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Guinness Beef Stew
Absolutely right! It's a must for some of our cold fall camping trips every year...also kinda fun to have a stew cooking over an open flame while sucking back a few beers! ;) It is! One of those recipes I will be passing down to my kids!- knifebld
- Post #6
- Forum: Dutch Oven Recipes
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Guinness Beef Stew
LOL Thanks buddy! My wife's parents are Irish and my mother-in-law can't believe that her Canadian son-in-law makes the best Irish stew she's ever had! Can't get a better compliment than that! ;)- knifebld
- Post #5
- Forum: Dutch Oven Recipes
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Problem slicing
Happened to meat over the weekend when slicing my MTL Smoked meat...very frustrating. I chalked it up to me cheaping out and going for the $100 slicer. Going to follow this thread for possible tips!- knifebld
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
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Guinness Beef Stew
Didn't notice this section of the forum until now...so decided to contribute one of my family's favorites: Ingredients: - 4 lbs Beef stew meat cut in 1" cubes - 6 Slices Bacon, cut into small pieces - 3 ½ cups Yukon Gold potatoes, unpeeled, cut into 1 x ½ inch pieces (you can also use small...- knifebld
- Thread
- Replies: 13
- Forum: Dutch Oven Recipes
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Potato soup.
Man does that soup look ever good, I would get some brownie points if I made this for my wife. Willing to share the recipe? :)- knifebld
- Post #5
- Forum: Side Items
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Northern Stick Burner Users
Great, no issues with rust? Do you regularly clear the snow off of it?- knifebld
- Post #3
- Forum: Wood Smokers
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Poutine gravy recipe
Try this one on your next try; Ingredients; - 2 Cups Chicken broth (Get the good quality stuff) - 2 Cups Beef broth (Get the good quality stuff) - 1 Onion - 1 Clove of Garlic - 3 tbsp Cornstarch - 1 tsp Mustard Powder - 1 tbsp Tomato Paste (or Ketchup) - 1 tsp Cider Vinegar - A few drops of...- knifebld
- Post #22
- Forum: Side Items
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Northern Stick Burner Users
Hey guys, I've been dreaming of purchasing either a Lang or Yoder stick burner. I currently own a Big Green Egg, Kamado Joe, and a WSM and all of these can stand the winter seasons outside (with their covers). I don't have a garage so the new additional would have to remain outside. Can anyone...- knifebld
- Thread
- Replies: 6
- Forum: Wood Smokers
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First Pork Butt
Very curious that it didn't fall apart like you were expecting. Your process was quite sound and almost identical except for a few things...I don't spritz (I used to but did not find much taste difference for the effort), I don't inject, I smoke a lower temp (235), and I let it rest for an hour... -
Montreal Smoked Meat
Thanks! Worst part was steaming...but by my next run I should have a better system! Very kind! Thank you! -
Montreal Smoked Meat
I appreciate the tip, will try it out next time! BTW, you can find the recipe on Disco's thread here; https://www.smokingmeatforums.com/threads/montreal-smoked-meat-and-the-discussion-with-swmbo.269387/ Cheers! -
Montreal Smoked Meat
Thanks Warren. Would SV just to get it properly warmed up...could have warmed it up in a pot of boiling water too. For myself, our SV has been used mostly to warms my smoked meats up properly rather than using it as a cooker. -
Montreal Smoked Meat
LOL, Thanks! Cheers bud, thanks for the like! I hope it was worth it! Aside from sampling I didn't get a full sandwich yet. But my wife loved it...the spices give it a perfect kick. Thanks for the like! -
Montreal Smoked Meat
To be honest, after all that I didn't even make myself a sandwich! I did sample as I was slicing...but was too tired to make it a meal. Will pick up some nice rye and mustard over the weekend and do it right! ;) Thanks Bud, appreciate it! Thanks! :) -
Grilled Turkey Tenderloins
Beautiful! Nicely done. Must admit I tend to lose control grilling poultry...which is why I usually prefer smoking or sous vide (with a quick sear). Will have to keep trying to get your kind of results! Cheers -
Montreal Smoked Meat
Yup that was my initial thought too! Was even thinking about doing 3 or 4 briskets...but my wife would have had issues with me taking up the entire fridge for 2 weeks! So will either have to do one at a time, or buy another fridge and find some way of steaming in bulk. Cheers! -
Montreal Smoked Meat
Traditionalists would use charcoal only without adding any wood chunks...to avoid an overpowering smoke flavour. In my case I enjoy the smokey flavour and thus added some maple and apple. Turned out great, so was not dissapointed at all with my decision! -
Montreal Smoked Meat
Thanks. Hoping that when I sous vide from frozen that I get a nice moist texture....will see! -
Montreal Smoked Meat
After two weeks of, what I consider a fairly intense process, I finally packaged my MTL smoked meat! It was long, but very tasty! Shout out to @disco for the help of his website which I consulted on a few occasions! Here's what I did: 1) Trimmed the brisket (in my case two full packers)...
