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  1. kew_el_steve

    New Smoking-Meat.com Logo in Progress

    Burp...Hickory and beer...mmmmmmm
  2. kew_el_steve

    Need Brisket Recipe

    The Smoky Okie way is the ONLY way. Sear it first, sealing in the juices and forming the Maillard reactions, and then low and slow. And yes, the smoke will still penetrate wonderfully!!! http://www.recipezaar.com/207187
  3. kew_el_steve

    Ya ever had a SmokeyOkie steak?

    Tim has always been nothing but gracious and helpful in my numerous PMs to him. He is friendly and definately a wealth of knowledge. It's too bad that I'm so far away from him, I'd like to shake his hand.
  4. kew_el_steve

    how to package smoked brisket?

    Slice and vacpak. I don't freeze before closing, just make sure the bag has a reasonable amount of room to the meat. If the juice is sucked in to the overflow tray -- on my Foodsaver -- it still makes a seal. Boy is it good coming out!!!
  5. kew_el_steve

    Banana leaves

    There's a ton of them starting to ripen here. Great idea!!! Gimme some recipes!!! It's getting down in to the fall temps now; only got in to the high 70's today. Still swimming in the pool tho...
  6. kew_el_steve

    Corned beef

    Nice Job!!! I like SausageMaker. Got my grinder there. I use their Italian Sausage spice mix. I've been thinking about smoking some corned beef in to pastrami.
  7. kew_el_steve

    trimmed butt?

    I trim. Also, the last butts I did were cut in to halves thickness-wise. So I had 4 halves instead of two wholes. More bark and smoke penetration. Came out great. Only two of the halves have bone-in. But overall, an extremely successful experiment.
  8. kew_el_steve

    Chicken simmered with Garlic and fall veggies

    This sounds great. Might just be the ticket for Sunday supper. Don't want to spend too much time on cooking, want to focus on the Pat's game.
  9. kew_el_steve

    How The Pork Was Won

    Interesting two-part video of smoking pork butts during recent American Royal competition.
  10. kew_el_steve

    Beef Ribs

    No. DO NOT do them the same. Here's a recent thread: http://www.smokingmeatforums.com/for...ead.php?t=9876
  11. kew_el_steve

    OTBS members- and powers that be

    No strong feeling either way. We have a catagory for upcoming/recurring comps. Would this suffice?
  12. kew_el_steve

    Happy Birthdays to all (been gone a few months)

    My wife is from Xenia, OH. where the tornado blew everything down. Lots of corn out there for sure. Welcome back. Now stop slack'in and get smok'in!!!
  13. kew_el_steve

    going to the hospital, again

    Good luck and hope you feel better. Just remember Smoky Okie's saying: You don't need teef To eat our beef!!!
  14. kew_el_steve

    I am having surgery tomorrow...

    Good Luck, Lisa. As long as you have one or two good fingers to click around the Forum, you can entertain/educate yourself...
  15. kew_el_steve

    best smoker for beginner

    GOSM widebody gasser. It's the simplest route when learning, and won't hold you back when you get more advanced. No matter which way you go, there's lots of expertise here to help.
  16. kew_el_steve

    Hickory wood - flames instead of smoke !

    I always soak my chunks for use in my GOSM. Half hour in a bucket of water. Any type of wood that I'm using. 250 is high in a GOSM, so plenty of opportunity for fire if other precautions are not used. Be careful about trying to cover it up to keep the fire down, as opposed to soaking...
  17. kew_el_steve

    Spiced up Sauce

    Basically what Richoso1 said. Sweet Baby Ray's has a hot & spicy version. If you can't find that, you can make some by using standard Ray's and adding Tobasco Chipotle ("Smoked") to it. Mix well and I like to add a little water. This is pretty simple to do and you can vary the amount of kick to...
  18. kew_el_steve

    mustard before the rub

    Mustard on butts and ribs (both pork and beef ribs). No mustard on fatties, briskets, yardbird, sausage, meatloaf, or Dutch's BBs (LOL).
  19. kew_el_steve

    Buying a Smoker

    Figure out what you want to use to make heat: electric, sticks, charcoal, gas. Then go from there. You can make plenty of thin-blue smoke with any of the four. It's not the smoker, it's what you do with it.
  20. kew_el_steve

    Prime Rib?

    Don't do like a pork shoulder!!! Research out the links. Medium-rare, please.
Great deal on LEM Grinders!
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