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Recent content by wy will

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  1. wy will

    beef eye of round roast. **need input**

    I halved the recipe of Pop's wet curing brine. It got vacuum sealed and left in the fridge for 3 days. I used a hickory rub. Smoked it for 3 hours with sugar maple pellets. Then it was reverse seared on a grill the next day. It was a little tough, but very tasty and juicy. No pics. I was...
  2. wy will

    beef eye of round roast. **need input**

    I did a chuck roast yesterday. I chose one high in fat and injected it with melted butter. I cured it first and then injected it. Put a rub on it and cold smoked it. Then wrapped it on plastic for 2 days. Then I grilled it. It was still a little tough, but very tasty!
  3. wy will

    My First Fatties.

    Well I tried to make 2 fatties. It is my first attempt. I failed on my Breakfast Fattie. It fell to pieces when I tried to roll it. I think 1.5 lbs would work better than 1 lb. It was really thin in the 1 gallon bag and I tried to put too much in it. My second one was 80/20 hamburger, cheddar...
  4. wy will

    How Many Mes Owners Here?

    I just ordered a MES40 and it should be here by Friday. Can't wait to try it out!
  5. wy will

    Newbie to the site from Aurora, CO

    Hello Shussey, I am brand new to smoking meats. I have gotten into it because I am an avid hunter and fisherman in Wyoming. I wanted to have new ways to prepare my meats and I would also like to get into sausage making. I also really like smoked fish and smoked cheese. I'm sure that you will...
  6. wy will

    First Time Cheese! With some Qview

    I bet that jalapeño havarti will be very tasty.
  7. wy will

    Pizza stone recommendations?

    I use one that just says Huey Hang and Taiwan on it. I usually put it in the oven after the oven is already preheated. I do all of my biscuits, muffins, and even cookies on it. Never had a problem with it. I just seasoned it when it was new and never had any issues. I've had it for 10 or more...
  8. wy will

    Pork butt in freezer for 2 years

    As long as it isn't freezer burned and it doesn't smell funny you should be fine. I read a study that shows if meat is packaged properly, that it can last in a deep freeze for 10+ years and still be fine.
  9. wy will

    What's your occupation?

    Operations Technician at a Natural Gas plant.
  10. wy will

    Smoking Necessities

    I just need to get some Cure #1 and maybe a good injector and I think I will be good to go for a while. I need to find somewhere that I can find some pork bellies so I can do some bacon.
  11. wy will

    Smoking Necessities

    I already have a vac sealer. I haven't invested in a grinder or sausage stuffer yet, but I do plan to in the future. Thanks guys for the help! I really like cooking, so I can see myself really enjoying this.
  12. wy will

    Smoking Necessities

    I am brand new and have never smoked anything. I am trying to figure out what all I need to get started. I have ordered a MES40, AMNPS, multiple different pellets, a Maverick ET-733, and even a larding needle. What else will I need to be able to get started? I plan on doing wild game mostly...
  13. wy will

    ThermoWorks ChefAlarm

    Has anyone tried one of these? I am looking for a cooking probe. I would get the maverick, but I have heard about a lot of issues with the probes on them and that the 3' cables are too short.
  14. wy will

    New to Smokin

    Thanks guys. I can't wait to start smoking. I'm already browsing and saving brines, cures, and other recipes to try out.
  15. wy will

    Pellets and Sawdust Overstock Sale - 20% Off!

    I am so excited to smoke something that I placed another order. I don't know what I will like the most, so I have a lot of different varieties on order.
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