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The Charcoal BBQ & Smoker Enthusiast's Thread!


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#51 JBetty

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Posted 22 May 2014 - 07:25 PM

Hey Eddie!

How about getting one of these for the boardie bbq next year?

 

 

bbq-grills-buying-tips.jpeg



#52 Feck

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Posted 23 June 2014 - 01:49 PM

smoked a brined / slpit chicken;  one half seasoned with Montreal Seaonsning for chicken, the other was roasted garlic and herb.

2 small sections of baby back ribs - with the Feck's GOBS rub, and a package each of brats and chirizo.

enough meat for a few weeks :).

 

had a couple of the brats last night, will have some chicken tonight and freeze the rest.

 

almost time to make the bacon :)

 

worked out well, since i was able to keep the heat pretty constant and still dye 1/2 the shirts for this years vibes.



#53 jme

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Posted 23 June 2014 - 08:15 PM

there you go!!!  that's a good day,

 

it's getting to be time to make the bacon.  I don't have all the equipment I want for this rig, and I have not had the time to tinker with keeping the temp low.



#54 Feck

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Posted 24 June 2014 - 04:10 PM

we can't wait too long, the price of pork bellies are oing thru the roof.



#55 JBetty

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Posted 24 June 2014 - 04:17 PM

we can't wait too long, the price of pork bellies are oing thru the roof.

 

 

 

And how do the futures for fcoj look?



#56 Feck

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Posted 24 June 2014 - 04:37 PM

I don't make bacon out of orange juice, and I think they stopped trading pork bellies on the Merc. exchange a few years back.

 

I have seen the prices at the butcher going up,up,up - prolly has to do with the loss of so many baby piglets  :( .

 

http://www.end-times...-end-times.html

5th June 2014 - 7 MILLION Piglets dead during past year due to disease in America. Link

 

http://www.daily-chr...county/arawej1/

 

http://laredosun.us/?p=6299

Hog futures reached a record high last month and are up more than 26 percent at $115 per hundredweight since the first U.S. outbreak was confirmed last summer. Retail pork prices also have set new records, and a wave of re-infection could cause even more losses to the nation’s hog herd.



#57 jme

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Posted 24 June 2014 - 08:42 PM

yeah I think I got it for $3.99 -> $4.99/lb last time around.

 

I'll give an update when I goto the Korean market this weekend.



#58 Feck

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Posted 26 June 2014 - 04:20 PM

i think i may try a wholesale place this time around. cheaper by the 10lb lot ?



#59 jme

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Posted 26 June 2014 - 08:33 PM

it might be, but will it be fresh?  I'm not sure where else to go around me.



#60 Feck

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Posted 28 June 2014 - 06:31 PM

wholesale place had ribs + bacon but no pork bellies - Asian Market - boneless $4.19 lb, 5 sections, gross wt 9.5 lbs.

skinned weight prolly just under 9 lbs. curing with salt,pepper, brown sugar and white potassium nitrate (just a little).

vacuum sealed - will smoke w/ apple or hickory in a couple of weeks.

 

wholesale market looked good and you didn't need to buy in bulk if you didn't want to.

pork and beef are cryovac wrapped. customers looked like restaurants, family bbq and regular shoppers getting milk and eggs.



#61 Count P-Funk

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Posted 24 May 2015 - 01:15 AM

What's everyone smoking this weekend? 

I've got a couple of racks of ribs and a chicken to do tomorrow. 

Based on reading the last few posts here, I might have to get a pork belly for Sunday. 



#62 Feck

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Posted 08 June 2015 - 04:34 PM

I smoked a couple of the Feck links and Shawarma sausages on the grill yesterday, used the last of my Stubbs blend of Oak, Hickory & Apple.

did that for about an hour, then grilled them for some nice marks etc.