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  1. amazen1.jpg

    amazen1.jpg

    • ryanhoelzer
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  2. mes2.jpg

    mes2.jpg

    • ryanhoelzer
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  3. mes2.jpg

    mes2.jpg

    • ryanhoelzer
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  4. mes2.jpg

    mes2.jpg

    • ryanhoelzer
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  5. mes1.jpg

    mes1.jpg

    • ryanhoelzer
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  6. mes2.jpg

    mes2.jpg

    • ryanhoelzer
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  7. mes1.jpg

    mes1.jpg

    • ryanhoelzer
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  8. ryanhoelzer

    30' MES and black, charred chips

    I've had some intermittent issues with this but not enough to mess with it.  I decided I'd play around with it some.  Has anyone taken this in between piece out? That eliminates the 2nd layer of metal between the chips and the burner and gets the chip tray right down on top of the element. ...
  9. IMG_0481.jpg

    IMG_0481.jpg

    • ryanhoelzer
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  10. ryanhoelzer

    Reheating Ribs

    I reheat almost everything in the oven except BBQ.  I generally hate the microwave but it works well for BBQ because of moisture.  I've done brisket in foil with a little apple juice in the oven and it was OK.
  11. ryanhoelzer

    NEW MES - BUT RAIN, RAIN, RAIN !!! QViews

    You need one of these. http://www.smokingmeatforums.com/forum/thread/88318/you-want-an-mes-sun-shield-i-ll-show-you-a-sun-shield Rain, snow, no problem..
  12. ryanhoelzer

    Frisco Colorado BBQ Challenge

    Here's a story from Summit Daily. http://www.summitdaily.com/article/20100620/NEWS/100619791/1078&ParentProfile=1055 The Dillon BBQ is coming up in August too.  Alot like the Frisco, lots of sales, music, etc. bbqatthesummit.com
  13. ryanhoelzer

    First Turkey Breast In The MES

    Forgot to add that it was a Jennie-O frozen, 7.22lbs at $1.42/lb, $10.25.  It's just me eating it so getting 4 or 5 meals out of it is a pretty good deal. And smoked with hickory..
  14. ryanhoelzer

    First Turkey Breast In The MES

    I pulled it at 4 hrs and it was reading around 180 +/- 2*.  Some of the outer areas had pretty strong flavor but not too much.  I'm pretty happy with the brine time.  Juicy everywhere except some of the thinner areas.  The skin was still soft so it went to waste.  I think I'll move to the oven...
  15. breast2.jpg

    breast2.jpg

    • ryanhoelzer
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  16. breast1.jpg

    breast1.jpg

    • ryanhoelzer
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  17. ryanhoelzer

    First Turkey Breast In The MES

    I've done turkeys and breasts on the ECB but this is my first one on the MES.  I used an Alton Brown brine recipe I found here (honey, soy sauce, salt, apple juice) and brined it for about 18 hours.  Might end up being a little long for a 7lb breast but we'll see.  This is the first brine I've...
  18. ryanhoelzer

    Frisco Colorado BBQ Challenge

    The Frisco BBQ was the first contest I ever went to that had alot of selling.  I wish more contests were organized like Frisco and Dillon.  I've been to a few really big contests that you couldn't get anything good to eat..
  19. ryanhoelzer

    First tri tip is on!

    I was talking to a butcher the other day about briskets and he said I needed to get a tri tip.  I'm in North Carolina so I didn't give him a whole lot of credit.  Guess I'll have to try one.
  20. ryanhoelzer

    Extra Meaty Baby Backs

    I did these foil wrapped, not panned, with a few oz of apple juice.  I have to think the panned experiment must have been steaming by the way they were separating.  I wonder if the pan lets the steam circulate more and actually does more?? Overall, I think the combination of the temp issues and...
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