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boil test - Page 4

post #61 of 78
Thread Starter 
Quote:
Originally Posted by daRicksta View Post


Miersc77, if you're going to join our club you must learn the lingo! Yes, MES stands for Masterbuilt...blah blah blah. Just a faster way to type it. That site has been in my Favorites since last year. Whenever he posts a recipe and it's from Planet Barbecue or the Bible book I smirk with satisfaction because I've already got it.

Costco had ONE lonely copy of that DVD set so I snagged it. They've never carried it again. It was meant to be.

The MES is a different animal than the dual fuel smoker. Remember, I have a MES 30 Gen 1 and using it is as easy as pie (when using the AMNPS). I've got 3 racks of St. Louis ribs in there today. I'm not going to foil them so all I'm doing is tracking the inside temps with my ET-733. I've got the probes on two separate grates on each side of the smoker to test the temp differences. As Bearcarver has said, the right side is hotter than the left side but the gap between the two temps varies. As the day goes on and since it's been a sunny warm day I have to readjust my set point to keep the controller temp where I want it. But for the most part there have been no huge temp fluctuations--no more than maybe 2-3° once the controller stabilizes. This is one of the easiest smokes I've ever enjoyed.

Ha, yes the lingo. I suppose a more appropriate response would have been, Oh I'm getting a MES? Is that what your getting me for May Christmas?
If I did have an electric joby I would be able to do jerky.... or actually smoke anything at low temps. You keep putting ideas in my head the Mrs isn't going to let me keep talking to you! wife.gif

Can't wait to see those ribs!
post #62 of 78
Quote:
Originally Posted by Dr K View Post
 


Thank God Todd had that second drawing in the afternoon that Saturday.  That was a sweet grand prize he had for the final drawing.

 

How often do the competitions run?  I WANT IN HAHA!

post #63 of 78
Quote:
Originally Posted by mummel View Post
 

 

How often do the competitions run?  I WANT IN HAHA!


I've only seen one since I joined March 2013.  I may have missed one.

post #64 of 78
Quote:
Originally Posted by Miersc77 View Post


Ha, yes the lingo. I suppose a more appropriate response would have been, Oh I'm getting a MES? Is that what your getting me for May Christmas?
If I did have an electric joby I would be able to do jerky.... or actually smoke anything at low temps. You keep putting ideas in my head the Mrs isn't going to let me keep talking to you! wife.gif

Can't wait to see those ribs!


Just started a thread today with the photos. They turned out in a style I don't prefer but is very popular. You can see and read about it. A lot of people use their MES to make jerky. I haven't. Can't recall which MES you have on the way. Again, mine is an MES 30 Gen 1 and it performed flawlessly. I also highly recommend the Maverick ET-733.

post #65 of 78
Thread Starter 
Quote:
Originally Posted by daRicksta View Post


Just started a thread today with the photos. They turned out in a style I don't prefer but is very popular. You can see and read about it. A lot of people use their MES to make jerky. I haven't. Can't recall which MES you have on the way. Again, mine is an MES 30 Gen 1 and it performed flawlessly. I also highly recommend the Maverick ET-733.

Thanks for the heads up, I'll run over and take a look! At this time I don't have a smoker on the way, wish I did. I agree about the Mav ET-733, It's a game changer. Especially since the stock therms are so far out of whack.
post #66 of 78
Quote:
Originally Posted by Miersc77 View Post


Thanks for the heads up, I'll run over and take a look! At this time I don't have a smoker on the way, wish I did. I agree about the Mav ET-733, It's a game changer. Especially since the stock therms are so far out of whack.


Sorry, I'm conversing with about 3 different people here and I must've confused you with two others. Hey---that's your way out with the Mrs.! "daRicksta didn't mean to give me those ideas, honeybunch darling sainted love of my life. He confused me with (your choice: Dr. K., Mummel, or insert hame of other SMF member here) because the guy's a bit dimwitted if you ask me." There--missus' anger quelled and once again all's fair in love and BBQ.

post #67 of 78
Thread Starter 
77.gif
Quote:
Originally Posted by daRicksta View Post


Sorry, I'm conversing with about 3 different people here and I must've confused you with two others. Hey---that's your way out with the Mrs.! "daRicksta didn't mean to give me those ideas, honeybunch darling sainted love of my life. He confused me with (your choice: Dr. K., Mummel, or insert hame of other SMF member here) because the guy's a bit dimwitted if you ask me." There--missus' anger quelled and once again all's fair in love and BBQ.

Genius! Pure Genius! The daRicksta inadvertently, mistook me for someone who already has one of these marvelous and wonderful MES 30 on its way, telling me how great my life will change!
That's the starter right there, you sir are a genius!
post #68 of 78
Quote:
Originally Posted by Miersc77 View Post

77.gif
Genius! Pure Genius! The daRicksta inadvertently, mistook me for someone who already has one of these marvelous and wonderful MES 30 on its way, telling me how great my life will change!
That's the starter right there, you sir are a genius!


Thank you, Miersc7 it's always a treat and ego-filling to have my genius recognized. But just in case it isn't:

 

You've got the AMNPS on the way--don't you?

 

My wife runs a licensed daycare out of our home. Two days ago I had my MES 30 in front of the house smokin' away with 3 racks of St. Louis ribs--using the AMNPS (which performed flawlessly). I had at least 4 parents commenting on how great is smelled. Three of them are fellow smokers like us. One guy has an offset stick burning rig built in Texas which he hasn't used in a long while. After talking smokers and smoking meats he (and later his wife) both told me I'd inspired him to fire that sucker up again. It's just part of the free mentoring service I humbly provide...

 

Here's one of my disciples before and after I taught him how to smoke meat in his smoker: *

post #69 of 78
Thread Starter 
Quote:
Originally Posted by daRicksta View Post


Thank you, Miersc7 it's always a treat and ego-filling to have my genius recognized. But just in case it isn't:




You've got the AMNPS on the way--don't you?



My wife runs a licensed daycare out of our home. Two days ago I had my MES 30 in front of the house smokin' away with 3 racks of St. Louis ribs--using the AMNPS (which performed flawlessly). I had at least 4 parents commenting on how great is smelled. Three of them are fellow smokers like us. One guy has an offset stick burning rig built in Texas which he hasn't used in a long while. After talking smokers and smoking meats he (and later his wife) both told me I'd inspired him to fire that sucker up again. It's just part of the free mentoring service I humbly provide...



Here's one of my disciples before and after I taught him how to smoke meat in his smoker: *

Nice label! Everybody should know and there should be no doubting it! Got my AMNPS yesterday, burned it off and used it to smoke some eggs and made deviled eggs. It was awesome, I can't think you enough for suggesting it!!

Free mentoring service? You coulda been rich!
It's always good to be inspiring, specially when someone decides to take it up (smoking) again!

And that's quite an impressive before and after, I must be doing something wrong because I've been packing on the pounds like I'm getting ready to hibernate!!
post #70 of 78
Quote:
Originally Posted by Miersc77 View Post


Nice label! Everybody should know and there should be no doubting it! Got my AMNPS yesterday, burned it off and used it to smoke some eggs and made deviled eggs. It was awesome, I can't think you enough for suggesting it!!

Free mentoring service? You coulda been rich!
It's always good to be inspiring, specially when someone decides to take it up (smoking) again!

And that's quite an impressive before and after, I must be doing something wrong because I've been packing on the pounds like I'm getting ready to hibernate!!


Believe me, I'm still the Before Guy myself but I'm working on After!

 

Looks like if you sucessfully smoked deviled eggs you know how to light the AMNPS and keep it lit. Wait till you actually smoke some meat with the AMNPS! You know those St. Louis ribs I smoked on Monday? I've been nuking the leftovers for lunches and they still taste better than the ribs I purchased from Dickey's in town. Imagine, Miersc77, with your smoker and the AMNPS burning wood pellets you won't have to eat out to get BBQ anymore. That's why I love my MES and the AMNPS.

 

Your next step is to start exploring buying/making rubs and sauces.

post #71 of 78
Quote:
Originally Posted by daRicksta View Post
 


Believe me, I'm still the Before Guy myself but I'm working on After!

 

Looks like if you sucessfully smoked deviled eggs you know how to light the AMNPS and keep it lit. Wait till you actually smoke some meat with the AMNPS! You know those St. Louis ribs I smoked on Monday? I've been nuking the leftovers for lunches and they still taste better than the ribs I purchased from Dickey's in town. Imagine, Miersc77, with your smoker and the AMNPS burning wood pellets you won't have to eat out to get BBQ anymore. That's why I love my MES and the AMNPS.

 

Your next step is to start exploring buying/making rubs and sauces.


I used my AMNTS with Todd's Pitmaster pellets to cold smoke a pound of butter, tenderizer for steaks and coarse kosher salt the other morning when it was 38*F.  I may try one of Steven Raichlen's compound butters for sauces or steaks.  I got in 27ibs. of pellets from Todd yesterday.  5 lbs. of it is the garlic spice specialty pellets.  I need to find out what wood this pellet is.

-Kurt

post #72 of 78
Quote:
Originally Posted by Dr K View Post
 


I used my AMNTS with Todd's Pitmaster pellets to cold smoke a pound of butter, tenderizer for steaks and coarse kosher salt the other morning when it was 38*F.  I may try one of Steven Raichlen's compound butters for sauces or steaks.  I got in 27ibs. of pellets from Todd yesterday.  5 lbs. of it is the garlic spice specialty pellets.  I need to find out what wood this pellet is.

-Kurt


I never thought of smoking butter! Still not sure that I will but what a cool concept. Later this year when I cold smoke cheeses I'm going to throw in both kosher salt. I smoked salt about 3 years ago and it was great!

 

I've made French-style compound butter twice. It's tastes unbelievable when used to saute a great steak in a skillet or to just place softened on a plate to be used to spread onto a steak or slices of a high-quality beef roast. After you've mixed it together you spoon it onto plastic wrap and then you enclose it in the wrap and roll it into a log. If you're using it that day you let it chill in the fridge for at least an hour. But since it's so rich you'll never use it all and that's great because compound butter freezes beautifully. When I need some I take it out of the freeze and unwrap it and just cut off the portion I'm going to need to thaw. You wrap up the unused butter and stick it back in the freeze. It keeps for months.

 

I think that if you like cherry wood and maple that Todd's Pitmaster's Choices is the way to go. A lot of guys here say that cherry is really hard to keep lit so it needs to be mixed with an easier-burning wood like oak or hickory.

 

27 pounds of pellets including Garlic spice? I've got to check out Todd's page for his newest flavors. If I smoked a lot more I'd be experimenting more with different pellets. While I'm still working on perfecting my technique I like to get flavors from the marinades, rubs, and sauces and just stick with the basics for wood pellet flavors. But that's just my philosophy.

 

I never asked Todd but I wonder if he concocts his own specialty pellets or works in tandem with a darn good supplier?


Edited by daRicksta - 4/25/15 at 10:07pm
post #73 of 78
Quote:
Originally Posted by daRicksta View Post
 


I never thought of smoking butter! Still not sure that I will but what a cool concept. Later this year when I cold smoke cheeses I'm going to throw in both kosher salt. I smoked salt about 3 years ago and it was great!

 

I've made French-style compound butter twice. It's tastes unbelievable when used to saute a great steak in a skillet or to just place softened on a plate to be used to spread onto a steak or slices of a high-quality beef roast. After you've mixed it together you spoon it onto plastic wrap and then you enclose it in the wrap and roll it into a log. If you're using it that day you let it chill in the fridge for at least an hour. But since it's so rich you'll never use it all and that's great because compound butter freezes beautifully. When I need some I take it out of the freeze and unwrap it and just cut off the portion I'm going to need to thaw. You wrap up the unused butter and stick it back in the freeze. It keeps for months.

 

I think that if you like cherry wood and maple that Todd's Pitmaster's Choices is the way to go. A lot of guys here say that cherry is really hard to keep lit so it needs to be mixed with an easier-burning wood like oak or hickory.

 

27 pounds of pellets including Garlic spice? I've got to check out Todd's page for his newest flavors. If I smoked a lot more I'd be experimenting more with different pellets. While I'm still working on perfecting my technique I like to get flavors from the marinades, rubs, and sauces and just stick with the basics for wood pellet flavors. But that's just my philosophy.

 

I never asked Todd but I wonder if he concocts his own specialty pellets or works in tandem with a darn good supplier?


I don't eat much butter,  I picked up a Stone Wave ceramic pot and lid for $1 in the as seen on TV section at the Dollar Tree.  A recipe that came with it has you cut the two ends off an onion and peel it.  Cut a divot in the root end then put in a bullion cube with a pat of butter on top and nuke for five minutes.  The smoked butter is great this way and I don't know if I'll use the smoked butter any other way.  Out of the 27lbs. of pellets, 20lbs. is hickory, 5lbs. Garlic Spice and 2lbs. Maple.  I'll call A-maze-n Products tomorrow to see what is actually Garlic Spice and what wood  they use. 

-Kurt

post #74 of 78
Quote:
Originally Posted by Dr K View Post
 


I don't eat much butter,  I picked up a Stone Wave ceramic pot and lid for $1 in the as seen on TV section at the Dollar Tree.  A recipe that came with it has you cut the two ends off an onion and peel it.  Cut a divot in the root end then put in a bullion cube with a pat of butter on top and nuke for five minutes.  The smoked butter is great this way and I don't know if I'll use the smoked butter any other way.  Out of the 27lbs. of pellets, 20lbs. is hickory, 5lbs. Garlic Spice and 2lbs. Maple.  I'll call A-maze-n Products tomorrow to see what is actually Garlic Spice and what wood  they use. 

-Kurt


Interesting butter recipe. I've never read anything like that before.

 

I think hickory is one of the greatest smoking woods ever. Just curious as to why you also went with maple. I've never used it outside of the Pitmaster's Choice.

post #75 of 78
Quote:
Originally Posted by daRicksta View Post


Interesting butter recipe. I've never read anything like that before.

I think hickory is one of the greatest smoking woods ever. Just curious as to why you also went with maple. I've never used it outside of the Pitmaster's Choice.
I went with Maple pellets because on the Belly/Back Bacon thread I substituted cane sugar for Vermont Maple Syrup. I wanted to stay with the same theme next time I cold smoke bacon.
post #76 of 78
Quote:
Originally Posted by Dr K View Post


I went with Maple pellets because on the Belly/Back Bacon thread I substituted cane sugar for Vermont Maple Syrup. I wanted to stay with the same theme next time I cold smoke bacon.


Makes sense. Let me (well, ALL of us) know how it turns out. I've yet to ever buy pork belly or back bacon. It's a someday thing like encasing and smoking my own sausages. Do you have a meat slicer? If so, which one--and do you like it? An electric meat slicer is on my wish list. I do have an electric meat grinder.

post #77 of 78
Quote:
Originally Posted by daRicksta View Post
 


Makes sense. Let me (well, ALL of us) know how it turns out. I've yet to ever buy pork belly or back bacon. It's a someday thing like encasing and smoking my own sausages. Do you have a meat slicer? If so, which one--and do you like it? An electric meat slicer is on my wish list. I do have an electric meat grinder.


I've used maple chips before.  Now I use chunks, sticks/small splits and pellets.  Sometimes it's really tough to distinguish between wood flavors.  I have a 10" slicer knife for breads and boneless meats that works just fine when I put awkward/soft meat (bacon) in the freezer for an hour before slicing.  I've thought about an electric slicer as well.  The Belly Bacon and Canadian Bacon with Pop's wet cure are in the top five of my favorite smokes.  It tastes like you slaved to make it but it's super simple.  I would have made BB last Fall but every grocery store in town has been having sales at $2.99lb. so my freezer has been full of BB all winter.  One of the local butcher shops.sells the pink salt cure #1 where I got my skinless belly at $2.99lb two years ago.  The owners grandson gave me a tour of their plant and let me buy one of his personal primo bellies he cures then smokes in competitions (the meatiest belly I've ever seen.)  It's the one in the Belly/Back Bacon thread I recently put up.  You should grab a boneless pork loin and make CB.  That's what I did for my first cure with Pop's recipe.  I've done a 12lb. turkey in his cure and will get a brisket flat one day to make Corned Beef/Pastrami.  My dad damn near ate the whole 12lb'er himself (over a week's time.)  I'm glad he liked it.  He felt bad about eating most of it so he bought me Birdzilla., a 26lb Turkey.  I'll have to separate the entire breast from the carcass and do two separate smokes with this one  There will be plenty for all this time.

-Kurt 

post #78 of 78
Quote:
Originally Posted by Dr K View Post
 


I've used maple chips before.  Now I use chunks, sticks/small splits and pellets.  Sometimes it's really tough to distinguish between wood flavors.  I have a 10" slicer knife for breads and boneless meats that works just fine when I put awkward/soft meat (bacon) in the freezer for an hour before slicing.  I've thought about an electric slicer as well.  The Belly Bacon and Canadian Bacon with Pop's wet cure are in the top five of my favorite smokes.  It tastes like you slaved to make it but it's super simple.  I would have made BB last Fall but every grocery store in town has been having sales at $2.99lb. so my freezer has been full of BB all winter.  One of the local butcher shops.sells the pink salt cure #1 where I got my skinless belly at $2.99lb two years ago.  The owners grandson gave me a tour of their plant and let me buy one of his personal primo bellies he cures then smokes in competitions (the meatiest belly I've ever seen.)  It's the one in the Belly/Back Bacon thread I recently put up.  You should grab a boneless pork loin and make CB.  That's what I did for my first cure with Pop's recipe.  I've done a 12lb. turkey in his cure and will get a brisket flat one day to make Corned Beef/Pastrami.  My dad damn near ate the whole 12lb'er himself (over a week's time.)  I'm glad he liked it.  He felt bad about eating most of it so he bought me Birdzilla., a 26lb Turkey.  I'll have to separate the entire breast from the carcass and do two separate smokes with this one  There will be plenty for all this time.

-Kurt 


Kurt,

 

Yeah, I gotta get me some of that pink curing salt. I bought some pink Himalayan salt at Costco only to find out it isn't the same thing but still prized by gourmet cooks, of which moi is une.

 

A 26 lb. turkey? You don't put that inside the oven; you put the oven inside it because it's much easier. Maybe you should let your dad eat your Canadian bacon, too, so he could help you build up that supply! With a replacement ratio of 2:1 you could have a garage full of the stuff in no time.

 

What a lucky guy you are to get a private tour of the butcher shop and to snag competition-quality pork belly. I just saw the recipe for Pop's Wet Curing Brine. I bookmarked it for use at a much later date. Looks like I can buy pink salt cure #1 online unless the one of the two butchers in town carries it. I've got a knockoff of the Katz Deli pastrami that I want to make someday. In order to get real pastrami 'round these parts you've got to drive into Seattle. It'd also be fun to make Canadian bacon because it's a popular meat in the daRicksta household. We use it for Eggs Benedict, pizza, and a breakfast English muffin sandwich I make for the wife.

 

Like you, I've got a great set of kitchen knives and I'm always working to improve my knife skills.

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