Recent content by chopper1

Finally took a look at this Al & I will be giving this rib method a try very soon. My wife is a "Membrane On" person and I am not but I will do this to the letter. They look fantastic! Chopper

Thanks Al! Yes....its always more fun doing this kind of stuff when the wife is on board with it.

Thanks guys! Forgot to say that I also added a T. of Mustard Seeds. Brad, I think the only thing I'd do different (besides make more) would be to have added more chopped Jalepenos. I think some small cubes of Hi-Temp Cheese would have been great in there too. I see a lot of people use 80/20...

Made a 10 lb. batch on Sunday. I used 8 lbs. of 90/10 Ground Beef & 2 lbs. Pork Butt. I thought for my first time I would rely on a premixed kit & went with PS Seasonings Garlic Summer Sausage. I did add about 3 T. of freshly ground Peppercorns in the entire meat mixture and about 3 T...

Thank!! I just used some of the Smoked Cheddar in Jalepeno Poppers the other day. Wow....I don't think I'll ever use anything but smoked cheese in them again. The Gouda turned out great too. I haven't tried the Pepper Jack or Vermont Cheddar yet.

LOL.....I know what you mean! If was tough watching the Super Bowl knowing that cheese was sitting in the garage refrigerator calling my name.

Great instructions! Well done. I really like your idea about the Rum or Bourbon spray & I will definitely give that a "shot" on my next Pork Butt. Here are some pictures of one I did for my neighbor a couple of months ago. I've heard it doesn't matter to rub with yellow Mustard prior to...

Thanks Al. I'm looking forward trying it in a few weeks.

That would definitely make it easier. I had no problem keeping the fire lit producing plenty of smoke while maintaining 63-70 degrees in the smoker. Temperature outside was helpful too! I will look into the 12" Tube Smoker though. Or just build my own. Thanks for the tip!

Yesterday I had the day off & decided to give smoking cheese a try. I have a Smoke Vault 24 and found out that even with my burner on its lowest setting I couldn't keep the temperature below 118. That was even with snow in the water pan and an additional snow filled pan below the rack that I...

After reading many of the threads and learning many of the methods used, I decided to join. Really informative website and last year I made my 1st Pastrami from the info I read on here. I live in Eau Claire, Wisconsin. 50 years old. Married with 2 daughters (although we are empty nesters now)...