)
    edwmax
    Thanks for posting news letter link above.   It looks similar to the news letter by http://TexasBBQRub.com, of which I have been receiving for a couple of years.    ... I wounder if there is a cross connection with the two ....
     
    I signed up for their newsletter. They're more into product promotion than providing helpful info on BBQing & Smoking Meat.
    #13
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