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Frozen BBQ.
Hi there and welcome! As others have mentioned, yep freezing works fine in almost all cases with BBQ. I do 2 pork butts or 2 briskets anytime I smoke so I can vac seal one. I'm 1 person but will eat on that stuff like crazy and share with anyone/everyone who comes to hang out :D I find both...- tallbm
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Redfish!
That is fantastic! Redfish taste sooo amazing. A Tex-Mex restaurant near me used to do char grilled Redfish Fajitas seasonally and it was one of my favorite dishes of theirs. To bad they stopped that many years ago. I order redfish anytime I see it at a restaurant, it's such a tasty fish! -
Curing pork belly for bacon.
Hi there and welcome! I use 1.65% salt and 1% sugar and the proper amount of cure#1 for the amount of pork belly I'm curing for bacon. I use the temp walk up method like used with smoking sausage. You don't want to smoke too hot or you render out all the fat from the bacon. I start at like...- tallbm
- Post #10
- Forum: General Discussion
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Anyone tries these?
Nice work on the brisket! I have not used whiskey barrel oak but in my college days I took an elective called "Beverage Survey" which was all about alcoholic beverages and we got to taste test hahaha. Wondeful elective credit :D What we learned about whiskey is they simply use Oak wood and...- tallbm
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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My Quest for Mexican Red Marinade
Pork steaks are usually cut from a Pork Butt/Shoulder. If interested, the next time there is a $0.89-$0.99 pork butt sale you can get a pork butt and cut a bunch for cheap on your own. I just debone and then cut steaks on my own. I don't have a saw to cut through the bone so boneless it is :D- tallbm
- Post #10
- Forum: Grilling Pork
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Baby back ribs question(s).
Hi there and welcome! I take all the guess work out these days and I follow SmokinAl's foolproof method. Put a bbq thermometer probe between the rib meat and when it hits 195-198F Internal Temp (IT) of the meat, take a toothpic and stab the meat all over and if it goes in without resistance... -
My Quest for Mexican Red Marinade
Nice report and sucks to figure some things out from scratch lol. If you didn't throw those over seasoned cuts out you can do another Mexican dish with them and braise them in a skillet on the stove. A guisada dish should rescue them and have a pretty ok meal from them. If over seasoned salt...- tallbm
- Post #6
- Forum: Grilling Pork
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Next Cook 1st Brisket
Congrats on the success of your 1st brisket piece! Yeah seasoning a brisket (hell most bbq meat) is a pretty simple ordeal in reality. I'm a Salt, Pepper, Onion, Garlic (SPOG) guy for brisket. SPOG will work magically with any meat! I also should have mentioned that with brisket, or anything... -
MES Rewire Simple Guide - No Back Removal Needed!!!
I'm glad all this info is helping out! Yeah there is still a little tinkering to do. The rewire + the PID = a whole new smoker. With any new smoker there is the period of tweaking and working it to see how everything goes and then boom you rock and roll knowing how to make everything happen...- tallbm
- Post #463
- Forum: Electric Smokers
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Free is for me!
My guess is something insignificant in the element insulation or some grease on the element base at the wall or something silly like that. Do you have a non GFCI outlet you can easily use? I would think you would be ok with it. I've not had any issues and I'm too lazy to go and jack around with...- tallbm
- Post #22
- Forum: Electric Smokers
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MES Rewire Simple Guide - No Back Removal Needed!!!
I think my vent is about 70% or more closed. It's pretty stuck and I can only move it once it's hot since that unsticks it some lol. I don't think half open would hurt anything, just don't close it way down. Similar to dr k's setup I have a foil pan on the bottom rack which protects the...- tallbm
- Post #461
- Forum: Electric Smokers
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Free is for me!
Mine does the same so I just use my non-GFCI outlet. I'm 99% sure the insulation of the element has insignificant cracks in it that don't affect the heating but freaks out the GFCI. I'm pretty sure this is my case but be sure to check any big serious culprits to rule them out.- tallbm
- Post #19
- Forum: Electric Smokers
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MES Rewire Simple Guide - No Back Removal Needed!!!
Good report back. As with any system there will be the tuning and learning and a rewired MES is not an exception to that rule. I think once you get your probes all sorted out you will good to go. My probe setup is that I have my auber probe on the UNDER side of the lowest smoker rack placed...- tallbm
- Post #458
- Forum: Electric Smokers
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Free is for me!
The blue and red wires here appear to be braided and the ones that will connect to smooth black and smooth white. 1 braided to 1 smooth only. Notice that the braided red runs all the way to the heating element. The braided black will run to the high temp safety limit switch and THEN change...- tallbm
- Post #10
- Forum: Electric Smokers
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Free is for me!
Nice score!!! Sounds like you are on it checking the heating element already. I've had where the connectors were ok BUT corrosion built up between the wire and the connector itself at the heating element. That's a quick fix replacing the connector. With no panel at the high temp safety limit...- tallbm
- Post #5
- Forum: Electric Smokers
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Next Cook 1st Brisket
Ah ok. So burning chunks then. I see the oak and hickory lump charcoal there. Most people will likely steer you towards more oak but I like to encourage a small piece of mesquite for you to try out. All up to you though :D -
MES Rewire Simple Guide - No Back Removal Needed!!!
Oh man that is looking nice and steady! Can't wait to see how it all comes out and then hear how you feel about it once it's done :D- tallbm
- Post #456
- Forum: Electric Smokers
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HEB Finds
Nice score!!!! That brisket point looks amazing!- tallbm
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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Next Cook 1st Brisket
Hi there and welcome! Yeah a brisket flat will need some wrapping or boating for sure. Just remember that it's done when it's tender and never by time or temp. As for smoke flavor, what type of smoker are you running? Mesquite smoke on beef simply cannot be beat BUT you may not have it and...
