Recent content by alreadyam

Here is a simple bacon that I did this last week. If you are in the phoenix area and looking for belly, let me know. There are a few markets around here that aways have it for about $3Lb. This was a simple dry cure with #1, brown sugar, and salt. Coated in maple syrup and smoked with hickory. ...

Can't believe that is your first pp smoke! Looks like you had everything planned perfectly, and .70lb for pork is awesome!

Wow, that looks amazing! :drool

Welcome, there seems to be a lot of us AZ boys joining lately!

Alrighty, I just signed up as a premier member! I sent the PayPal through, is there anything to do now? Edit* Guess not, the badge just showed up

Thanks everyone! I literally cook like this about every weekend, I think that I'll run out of friends before I ever do food! Kinda pictured in the to go box was these potatoes that I threw together, they are really simple and turned out awesome.  Red potatoes quartered and boiled then I...

That makes 3 of us Scottsdale boys. Welcome to the forum!

Thanks everyone for the kind words! Turned out I cooked a little to much for 6 adults, but everyone got leftovers  The Brisket  Dutch's Beans  The Spread  The to-go boxes This was my first full cook using the Amazen Tube, and it was totally great. Burned about 5 hours per load with...

Have some friends coming over this afternoon, so had to make some chow!  I picked up one of Todd's tubes, and this is my first time using it. Loving it so far using Hickory pellets with a little cherry mixed in.  Just getting on  About 3 hours in  Pulled out at an internal off 200 All...

It works awesome, I think I have about $60 in the whole rig including $5 for the toaster oven!

I'll start posting recipes as I make them, I can never remember them the next day, maybe this will help! Thanks! Thanks! 

Thanks! For the Gyro meat I do about: 2# beef 2# lamb  1.5 TBL Marojamn 2 TBL ground rosemary 1TBL salt BP to taste About 1 cup bread crumbs and some EVOO and however much garlic you would like. I also use about half a bag of frozen onion. Grind it all up a few times to get it nice and...

What are you looking to make, Pulled pork, BBB? with that much of a wet brine, it will be really salty and need to soak after it is cured. 

Thanks! I use an old toaster oven so it makes it really easy to control the temps. I can do about 110*-170* with smoke when it's about 50* out. As for air, a few holes in the bottom for fresh and 1" holes on the top sides.

Ok here is the jerky finished. Ended up with about 2 lbs after it was done. Used hickory for the smoke, took about 12 hrs.  Into the Smoker  Finished product  Close Up  Thanks for lookin!