Recent content by stephn1966

Awesome, they look so good.  I have about 15 pounds of rib eye dry aging in UMAI bags for the past 10 days.  Your steaks look so good made me want to rip open one of those bags 20 days ahead of schedule!!!

Those look awesome.  I love the 2-2-1 method, makes great ribs every time!

Done and off the smoker, I let the smoker run at 250 the last hour, surprised that I got such a nice caramel crust Rice, won't use jasmine rice next time.  It tasted great but even though I made it Friday night and let it dry two days it still turned into mush!  Any ideas from the experts...

Glazed and ready for their last hour on the smoker.  Time to fry the eggrolls and make the fried rice.

Two hours in ready for foil Eggrolls wrapped and ready to be fried

I wanted to do these with spares but all BJ's had were babybacks.  Marinated in a mix of soy, hoisin and oyster sauces, brown sugar, added a can of crushed pineapple, some pineapple-orange juice, Chinese five spice powder and a few drops of sesame oil.  Smoking with a combination of hickory and...

all done finished the duck under the broiler to crisp  the skin.  It was just OK, doubt I will do this again.  Carcass in a pot for stock Pulled loin @145, it is resting in a cooler and then to the fridge for another day In the fridge at , I pulled it at 135 am hoping for a rare/med rare when...

What to do while waiting on the meat rollers amish bread and rolls pretzels The fatty and roast are off and resting, the duck is @ 138 plan to pull @140 and the pork is @ 122, plan to pull @145, yummy day!!!

The duck out of the brine and into a fresh water bath All rubbed up and ready to go on later Roast, ready to go pork loin with sausage and apple stuffing all rolled up I'm smoking in two batches today, the roast, fatty and some brats are on now, will throw the duck and pork loin on when...

Citrus brined and injected duck, roast beef, cheeseburger macaroni fatty, and pork loin stuffed with apple and sausage stuffing all prepped and ready to hit the smoker tomorrow, Q-view to follow, this REALLY is addicting!!!  What is everyone else smoking this weekend?

He's adorable, congrats!!

Did my first smoke ever last night baby backs, a breakfast fatty and since corned beef was on sale I decided to throw a pastrami in as well.  Everything turned out great.  This site is invaluable, thanks everyone!!!  The pastrami rubbed and ready to go Getting the fatty ready, cheese...

I finally pulled if off the smoker at 4AM when the temp hit 180, wrapped it in foil and into the cooler with towels, 7AM it went into the fridge, I am just now getting out of bed, sliced a piece and it is perfectly cooked.  Getting ready to post some pics now.  Thanks for your help everyone.

typo 220-230, sorry

So I planned to smoke some ribs for dinner tonight and realized I have lots more room in the Masterbuilt gas smoker so I decided to pick up a corned beef brisket since they are on sale for St Paddy's day.  I read enough here to know that I should plan on 8-10 hours for the 5 pound brisket.  I...