Recent content by marty catka

Quote: Just where does one get one of these Catka handmade cutting boards?  Are you making them too?  You are one talented guy!I haven't been posting much lately, but you have inspired me nephew.  Time to crank up the smoker.....I got a 4 day weekend coming up, maybe time to do some jerky, if...

Hey nephew, you better get them ribs down and do 'em right.  You know your Grandpa (rest his soul) would be downright disappointed if you mess up ribs!  These guys won't steer you wrong, I know cuz I been learning from them for a while now.  Follow Pineywoods advice when you foil 'em, they will...

Awesome setup!  Did you build the cabinets and counter tops?  I would love to do something similar in my yard.  Not necessarily the brick oven, but the storage and counter tops for outdoor cooking.  Any hints?

Welcome Marty!  Glad to have you on board. 

That's a good one!  Thanks

I recently made jerky using the High Mountain cure in my MES and A MAZEN SMOKER.  I did not use the 200 degree temp suggested as I only want to dry the meat, not cook it.  8 hours at 160 degrees gave me great jerky.  I let it sit out on cooling racks for about 2 hours after pulling from smoker...

Looking good, glad to hear that all were satisfied.  Ya, you should get a promotion!  At least a raise!

Wait a minute, I have to wipe the drool off of my keyboard.....Man, that looks great.  Thanks for the tutorial as well.  Brisket is on my list of "Must Do".  I love that you showed me how to separate the two parts of the brisket.  I can do this.....Thanks again

Great prices!  Did you pick up on them? 

Nice looking weave on that fattie!  If it tasted half as good as it looks, you had one good eating fattie.  Keep 'em coming!

You will enjoy both! I know that I have.  Can't wait to see your Qview!

Didn't think about that Scarbelly!  Well everyone loved the jerky and I came out looking good for it.  By the time I thought about pictures in the baggies, these guys (and kids) ate it all up!  Like I said, MES + AMAZEN SMOKER = GREAT JERKY!

There is somewhere that smoking isn't popular? 

A few comparisons, if I may.  I own a 30" MES (Masterbuilt) and looked at the Bradley when buying my MES.  With the MES, you can use generic chips or small chunks for the smoke.  Yes, they only last for about 35 to 40 minutes, but the chips are relatively cheap.  With the Bradley, you have to...

I used a sirloin tip roast, trimmed of all fat and sinew.  I'm not real clean with a knife, but that took my 8.8 lb roast down to 7 lbs.  I used the High Mountain Jerky cure from Gander Mountain.  7 hours at 170 for first batch and 8 hours at 160 for second batch.  Very good, if I may say so myself.