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Bearcarver

Bearcarver

OTBS Member SMF Premier Member Group Lead
SMF Hall of Fame Pitmaster 72 From Macungie, PA
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Viewing thread Bear’s Smoked Prime Rib (Easter—Cherry Smoke)
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  • W
    Hey Bear. We went to Costco and found a Pork Butt yesterday. $1.99 with $4.50 off at the register on a 9 pounder ! I am reading your tutorial and have a question. What is this "Danger Zone" that you are talking about. How does that factor in and what is the best strategy to deal with it?
    Bearcarver
    Bearcarver
    I sent you a PM for your answer. I don't like to deal with this profile messaging---I wish they would eliminate it.
    Most people, including me rarely check it for messages.

    Bear
    Neo
    Howdy Bear..hope you are well!
    Bearcarver
    Bearcarver
    Hi Neo!!
    Luckily I happened to see this, because I don't monitor this Profile Messaging. I usually use the "Conversation" Messaging. It's impossible to miss a message with that.
    We're still Kicking, and Mrs Bear's Doing Great !!
    Thanks for asking. Hope I'm still Cracking You up.

    Bear
    Neo
    Neo
    You are.. you always make me smile! Glad to hear all is well!
    G
    Bearcarver I have attempted making bacon from scratch several times and do not get extra smokiness that you refer too. I have followed your instructions to a tee and use an amns sawdust smoker in my electric smokin-tex smoker would smoking for a second day help I even put belly on racks to dry under fan for 2-3 hrs. to form pellicle.?????
    Bearcarver
    Bearcarver
    Hmmm, What Species of Dust did you use in your AMNS?
    How many hours was it actually smoking?
    I use Hickory for more smoke flavor.
    You can do it for as many hours as you want.
    I usually smoke it with Hickory for 10 or 11 hours.
    Just don't do anything to make the Smoke too Heavy (Thick).

    Bear
    basheirt
    I'm looking for bone-in prime rib advice for a 10-person dinner. Should I get a few smaller roasts or try to find one large one? Pretty sure everyone likes medium temp and I'm not sure how a massive roast could all temp out evenly.
    Bearcarver
    Bearcarver
    I just answered this on the Forum.

    Bear
    There it is
    Hello bear just posted a thread but i put it in throw down didn't notice that until i posted it so if you could look in there and reply would be very thankful. Guess just being new to posting stuff
    Bearcarver
    Bearcarver
    I got it & replied on it.
    Lucked out---I just happened to notice it, by luck.
    There's is a better chance of me seeing it, if you just add a comment to the end of my Step by Step you used, like one of my Double Smoked Hams.

    Bear
    D
    Hi Bear, made an account just to get your thoughts on this: I just bought a Gen #1 MES 40 for $378, but I'm wondering if I should get the MES 240G instead (~$368) or even wait for the MES 400? I'm not sure, and the Gen1 arrives in 2 days but I'm fine returning it and getting a 240G instead if that's the better option.

    What are your thoughts on the MES 400?
    Bearcarver
    Bearcarver
    Hi David,
    I just saw this, because I don't check this page often.
    However I gave you a Full answer in a Message on "Conversations"----That we used to call "Private Messages".

    Bear
    • Like
    Reactions: DavidJ
    D
    DavidJ
    Thank you for the reply! And yes, I saw the pm. Sorry I posted here before seeing that you might not check this page frequently so I pm'd you too.

    Thank you again for the quick reply! :)
    T
    Hi Bear, I am following your posts. They are great. I am a newbie.I just bought a 12" oval Amazin Smoker tube. I just read that you do not recommend it for cherry sawdust. What smallish smoker tray should I get? Also...what cherry sawdust do you buy? I use the smoken it #1. Any advice would be greatly appreciated.
    Bearcarver
    Bearcarver
    Thank You!
    Sorry for taking so long, but I rarely even look at these Profile Posts. I wish they'd get rid of them.
    I replied to you in the PM Conversations.

    Bear
    bill ace 350
    Love your Dried Beef recipe. Cold smoked on Saturday for 12 hours, took it to temp Sunday, sliced Monday, took some and shared it at work today, vacuum sealed tonight. just finished a sandwich with kosher dills.... This was my second batch.
    Bearcarver
    Bearcarver
    That's Great !!
    Sorry for taking so long, but I rarely even look at these Profile Posts. I wish they'd get rid of them.
    I replied to you other places.

    Bear
    kit s
    Bear I believe you posted somewhere you used saw dust wood in an amaz-n tube. Am I remembering correctly?
    kit
    Bearcarver
    Bearcarver
    No---Dust can burn Great in the AMNPS, but not in the Tube.
    pignut hickory
    Bear ...I am looking for picnic ham recipe...do you have any ?? just bought two for 97 cents per pound...
    Bearcarver
    Bearcarver
    I'll send you a PM.
    I never use this Profile Post thing.
    PM s (Conversations) is the way to go.

    Bear
    Winterrider
    Bearcarver, I followed your step by step jerky recipe. After rinsing and patting dry slices, I followed very close to times and temps (Slight variance) your had posted. When dried, it seems like I lost all the flavor. The brine should have penetrated the meat after 22 hrs, but did I just end up washing all the flavor off? Kinda confused... Love the ingredients used!
    Bearcarver
    Bearcarver
    Sorry it took me so long. I very seldom check the "Profile Comments". If you want me, send me a PM (Start a conversation).

    Anyway---If you don't rinse them off they could be too Salty. Next time give them just a quick rinse & don't wipe them.

    Bear
    therealjohnm
    I'm new here. I clicked a link to your information page with recipes and everything but now I can't get back to it. Could you please post it for me? Many thanks.
    D
    another question for you have you ever tried smoking halibut before , and if so ... how was it . you see im leaving for a fishing trip this afternoon .

    again thanks dan
    Bearcarver
    Bearcarver
    I never tried Halibut, but my recipe & method worked fine for all the other fish I have tried, so I see no reason why it wouldn't work on Halibut.

    Bear
    D
    hello there , you have some great information there , wow . i saw your page on your recipes and you had done them .. but i seemed to have that page . plus im not sure on how to bookmark these pages . if i could could i get i get you to send that to me please .




    i thank you in advance Dan
    Bearcarver
    Bearcarver
    One way is---You can just go to the bottom of any one of my posts, and click on the Link. There are almost 30,000 of My posts on this forum.

    Bear
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