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. krooz

    Stinky meat

    I'm guessing that it's just a factor of the cryovac process? I've smelled it many times as well. If you rinse it off and it dissipates all is good. If it's off color or has a green or rainbow sheen (ugh) or the smell doesn't go away it's gone over.....
  2. krooz

    Baked Beans under a Meatloaf?

    Thanks, glad I could help! As much as I liked the meatloaf, my wife thought the one I usually make in the oven is better. I disagree but it's not worth the effort to smoke it if she doesn't care for it - I can only eat so much! Sure makes good sandwiches though.....
  3. krooz

    Baked Beans under a Meatloaf?

    Meatloaf came out good - no QView- sorry! But the amount of grease that came out onto the foiled water pan did not belong in the beans in my opinion, glad I didn't go that route......
  4. krooz

    Baked Beans under a Meatloaf?

    Yeah, I can see under a butt or ribs, but like you said, I'm concerned the grease might be too much. Maybe I'll put the beans above the loaf this time and see how much grease comes out for the next time I smoke one....
  5. krooz

    Baked Beans under a Meatloaf?

    Smoking my first meatloaf later today and probably doing some baked beans as well. The loaf is going to be a 2 lber made out of Jimmy Dean sausage and 80/20 beef. Was thinking of putting the beans under the loaf but not sure if the drippings from such a meatloaf would enhance the beans or be...
  6. krooz

    Smoked Tilapia

    Do a search on "Bear's Step by Step Index"....
  7. krooz

    Hot tub... cold food... problem solved

    When I saw the "boat" of munchies floating in the hot tub it reminded me of what my brother would say... "I wonder what the poor people are doing?" He's kidding of course but it always makes me laugh..... Glad it doesn't typically get that cold down here!
  8. krooz

    First Batch of What I Call Buzzard Claws

    Made a batch of these over the weekend. Also ABT's stuffed with cheese and leftover smoked chuckie - awesome! Sorry for no Qview, pic was blurry - must have been the Fat Tires, lol
  9. krooz

    First Batch of What I Call Buzzard Claws

    Haven't tried meatloaf yet - looks good. I'm in the same boat with ABTs, my wife won't touch 'em but I don't miss an opportunity if we have have company for the smoke - then I load up!
  10. krooz

    First Batch of What I Call Buzzard Claws

    Yeah boy, those look good! .... gonna have to try some n couple 'em with ABTs and some cold beer!!
  11. krooz

    Masterbuilt Smokers (Bear’s Thoughts & Findings)

    Yeah, I hear that. I did test my other remote (both in ice water and boiling water) and have run them side by side in meat and just checking the ambient of the cabinet enough times now that I trust it. Maybe I've lucked out with this one but the probe seems too convenient not to use. Cheers
  12. krooz

    first time pork jerky

    Never even thought about pork jerky! After reading this and the Buzzard's smoke, WOW, this is gonna happen!
  13. krooz

    Pork Tenderloin First Timer

    Man. that recipe sounds good, but having an MES 40 you won't be able to get to the 325, max setting is 275. My tenderloins, smoked at 230, take roughly 2 hrs to get to a 148 IT at which point I pull and wrap in foil for 30 minutes or so.... the Wally World tenderloins come out great by the way.....!
  14. krooz

    Masterbuilt Smokers (Bear’s Thoughts & Findings)

    I've loved my 40"BT since I bought it. My biggest problem with temp swings was doing summer sausage when it would run up to 190 on the swing when I was trying to keep things under 180 and I was set at 170 - normally at higher temp settings it doesn't run that far past. But for my ribs, chucks...
  15. krooz

    SMOKED BROWN TROUT

    Looks awesome. I wonder if that would work with catfish fillets? Can't catch any trout or salmon down here around Charleston!
  16. krooz

    2 Chucks Today

    OK - the chucks were done about 4pm - an 8 hr cook. ITs were 209/210 - pleased they were so close to each other with the MES probe and my "El Cheapo" probe. I let them rest in a cooler for 2 hours before pulling. The more grainy looking chuck pulled with a little more resistance than the fattier...
  17. Chuck3.jpg

    Chuck3.jpg

    • krooz
    • Media item
    • Comments: 0
    • Album: 2 Chucks Today
  18. krooz

    2 Chucks Today

    OK, pulled veggie Au Jus pan, probed and pan foiled the chuckies with some liquid. They were within 3 degrees of each other (163/166) so that was timed OK I reckon.  Going to carry on at 240 and hope they're done in time to rest a bit before dinner tonight!
  19. Chuck2.jpg

    Chuck2.jpg

    • krooz
    • Media item
    • Comments: 0
    • Album: 2 Chucks Today
  20. krooz

    2 Chucks Today

    Thanks Bear! I actually read your post along with some other's experience for chuck's and Au Jus and sort of melded the ideas. Going to probe in an hour and see where I stand... it sure smells good out there right now!
Top Bottom
Back
Clicky