Recent content by tallbm
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Hunting And Fishing Thread!?!
Not sure I would feel good eating the cousin of the Simpson's 3 eyed fish hahahaha- tallbm
- Post #492
- Forum: Field and Stream
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leggs anyone?
Ah I see. I have the opposite problem, I have small scales for handloading but nothing big enough to handle 20lbs or more UNLESS I go get the bathroom scale... which I do but I clean the heck out of it since it's coming off a floor AND it's not so easy to work with hahahaha. So I got the large... -
leggs anyone?
Confession... I just pulled the trigger on the large scale that weighs up to 33lbs :P -
leggs anyone?
Hey, sorry for the delay in replying, I've been super busy. I don't own this one but I think I would buy the Large one here vs the Medium. The medium measures down to 1g, where the Large measures down to 2 gm. Going to 2gm and then removing some to be at like 1-1.5g is a simple thing. Being... -
MES MB20072816 Not Heating
1. Ok so connectors seem ok, we move on to the other parts :D 2. Rewiring would bypass the lower circuit board and would make it not function with the stock controller on top. The stock controller would not even be fed power. Now, you could do some fancy wiring with a switch, etc. etc. to be...- tallbm
- Post #20
- Forum: Electric Smokers
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leggs anyone?
Thyme and sage are clutch when it comes to soup making so I always have booth. Also they rock in breakfast sausage :D -
leggs anyone?
No problem. This seasoning and then frying a little to check is basically a best practice for every batch of sausage being made. Even when you know the amount there are times where a brain fart happens or someone helping you mixed something incorrectly and you don't know any of this unless you... -
MES MB20072816 Not Heating
Thanks for the pictures! As norman said left is safety limit switch, right is heating element. Their is no burning or discoloration from the pictures but be sure to look under the covers of the connects. Often they can look fine but when you go under the covers or go to pull the connectors off...- tallbm
- Post #15
- Forum: Electric Smokers
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Shotguns! Can We Chat?!
Wow lots of good info in this thread. I guess I'll drop my 2 cents. 1st, I don't do a ton of shotgun hunting. Basically just opening day of dove season these days. However, I am setup so that I could hunt dove, duck, and deer/hogs with buckshot or slug (not sabots though). I only own one...- tallbm
- Post #45
- Forum: Field and Stream
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Trying again… brisket going in.
Sounds like mysteries getting solved :D This is good news because it means you can cook your flat a little more and it will tender up. Or just chop it up, mix in some bbq sauce, and heat it up pretty good in the oven and it will tender up for sure and be amazing chopped brisket. You did not... -
MES MB20072816 Not Heating
Hi there and welcome! It sucks to hear this and sorry for not replying yesterday, I'm all over the place being busy as hell until the end of Jan. The 1st thing I would check in your case before rewiring is if your MES "timer" was at zero. The stock MES will turn on with all lights and displays...- tallbm
- Post #12
- Forum: Electric Smokers
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Trying again… brisket going in.
Same process, the difference is that the point is easy. It is full of fat and will get tender on you easily and be nice and juicy, etc. It will also get tender faster than the point. The flat is the problem child where the point is very forgiving. So when doing a whole packer it's all about... -
Trying again… brisket going in.
Here's some brisket texture and dryness info that is great to have. Dry and not very tender (usually tough) = under cooked. The collagen in the flat muscle still has not broken down into juicy goodness. When it does you get juice and tenderness. Dry and fall apart or crumbly = over cooked... -
Trying again… brisket going in.
Hi there and welcome! Hi there and welcome! Good catch on the MES turning off after 18 hours. The brisket Internal Temp (IT) going from 171F down to 160F while you were transferring should not be an issue. You set your oven to the right cooking temp and let it go until the brisket probes... -
leggs anyone?
Hi there and welcome! I think you have some good feedback. My 2 cents is to measure out seasoning for 1 pound of sausage per the instructions and weigh that amount of seasoning in grams. Write that number down. Mix up 1 pound of breakfast sausage with it and then pinch off a small amount and...
