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Bacon on a stick - experiment
The Original! http://www.smokingmeatforums.com/t/96273/pops-original-bacon-on-a-stick-wet-brine-method -
Dry Curing Bacon ~ How Long Is Too Long?
cure #1, wet or dry, is good for 30 days or less. Hot smoking or cold smoking? (80° or 145°)? -
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Newbie questions
2 separate meat items, like beef and chicken, would go under General Discussion when done together.- pops6927
- Post #8
- Forum: For New Members
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Newbie questions
See: https://www.smokingmeatforums.com/threads/where-to-put-what.294149/ in General Discussion! If I am wrong moving a post, PLEASE let me know via a Private Conversation! We all make mistakes!- pops6927
- Post #7
- Forum: For New Members
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Am I able to use smoker as designed?
No one EVER said that you cannot run your unit as directed per the manual. PLEASE DO! If you desire any modification, PLEASE ACCEPT any advice offered, OR DON'T. That choice is ENTIRELY up to YOU!- pops6927
- Post #15
- Forum: Masterbuilt Electric Smoker (MES) Owners
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Roll ups for dinner.
Thin-sliced shoulder steak from the chuck. Nice cook!- pops6927
- Post #2
- Forum: General Discussion
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Mama's Homemade Quick Pizza!
We start out with a pizza pan: then a premade pizza crust: oiled: sauce applied (from a jar of pizza sauce!): and spread out" sprinkled with mozz and shredded mozz: sweet lo- salt sausage fried up and on top: partially cooked: pre-fried peppers, onions and garlic added: baked for 10... -
Grate Gauges ?
Buy a couple grill grate clips and add a multiprobe thermo to your BBQ equipment collection!- pops6927
- Post #5
- Forum: Meat Thermometers
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Hello from South Dakota!
Welcome from Fort Worth, Tx! Glad to have you aboard! -
Featured Hello!!!
Welcome to SMF! May I suggest a W#eber Kettle grille to start out with? can smoke, grill and produce great 'Que on it with little learning curve on it! I will put you where you need to be to learn about it!- pops6927
- Post #2
- Forum: Charcoal Smokers
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Mesquite Flour
https://www.google.com/search?sxsrf=ALeKk00Bdi7vFLmg2Q8UqnAuRMBvNYG4aA%3A1594339417638&source=hp&ei=WbAHX4jCJObL0PEPzt-w6Ak&q=mesquite+flour&oq=mesquite+flour&gs_lcp=CgZwc3ktYWIQAzICCAAyAggAMgIIADICCAAyAggAMgIIADICCAAyAggAMgIIADICCAA6BAgjECc6CAgAELEDEIMBOggILhCxAxCDAToLCC4QsQMQxwEQowI6AgguOgUIABC... -
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I Have Stupid Questions (Drum Smoker)
Welcome to SMF! Right off the bat, there are No stupid questions; only stupid answers! We try to be amicable to everyone, regardless of their level of expertise! Everyone has a learning curve in every area! KEEP NOTES! https://www.smoking-meat.com/image-files/smoking-meat-log.pdf- pops6927
- Post #4
- Forum: Charcoal Smokers
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hello all
Welcome from Fort Worth, Tx! I was a meat cutter, meat manager and district supervisor myself for 35 years up in NYS before coming down here! District was from Malone to Utica, plus assignments in Albany to Binghamton!- pops6927
- Post #7
- Forum: For New Members
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12lb sirloin tip suggestions
Roasts – Steaks – Chops Degree of Doneness Internal Core Temperature Internal Description Extra-rare or Blue (bleu) 80 to 100 degrees F 26 to 38 degrees C deep red color and barely warm feels soft and squishy Rare 120 to 125 degrees F 49 to 51 degrees C center is bright red, pinkish... -
12lb sirloin tip suggestions
Internal Temperature Cooking Chart Pin640 Share278 Tweet Yum7 Email Learn how to read and use an Internal Meat and Cooking Thermometer. Cooking thermometers take the guesswork out of cooking, as they measure the internal temperatures of your cooked meat, poultry, seafood, baked goods, and/or... -
Saving posts.
Also, you can just add them into your Signature line if they are your posts!- pops6927
- Post #6
- Forum: Report Issues
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Easy slow cooker meal
Beef stew comes to mind! Stuffed peppers. Chicken and biscuit (store bought biscuits).- pops6927
- Post #4
- Forum: General Discussion
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