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  1. tjdcorona

    Smoked Jalapeno Poppers

    Ive been looking for recipes on many of the things you list! Thanks!
  2. tjdcorona

    Eye of round Pastrami, mucho q-view!!

    Im going to start this today - I will let you know how it turns out
  3. tjdcorona

    MES Mailbox Mod! for use with AMNPS

    The mailbox idea - be careful when using the duct taping-----that WILL catch fire if your smoke gets too hot, so never place directly under  the ducting going to the box.
  4. tjdcorona

    Final Smoked Salmon with recipe, instructions, and Qview

    Thats a good one!
  5. tjdcorona

    how to smoke a whole chicken.

    I am doing the beer can chicken for first time in the MES30. Going to do 250 as well - so, no not weird - Its normal!
  6. tjdcorona

    PASTRAMI FROM SCRATCH ON THE LANG

    If you eat THIS pastrami - you will always eat Pastrami!
  7. tjdcorona

    Tri-Tip Rub

    Team - Im looking for a good tri tip rub. What ive been using, and I like very much - is Black peper, salt, garlic, onion powder and chili powder. I use mostly pepper, with slightly less of an equal amount of salt, then the remaining sprinkled in, more or less. Anybody have something different ?
  8. tjdcorona

    Final Smoked Salmon with recipe, instructions, and Qview

    Word won't burn at 100 ( think trees and forests). Need an external smoke source. AMPNS
  9. tjdcorona

    My 2nd prime whole packer brisket smoking experience!!!

    That turned out great - I also have a similar experience with Brisket - cooked perfect everytime I try one - I am not that smart or talented to do it, so it must be luck! I differ a little bit in technique - 225 till it hits 150 - wrap in foil till 203, take it off. I got the recipe from...
  10. tjdcorona

    Boston Butt Pulled Pork (Step by Step)

    Thanks Bear - The cooking times is what Im going to use to target getting the meat to 203 IT. This ones 8#, so I want to start this 11 hr cook to finish up at 3 PM for Sundays Superbowl......so, doing the math now.......oh oh.....
  11. tjdcorona

    PASTRAMI FROM SCRATCH ON THE LANG

    When I started this hobby - I only wanted ribs and brisket basically. Now ive done so much its hard to keep track of - meatloaf was the one that I never thought Id do - and it was amazing!
  12. tjdcorona

    First Brisket using 4.92lb flat

    I have a brisket going too and with the help of this website - it turns out perfect everytime. The keys for me - 225 - foil at 150 - take off at 202-203 -  wrap in towel place in cooler for 2 hrs - cut and enjoy!
  13. tjdcorona

    Smoking competitions

    Thank you - its on my schedule now!!
  14. tjdcorona

    Homebrewers Roll-Call

    I need a hobby . like this Financially speaking - what is the pay back? Whats an iniial investment that will keep beers flowing for 5 years?
  15. tjdcorona

    smoking bratwurst?

    ZERO luck smoking brats - they come out like chewey leathery pieces of meat.
  16. tjdcorona

    Super French Dip

    So - what is a strip roast? Spinning is rotisserie? Sorry for the questions, - but its new terminology to me.
  17. tjdcorona

    smoking bratwurst?

    Im putting some on now
  18. tjdcorona

    New Master built 40" electric...help please

    My AMPNS uses one row for every 2 hrs - so for chicken and fish I only put in about half a row
  19. tjdcorona

    Smoking Pork Tenderloin - Mozzerella Cheese inside

    That's the first time! Hopefully it helps people. its not an easy piece of meat to keep moist
  20. tjdcorona

    Smoking Pork Tenderloin - Mozzerella Cheese inside

    Howd it turn out? Did the cheese flow down like mine? Also - did you brine it?
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