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  1. mrmeatcutter

    Cornish Hen's

    cooked then at 225
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    DSCF4004.jpg

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  3. mrmeatcutter

    Cornish Hen's

    I saw a segment on the food network where they did cornish hens so when I was shopping this week I picked some up. took some of my rub and mixed it with melted butter and injected them then put some rub on the outside and let them hang out for about an hour while I got the smoker up to temp...
  4. mrmeatcutter

    My Memorial Day Butt - first time for foiling

    Looks great!
  5. mrmeatcutter

    Memorial Day Pork Ribs

    I have been out of commission for a few weeks but trying to get back to it. Decided dispite the 50 mph winds today to go ahead and fire the smoker, I had some jerkey to smoke so I fired it up and got the jerkey going, went back inside and thought heck I got a couple racks of ribs so I got them...
  6. mrmeatcutter

    Anyone here own a Green Mountain pellet grill?

    My father in law has a GM and he loves it. I have cooked on it a few times and I am sold, I will own one one day. The temp control was amazing and accurate. It would maintain within 5 degrees during the entire cook time. The GM s are also built must stronger to last longer then the tregs...
  7. mrmeatcutter

    First Ribs on my New 22" Weber Smokey Mountain

    pull back is natural with beef ribs, the "Nature of the beast" so to say. I agree with the earlier statment to maybe lower the temp a bit that will help. How was the bite? where they tender?
  8. mrmeatcutter

    Valley Center Spring Fling. My 1st compitition.

    Pinkie's BBQ.
  9. mrmeatcutter

    Valley Center Spring Fling. My 1st compitition.

    well got the 1st BBQ comp behind me, met a lot of great folks out there. Congrats goes to Drew with "Hog Tide" for the grand champion win, he placed 1st and 2nd in all 4 catigorys. Here are some pictures of my turn in's, I got a bit worried on my ribs and brisket and took them both out to rest...
  10. mrmeatcutter

    Catering Gig with Brisket, Dutch's Beans and More - Lot's of Qview

    Looks great!
  11. mrmeatcutter

    Fisrt Baby Back Ribs on my new Pitmaster BBQ Vault

    Nice smoke penetration. :grilling_smilie:
  12. mrmeatcutter

    MY 1ST SMOKE IN MY NEW REVERSE FLOW TRAILER SMOKER I MADE

    looks good! I also like the canoe handle, great addition.
  13. mrmeatcutter

    Cured uncooked ham on WSM, UPDATE it's done, sliced & bagged.

    Looks GREAT Al!!!! I have used your fat trimmings idea and it works real well.
  14. mrmeatcutter

    Pork Tenderloin

    Forgot to mention along with the fetta cheese and green onions I also diced up a slice of pineapple into the stuffing.
  15. mrmeatcutter

    Pork Tenderloin

  16. mrmeatcutter

    Pork Tenderloin

    Seasoned a pair of pork tenderloins stuffed with fetta cheese and green onions, tied them up and smoked with apple wood. Mixed up a batch of boxed scallop potatoes whith chives and put them on the smoker as well. Box said 25 minutes at 425 so I figured 90 minutes at 200 should work. And it did...
  17. mrmeatcutter

    My 1st attempt at cheese on the new pit

    well it has been 3 weeks ... and I tried the smoked cheese. It was a total let down. it has a small amount of smoke flavor but the heat (even though it stayed below 110) seemed to change the properties of the cheese, it is really crumbley now. Guess I will have to invest in the Amaizing-smoke kit.
  18. mrmeatcutter

    Pork Tenderloin

    Welcome. How did it turn out? I am going into a compitition in a couple weeks and I am torn between a butt or tenderloin for the pork side. Tenderloins can be so much less forgiving.
  19. mrmeatcutter

    Weekend Smoke -=- Brisket, Ribs, and Smoked Meatloaf with QView (FINISHED!!)

    looks great!, I am also sold on smoked meatloaf, I do not think I will ever use my oven again.
  20. mrmeatcutter

    Brisket - Using Advice from SMF (w Q-View)

    looks great! Welcome aboard, there is a lot of knowledge in here. As for smokin Al's tip it is a great idea, I took his idea one step further last week, I had some steaks I wanted to smoke so I seasoned some bacon and put it on the rack avove the steaks, as the bacon cooked the fat drippings on...
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