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Beef Bites? Any ideas? (similar to jerky or candied salmon)
Aha! More research found something interesting. Kippered Beef. The only difference between beef jerky and kippered beef is the amount of moisture. So kippered beef simply cuts the beef thicker and thus will have more moisture in it... -
Brisket Placement Question? (To cut or not to cut)
Thanks, I will have fun! I have a crew of 'flexible testers' coming over on Saturday. They will get there around noon for some board games, and know to expect dinner any time between 3-7ish pm. I'll have it in the smoker by about 5 am to make sure I have lots of time. Gonna... -
Brisket Placement Question? (To cut or not to cut)
Perfect. Thanks so much. -
Brisket Placement Question? (To cut or not to cut)
Hiya! I got a 6.33 lb (3 inches thickest part, 2 inches flatest part) that will just fit in my MES 30 if I put it diagonally on the rack, almost touching the back/side but not quite. Is that an ok way to do it since it will shrink back a little from the walls of the smoker? Or should I... -
Beer Can Burger
That does sound good. And I do love some ribs, so I totally understand the switch. As for pics, just look in the options bar for the thing that looks like a mountain with a little sun in the left hand corner. That is the picture option. Just save your pics to your computer or phone...- cael
- Post #37
- Forum: General Discussion
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Beer Can Burger
How did they go? What did you fill them with?- cael
- Post #35
- Forum: General Discussion
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Best way/easiest thing to smoke for a newbie?
Easy and small....well since I've discovered I don't like smoked chicken I would recommend baby back ribs, unfoiled. They have been the easiest thing I have done so far. Here's what I did, but there are lots of great recipe posts on the site. Just search ribs...- cael
- Post #18
- Forum: General Discussion
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First Time Brisket...Hints or Tips needed
Not to hi-jack the thread, but I am about to do my first one too. I got a 6.33 lb (3 inches thickest part, 2 inches flatest part) that will just fit in my MES 30 if I put it diagonally on the rack, almost touching the back/side but not quite. Is that an ok way to do it since it will... -
Beef Bites? Any ideas? (similar to jerky or candied salmon)
Thanks. That's super! I buy them at 7-11, Walmart, even Costco. 128512 This pic is from today at 7-11. -
Beef Bites? Any ideas? (similar to jerky or candied salmon)
I have yet to make Burnt Ends, though I pick up my first Brisket this weekend. But to my understanding aren't they sort of fatty, and 'loose'? Like not a tender but solid piece of meat? Or will they hold together, I have no idea. -
Beef Bites? Any ideas? (similar to jerky or candied salmon)
- cael
- Album
- Comments: 0
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Beef Bites? Any ideas? (similar to jerky or candied salmon)
I'm not sure about where you guys are from, but here in Alberta we have a product called Tender Bites, or Steak Bites depending on the brand. They taste like beef jerky, but are well..tender. And chewy. Hint of sweet just like many jerky flavors. And ideas of what cut of meat to use? ... -
Steak Bites.jpg
- cael
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- Album: Beef Bites? Any ideas? (similar to jerky or candied salmon)
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New electric smoker, couple questions
Sorry I didn't get back to you sooner. My notifications don't seem to email to me anymore, so I will look into that. I keep my vent/chimney open all the way all the time. I find that gives good draw and circulation and that is what most MES people have recommended. If it was me doing ribs...- cael
- Post #9
- Forum: Electric Smokers
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First brisket
Looks great. What was your final total cook time? And do you remember about how much it weighed? About to do my first in a couple of weeks (about 6.5 lb) and need to make a plan that doesn't have me getting up at 3 in the morning! Thanks. -
Comment by 'cael' in media 'IMG_2500.JPG'
This might be a strange question, but did you poke your temp probe through the foil, or foil around it. I had a heck of a time foiling around it when I did a chuck roast yesterday. Thought it would be easy. Doing a brisket in a couple of weeks, so would love to hear.- cael
- Gallery comment
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Pork Tenderloin Friday
I just did a few tenderloins and meant to take them at 145, and it was actually about 148. There was almost no pink inside whatsoever. They were shockingly done in 45 min at 230 degrees. No one was expecting that. I had to leave mine in a 170 degree oven for 40 min to wait for the... -
How important is temperature
With those temp examples, no not really. Though if you wanted to talk finesse it would depend on what you are smoking. Chicken, burgers, etc, anything that doesn't need to be broken down, I would go hot and fast. But your ranges are well in the low - low medium. They will be fine for...- cael
- Post #5
- Forum: General Discussion
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Odd times for ribs
Oh, not intimidating at all! I did ribs for my second smoke ever, and since I didn't want to juggle too many things at a time, I went with no foil. And wow, I was right. Its the simplest thing I have ever smoked and oh my they were good. I did mine for 7 hours at about 240. Lovely...
