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  1. jaye220

    Put my first pork loin on...

    And now I'm hoping for a bit of advice. I rubbed her up and and she's been in the smoker for a bit...up to 93 internal. From what I've read, it seems like foiling isn't totally necessary and to pull the loin out at 155 or so and let it rest and hit 160 before slicing. Does anyone have any...
  2. jaye220

    Hello from Washington (The State)

    Another welcome for ya...from Seattle. Not too many of us from the NW on here. Good luck with your smokes and enjoy the site.
  3. jaye220

    A fattie stuffed with...another fattie

    Wow...points for that for sure.
  4. jaye220

    Beef Ribs 3-10-09

    We're a Costco family and I checked there just last weekend. The meat guy said they never really get them. My quest continues...
  5. jaye220

    How many do we have from the Northeast???

    Don't know if it counts...but I am FROM the Northeast. Born and raised outside of Boston but now a resident of the Northwest, and specifically Seattle. Not a ton of smoking going on up here but I'm trying to represent as well as I can.
  6. jaye220

    Chinese FiveSpice Fried Ribs

    Why do I look at this site before lunch? Man, those ribs have my stomach growling...looks delicious.
  7. jaye220

    Beef Ribs 3-10-09

    Those do look great...nice work. I can't seem to find beef ribs anywhere around here, though...kind of a bummer.
  8. jaye220

    2nd Attempt Chuckie

    Looks great, man...well done. As long as you take them to 205 or 210, chuckies will work like that every time.
  9. jaye220

    st louis cut from spares, with pics

    Those look fantastic and I really appreciate the step-by-step trimming pics. I can never seem to get them to look so perfect but this will certainly help. Points for sure.
  10. jaye220

    Another First Chuckie Thread

    Looks good, man...sounds like a tasty dinner for ya. Got it in before we got the rain and snow today, huh? This weather is really cramping my smoking style.
  11. jaye220

    While SMF Was Away

    Yep...ABTs are money. You can put almost anything in the filling and it'll taste great. I personally love a mix of mexican cheese, cream cheese, crumbled (already cooked) sausage and some nice fresh herbs. Good work, though.
  12. jaye220

    Any way to get the old forum look back?

    Actually, scratch that...just found the New Posts tab up top. Don't scratch the thank you though...I'm still very happy that we're back in business.
  13. jaye220

    Any way to get the old forum look back?

    What I mean is that I enjoyed hitting the first page and seeing all recent posts listed in front of me, regardless of forum category. Does anyone know if/how to get it back? Btw, thanks for getting the site back up and running. For some reason, my smoking seems to decrease when my visits to...
  14. jaye220

    What chuck roast for pulled beef?

    Usually chuck roasts are just called chuck roasts...at least that's the way it is at my Costco and Fred Meyer (Kroger) here in Seattle. Rounds, Eyes, etc. are usually labeled as such. One thing I have noticed is that it's tough to get a big chuckie, i.e. 5 lbs. or so. Most are in the 2-3 lb...
  15. jaye220

    Colonoscopy Celebration !!

    Well, congrats on the test results...but back to that meat. Very nice work...it looks perfect.
  16. jaye220

    Dino Bones finally

    Figured as much. Thanks for the info and nice work.
  17. jaye220

    Dino Bones finally

    Those look amazing! I wanna do some...how do you know when they're done? Is it strictly by the meat pulling away or is there any way to check temps?
  18. jaye220

    Free salmon

    I do a fair amount of salmon up here in Seattle, always a hot smoke. I never brine but always leave the skin on. I don't know much about the reason for letting it dry but I always put it down well after washing it. I also highly recommend the maple glaze recipe on the seafood section of the...
  19. jaye220

    Wireless Thermometer

    I use a couple of Maverick ET-7 therms. and they work great. Haven't had a single issue with them in a year.
  20. jaye220

    Baked Steak with Biscuits & Gravy Smoke

    Wow, that does look delicious. It was gonna be a couple a donuts for breakfast but might just have to find some biscuits and gravy instead.
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