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Recent content by BarbarianFoodie
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I'm shooting for a smoke at 250° until I hit stall around 170- 180, then I'm going to be putting them in aluminum pans with onions peppers celery beef broth red wine and Worcestershire sauce cover in foil and take them to 190-210 when they are tender to the probe they will come out to rest.
Hey all Barbarian here checking in.
It's been a while, I hope everyone has been good.
Any ways Mrs Barbarian...(she would kill me if she see me calling her barbarian) has a nephew getting hitched here soon and we were asked to smoke up some beef so here it is fellas
I seasoned it up last night...
Looks amazing Jake,
I just peeked on here to read a bit on how everyone is doing pulled beef and up pops your post lol.
I have about 300 lbs to smoke for a wedding coming up in Oct. Was planning on smoking until stall then panning them with sliced onions, peppers and beef broth and take them...
Yes the knife was cutting edge against plate, when the meat actually got there it cut fine, just most of the time the meat stopped moving half way between the hopper and the knife and plate,
Hey guys,
I recently picked up a chicago food machinery #32 stainless manual meat grinder and when I went to try and grind some meat, it really wouldn't feed worth a hoot.
Now I have used several different grinders over the years and have never had the problems this one gave me.
The meat was...
Hey ya'll,
Got a free MES to play with not sure the #. I did a dry run yesterday and decided to try it with some pulled pork, so here it is.
Just so you can see what I'm working with
Scored the shoulder, dry rubbed and placed it in the fridge overnight, preheated the smoker for a hour and got...
Hey ya'll, just picked up a new addition to the collection, a Masterbuilt 20071514
My brother in law got it from I guy for $20
Sent it home with me to see if it works lol.
On the initial test run I found that the control temperature read higher than actual by around 25 degrees f.
Did a little...
Hey guys it's been awhile,
Thought I would make some taste buds water a bit.
My father caught some silvers when he was up in Alaska and was kind enough to leave a few with me.
So I filleted one out and coated it generously with my signature rub,(salt, brown sugar, garlic, onion, achiote...