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Thanks Bear - I'm doing Jeff's recipe where he put 1 can beef broth and 1/2 can cream of mushroom soup in a pan with the chuck at about 150, then cover/tent at 170 and then (I am assuming) when it's done, remove the fat on top of the liquid and add the shredded beef to the remaining liquid. I'm...
I found this recipe for an Alabama White Sauce (similar to Big Bob Gibson's white sauce for chicken)...
1 1/4 cup mayonnaise
3/4 cup distilled white vinegar
1 T black pepper
1 1/4 tspn kosher salt
1 tspn granulated sugar
1 tspn fresh lemon juice
1/2 tspn Worcestershire sauce
1/2 tspn hot sauce...
Does anyone have a sauce that they use for pulled beef (chuck) sandwiches? I've been eyeing Jeff's pulled chuck recipe he sent around with some texas toast (and maybe some melted cheese) for a sandwich, but I was hoping to see if anyone has a recipe for a sauce. My initial thought was some...
Finished...they shredded apart real easy, but Im pretty sure I overcooked them because the inside was a bit dry...tasty though. I made up a batch of Syracuse salt potatoes to go with them and a good dinner was had by all.
I sauced them up - both with a half bottle of sweet baby ray's (only thing I had in the house) and a stick of butter...going to add a little bit of apple juice, then cover them with foil and into the oven at 250*. Going to check the progress and stir after an hour.
Pulled from the smoker after an hour and a half...looks like the general color I wanted. Interesting to see the difference in color in the pieces since they were both put in at the same time in the same smoker, both on the top two racks the furthest from the heat source.
Today, I'm preparing chuck roast burnt ends for the first time. Last night, I cubed up a couple of 3-lb chuck roasts and rubbed one of the roasts with my homemade rub and the other roast with some Smokin' Guns (hot) rub for an overnight rest. I set the Smokin' It 3D smoker to 240* with a chuck...
I have an MES 40 that I'm trying to fix up - and I've finished all the wiring, now it's time to work on the inside. I'm not going to be using the internal probe, and I've removed the chip tray so I can use a mailbox mod. However, the last thing I need to figure out is how to fix/repair the...
I searched around high and low and couldn't find a tutorial on how to build a mailbox mod - even there there are lots of photos of everyone's mailbox mod (and you have to piece all of them together to figure out how to build one. Yeah, they're pretty simple, but I thought I'd try and put...
It really is pretty tender after salting 24 hours in advance and roasting as it calls for in the recipe...without sous vide for 2 days. I'm just trying to figure out if this will work in the smoker - especially if I sear first...or if my smoker will hold heat after turning it off like my oven will.
So I've been doing the slow-roasted beef (using eye of round from Costco) lately - to rave reviews from my family. If you read the "why this works" from their cookbook, it explains that keeping the temp low for longer times allows the enzymes to tenderize the meat. Since we're all used to...
I do a sausage gravy using HOT breakfast sausage (Bob Evan's in the chub) that I put on biscuits, and it's awesome...so hot sausage gravy works great, give it a try. Nice looking plate too!
Just a suggestion for those with MES30 or MES40 - I removed the baffle on the upper vent (since I never rotate it to a closed position anyway) and I grabbed a 3" duct fitting...
I was ordering a bunch of "flip steaks" (thin sliced steak for cheesesteaks on the griddle) - and I wanted some burnt ends without having to smoke an entire brisket because I'm not currently in the mood for the flat right now. So I asked the butcher if he has any extra points left over from...
I'm doing my first non-brisket burnt ends today using a couple of chuck roasts from Costco. I've been going back and forth on whether to use rub on them or just S&P, but I decided to use some Worcestershire as the base (instead of mustard) and use my go-to basic BBQ rub. Of course, looking...