Recent content by markyque

  • 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.
  1. markyque

    Summer sausage

    Thanks for the advice, I didn't realize all fat isn't equal. I'll try 70/30.
  2. Summer sausage

    Summer sausage

  3. markyque

    Summer sausage

    I found rump roast at Fresh Thyme for $1.99 per pound. Would that make good SS? Should I mix it 80/20 with pork butt?
  4. 20160908_163342.jpg

    20160908_163342.jpg

  5. markyque

    KFC original recipe made public by the Colonel's nephew?

    KFC original recipe made public by the Colon. Unfortunately this is how the title showed up on my phone...I was less interested!
  6. favorite types of wood

    favorite types of wood

  7. markyque

    favorite types of wood

    My apple tree couldn't handle the 60 mile and hour wind last week. How do I season it and prep it for my MES 40?
  8. 20160816_172659.jpg

    20160816_172659.jpg

  9. markyque

    smoked sides

    Can't go wrong with these...http://www.smokingmeatforums.com/t/50945/dutchs-wicked-baked-beans
  10. markyque

    MES Water Pan

    You can fill it with sand and use it as a heat sink.
  11. markyque

    Reheat Whole Brisket for Family Get Together?

    I'm no expert...but I put a pan underneath the brisket during the smoke to catch all the juices.  After it's done, I put the brisket in the pan with the juices, cover it and when it hits room temperature, refridgerate it.  The next day I defat the liquid and fortify it, if necessary, reheat the...
  12. markyque

    Beer Can Burgers - QView

    OMG...how did I miss this...mushroom and swiss, bacon cheeseburger, pizza burger, taco burger, mac and cheeseburger. ..I can think of dozens. I'll report back when I decide. :yahoo:
  13. markyque

    CSR's

    I learned this the hard way last weekend.  Thought I was smoking pork shoulder so I threw them in @ 275 degrees for 2.5 hours.  Tough and dry...had I realized they were loin cuts I would have pulled them at 145-150 degrees. 
  14. markyque

    MES 30 temp issues

  15. markyque

    MES 30 temp issues

    I don't Bear but it's the #####0910 model rear digital readout top vent. Probe is in the center of the unit.
Clicky