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  1. ggrib

    Smoaked Beets-- copycat recie?

    Michael Symon recently opened a BBQ restaurant in Downtown Cleveland, OH. One of the sides is "smoked beets with horseradish". I thought it was excellent. Does anyone have a copycat recipe by chance. It is not like his "horseradish beet salad", which is posted on the internet. My attempt was...
  2. ggrib

    Spatchcocked Turkey

    Did a smoked turkey in my Mez 30 Thursday. Took 2 hours for a 12 lb at the max temp of 270 on my unit. Meat was moist and had a good smoked taste, [used hickory and apple wood] Great taste in the meat, the drippings all went into the drip pan which was filled with innards and water. The...
  3. ggrib

    Boston Butt with a little twist

    After reading Jeff's "smoking ribs, Individually technique", I decided to try a bit of the same logic with a Boston Butt. I took the Butt and split it down the middle. [Due to the bone it was about 6 lbs/5 lbs] I layed the two halves in my smoker, set it at 225 [Mes 30] and smoked it 1.25 hours...
    • ggrib
    • Thread
    • Replies: 2
    • Forum: Pork
  4. ggrib

    MES Temperature Study

    Sunday as I finished some Baby Backs where I was not using the meat probe I noticed the probe temperature was a lot lower than the smoker temperature. Today I did some tests. 1-- Initially, the smoker was setting outside in the TX sun. The Smoker Temp was 108 and the probe temp was 99. If ever...
  5. ggrib

    Beer Can Burgers

    Bear inspired format. 4:15  Starting Beer Can Burgers. http://www.nola.com/food/index.ssf/2015/05/beer_can_burgers_with_bacon_ar.html Planning on 1 1/2 hours at 240 set temp using mesquite and starting with a  [120 F ] when the burgers went in.  MES 30 smoker. I am using a higher heat setting...
    • ggrib
    • Thread
    • Replies: 5
    • Forum: Beef
  6. ggrib

    Beer Can Burgers

    Anyone done the beef can burgers. http://www.nola.com/food/index.ssf/2015/05/beer_can_burgers_with_bacon_ar.html Actually sounds like a grill thing... BUT, Low and Slow and an hour to cook. Is this a Smoke/Grill thing? Actually I am thinking of a single big "pie" filled with everything. Any...
  7. ggrib

    Smoke adsorbing temp - Does it exist/what is it?

    I am just getting ready to smoke another brisket. Thought I'd browse a bit and noticed a comment from Jeff on FAQ. He  stated " smoke a brisked until it reaches an internal temp of 140 at that temp it stops adsorbing smoke". Yet in his recipes etc, he says " smoke for about 3 hours or until the...
  8. ggrib

    Wood- from tree to smoker?

    I am using a Masterbuilt smoker Just moved:  The new house has 3 small fruit trees that are dead. 1 cherry, and 2 plum trees. I read about these varieties of wood. My questions are: [a]  Can I just use the small branches cut in small lengths to put into the smoker . The property also has  2...
  9. ggrib

    Smoked Eggs

    Tried smoking hard boiled eggs yesterday. Worked excellent.  Smoked at 225 for 45 minutes using alder wood. Just hard boil the eggs and take the shell off. Put on a rack and smoke. Used the smoked eggs for egg salad sandwiches--very good. I usually put pickle relish in my egg salad, that kinda...
  10. ggrib

    French fries

    Has anyone smoked french fries? Seems like a lot of surface area, so minimal smoking time. Any recommendations on Time, Temp and technique?
  11. ggrib

    Woods for smoking

    Two questions. If you use 2 different kinds of woods should they be used at the same time or one after the other. [Does the wood affect the meat first in has further penetration?] or does the same time just give a lavor mix? Second question- Saw you could use corncobs with warning to use small...
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