Recent content by jamesamw

As far as I'm concerned, you're already immortalized in the smoked meat hall of fame! Not only will I remember you at my subsequent trips to Schwartz's, but also every other time I follow your recipe. which will be again in a couple of weeks! p.s. Happy Canada Day! James

I'd like to give Disco a Big Hearty "THANK YOU!!!" for this post. this was my 5th attempt for making Montreal Smoked Meat and this was, by-far-and -away, the best to date. I followed Disco's recipe to the T and it came out spectacular! I know great Montreal smoked meat. I lived in Montreal until...

Great post Disco!  I have a question: do you have an opinion between Morton's tenderquick and instacure #2? Can I use equal amounts? my previous attempts of Montreal Smoked meat have finished too salty... TIA James

Thanks MB Below is my first attempt at spare ribs. They came out nice n tender, but not much smokiness. Which is prompting me to mod my MES. I used iDevices remote thermoprobe to monitor temperature for craps and giggles.  

Thanks AL, I actually graduated from Fort Lauderdale High. If you remember Jacks Old Fashion Hamburgers, I worked there during my school and college years.

Thanks for letting me be part of gastronomic blog. I asked Santa for a MES and, lucky for me, he shoe horned one down the chimney and under the tree. So far I've smoked a Boston But, a turkey wrapped in Fresh Market bacon (the best), 4 dozen ABTs (also wrapped in bacon). Today, I smoked some...