or Connect
SmokingMeatForums.com › Groups › Masterbuilt Electric Smoker (MES) Owners › Discussions › Back at smoking now that it is a little cooler in Washington

Back at smoking now that it is a little cooler in Washington

post #1 of 2
Thread Starter 

Now that it is a little cooler and wetter in north central Washington, and we have recovered a little from the fires, I got the green light from my wife to continue smoking in the MES. I have experimented with cold smoked cheese, and it turned out pretty good.

 

ColbyJack, Mozzerella, String Cheese. Used the Mozz on a hamburger, in mac & cheese, and on crackers. 

 

 

 This is today's load: Ribs, jerky, & brats

Beef cut and sprinkled with rub (should have used more!)

Finished product

 

 

Ribs were perfect:In smoke for 4 hours, then foiled in oven for 4 hours w/maple syrup & water (couldn't find any apple cider in the house). Jerky was a little bland, but for a first try, the texture was great.

 

 

Finished it off with a cabbage and freshly dug carrot salad. I used a rice wine vinegar and sugar dressing

 

We did sauce the ribs and put them over heat to carmelize them a bit.  MMMMMMMMMM! Good Eats

post #2 of 2

It looks tasty! 

Happy smoken.

David

  Return Home
SmokingMeatForums.com › Groups › Masterbuilt Electric Smoker (MES) Owners › Discussions › Back at smoking now that it is a little cooler in Washington