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  1. smkpie9.JPG

    smkpie9.JPG

    • superdave
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    • Album: Stew Meat 2 - Smoked Pie
  2. superdave

    beef chuck shoulder roast

    10 to 20 degrees seems to make hours of difference.  If you go up to say 250, you are looking at 7 to 10. 
  3. superdave

    Stew Meat 2 - Smoked Pie

    Pulled from the smoke and going to braise with some veggies to create my gravy stock.
  4. smkpie6.JPG

    smkpie6.JPG

    • superdave
    • Media item
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    • Album: Stew Meat 2 - Smoked Pie
  5. smkpie5.JPG

    smkpie5.JPG

    • superdave
    • Media item
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    • Album: Stew Meat 2 - Smoked Pie
  6. superdave

    Stew Meat 2 - Smoked Pie

    I was secretly hoping I have enough filling to make a shepherds pie as well.  I figured if I had any leftovers at all, I could just make the mashed potatoes deeper to pull it off. 
  7. Stew Meat 2 - Smoked Pie

    Stew Meat 2 - Smoked Pie

  8. superdave

    Stew Meat 2 - Smoked Pie

    Well, the experiment starts today.  I'm going to try and create a smoked beef pot pie.  Here are the early phase photos. Cubes with rub. Trying a little tactic with some broth to help prevent drying out. Loaded for the smoker
  9. smkpie4.JPG

    smkpie4.JPG

    • superdave
    • Media item
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    • Album: Stew Meat 2 - Smoked Pie
  10. smkpie3.JPG

    smkpie3.JPG

    • superdave
    • Media item
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    • Album: Stew Meat 2 - Smoked Pie
  11. smkpie2.JPG

    smkpie2.JPG

    • superdave
    • Media item
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    • Album: Stew Meat 2 - Smoked Pie
  12. smkpie1.JPG

    smkpie1.JPG

    • superdave
    • Media item
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    • Album: Stew Meat 2 - Smoked Pie
  13. superdave

    Stew Meat?

    I guess I'll start a new thread when the meat goes in the smoker.  LOL!!!  BTW, it is super foggy here today so should be an interesting smoke. 
  14. superdave

    Stew Meat?

    Okay, the experiment will start tomorrow.  I'm thinking 1/2 smoke and 1/2 braise to keep it from drying out. 
  15. superdave

    pre-brining and freezing leg quarters??

    My other concern might be what happens to the meat after being water logged (brined) and then frozen.  Does the meat experience any tissue damage from the expanded brine?  LOL! 
  16. superdave

    30" masterbuilt electric smoker question

    Being a dark meat guy, I like the idea for extra thighs!!
  17. superdave

    30" masterbuilt electric smoker question

    Rack spacing is going to be your down fall.  You will have to stack and lay the birds on their back.  The top bird's breast is going to be pretty close to the top of the smoker.  You will want to rotate the shelves during the smoke so that they get more even heat, top to bottom. 
  18. superdave

    I felt a little dirty after eating this sandwich.

    I think black forest ham and a little spicy mustard.
  19. superdave

    Stew Meat?

    Baking is one of my other passions so I'm going work on making a pot pie. 
  20. superdave

    Stew Meat?

    I was thinking that because of the size to surface area, they wouldn't need a whole lot of smoke time before wrapping.  Besides burnt end idea, I was going to run with the sheperds pie theme and make a full on beef pot pie. 
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