Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. daricksta

    Split chicken breasts

    Could be. I don't brine poultry because I've never felt it needed it. We did brine a TG turkey one year and it made it too salty, but then I didn't know to rinse off the brine. I grill chicken on a charcoal grill and I've never needed to sear the skin. I do have a tendency to use a bit too much...
  2. daricksta

    Would you eat it?

    No way would I eat it. I made a mistake over the past weekend where I left a couple of ribeye steaks and a couple of chicken breasts in our car overnight. Had to throw both packages out. I thought that maybe cooking the steaks would've killed the bacterial nasties but I didn't want to mess...
  3. daricksta

    5 min time out!

    This just happened to me. It wasted a lot of my time. The change must have been effected to free up more bandwidth on the server at any one time.
  4. daricksta

    Masterbuilt Customer Service is a joke.

    I've owned my MES 30 Gen 1 for six years now and have had no problems with the racks rusting anywhere. I've used scrub sponges to clean them off. But then I keep my smoker under a cover and inside my garage when I'm not using it. It's been well used and loved but my MES remains in excellent...
  5. daricksta

    Masterbuilt Customer Service is a joke.

    I've contacted MB customer service by phone a few times and only had one frustrating experience. Otherwise they have been superb. But are you saying CS couldn't find your mailed in rebate coupon?
  6. daricksta

    What Is It? (Black Tar-like Substance)

    I hate the carbon deposits that fall down on meats and cheeses! I have a MES 30 Gen 1 and when I clean dried meat stuff off the walls (the 30 is so narrow that racks of ribs and beef brisket flats press up against both walls until they shrink during cooking). So, I clean all the lose, caked-on...
  7. daricksta

    How to season your food.....

    This is pretty funny. Where did you find the video?
  8. daricksta

    Uploading pictures

    Brian , this is a timely post because I wanted to upload a full size photo for a recent post but could only upload it as a thumbnail. Following your instructions I just converted the thumbnail photo into a full size one.
  9. daricksta

    Split chicken breasts

    When you cook chicken breasts, do you cook them over direct or indirect heat? I don't usually grill or smoke chicken breasts by themselves, I'm a huge fan of beer can chicken. With that I like to spread on a dry rub that I typically make from a recipe. I cook the chicken in my 22.5" Weber OTS...
  10. daricksta

    Pulled Beef Sliders on the WSM

    First, those sliders look amazing. I've smoked a couple of chuckys in my electric smoker but neither one turned out as well as yours. Next, a couple of questions. What is the Sonoma Style SV-Smoker method? I lived in Sonoma County for 22 years and never heard of it. I get that the SV is sous...
  11. daricksta

    First Batch Of Smoked Cheese With The AMNS

    Yes I have. I've had problems with keeping them burning in the AMNPS. Bear recommended cold smoking with Dust since it does better at colder temps and where there's an airflow problem. The Dust I bought from Todd Johnson/A-MAZE-N worked superbly well. The only issues with Dust that I have are...
  12. daricksta

    First Batch Of Smoked Cheese With The AMNS

    We buy some of our cheeses at Winco as well. That store is great, one of our two main supermarkets for weekly groceries shopping. You're right, I think they only carry smoked Gouda. I buy the unsmoked Gouda at Safeway, another supermarket chain store. The sharp cheddar was aged 18 months? Was...
  13. daricksta

    First Batch Of Smoked Cheese With The AMNS

    Thanks for the compliments. For the first few batches of cheeses I smoked I used only mozz and sharp cheddar. Mozz is my favorite. This time I added some Jarlsberg. The last time I smoked cheeses I added Gouda and Gruyere to these three. I think I might expand out to Fontina and Provolone, maybe...
  14. daricksta

    New MES340G

    Thanks, Bear! Besides sausage hanging, I'm going to invent another use for the top rack. I bought a set of duck hooks last year. For making Peking or other roasted Chinese duck--and whether using fresh or thawed from frozen duck--you need to air dry the skin by hanging it from said hooks for a...
  15. daricksta

    First Batch Of Smoked Cheese With The AMNS

    Thanks for the point!
  16. daricksta

    Prime packer & venison pastrami project

    Great looking pastrami! When I saw your subject about a prime packer I knew you bought it at Costco. I did the same thing a couple of years ago. Incredible deal. I also felt uncomfortable about trimming fat but there was a lot of hard fat on the brisket which would never render down so it needed...
  17. daricksta

    New MES340G

    For hanging sausages I'd just hang the hooks from the top rack and remove the middle two racks. Should give you plenty of room. That's a really nice-looking smoker. I use Todd's Q-MATZ every time I cold smoke cheeses and beef jerky.
  18. daricksta

    First Batch Of Smoked Cheese With The AMNS

    I bought the 6x6 A-MAZE-N Pellet Smoker some months ago (I've been using the AMNPS for years) for cold smoking with AMN Dust. Yesterday was the hottest day of the year (so far) here in the Puget Sound area and so I decided it'd be a great day to smoke the Jarlsberg, mozzarella, and sharp cheddar...
    • daricksta
    • Thread
    • a-maze-n amns applewood dust jarlsberg mes 30 gen 1 mozzarella sharp cheddar
    • Replies: 13
    • Forum: Smoked Cheese
  19. daricksta

    Going Bacon Crazy: 22 Pounds, 4 Different Flavors (w/ Heavy Q-View)

    Those photos are inspirational. I plan to try smoking pork belly into bacon sometime soon.
  20. daricksta

    First WSM Smoke: Pork Baby Back ribs (with pictures)

    I love seeing these photos but I hate not being able to eat those ribs! I bet you had a nice mix of sweet, heat, and smoke.
Great deal on LEM Grinders!
Top Bottom
Back
Clicky