Recent content by thirt8spl
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
continuation first butt - getting ready HELP!!
Is it just the temps that low or is wind a factor as well? There are much more knowledgeable folks that will chime in, I'm sure. There is talk of using something to shield the wind but I would think you could smoke at 199, just add more time to the already exact science of meat smoking... -
Thanks Ron P! RIP
I know you are no longer with us but my MES went down a couple weeks ago and it was time to repair it. I knew by following your posts I would find the answer and am happy to say that I am back up and running. I never got the chance to says thanks so..... Thanks again and RIP- thirt8spl
- Thread
- Replies: 5
- Forum: Electric Smokers
-
No more smoke at my house--
Be careful with Chantix -I'm sure you heard about the crazy dreams and stuff. It works as long as your mind is made up that you want or have to quit smoking. It works when you WANT to quit. I am on day 6 of the patch and not doiing too bad. Don't ever cheat and think just one drag won't hurt ya...- thirt8spl
- Post #43
- Forum: General Discussion
-
Cured Meat Storage
I should mention that everything was smoked to over 165 degrees. Thanks in advance -
Cured Meat Storage
How long can cured and smoked meats be kept in the refridge? I have Dudestrami and Canadian Bacon that I did 9 days ago. I meant to freeze them but forgot before I left for Vegas - I was pre-occupied with visions of glittery beauties dancing before me. Race cars - what were you thinking...LOL -
Briskit, Canadian Bacon, Dudestrami....Q'View
Canadian Bacon and 'strami into the polar plunge. I added a hunk of potato to the bath to help with salt removal. Will soak for 2-3 hours changing water regularly and do a fry test at the 2 hour mark. -
Briskit, Canadian Bacon, Dudestrami....Q'View
Is that the Kansas City Gates who has all the restaurants? -
Briskit, Canadian Bacon, Dudestrami....Q'View
Gonna test the 30" MES this weekend. Gonna make a feast for the 2nd race of the year. Here is a shot of everything that needs to fit in the smoker... I did a test fit and it will all work well. Here is the briskit info (beef forum). It is a Choice Angus briskit from IBP/Tyson - actually the... -
-
What Ya Cooking this weekend ? No Q on tonight ~
Going to load up the MES with Canadian Bacon, Dudestrami, Briskit and Andoullie Sausage. I will be posting Q'View!- thirt8spl
- Post #6
- Forum: General Discussion
-
Smoked Chuckie - Veg. Beef Soup - Q'View
Here it is with all the ingrediants in. I also have the bread machine making a loaf of Country White to go with the soup....MMMMMM! Can't wait... -
Smoked Chuckie - Veg. Beef Soup - Q'View
My wife brought home a recipe for vegetable beef soup that is awesome. It was meant to do a chuck roast in a crock pot. I read it and went 'chuckie - crock pot - I'll bet it is better smoked..." LOL Vegetable Beef Soup: 1 - 3 lb chuck roast (I used a 2.65 lb boneless) 2 cups water 1/2 package... -
Super Bowl Butt
I have not tried the Gates yet. I did make a batch of knock-off Gates Sauce for those that think they need it. I can find the Fat Boy rub in my local Hy-Vee. I will definitely get some more! They do have a website if you need to order that way - jbsfatboy dot com -
Super Bowl Butt
The drippings have been de-fatted and added to the crock pot. WOW - does the finishing sauce add a nice flavor to whole project - won't do another without it. Big Daddy - I think you need to post your info in Roll Call - and the beans are in the smoker now! -
Super Bowl Butt
I tried my first bone in shoulder last night in preperation for todays game. 8.13 pounder, rubbed with a local rub called JD's Fat Boy. It is a nice rub with a little heat to it. In the MES at 7:00 PM last night, set at 225. I used hickory with the occasional lump of Royal Oak to see if I...
