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  1. mr mac

    Orange glazed pork tenderloin

    By the looks of things, I'd have to agree.
  2. mr mac

    Did the Crown Roast yesterday

    Leftovers? I can help! 😁 Did you save the bones? They make a fabulous beef stock!
  3. mr mac

    Only use some burners Blackstone

    That was going to be my recommendation as well.
  4. mr mac

    Some Pork Butt Questions

    I suppose I'm in the minority as I rarely ever tie a BB. I can recall one time where there must have been a rookie butcher at the Piggly Wiggly that looked like it had been in a knife fight and lost. I had to net that poor thing. The good news was more surface area for rub! 😎
  5. mr mac

    Wanting to learn more about smoking

    Welcome to SMF from Southeast Missouri.
  6. mr mac

    Not new, just finally coming back home...

    Welcome back to the SMF from Southeast Missouri! Mac
  7. mr mac

    45 Day Dry Aged Grassfed Beef 3 Bone Standing Rib Rack/Prime Rib/Rib Roast

    Wonderful job, for sure! As for the broth, several years ago, The Better 9/10ths and I did the same thing with the bones. She used the broth, along with a nice Chianti, to make a braised beef and raviolis using a chuck roast. Damn, it was good!
  8. mr mac

    Smoking my first brisket this weekend, I've got a couple different pellets to choose from - what would be your pick?

    The brisket loves mesquite, oak, and hickory, as it is big enough for the bolder flavor profiles of those woods. I personally love to mix mesquite and hickory. If you only want to use what you have on hand, I'd go for the bourbon barrel.
  9. mr mac

    Yay...The Freezer

    Out of curiosity, Jim, why move from the chest to an upright? Personally, I prefer the upright for a particular reason. That said, The Better 9/10ths wants a chest version.
  10. mr mac

    Scrumptious Smoked Pot Roasts

    Very well done! I may well copythis one!
  11. mr mac

    Smoking boston butt over night

    At Lowes... https://www.lowes.com/pd/Pit-Boss-Expandable-7-12-in-Stainless-Steel-Smoke-Tube/5014597225 I use one of these for cold smoking and for the gas grill when I use it to smoke salmon.
  12. mr mac

    Wanting to learn more about smoking

    Welcome to SMF from Southeast Missouri.
  13. mr mac

    KJ Fish and Vegetable Stainless Grate

    Direct/indirect all depends on the fish. Salmon can be either one, but a light grill followed by an indirect finish works well. Swordfish loves direct over high heat. Veggies, for the most part, go well over direct. My favorite meal is a grilled salmon (at 140°) and grilled asparagus.
  14. mr mac

    Alcohol might have been involved

    Good looking roast!
  15. mr mac

    Merry Christmas

    Isaiah 9:6 ESV For to us a child is born, to us a son is given; and the government shall be upon his shoulder, and his name shall be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace.
  16. mr mac

    Brisket Disaster

    Indeed it is! Best thing for thin meat.
  17. mr mac

    First time pulled pork with the new recteq!!

    I'd accept an invitation! Nicely done.
  18. mr mac

    Temp probe "stilt" risers?

    Grab a potato, cut it to the height you want it at and run your probe through it.
  19. mr mac

    Temperature

    Unless I'm cold smoking. 225° is the temp I cook everything at. Beef, pork, poultry and fish all get the same treatment. As answered before, it is normal for the smoker to lose temp when the lid is opened and cool food is introduced. Just avoid the temptation to increase the temp settings. Let...
  20. mr mac

    Holiday greetings

    Welcome to SMF from Southeast Missouri, and Merry Christmas!
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