Recent content by greenrn
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Ribs and butts we smoked with Q-View
JUST BEAUTIFUL :drool Thanks for sharing. -
Pulling Silver Skin from ribs
The easiest my silver skin came off was once when my ribs were still frozen.- greenrn
- Post #5
- Forum: Meat Selection and Processing
-
About ABTs
I make ABT's sometimes with sausage. I always slice mine in half and remove seeds and the membrane (both make the peppers hot). Then I brown some sausage ( I use regular sage sausage or I remove the sweet Italian sausage from the casing). Then I mix cream cheese with the sausage and fill my...- greenrn
- Post #7
- Forum: ABT's and all things Appetizers
-
More Smoked Turkey Legs -- Pics
The leg was delicious, the brine made the meat have a hint of a sweet taste. :grilling_smilie: -
foiling meat
Yes I foil all my meat about 4 hours into the smoke. It helps to steam the meat and I think make it more tender.- greenrn
- Post #3
- Forum: Electric Smokers
-
2nd attempt at melt-in-your-mouth brisket in the smoker
Gonna save my brisket until later. The q-view looked great.on both posts.:yahoo: -
Pork Shoulder with Brand New MES 40--w/Q-View
Nice pork roast. Smoker is a beauty, too. :grilling_smilie: -
2012 MES 30" post smoke fest review
Nice information on the 2012 MES. Wish the 2011 had as good a temperature control monitor. :points:- greenrn
- Post #6
- Forum: Electric Smokers
-
My First Slauderhouse Brined Turkey
The bird had an good taste after the brine, the dark meat was especially tender and kinda sweet garlic hint. The cavity of the turkey is holding the poultry injection that was too thick to inject.- greenrn
- Post #4
- Forum: Meat Selection and Processing
-
Posts annd Pictures
Wish I could? Do you think we will be smokers forever? I feel i need to take a vacation so i can smoke for a week. LOL -
Posts annd Pictures
Does anyother member want to smoke and taste everything they see and read here at "Smoking Meat Forums"????? :yahoo::yahoo::yahoo::grilling_smilie::grilling_smilie::grilling_smilie::grilling_smilie::grilling_smilie::yahoo::yahoo::yahoo: -
Oklahoma City Forum Members Alert
I am off on weekends and would like to attend some of the gatherings.- greenrn
- Post #17
- Forum: General Discussion
-
2nd attempt at melt-in-your-mouth brisket in the smoker
I have a couple of smaller briskets in the freezer. I also had good flavor in my first try, but the texture was boot leather. Will try again in a couple of week if yours does well. Let me know if you use the butter knife trick. -
PORK BUTT
I purchased 2 pork butts for Memorial Day weekend, but guess hubby couldn't wait. Yesterday i slathered my pork butt's with mustard and used Jeff's rub recipe on them. Covered them with foil and into the fridge. About 2pm hubby called and wanted to know what temp to set the smoker...- greenrn
- Thread
- Replies: 3
- Forum: Meat Selection and Processing
