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Recent content by illinoishokie

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  1. illinoishokie

    Just bought a Master Forge remote thermometer

    Is it the black wireless deal where you select the type of meat and then can manually adjust the desired temp by pressing the min and max buttons? If so that's they one use. Had it about the months now and the glitch I'm experiencing is that it refuses to read any temp below about 80. But it's...
  2. illinoishokie

    Running not-quite-thawed shoulder

    Ut prosim!
  3. illinoishokie

    Running not-quite-thawed shoulder

    Thanks for the feedback!
  4. illinoishokie

    Running not-quite-thawed shoulder

    I set a 6.5# butt into my 38° fridge to thaw last night (Saturday) for a smoke on Tuesday. No concerns about it being thawed by the time it hits the smoker circa 6 am Tuesday, but this was in a deep freezer and I think it might still be a bit frosty Monday night when it's time to apply the rub...
  5. illinoishokie

    Need a salt and sugar free rub recipe

    I use a homemade rub that per 2 cup yield congestive one Tbs of kosher salt and one Tbs of Lawry's, which is about as low sodium as rubs get. You're absolutely right about commercial runs being loaded with salt. For Christmas Eve I did some ribs, and I wanted to see how my homemade rub stacked...
  6. illinoishokie

    CHRISTMAS IS HERE

    The little lights aren't twinkling... :)
  7. illinoishokie

    Eggs in a breakfast fatty?

    Oh wow I can't believe I never thought to do the eggs over easy. That sounds delicious!
  8. illinoishokie

    Eggs in a breakfast fatty?

    In the same vein, I'm curious if people prefer scrabbled our hard boiled eggs in a breakfast fatty. I'll be doing my first breakfast fatty for Christmas morning breakfast. I've got my ingredients list hammered out but not sure which way to go on the eggs.
  9. illinoishokie

    Question about 3-2-1 method for ribs.

    Specifically about the "2." I can't seem to find hoe much apple juice I'm supposed to use before wrapping in foil. Are we talking a spritz like applying a mop or a healthy pour of an ounce or two? Thanks in advance!
  10. illinoishokie

    Tis the season

    Tomorrow (12/16) will start my 2012 holiday smoke-a-thon. We'll be doing Christmas dinner with my father in law's side of the family tomorrow. My wife's family is huge and we always have to break up Christmas into a three or four day event. So tomorrow I'll be smoking a whole turkey, after my...
  11. illinoishokie

    Beware of Bradley Smokers

    Your first mistake was shelling out the dough for a digital. Should have bought a Bradley Original for half the price and then ponied up for the Auber PID. You could have even done the dual element mod and come in under the cost of a digital with a far superior machine. I've had my Bradley for...
  12. illinoishokie

    4 hours into smoke turkey is at 133 IT.

    Thanks all. It hit 140 within half an hour of my post and I pulled it at 165. Looks great! It was brined but not injected. I'm guessing the brine probably would have made it a bit safer now that I think about it.
  13. illinoishokie

    4 hours into smoke turkey is at 133 IT.

    I've always heard you're supposed to be above the danger zone within 4 hours. This is a 14 pound turkey and smoker is holding steady at about 225. Please don't tell me I've got to toss this bird... :(:confused::(
  14. illinoishokie

    Brining a frozen turkey

    Why not water thaw while still in the wrapping prior to brining? As long as the water you use to thaw is between 33 and 39 degrees it would still be safe to brine for a couple of days before cooking. Whatever you brine in, full it with cold water and use a probe therm to check temp. If it's 40...
  15. illinoishokie

    Favorite beers

    I too am a hop head, big IPA fan. Some of my favorites are Schlafly American IPA, Bell's Two Hearted Ale, Dogfish Head 60 Minute, Arcadia Ales Hopmouth, and Big Sky IPA. Also just discovered Revolution Two Fisted Ale, which is a micro craft beer out of Chicago. Anybody in our around Chicago, I...
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