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Search results for query: Meat

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  1. Jim_C

    Smoked Beef Hand (Pot) pies!

    Nice looking pies. The meat must have been nice and rich. And the gravy.......good job.
  2. Quiganomics

    A extremely rare Brisket attempt for me.

    Good looking chunk of meat there...
  3. BrianGSDTexoma

    a new "steak for me (boneless short rib/Denver)

    Looks killer! We have a new meat market that has Denver steaks. I been meaning to go get one.
  4. E

    Designing Texas-style offset smoker

    Is there any real difference in results for meat or cooking strategy if the heat comes from below (fat face down) compared to heat from above (fat face up)?
  5. jcam222

    First time smoking Maine lobster tails & crab – Wood and temp recommendations?

    I love smoking darn near any meat but I could not bring myself to smoke crab or lobster. To me it's much to much of a delicate flavor for smoking.
  6. civilsmoker

    Labor Day NY Strip Dinner

    Meat and taters! That’s my kind of meal!
  7. kilo charlie

    Steak like shoeleather!

    If you have had success with 132F at 4 hours before, I would venture to say its the meat. Perhaps try another store our source of meat?
  8. KonaRich

    Type of Ribs

    You have a good point there.
  9. Compulsive Smoker

    Wood fire and flame seared

    WOW! That is perfection Jim! You’re making me hungry at bedtime! What cut of meat is that?
  10. Chris_in_SoCal

    X-Fire Flame Seared Ribeyes & NY

    Looks great. Now I don't feel so bad about buying that Elk meat. :emoji_money_mouth:
  11. in. pred

    It Starts Today!! (in a very small way)

    oh it will be! lol
  12. cooperman

    First Over The Top Chili

    That’s the exact recipe I’ve been using for a while now, except I don’t smoke the meat. Maybe I’ll try that. Anyway, it is a great chili recipe.
  13. 912smoker

    Lookin for KC area BBQ restaurants

    Meat Mitch has a spot at the airport. Also Slap's is highly rated. Keith
  14. Quiganomics

    Someone just bought their first brisket. I'm told I'm about to receive a master-class.

    Thanks, she's still buzzin' over the brisket. I just can't get over how well she did... much better than my first one for certain. She's been watching a lot of Meat Church's videos and decided to garnish the tray of meat with some grilled whole pickled jalapeños, ala Matt Pittman. 😆
  15. clifish

    All beef AC Leggs 114 SS and Country style Bologna in the SmokeFire .

    Nice job Rich, not a bologna bologna fan but looks good. What are the plans for the next 76lbs of chop meat...lol
  16. normanaj

    First time smoking Maine lobster tails & crab – Wood and temp recommendations?

    ...it and was then steamed or boiled. I've made smoked lobster dishes after the fact but the lobster itself wasn't smoked. My advice on the crab meat is don't smoke. Really good crab meat has a delicate almost sweet flavor that I think would be compromised by adding smoke to it imo. You can...
  17. Fueling Around

    where did I go wrong

    Very late to the party. I cook and smoke meat on a gas grill all the time. Vents on a gasser really mess with controlling temps versus the hood thermometer and what the meat actually feels at the grate level. I monitor the actual temps with Thermo Works grate level and meat probes. Here is how...
  18. paleoman

    Poor Man's Burnt Ends

    Thanks! That's a good idea. I used that pan, because it came with a grate that fit it, and is Teflon coated, so easier to clean the drippings. I was concerned about airflow, with the deep pan.
  19. Fueling Around

    Poor Man's Burnt Ends

    Meat looks great and tasty meal. Pellet grills normally reduce cooking time by the forced airflow. You have a very deep roasting pan. Try raising your meat rack to pan top level with metal skewers. Meat catches the heat and you still collect the delectable drippings in the pan. I normally...
  20. Ishi

    Antelope Seared Loins

    You’re correct! Mine came from Ag fields with no sage insight.
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