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  1. nozzleman

    pulled pork and baby back ribs failure.

    Everyone is hitting it on the head with the temps being to high, you need to do a calibration test on them with boiling water and really iced cold water.
  2. nozzleman

    Garlic Ring Bologna

    Throw that bad boy on a cracker and drop on some smoked cheese; enjoy!
  3. nozzleman

    EASTERS NEXT SUNDAY, WANT TO RESMOKE HAM

    Ive done this one and it is great! Maple Bourbon Ham Mable Bourbon Ham. The recipe is from "Smoke and Spice" by Cheryl and Bill Jamison.  You start with your basic grocery store precooked ham. The rest is magic. Be sure to do a 1” Cross Hatch Score Maple Bourbon Paste 2 tbs Pure Maple Syrup...
  4. EASTERS NEXT SUNDAY, WANT TO RESMOKE HAM

    EASTERS NEXT SUNDAY, WANT TO RESMOKE HAM

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    PC230015.JPG

    • nozzleman
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  6. nozzleman

    Apple Juice Spraying Durations?

    Another non-spritzer here and everything turns out just fine.
  7. nozzleman

    Feb Throwdown Winners are.............

    Awesome job to both of you, I could throwdown on both of those!
  8. nozzleman

    Down and Dirty Steak?

    Well I can honestly say I have never seen anyone cook a steak like that. I was amazed it didn't seem to get more ash on it than it did. Try it out and let us know how well it works.
  9. nozzleman

    hi temp cheese in dfw

    The only place I have seen it is the online sites like the one referenced by Dave. If you have a local place that makes their own sausages it might be worth asking, I didn't try that yet.
  10. nozzleman

    $78 dinner for two!!!

    Lucky score!
  11. nozzleman

    FYI: Butts for $1.00 a Pound at HEB (Texas) Today 1 March 2013

    I got me 3 of them!
  12. nozzleman

    Venison Jalapeno Cheddar Cheese Summer Sausage w/Q-Views

    I have been wanting to try this one, yours turned out great.  It seemed like you had no issues other than these size preventing you from using the MES. Do you have any words of wisdom that you learned from this?  Was your pork fat ratio about right?   Was the pork fat trimmings you had saved...
  13. nozzleman

    The WAIT is OVER!!! First time Canadian Bacon w/Q-view! Many thanks SQWIB!

    Great work, that is one thing I have not tried yet.
  14. nozzleman

    Not bad for a Northern girl....

    They look great.
  15. nozzleman

    Good Morning from Texas

    Welcome to the forum neighbor, sounds like we live close enough to throw rocks at each other....lol.  Good luck with the cook and if you need any help consuming it just let me know. BTW: I am a MES 30 owner myself.
  16. nozzleman

    Newcomer to the electric smoker

    When you hit the temp you want pull it out and let it rest a little ( how long depends on the size of what you smoked), ususlly 15-30 minutes. This will let the juices redistribute throughout the meat. Now it's time to cut into eat and serve your masterpiece.
  17. nozzleman

    Newbie to Smoking - MES 30 is awesome, and a big thanks to everyone on these forums

    The MES certainly won't disappoint it put out some good food. As long as you are coking by internal temp of meat you will get a good end product. Sounds like you aren't afraid to venture out and experiment with different flavor profiles so you are well on your way. Congrats
  18. nozzleman

    The 11 Commandments of Smoking

    YES SIR, you got it covered pretty well.
  19. nozzleman

    Bringing home an old family friend (Q-view)

    So looking forward to your project, very cool.
  20. nozzleman

    smoker failed us for Christmas dinner

    I am guessing your temp inside your smoker is a little cooler than your gauge indicates.
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