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. bikes blues bbq

    Thank you nepas!!!

    Man, you have more willpower than me, old friend.  I get a new toy, I gots to try it out.    The Bradley is not my ultimate curing chamber, but I have some Venison Thuringer that I'm gonna have to smoke in a couple days and will probably use that.   Instructions stress that during the initial...
  2. bikes blues bbq

    Thank you nepas!!!

    Hi guys.  I got my AIR2 in and was doing a test run.  I set it up in my old Bradley Smoker that the heating element is burned out on.  The smoke generator still works, so that is my heat source.  Ambient temp about 60 F.    Wanted an internal chamber temp of 100.  When setting the temp on the...
  3. bikes blues bbq

    Sausage Stuffers

    Also considering the Grizzly 5# or the Northern Tool 5# Vertical.     Any comparisons?  (Prices about the same)
  4. bikes blues bbq

    Sausage Stuffers

    Let me know  how it works.   I just bought the 32 lb meat mixer, so have to wait a while for the stuffer.   
  5. bikes blues bbq

    Sausage Stuffers

    Anyone use one of these?   Or heard about them?  http://www.ebay.com/itm/New-MTN-Commercial-Restaurant-Carbon-Steel-Sausage-Stuffer-20-Lbs-Meat-Hotdog-/330622525391?pt=LH_DefaultDomain_0&hash=item4cfaa35fcf
  6. bikes blues bbq

    Catering Question

    Good info.   Thanks
  7. bikes blues bbq

    Catering Question

    Some friends have asked me to cook for an event at their home for around 60 people.  They have requested pulled pork, beef (bottom round), Polish sausages and two sides.  (Baked beans and potato salad).   I have found plenty of information on servings per pound for one meat and yield for...
  8. bikes blues bbq

    Catering Question

    While I'm begging for information,   does any one have a sample contract that they would be willing to share?
  9. bikes blues bbq

    Catering Question

    Some friends have asked me to cook for an event at their home for around 60 people.  They have requested pulled pork, beef (bottom round), Polish sausages and two sides.  (Baked beans and potato salad).   I have found plenty of information on servings per pound for one meat and yield for...
  10. bikes blues bbq

    Lake of the Ozarks new 250 Reverse Flow build NOOB NEEDS HELP !!!

    Hey Ken,  nice looking build.   I'm just up the road from you in Fulton, so if you need help taste-testing some of that Q, I'm your man.   Seriously, I'd like to see your smoker in person some time.  
  11. bikes blues bbq

    Cold Smoke Bacon Question

    Thanks for the info.    Bear, I updated my profile,  thanks for the reminder. 
  12. bikes blues bbq

    Cold Smoke Bacon Question

    I'm going to cold smoke some side bacon today in my MES.   First run with a new AMNS.   Question:   Ambient temperature 25-30 degrees.   Should I run the MES at 100 degrees (minimum) or just use the AMNS only with the MES off?   Does the AMNS generate any appreciable heat? Thanks, Brad
  13. bikes blues bbq

    The La Caja China ????

    I have the La  Caja China #1.  First time out, time was short and we couldn't find a "smalll" pig for the roast.  I purchased four large Boston Butts and  used the Pierna Criollo (Stuffed Pork Shoulder) recipe from the Throwdown with Bobby Flay video.  The link is from the La Caja China website...
  14. bikes blues bbq

    How to "cook" a fresh ham in a Masterbuilt Electric Smoker

    As said above, without curing it won't taste like the traditional ham.  Without some healthy injecting/marinading, especially without smoke, I would think you would get some pretty bland tasting pork, much like cooking in the oven with no prep.  
  15. bikes blues bbq

    couple of chucks and my first pastrami - yum!

    Pastrami Rub: 1/4 cup kosher salt1/4 cup paprika3 tablespoons coriander seeds3 tablespoons brown sugar2 tablespoons black peppercorns2 tablespoons yellow mustard seeds1 tablespoon white peppercorns  8 cloves garlic, minced Place coriander seeds, peppercorns and mustard seeds in a spice...
  16. bikes blues bbq

    AMERICAN ROYAL in KC

    KCBlues,  In you signature line you have "Severely Modded Brinkman Smoke N Pit"  Would you be willing to share some info or maybe pics of the mods? Thanks, Brad
  17. bikes blues bbq

    Anyone use wood pellets in their MES?

    Just picked up a new MES 40 today.  Have it all seasoned up and ready to go.  The manual says not to use "heat pellets"  My understanding is that there is a difference between pellets meant for heating (create heat, duh!) and for smoke flavor (not so much heat).  I have used the Traeger pellets...
  18. bikes blues bbq

    Noobie from Mid-Missouri

    Thanks.  The old Bradley Smoker has quit working.  Replaced the element and switch, still has no heat.   The smoke generator still works though, so I will probably just use it for cold smoking. 
  19. bikes blues bbq

    Noobie from Mid-Missouri

    Hello all!.   Just joined up, but have been lurking for a couple weeks.  The wife says I have a grill and smoker graveyard in the back yard.  I own a Bradley smoker, ECB electric, Brinkman Smoke N Pit offset smoker, Rival KC Smoker and just today, picked up the MES 40!    Looking forward to...
  20. bikes blues bbq

    Test

    New MES 40 owner.   Learnin' lots
Top Bottom
Back
Clicky