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Recent content by vwaldoguy

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  1. vwaldoguy

    Dutch's "Wicked Baked Beans"

    Made a 1/2 batch of this recipe for the first time tonight, and just cooked in the oven since we were grilling ribeye steaks.  Beans turned out great.  I think next time, I'd cut down on the brown sugar, but overall, it's a good recipe!
  2. vwaldoguy

    Dutch's "Wicked Baked Beans"

    When cooking these in a Weber Smokey mountain, with say a pork shoulder, do you put the pan of beans under the pork, or above the pork? 
  3. vwaldoguy

    Chilli powder too old?

    My wife has a spice problem.  She keeps buying more, even though we have a whole cupboard full.  Most of the containers have expiration dates on them, and she swears that it nevers goes bad.  I, on the other hand, am constantly throwing stuff out that I find is several years old. 
  4. vwaldoguy

    Finally found me some...butcher paper!

    I bought the same roll from Amazon.  Pricey though, but will last me many years. 
  5. vwaldoguy

    Brisket n Butts - Heavy Q view

    Very nice! 
  6. vwaldoguy

    Jeff's Rub question

    Honestly, I don't find any benefit of doing the rub the night before a smoke.  It seems to produce the same result if I rub it immediately before I put it on.  So that's what I do. 
  7. vwaldoguy

    Pulled Pork... Saving for later... Question

    I pull/shred it as soon as it comes off the smoker.  Let it cool a bit, vacuum seal, then freeze.  For reheating, I've done both the boiling water bath, and a couple of minutes in the microwave too.  It's just as fresh as the day it was smoked.
  8. vwaldoguy

    Selecting a Smoker.

    One thing I would suggest, get a unit and dedicate it to the salmon, and then maybe get another unit if you want to smoke other things.  I've heard that cross contamination with seafood can be tricky. 
  9. vwaldoguy

    anyone have this masterbuilt?

    I bought a MES30 as my first smoker, but then also bought a Weber Smokey Mountain smoker.  I prefer the charcoal.
  10. vwaldoguy

    Smoked cheese

    I've found that I prefer Monterey Jack, Pepper Jack, and Gouda for smoked cheeses. I smoke mine for 2 to 3 hours, in butter-stick size hunks.  As in, I get a big hunk of cheese, but then trim it down to the size of a butter stick, only because I like that size for slices for crackers.  I use an...
  11. vwaldoguy

    vacuum sealer

    I have a Foodsaver, and while I don't necessarily like the model I have (wastes a full inch of bag at the end, and getting it to start sucking is cranky), I really appreciate having it so seal up leftover meat.
  12. vwaldoguy

    Burnt out?

    I only get to smoke about once a month because of my schedule.  It's a nice balance for me.
  13. vwaldoguy

    Why does smoked cheese taste like an ashtray immediately after smoking?

    Thank you for the links, they were very helpful.  I have a MES 30" Generation 1, using the AMNPS, with the Pittmaster pellets.  AMNPS on the bottom bars as always, ice in the water tray, and blocks of cheese on the top two shelves.  Chip loader pulled out a couple of inches.  I typically smoke...
  14. vwaldoguy

    Big load of cheese going in

    Aha, got it. ;)
  15. vwaldoguy

    Why does smoked cheese taste like an ashtray immediately after smoking?

    I smoke my cheese with the AMNPS, and I do get a thin blue smoke, but still, it's no good immediately out of the smoker. Depending on the cheese, 2 or 3 weeks makes a huge difference for the Monterey Jack and Pepper Jack cheeses I've done, which have been outstanding.
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