Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. tumbleweed1

    First try at Smoked Shrimp

    They look great!  We love smoked shrimp. TW
  2. tumbleweed1

    New to forums New to smoking/bbq

    Welcome aboard, Rich. Plenty of good folks here. TW
  3. tumbleweed1

    No Boil Smoked Mac & Cheese

    Sometimes the weather prohibits me from smoking, so THAT'S when I generally use the oven for this one. You may have to just pick up the pace when "beveraging" while cooking it ! I use the full-fat cheese, I haven't tried it with the other stuff. TW
  4. tumbleweed1

    No Boil Smoked Mac & Cheese

    I like the regular, large Creamettes brand. This recipe works just as good in the oven at 350 for about an hour, too. TW
  5. tumbleweed1

    MES newbie

    If it was set at 275 & it was 47 degrees out, it may have coasted the last 20 minutes it was even "on" & really only been about 250 or so when it did go off. I know mine doesn't take to long to cool down once the element stops cycling. I know when mine says it's 275 it can be a few different...
  6. tumbleweed1

    No Boil Smoked Mac & Cheese

    Glad you enjoyed it. It's pretty much the only way I make it now, whether in smoker or in the oven indoors in the cold weather. Easy & good. TW
  7. tumbleweed1

    30" MES @ Ace Hardware

    Yeah I have the Gen 1 30" already. I only responded because I thought the OP was asking if it was a good deal or not. I like mine pretty well. Thanks. TW
  8. tumbleweed1

    Poultry brine

    I brine all my poultry in 1/4 cup salt to 1 qt buttermilk brine. TW
  9. tumbleweed1

    MasterBuilt ???

    I have had the 20070910 Generation 1 now for about a year & have had great results with it. TW
  10. tumbleweed1

    Beginner

    Welcome denmo. I have an MES30 as well. TW
  11. tumbleweed1

    newbee here from n.c.

    Welcome aboard! TW
  12. tumbleweed1

    30" MES @ Ace Hardware

    Might be a good deal, but there are a lot of Masterbuilt 3 " smokers (and some are store-specific). Analog, digital? Did they give the model number? TW
  13. tumbleweed1

    How's this roux look?

    Thank you sir. It works good. Thanks RG. I would have liked to go darker, but that's when the grand kids popped in & stirring wasn't going to be an option anymore. I was really going to need to pay attention, as the last time I had made it, I burned it after about I had about 45 minutes into...
  14. tumbleweed1

    MES 30 Electrical Short

    Just curious- how many times had you used the smoker in those 9 months? TW
  15. tumbleweed1

    How's this roux look?

    Thanks. I prefer it this way too, but sometimes the wife requests Creole & that's ok, too. Here's a pic of that one- TW
  16. Jambalaya 4- done.jpg

    Jambalaya 4- done.jpg

    • tumbleweed1
    • Media item
    • Comments: 0
    • Album: How's this roux look?
  17. tumbleweed1

    How's this roux look?

    Well today I used the roux & made some jambalaya, the one we refer to as "Cajun". I didn't get out this morning for sausage, but sometimes we just like it with chicken anywho. I add the roux just after softening my veggies. Turned out real good. This one is my favorite (with the roux) while the...
  18. Cajun Jambalaya 7- done.jpg

    Cajun Jambalaya 7- done.jpg

    • tumbleweed1
    • Media item
    • Comments: 0
    • Album: How's this roux look?
  19. tumbleweed1

    How's this roux look?

    Thanks Rich. I went ahead & did put it in the fridge, although I usually don't. I want to see if it makes any difference. Thank you for the tips, eman. I appreciate it.  I found it curious that you hadn't heard of roux in jambalaya. When we come down to Louisiana to visit relatives we usually...
  20. tumbleweed1

    How's this roux look?

    Thanks DS. I'm thinking maybe Sunday on the jambalaya. Thanks, Rich. It sounds then like it at least LOOKS right lol. Now I have a stupid question. Most jambalaya recipes that DO call for a roux call for it to be made right then, the first step in the recipe, then adding the veggies to the...
Top Bottom
Back
Clicky