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  1. jimf

    Hey Y'all!! New Smoker from Maryland

    Loving all the new Marylanders. Hi from Montgomery country
  2. jimf

    Hello from St.Marys County, Maryland

    Hi from Montgomery County!!
  3. jimf

    Reinventing the Wheel: Putting a Spin on Gyros.

    Love the writing style
    • jimf
    • Post #14
    • Forum: Lamb
  4. jimf

    Cherry Dr Pepper Injected Pork Buttt

  5. file.php?40,file=21951,filename=worst_thread_ever.

    file.php?40,file=21951,filename=worst_thread_ever.

    • jimf
    • Media item
    • Comments: 0
    • Album: Default
  6. jimf

    Follow my trailer/ smoker/ grill/ griddle/ range build! (lots of pics)

    That's a huge firebox. Great start. I'm looking forward to watching the progress.
  7. jimf

    It's been a crazy past few months to say the least.

    CONGRATS!!!! Sounds like everything is working out well!!    A celebratory smoking session in the new house is mandatory!
  8. jimf

    A little about me.

    Welcome!!  Everything tastes better when the Lord is involved.  Congrats on your son.
  9. jimf

    First Smoke (Weekend Long Qview)

    Great pictures.
    • jimf
    • Post #26
    • Forum: Pork
  10. jimf

    JUST ORDERED JEFF'S RUB AND SAUCE RECIPE

    The sauce is money!!  Spicy when you first make it but if it sits for a day its just right.
  11. jimf

    First Smoke (Weekend Long Qview)

    Hold strong.  It might sit on this plateau for over an hour.  Resist the urge to freak out and it will again rise.
  12. jimf

    First Smoke (Weekend Long Qview)

    I did something similar the first time I smoked.  Live posting gave me something to do during the long process.  I think people enjoyed it. http://www.smokingmeatforums.com/t/108292/july-2nd-pork-butt-smoking-live-posting-w-qview
  13. jimf

    Dedicated refridgerator for dry aging Beef.. That's my project this weekend!

    Am I reading all this correctly; if you are dry aging a large cut of beef for a long period of time (a week +), a humidity and temperature environment is best.   If you are dry aging single cuts of steaks for 3 days, the standard kitchen refrigerator is fine, as long as the temp is between 35-37...
    • jimf
    • Post #49
    • Forum: Beef
  14. jimf

    Maryland smoked meat lover

    Hey Allen, I'm a few miles away in Montgomery county.  There is a good butcher in Ellicott City http://www.jwtreuth.com/ . Best of luck with your temp control
  15. jimf

    JUST ORDERED JEFF'S RUB AND SAUCE RECIPE

    Yes, natural gas.  Just for looks though, I don't (probably can't) cook on it.
  16. jimf

    JUST ORDERED JEFF'S RUB AND SAUCE RECIPE

    I have used Jeff's rub on Pork (various cuts), Chicken (various cuts), Beef (various cuts), and Shrimp.  You cant go wrong with his rub.    I reduce the heat and the salt and its still amazing. 
  17. jimf

    Dedicated refridgerator for dry aging Beef.. That's my project this weekend!

    Question: while searching YouTube, it seems like most people put the meat in their kitchen fridge. Obviously the door is being opened multiple times a day, but this option seems way more cost efficient than having a dedicated fridge. Is it safe to dry age in a everyday kitchen fridge?
    • jimf
    • Post #38
    • Forum: Beef
  18. jimf

    Smoke Ring

    If you are using an electric smoker, you will not get the smoke ring. 
  19. jimf

    Good afernoon from a smoking grandma!

    Hey Grandma, I am in Mongomery county and also have a ECB. Feel free to reach out to me directly for help. Welcome to the group. If you are familiar with Google docs, please direct message me. Jim
  20. jimf

    Todays Appetizer Smoked Shrimp

    I also made this recipe last night. I couldn't agree with you more.  These things are dynamite! Prepped for the smoker: Cooked. I must have used more rub, they came out darker than yours:
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