Recent content by rodbuilder

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  1. rodbuilder

    Got a good fish taco sauce formula?

    We use ranch dressing plain and simple. Mix up a packet of dry mix and go for it.
  2. rodbuilder

    Made Jeffs smoked gumbo with chicken.

    When i make gumbo, which is quite often, i first brine a whole chicken the day before in my cajun spice brine. I use mesquite and apple wood in my mes for smoke. Then i make my regular chicken and andouille sausage gumbo. The smoke flavor from the chicken takes it over the top for flavor.
  3. rodbuilder

    Looking to buy a MES...

    I own both the 30" and the 40". Like most have said go for the 40". You will be glad you did with the extra room for briskets and full racks of ribs.
  4. rodbuilder

    Happy Birthday rodbuilder, larry maddock & Zeeker

    Thanks you Dawn and Terry... Unfortunately I'm off to a funeral for my passed brother-in-law... Happy smoking to all...
  5. rodbuilder

    Members, I Need Your Help with a Project

    Here is a site for grills/smokers... http://www.greenmountaingrills.com/ Similar to Trager grills.... Green Mountain Grills....
  6. rodbuilder

    Another Brine Question ?

    Just curious where you got this information from... Rytek Kutas canadian-style bacon call for 1/4 cup (4 TBL) of cure for 5 quarts of water... I cut that in half because it seemed to be a lot of cure to me...
  7. rodbuilder

    Another Brine Question ?

    I brined CB a couple of months ago in 5 quarts of water for 10 days... There was approx 5# of pork loin in the brine... I used 2 TBL of cure #1 and the CB was wonderful...
  8. rodbuilder

    Canadian Bacon Info needed.

    The total weight was about 5# of pork... I cut the loin into 4 pieces and make chops out of one of them and the rest was made into Canadian bacon... I cut them into the smaller pieces for convenience of the container i used for the brine...
  9. rodbuilder

    Canadian Bacon Info needed.

    I just made Canadian bacon last week using brine... i had 3 pieces of pork loin cut about 8 or 9 inches long which was about 5# of meat... my recipe was: 5 quarts of water 3/4 cup kosher salt 1/2 cup dark brown sugar 1/2 cup maple sugar 1 Tbl black pepper corn 2 Tbl cure #1 I brined...
  10. rodbuilder

    Bacon cure question

    I bought PP#1 in bulk... There are only directions for a dry cure... I don't question the amount of cure to use for dry cures... There are NO directions for the amount of cure to use in a brine... If you look at the recipe for Canadian bacon in Rytek's book you will see he uses almost double...
  11. rodbuilder

    Bacon cure question

    There seems to be many unanswered questions concerning cure #1 for use in a brine. Dry cure is cut and dry as far as directions on the amount of cure. But if you research on the amount of cure to use in a brine there are some differences. My understanding is the amount of cure you use in a...
  12. rodbuilder

    Campers??

    I have a 5th wheel and travel about 5 months out of the year... I take my Tahoe Chef 3 burner stove with BBQ, a Webber Baby Q and my MES 30" smoker... Not allowed to have a camp fire where I spend my summers...
  13. rodbuilder

    Another new guy from Oregon

    Welcome to the forum... Seems like your ahead of the smoking game already... I also have a MES 30" but it gave up on my yesterday just as I was getting ready to put 5# of trout in... I think it is way too cold, anyway that's what I'm hoping... Nice to see another Oregonian on the forum...
  14. rodbuilder

    POLL: How do you make your ABTs?

    Here's my post on how I do my ABT's http://www.smokingmeatforums.com/for...ad.php?t=72957
  15. rodbuilder

    Pitmaster show

    My DVR is set as well... Go Ducks...
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