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Meglamaniac

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Meglamaniac last won the day on May 6 2016

Meglamaniac had the most liked content!

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About Meglamaniac

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    FF Geek
  • Birthday 03/22/1966

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  1. Meglamaniac

    Trying my hand at smoking...

    brine my friend, brine next time and thank me later
  2. Meglamaniac

    Trying my hand at smoking...

    Try Tiger Balm
  3. Meglamaniac

    Trying my hand at smoking...

    Smoking
  4. Meglamaniac

    Trying my hand at smoking...

    trust me, if your mometer is accurate then 2.5 hours at 250 and a 30 minute tent will be perfect at around 140 internal Next go around try some cheery wood chunks, brine for 12 hours using a simple sugar/salt/water brine and use a mop of sugars(brown sugar/honey/apple or pineapple juice/honey/garlic butter and or a fruit marmalade and mop often the last 30 minutes of the cook for a nice sticky sweet bark of sorts on the loin
  5. Meglamaniac

    Trying my hand at smoking...

    I know what they are, I've cooked hundreds of whole pork loins from Sams https://www.unclejerryskitchen.com/wp-content/uploads/2016/09/butcher-a-pork-loin-01-the-pork-loin-1024x685.jpg
  6. Meglamaniac

    Trying my hand at smoking...

    Way too long at 3 hours for a smallish pork loin at 250. It might take 2, maybe 2.5 to get to 135-140 and that is where you really want to pull it at and then tent for at least 30 minutes before slicing
  7. Meglamaniac

    Trying my hand at smoking...

    If you have a Lowes/Home Depot or Publix near you I suggest buying wood chuncks
  8. Meglamaniac

    Trying my hand at smoking...

    As long as you are burning clean (blue smoke not white) then you can use as much wood as you want. Keep in mind that after 3 or so hours your meat is no longer going to take on smoke flavor at that point you should only use wood for heat if at all. Fruit woods(soft) are always going to burn faster than hard woods such as oak/pecan/hickory.
  9. Meglamaniac

    Trying my hand at smoking...

    at what temp?
  10. Meglamaniac

    Trying my hand at smoking...

    No, there's not need to foil pork loin, there is not enough fat. For future cooks I suggest brining them rather than marinate, there will be no need for injections. Also try reverse searing at some point with loins. Pull them at 10 to 15 degrees lower than what you want internally and then place them over direct heat or in a CIS for a good sear
  11. Meglamaniac

    Xenophobia

    Been to Florida....no way I could live there. Hillbilly heaven. No, just that all Floridians are for the most part, kind of like me saying every been to a Mosque, Terrorist Heaven
  12. Meglamaniac

    Xenophobia

    LOL, yea but we shouldn't lump all Muslims into one group. Both sides of your mouth are getting a work out
  13. Meglamaniac

    Xenophobia

    regardless of what the government may have done, the gen pop didn't deserve 911
  14. Meglamaniac

    How millennial are you?

    Tolerance and acceptance at its finest.
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