Recent content by rcfire77

  • 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. rcfire77

    Learned something today about water and my MES

    That's a great idea! Sometimes the simplest things are all you need to improve a smoke. I have been making things in my MES 40 for a few years but like you, was always a little dissapointed in the barq it produced. The flavor was there but not the crispness and crack. Going to give this a try...
  2. rcfire77

    Smoked Turkey London Broil

    Went to the local Amish market to try and pick up some tri-tip roasts but of course they didn't have any (I'd have better luck hitting the lottery then finding these things on a regular basis around here). But while I was there I noticed in the poultry case they had something labeled as turkey...
  3. rcfire77

    turkey question

    I have used a gravy recipe similer to Chef Jimmys several times now and it comes out great, would highly recommend it. I think the key is to let the vegggies get that time in the smoker dry before adding the liquid. They really pick up some nice deep flavors that are then transfered into the...
  4. First Tri-Tip

    First Tri-Tip

    • rcfire77
    • Album
    • Comments: 0
  5. rcfire77

    First Tri-Tip

    Living in NJ tri-tip roasts are hard to come by. I finally found a place that has them regularly, but they are a bit pricey per pound at $7.99 per #. It may be because they are all-natural beef, but I don't have any other option so after walking by them for a few months I finally bought one. It...
  6. meat2.jpg

    meat2.jpg

    • rcfire77
    • Media item
    • Comments: 0
    • Album: First Tri-Tip
  7. meat1.jpg

    meat1.jpg

    • rcfire77
    • Media item
    • Comments: 0
    • Album: First Tri-Tip
  8. rcfire77

    MES40 Temperature Differential

    After having an 8# butt take way to long last weekend (over 20 hours) I decided to do some testing on my smoker to see how accurate the smoker's digital temperature indicator was. I have an MES40 with a 1200w heating element. It was approx. 85* outside and 65% humidity. The vent was wide open. I...
  9. rcfire77

    In search of a sauce/glaze

    I have an MES40 digital model. I have made a few things in it already and cook times seemed to be consistant with what was expected. I set the temp for 240*. I have the meat on the third shelf from the bottom, which is where I have cooked everything else so far. I used an AMZEN pellet smoker for...
  10. rcfire77

    In search of a sauce/glaze

    RCFire77 works for an Emergency Management agency in central NJ and unfortunetly hasn't been able to put together more than 8 hours in a row off since last week because that Irene chick blew into town...I might get a day or two off this weekend and, after I sleep for what I hope is going to be a...
  11. rcfire77

    Billbo's world famous dry rub & BBQ sauce recipe's

    I made this sauce last night when I got home from work. It came out great! Prep time was about 15 minutes (mincing all the fresh ingredients, get all of the other items out of the pantry, etc.). Take the time to mince the pepper and onion fairly small and you won't have to worry about the...
  12. rcfire77

    Price of Brisket

    Just checked prices of pork butt around me in central NJ. From Costco it was $1.98/lb. but I had to buy two butts for a package weight of about 15 pounds. From the local Amish market, where it is cut fresh, it was $3.19/lb but I could but just one butt that averaged  6 to 8 pounds. I also went...
  13. rcfire77

    In search of a sauce/glaze

    Crab boil huh? Never used that for any thing. What kind of flavor does that bring to the party? I personally would llike the vinegar but the wife is looking for the sweet taste so I'll leave that out on this batch.
  14. rcfire77

    In search of a sauce/glaze

    Does anyone have a suace or glaze for ribs that uses honey & molasses? I am trying to recreate a rib sauce from a local BBQ joint that had sold what they called a "South Carolina" rib that was a sweet clearish finish on a rack of ribs. Unfortunatly the place went out of bisiness a few months ago...
  15. rcfire77

    First fattie x2

    Plans for beer can chicken got scrapped so I did the next thing on the smoking to-do list...make a fattie. And since I was firing the smoker up I figured I'd make two, one for dinner tonight and one for tomorrow morning. For dinner I replicated wndrrd's recipe for a philly cheesesteak that he...
See more
Top Bottom
Back
Clicky