Recent content by shawnc
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Steady Temp due to welding blanket issue
What a great day for smoke'n a brisket in the winter wonderland of Minnesota. This year I decided to invest in a welding blanket to help get control of the temp swings as I believe the only time I can't smoke is when I am gone. So here is the question I am hoping I can get some feedback from...- shawnc
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- Replies: 6
- Forum: General Discussion
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Candied sliced jalapenos
Thank you for the information. I want to try this and see if the sweetness remains. Right now, they are sweet for about 4 seconds and then all of a sudden the heat hits. They are not crisp. Will try this weekend -
A little bacon wrapped stuffed sweet peppers
Cooked at 350° at first then down to around 300. Stuffed with bratwurst, cream cheese and shredded cheese. -
A little bacon wrapped stuffed sweet peppers
I started cooking on the top under a high heat and then reduced the temp and flipped them to cook until done. Bacon on top crisped up and held everything in and when I flipped it the rest cooked just fine. -
A little bacon wrapped stuffed sweet peppers
And combining with candied jalapenos -
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A little bacon wrapped stuffed sweet peppers
Oops, sweet peppers. Edited the title. Thank you for the catch -
Candied sliced jalapenos
Saw this on the internet the other day and decided I should try this. The sauce that these cook in was very sweet with a sudden hit of heat that I was worried it would be too hot for the individual jalapenos. Once they cooled down the initial flavor is sweet followed by a very nice jalapeno mild... -
A little bacon wrapped stuffed sweet peppers
My second time doing this, the first time ended in failure as the bacon failed to cook. And in advance, thank you for any information, comments, likes, pointers that you do share for me and everyone else -
Mistaking made trimming the brisket
PB pro 1100. Last time left more fat and did not have the issue. Appreciate everyones comments -
Mistaking made trimming the brisket
Tried cooking risk it again tonight and made a mistake and trimmed too much of the fat cap off so it did not protect the meat as much as I was hoping and got a little bit too hard and crusty on the bottom. Tasted great and did not break when I did a bend test on a slice. Also removed a little to... -
Brisket Sunday smoke
Being it was a beautiful day out this morning I decided to fire up the smoker. Had a point of a brisket that I was going to just do burnt end with but decided a full smoke and slices would be just as well. -
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Smoked ribs question
1 tablespoon kosher salt 1 teaspoon ground white pepper 1 teaspoon garlic powder 1 teaspoon onion powder 2 tablespoon paprila 1/4 c brown sugar I use olive oil, very light amount and then put the first coat on the rack, wait about 20 minutes and put a second coat on the top of the ribs then... -
