Food Smokers and Smoking Tips/Tricks/Techniques

Looks like Heb might carry them also. I always just get them at Sams

 

Is it spicy?

 

Not spicy. Great flavor

here are the reviews. Almost all “5”
https://www.samsclub.com/p/slovaceks-bbq-seasoned-link-sausage-3lbs/prod20040040

 

I give them a try

 

I dont mind spicy, wife cant though. We will look next time we go to sams club

 

X2

 

1/2 way through

 

Not a normal Labor Day que....but it’ll work! Trying a Kent Rollins recipe....

 

Oh I remember living NW of Houston and buying Slovacek's - glad they made it big time.

 

Happy Labor Day!

5# pork butt



Turned out excellent. Went by temp until about 195f then pulled when it probed like butter.

And stocking up for a few months

 

I have heard to cook butts until you can rotate a fork in it. Forget temps all together. I usually cook to 200, don’t know that I can bring myself to trust my instincts that far yet to risk botulism especially with a butt since that’s usually for a group.

 

Botulism? On an 8 hour cook?

I’ve heard of trichinella with under cooked pork.

Botulism I’ve always associated with canned good.

Care to expand? I’m genuinely curious.

 

Ah maybe you @taco-houla thought I was referring to my bbq temp. I cook at about 250f and I monitored the meat temp until 195f. Then pulled when it probed like butter. Meat was in the low 200f if I had to guess.

 

Driving to the grocery store this morning seen an ear of corn on the side of the road. Sure enough once in the store 3 ears for $1 with a sign local delivered daily. Haven't seen any corn truck stands yet, strange year though.

46° now high was 55° not going to warm up this week much above that so going to be hard for it to mature and sweeten right now. Screw it got 3 ears anyhow. And some sausage for the week and things to make some bacon wrapped stuffed Anaheim peppers and portabella stuffed mushrooms.



Spitting rain all day the dogs still helped though



Bone in Ribeye for $6.99 a pound I couldn't help myself. And was better than what Costco is selling lately.

Twas good, very good then again the only meal I ate today. I can live with that.



Besides the sausage patties and stuffed Anaheim peppers have breakfast ready in the morning. Kernels might be small but are pretty damn tasty.

 

X2...people worry too much...cook it right you wont have problems

 

@DC 17_3 some thing different

 

I was just picking a random disease. I cook it to 200, I was just saying when people cook it “until you can rotate a fork in it” is fine, but that’s not good for me I trust a temperature more than a feel with my experience right now, I don’t have enough cooks to do it that way.

195 is fine. There’s nothing wrong with that I just use 200 there’s no real difference.

 

I've done something similar in the crock-pot

 

Botulism is a problem if your slow smoking sausages etc that do not have nitrites or nitrates added.

Nitrites are NOT a bad thing. They occur naturally in things such as celery.

Follow the 40-140/4 rule loosely and you should be fine.

Using a temp probe is not a bad thing. Knowing the temp of your food before you serve it to your family and friends is a smart thing to do. Using a fork method or "knowing" how it feels etc.. not exactly the smartest thing to do especially since temp probes are so cheap and available these days.

If you don't know if what you're doing is right.. GOOGLE IT! There's hundreds of resources out there and not one damn excuse to make your family/friends sick because you didn't practice a little common sense and food safety.