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  1. jusmejim

    Cattlemen's Classic BBQ Sauce Question

    I realize this post is 15 years old, but just had to say that I agree with Cattlemen's being one of the best. I actually remember it from close to 50 years ago. My Dad was chef at a Country Club and that's what they used. I've used it ever since. Tried making my own sauces over the years...
  2. jusmejim

    Need help with bacon jerky

    I'm wondering if anyone has any suggestions on making "bacon jerky". We recently had a pig butchered and we're not really happy with the bacon. I'm not sure if it was cured or smoked (or both), but it pretty much has no taste at all. The bacon itself is about 50% meat and 50% fat. Does...
  3. jusmejim

    50% OFF Discount for Inkbird WiFi BBQ Thermometer with 4 probes-$50

    I'd like a code please if the offer is still valid? TY
  4. jusmejim

    InkBird Thermometer give away.

    Would love to win one. Count me in.
  5. jusmejim

    Beef... Whole- Half- Quarter

    Here in Arkansas there's a waiting list also. We just got notified yesterday that our 1/2 beef had went to the processing plant. That's actually what prompted me to visit the forum today. Our hanging weight is 356 lbs. @ $3.00 a pound for a total cost (no tax) of $1068. The $3.00 covers...
  6. jusmejim

    Need some help with a Brisket

    I've only done a couple of briskets in the past. One took forever and the other one cooked quicker than expected, so I certainly don't feel proficient at doing one. Just looking for any help or suggestions that anyone might have. I have a MES40 smoker. Temperature seems to be fairly...
  7. jusmejim

    Rub taste testing part deux...

    I appreciate the time and effort for the review and enjoyed reading all the comments. Just a question though. If you're trying to do a taste test on the rubs wouldn't it be best to simply use the rub only and add nothing else at all? Doesn't adding the sauce "skew" the results since it is...
  8. jusmejim

    Masterbuilt Glass Door or Not?

    I appreciate everyone's comments. I found what I consider to be a reasonably priced MES40 (with glass) so have a new one on the way. Should be here Friday. Thanks again for all the input.
  9. jusmejim

    Masterbuilt Glass Door or Not?

    I've had a Masterbuilt 30" and a 40" both with the glass doors. I'm considering buying a new one and it seems like the ones with the solid doors are quite a bit cheaper. Other than the obvious difference of being able to see your meat as it cooks are there any advantages or disadvantages to...
  10. jusmejim

    How to load a bag to vacuum seal it?

    OK, hopefully no one will make too much fun of my question here. When you're loading your bags to vacuum seal them how do you keep from getting the contents all over the inside edge of the bag? Is there some sort of a "funnel" that you can get to help get the contents in the bag without...
  11. jusmejim

    How long to Smoke 10# of Turkey

    Thanks again for all the good info.  Just another quick question.  Since this will be half a turkey, I'll be able to lay this flat on the rack.  Does it matter if the bone side is up or down?
  12. jusmejim

    How long to Smoke 10# of Turkey

    Thank you all for the comments and suggestions.  The MES30 only goes up to 275, and it might be a bit cool out, so I'll probably plan on about 7 hours?????  If it seems to be getting done to quick I can back down the temp a bit and then let it rest an hour or so. 
  13. jusmejim

    How long to Smoke 10# of Turkey

    I know the times vary, but for all of you that have experience with smoking turkeys.  I want to smoke half of a 20# turkey.  Cut totally in half so it can lay flat.  I'll be using an MES30.  First what temperature would be best, and about how long would you estimate it will take. Thank you all...
  14. jusmejim

    The Adventure Begins - First Batch of Beef Jerky - Teriyaki & Regular

    And the results.  Overall it's not bad, but I certainly need to tweak the recipes, and cooking times, etc.  I probably pulled it a bit sooner than I should have, but it was really cooking "uneven", and most of it had plenty of smoke flavor already, so I didn't want to ruin it with too much...
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    • jusmejim
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    • Album: The Adventure Begins - First Batch of Beef Jerky - Teriyaki & Regular
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    • jusmejim
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    • Album: The Adventure Begins - First Batch of Beef Jerky - Teriyaki & Regular
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    • jusmejim
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    • Album: The Adventure Begins - First Batch of Beef Jerky - Teriyaki & Regular
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    • jusmejim
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    • Album: The Adventure Begins - First Batch of Beef Jerky - Teriyaki & Regular
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    • jusmejim
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    • Album: The Adventure Begins - First Batch of Beef Jerky - Teriyaki & Regular
  20. jusmejim

    The Adventure Begins - First Batch of Beef Jerky - Teriyaki & Regular

    A couple of early observations.  The meat on the bottom rack in the front is getting done MUCH quicker than the rest.  Probably to be expected since that is right above the heat source.  I have rotated the racks a couple of times already. Also, at the 2 hour mark when I first rotated the racks...
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