Recent content by mvincent42

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  1. mvincent42

    Definitive MES cheese smoke without cold smoking attachment

    I load up my mes with frozen bottles and turn it on 100* because I don't have an amnps so I have to run my smoker. From what I understand if it is cold enough outside and you have an amnps you do not turn on your smoker and don't need the ice. Make sure you let it age for a while when you get...
  2. mvincent42

    Definitive MES cheese smoke without cold smoking attachment

    Never get my smoker hot enough for the plastic to be a problem! Whatever works is my motto!
  3. mvincent42

    Definitive MES cheese smoke without cold smoking attachment

    Dude! Sounds like you found a very good solution to a difficult problem! Did you get any good cheese out of it? I probably would have eaten all the cheese from the drip pan and called it delicious. Email me if I can help!
  4. mvincent42

    chucky for pulled beef sammies!

    So about 4 hours in and I stalled at 161. Pulled the chucky and the veggie pan out. Put the chuckle in a foil pan with about 1/2 the veggie juice and covered with foil. Saved the other half of the veggie juice for finishing later. Figure I will add any juice left in the pan when I am done...
  5. mvincent42

    breakfast sausage for sandwiches

    I will apologize in advance for the lack of pictures... I made some homemade breakfast sausage out of a pound of pork loin. Super lean meat. I added some sage, red pepper flakes, granulated garlic, granulated onion, salt, pepper, brown sugar, and maple syrup. I used the fatty method of rolling...
  6. chucky for pulled beef sammies!

    chucky for pulled beef sammies!

  7. mvincent42

    chucky for pulled beef sammies!

    So I haven't posted for a while. Tax season is a bear! (By the way anybody need a cpa? I am married to an excellent one.) Decided to smoke a 3 1/2 lb pork roast for some sammies. Started with a simple SPOG rub and let it sit for about an hour. Chopped up some onions, celery, carrots, and garlic...
  8. 2013-04-02_12-18-40_272.jpg

    2013-04-02_12-18-40_272.jpg

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  9. mvincent42

    looking for a recipe for chili con carne using smoked pulled brisket...

    Don't have a recipe but here is a link to the batch I made: http://www.smokingmeatforums.com/t/133926/smoking-a-chucky-for-some-bbq-chili/0_100#post_935246 Turned out awesome! Feel free to pm me if you have any questions.
  10. mvincent42

    Favorite stall activity

    I definitely spend most of the stall alternating looking at my watch and my thermometer...especially if I have 20 people standing around staring at me! Baseball helps though...
  11. mvincent42

    frozen pork butt

    I freeze stuff all the time both cooked and raw. Never have a problem. My advice would be to thaw and smell. The nose knows! If you are really paranoid do a quick fry test on a small piece and see how it cooks and tastes. If anything seems off, throw it away.
  12. mvincent42

    Whats your favorite fat?

    I have heard about potatoes cooked in duck fat and that it is amazing. I have also heard duck confit is amazing. Any time you poach meat in its own fat sounds good to me!
  13. mvincent42

    Whats your favorite fat?

    Well it seems kidney suet is what I am looking for. Pork leaf fat might be the way to go for sausage. What do you think is a good fat content for sausage? 20%?
  14. mvincent42

    Whats your favorite fat?

    Cool. Keep me posted I am excited to learn. Sure never thought I would ever be looking for fat to use. Before I started grinding my own meat I always tried to get rid of fat.
  15. mvincent42

    Whats your favorite fat?

    Great advice candy! Thank you! We have king soopers here which is owned by kroger so I will ask. I have had a lot of success with sprouts butcher people so I will talk to them as well. They actually sold me casings for the per pound price of the chicken sausage they sell. Not too good of a price...
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