Recent content by h22lude

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  1. h22lude

    Getting back at it, smoking wings

    Haven't used the smoker in a good 2 or 3 years (or maybe I should say a bad 2 or 3 years). Going to do some wings. I plan on smoking dry and then adding hot and BBQ sauce after they are cooked. My smoker only gets to 275°F. Will that be hot enough to get a good crisp or should I throw them...
  2. h22lude

    Baked Beans

    I'm making this right now.  The sauce is great.  I used a little less than 50oz of beans but it still seems like way too many beans.  I mixed it all together and the sauce doesn't seem to cover even 50% of the beans.  How am I doing this wrong? lol Edit: Just finished cooking my ribs.  Not sure...
  3. h22lude

    Fridge temp of chuck roast

    I'm pretty sure I know what 98% of everyone will say but I just need to ask.  I bought a nice 5lb chuck last night for today.  This morning I came down stairs to find my fridge door cracked open.  The chuck was on the edge of the top shelf so it was closest to the door.  I took the internal temp...
  4. h22lude

    Cooking brisket in oven

    Great, thanks.  Pretty much what I thought.
  5. h22lude

    Cooking brisket in oven

    I'm having a few people over on Saturday.  I would love to take out my smoker but I have about 2.5 feet of snow covering my deck.  Just not feasible to bring it out right now.  What is the best way to do it in the oven?  I'm most likely going to go with a small point. I'll probably do potatoes...
  6. h22lude

    When and when not to use a cure?

    What temp do you smoke it at and for how long? It seems like if you use a salt based marinade (like soy) and make sure it is out of the danger zone within 4 hours, it would be fine. Store in fridge or freezer for longer.
  7. h22lude

    When and when not to use a cure?

    I believe all LEM seasoning has a cure in it and that is what I most likely would be using if I got the cannon.  I just wanted an option for friends and family that don't like having nitrites. How long would jerky last with and without it?
  8. h22lude

    When and when not to use a cure?

    I'm new to making jerky.  I made it once years ago using the Alton Brown method.  It came out ok.  I think I dried it too long.  I want to start making it more now.  Since I don't have a dehydrator (yet) I will be using either my oven or smoker at around 160°.  I do plan on buying a jerky cannon...
  9. h22lude

    Smoked then dehydrated beef jerky

    Looks great.  I made my own jerky years ago (probably 7 or 8).  I used Alton Browns method by putting sliced meat on a furnace or AC filter and attaching it to a box fan to dry out.  I want to make it again so I started to research more about it.  Knowing more about cooking meat out of the...
  10. h22lude

    Brisket cooking extremely fast

    Thanks.  I'll go check it again now.  I will be putting the point back in with more rub and some of the liquid to make burnt ends.
  11. h22lude

    Brisket cooking extremely fast

    I bought a 14 pound packer brisket at the butcher yesterday.  This morning I got up at 6am to start prep.  I trimmed the fat and removed the silver skin.  I injected with beef broth.  I spread a nice rub on it.  Smoker was cooking a little high (250*).  After about 2 hours it was already at...
  12. h22lude

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

    If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke a whole turkey for Thanksgiving.
  13. IMG_20130609_185952_278.jpg

    IMG_20130609_185952_278.jpg

    • h22lude
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    • Album: First attempt at smoking chicken thighs
  14. First attempt at smoking chicken thighs

    First attempt at smoking chicken thighs

    • h22lude
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  15. h22lude

    First attempt at smoking chicken thighs

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