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Recent content by SmokinJimAZ

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    BBQ Smoker ProSmoker Smokehouses - $1,200 Arizona

    Pickup Arizona BBQ Smoker like new condition. Pro Smoker Smokehouses "Pro Classic 100S" Pro Classic 100 is the next generation of smokers from Pro Smoker. This vertical electric smokehouse features the same commercial-grade technology and materials the pros use with capacity for up to 100 lbs...
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    BBQ smoker Stumps "The Stretch" - $5,500 Arizona

    Pickup Arizona Overall Dimensions 62″H x 62″W x 32″D Internal Cooking Space 21″H x 32″W x 23″D Overall Weight 880 lbs. Cook Temp Range 175 – 450 degrees Charcoal Qty 18 lbs. Rack Size 31″W x 21.5″D Rack Spacing 3 1/2″ apart # of Rack Runners (5) Runners # of Racks (5) Racks Color Black Stainless...
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    BBQ Smoker Pit Barrel "Classic" - $250 Arizona

    BBQ Smoker Pit Barrel "Classic" - $250 Pickup in Arizona
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    Pro Smoker Classic 100S

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    Smoked pepper Jack Mac n cheese

    The key to making the ultimate smooth creamy Mac & Cheese is using Sodium Citrate. This is the ingredient that makes American cheese so smooth and creamy. My recipe for the best Mac & Cheese is as follows. Use can mix and match the cheeses as desired keeping the same total weight of cheese...
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    Leave prime rib out until room temp before cooking?

    Two weeks ago I made the best prime rib I've ever made. I dry brined it in the refrigerator for 24 hours then Sous Vide at 135 for 26 hours. Removed from the Sous Vide bag, patted dry and placed in oven at 500 degrees for about 15 minutes. Be sure to save all the juices from the sous vide bag as...
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    Poaching loses smoke flavor

    When I do a smoked sausage I smoke it in a pellet smoker set at 180 degrees until the internal temperature of the sausage reaches 140. I then vacuum pack them and sous vide until the internal temperature reaches 150-155 depending on the type of sausage I'm doing. This way they will be perfectly...
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    Wanted: Eckrich Smoked Sausage recipe

    I too have always liked the Eckridge Smoked Sausage and wanted to make my own. After many failed attempts, this is what I finally came up with and it's really good. 70% pork butt 30% chicken thighs Add pork back fat to make a 30% total fat percentage. Stuff in 32-35mm hog casings. Grind with a...
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