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  1. beretta92_fs2003

    NY Strip

    I bought a whole NY Strip I plan on cutting some steaks out of it but I was wondering if I did a roast would it come out like a rib roast? I was just wondering if it would come out tender and juicy like a rib roast. Thanks for the help.
  2. beretta92_fs2003

    Roast

    It just wraped in standard butcher paper.I dont know if it has freezer burn yet its thawing in the fridge.
  3. beretta92_fs2003

    Roast

    I came across a venison roast from 2010 in the bottom of my freezer, I was just wondering if its still ok to eat? I would hate to have to pitch it.
  4. beretta92_fs2003

    14 lb. turkey

    I am going to smoke a 14lb. turkey for christmas and I was wondering about how long it would take? I know you dont smoke by time its temp I just wanted to get a rough idea. Any help would be great. Thanks Guys. Happy Holidays.
  5. beretta92_fs2003

    Country Style

    Thanks for the help guys!! I smoked them for 5 hours with no foiling and they turned out GREAT!!  This is with Jack Daniels bbq sauce. Did not have time to make Billbo's sauce it would have been better.
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  8. beretta92_fs2003

    Country Style

    Thanks for all the help guys. I am putting them on the MES in about an hour. If the wife lets me touch her camera I will post somw q-view.
  9. beretta92_fs2003

    Country Style

    I want to smoke some country style ribs but I have no clue how to do them. How long  should I smoke them for? Should I rub them or soak in a marinade? Thanks guys.
  10. beretta92_fs2003

    MES Element

    Yes its the element itself the connectors I did replace while I had it apart anyway.
  11. beretta92_fs2003

    MES Element

    I took apart my MES to check the connectors and I noticed the element was caked with burnt stuff. I was wondering how to clean it without damaging it. Will a degreaser work or oven cleaner work with out damage? Thanks guys.
  12. beretta92_fs2003

    Pork Jerky

    Ok i made my ground venison jerky and the texture was perfect but the flavor was not . So was thinking of making ground pork jerky. Is it safe to make jerky from pork? I think I am going to try a differnt cure this time to.
  13. beretta92_fs2003

    Ground venison jerky

    It is going to be flat jerky. Yes, my buddy let me use his jerky gun.
  14. beretta92_fs2003

    Ground venison jerky

    I am going to make some jerky from ground venison in the MES today. Any tips or hints would be great,like time and temp. The cure I used said 1hr. 20min. at 200degs. that just dont sound right to me. Thanks guys.
  15. beretta92_fs2003

    Masterbuilt not working properly

    I get to do this repair this weekend, its just not getting up to temp. anymore. Mine is about 1 1/2 years old now so I can not complain. Thanks for all the great info and the pics for the repair.
  16. beretta92_fs2003

    Breast

    I am going to smoke some boneless chicken breast today and 2 racks of spares. How long does it take to smoke the chicken? I am guessing about 2 hours? Any help on the chicken would be great. Thanks.
  17. beretta92_fs2003

    BBQ sauce thickened?

    Cook the sauce longer so it can reduce,it will make it thicker. I have also heard of people using cornstarch an water to thicken it.
  18. beretta92_fs2003

    Steaks

    Thanks for the tips guys. I am going to give it a shot today.
  19. beretta92_fs2003

    Steaks

    I'm thinking about smoking some ribeye steaks in the MES, I was wondering if anybody has some good tips. I have never smoked steaks in the MES before so this will be the first for me. Thanks
  20. beretta92_fs2003

    Brine

    A ribeye roast.
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