Recent content by mnfred
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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 tons of Cheese for guests as a pre-dinner snack for Thanksgiving.”- mnfred
- Post #148
- Forum: General Discussion
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Turkey Burgers burning no matter what
I am making 5.3 oz patties and taking them to an IT of 165.- mnfred
- Post #7
- Forum: Grilling Tips
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Reverse Seared Pork Chop Help
Dave, Thank you for the response. I will follow your advice and try to let you know how it turns out. :) -
Reverse Seared Pork Chop Help
We are having a get together and I thought it might be fun to try Reverse Searing them. I was going to brine them first to help with the moisture issue. My biggest concern is what temps to shoot for in the smoker before searing them to a final tempurature of what? I find the knowledge base... -
Turkey Burgers burning no matter what
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- Post #3
- Forum: Grilling Tips
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Turkey Burgers burning no matter what
I have tried making turkey burgers with a recipe I like, but no matter how I try to cook them, direct heat, indirect heat or in the oven, they turn black on the outside by the time they are done on the inside. The original recipe said to cook them using the broiler. There is no added sugar in...- mnfred
- Thread
- Replies: 15
- Forum: Grilling Tips
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Turkey fatty?
I've done one and will do another. Maybe I cheated, but I ground my own turkey thighs to make it. I thought it turned out great. :) -
Need help with my "bad skin"
Hi there. I have experienced black skin and have determined my problem as being the sugar in the brine I used. I needed to rinse like crazy and then dry it off with paper towels and then let it air dry in the fridge for a few hours. That solved my problem, but if you didn't brine it then... -
Chicken smoking question about a wet cure
That's why I am giving the recipe I found a shot. I didn't want to mention the source of the recipe as that it has previously been discussed in another thread. I am going to modify the recipe a little based on my past experience with brining. It looks like wet curing a chicken is new ground... -
Chicken smoking question about a wet cure
Hello all you guru smokers. I ran across a recipe that was for a whole chicken. In it they said to brine with the addition of instacure, pink salt, I am a little skeptical. Has anyone done this before? Any opinions would be greatly appreciated. I must say once again we have a smart group here. -
Cornish Hens. Q-View.
It looks like they turned out great. Now I will have to try them. :) I don't have the number of taste testers you do and I'm not sure how my two cats would go for it. -
Digital Thermometer?
Hello Group, My digital meat thermometer has died. It won't register above ~131 degrees. I'm looking for suggestions. The one I had had a plug in cable so it could be placed outside the cooker, or the oven, when doing other things. Is there a brand that you can reommend bith for accuracy...- mnfred
- Thread
- Replies: 12
- Forum: Meat Thermometers
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Last weekend in February, Whats Smokin'?
But I plan on smoking a pastrami. The last one I did only lasted two days and my craving wasn't satisfied!- mnfred
- Post #18
- Forum: General Discussion
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A spice shoulder
Hi there... what was your impression of the Penzey's BBQ of the Americas ? I have seen it and purchased other spice blends but always end up making my own from scratch using Penzey's bulk spices. I would hate to have another commercial blend end up just sitting in my spice cabinet. :D -
Explanation Needed ? Steamed Pastrami !?
I do the following. Pre-heat the oven to 250 degrees, put boiling wanter in the bottom of a roasting pan. Place a rack in the pan and then the pastrami. Cover tightly with foil and put it in the oven for three hours. It turns out great. I have also heard, but not tried, you can slice it...
