Spring? Thought we only had 2 seasons up here, swattin and shovelin eh? Lol. Btw, I think I myself plugged into the group map.
Welcome Michiganders - Page 7
If a warm up in late fall is Indian Summer, what should we call this cr@...
That was the burn in day...
Yesterday wasn't as nice, but it was finally time to add food:
Shamp gave me some hints with my rib recipe (starting from scratch with the new rig).
Next up is a trial run on brisket...I'm cooking a bunch of that for a friend's son's open house in July so I need to practice...bummer, huh?
MES 30 number 3 has officially produced some Q...
First MES superheated and shut itself down, Masterbuilt replaced it for free. Second one turned out to be off about 30-35 degrees on the meat probe and the internal temp. 3rd one went through their QA group before shipping to me and they sent me a nice stand for it considering all the issues ( which weren't much )
Just smoked 4 ribeyes and did a reverse sear for mothers day dinner. I would call it about 80% successful. I used Jack Daniels whiskey barrel and apple chips, and I think I got too much smoke into the meat. The flavor was good, but the smoke masked too much of the natural beef flavor. Otherwise, the temp was perfect, the cook was even all the way through and the temp probe and internal temp were spot on for cooking temps.
I think next time I will not pre-smoke to get the smoke going before I put the meat in, then it wont smoke for quite as long, and that should help with the too much smoke issue.
Hoping to get a couple of st Louis slabs and a pork butt on the smoke during the Memorial Day weekend.
Anyone else with an MES do any Salmon? Looking for a good recipe that doesn't require salting the heck out of it or cold smoking.
- 86 Posts. Joined 8/2012
- Location: Shelby Twp.
- Points: 12
- Select All Posts By This User