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Masturbuilt CS kit vs A-Maze-n pellet tray???
I've read that Traeger pellets are made of either one of two kinds of wood, and the flavors are derived from different oils instead of the woods themselves. I buy all my wood pellets from Todd Johnson/A-MAZE-N Products. I also bought my pellet trays and my Maverick ET-733 therm from him. I have...- daricksta
- Post #14
- Forum: Electric Smokers
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Wrapping a pork butt with butcher paper???
Your pastrami looks great. I'll be making my first try at it this year. I've read up a bit on it. But why smoke it, steam it, and then stick it in the oven? What do those two additional steps do for the finished product? -
Incredibly Good, Potentially Lethal: Habanero Cajun Sausage (Pics & Recipe
The word wow is not enough but it's all I got. I mean--REALLY wow. Great job. And thank your for introducing me to high temp cheeses! -
Wrapping a pork butt with butcher paper???
I haven't used butcher paper on (what we call out here on the West Coast) a pork shoulder. I've been into smoking naked meats in my MES 30 because so many pitmasters don't wrap their meats in competitions or in their restaurants. I do have butcher paper and will experiment with it again this... -
Brisket night cook?
I did an all need smoke with a 14 lb. whole packer brisket last summer, the first time I'd ever did an all-nighter. I woke up at 5 am, went out to check it. After 17 hours in my MES 30 the IT was 202°--exactly where I wanted it. When I pulled the brisket, I sliced the point from the flat. I... -
Kalua Pig and St Louis Ribs
It 's always best to let meat you're about to cook to warm up to room temp before cooking it, or at least let it thaw out u 40-50° IT. Yeah, I know all about he danger zone but I also know from experience what I can get away with without making people sick. But this way all parts of the meat... -
Today's smoke - St. Louis Ribs
I agree. I'm involved in discussion groups on a few social media sites. I've always enjoyed reading how threads start off on one subject and mutate into something else. However, this mutated hijacking served to help us learn more about you. The photos of those ribs just whet my appetite for... -
Today's smoke - St. Louis Ribs
hb99, I've barely been anywhere in my life, and I'm quickly running out of time. I greatly admire your world travels. You worked with or for the military and I've done office work most of my life. I'm retired now. This year my goal is to publish my first novel. Food may be food but it is indeed... -
Kalua Pig and St Louis Ribs
Everything looks great. my STL ribs look the same way when I pull them. I don't go by IT though. I use the bend test. I used to look at how much the meat has pulled away from the bones but I've since read that's an inaccurate test. I admit I usually get fall off the bone ribs, which is what my... -
Today's smoke - St. Louis Ribs
You know, hb, we almost have something else in common other than a love of smoking meat. You've been to So. Korea (and other countries) a few times. I've eaten in a Korea restaurant once and Italian restaurants several times! As for Dongdongju--the Koreans drink their rice shit out of a bowl? I... -
Today's smoke - St. Louis Ribs
At our house, we use black pepper very judiciously. But with some dishes it's black pepper that pulls it all together. I experienced that with a meal in an Italian restaurant. You've got some great tips here. When I judge the ribs to be done, I typically "glaze" the ribs with BBQ sauce and let... -
Today's smoke - St. Louis Ribs
I've lived on the West Coast all my life. In my area there is one outstanding Q place and he does it Texas style. Very good brisket. He was out of b-back ribs that day, so my wife and I will be making a return visit. Otherwise for our tastes, the best local Q comes out of my electric smoker... -
Today's smoke - St. Louis Ribs
That's even better reason to use pecan. As for vinegar sauce, I might use it. But I guess I'm a bit of BBQ snob because my favorite Q styles are Texas, KC, Memphis, and Santa Maria, CA (the last one for tri-tip). None of those finish off with a vinegar sauce like they employ in the Carolinas and... -
30 day dry aged rib roast...
After I posted my question I logged off SMF and that's when I saw. I felt pretty stupid. I had imagined that carousel meant one or two things. When I saw what I call a slideshow at the top of the page, that's when I understood what the carousel was. What also helped was seeing a photo of those... -
Today's smoke - St. Louis Ribs
Did you add the vinegar BBQ sauce glaze just for a little acid to offset the unctuousness of the inherent fatty greasiness pork and the butter/brown sugar/honey and the sweetness of the Coca-Cola? Of course I didn't taste them but those ribs looked superb before the glaze. HOWEVER, after seeing... -
30 day dry aged rib roast...
Al, Since I'm an OTBS member, it embarrasses me to admit I don't know what the carousel is. This is the 2nd reference I've read about it. Is it a gallery of photos of the best post Q? -
Today's smoke - St. Louis Ribs
Thanks for your patient replies. I'm multitasking because I'm on at least 3 different websites now so I've been skimming through your post. I'll revisit it much more slowly later. I also want to add my admiration for your stick burner. I've got a Masterbuilt 30" electric digital smoker. But I've... -
Today's smoke - St. Louis Ribs
Thanks. I didn't see the dry rub recipe as I was scrolling down. That is a bit of heat but overall the recipe looks great. I'd have to tweak it for my non-heating-loving wife. I stopped foiling ribs because I felt it softened the bark by steaming them. But your foil sauce looks great. Did you... -
30 day dry aged rib roast...
I am impressed. You age your own meat and you turn out what likes like amazing Q. I only have one word tgo describe my feelings: wow. -
Today's smoke - St. Louis Ribs
I prefer b-backs because they have much more meat than STL ribs with almost no cartilage on them. But then again, a great rack of STL ribs is always delicious and the amount of cartilage is the trade off, I suppose.
