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  1. J

    Schawarma

    I lived in the Middle East a while growing up. No matter where you go, Lebanon, Turkey, Israel, Egypt, Yemen there is some form of schawarma. In most places its some form of lamb or beef or combo marinated in the family's personal spice/curry, and then prepped as thin disks of meat layered on a...
  2. J

    First Bird

    Beautiful color. How did you prepare it?
  3. J

    Day 9: First Yardbirds

    So, I've had my MES for 9 days or so now. I've done four racks of ribs, 5 fatties, some goat barbacoa style (and you can find the story and pics of that in the lamb section). Today I did my first chicken for some friends. A pair of birds over peach and pecan wood, brined in Jeff's basic brine...
  4. J

    3 - 2 - 1 visual cue

    Thanks. Just foiled them in fact. That'll give me a ballpark on it.
  5. J

    3 - 2 - 1 visual cue

    I'm pretty new to ribs and such (as in completely novice). Trying a 3-2-1. When looking to see if its ready to wrap, do I simply look for visual if the meat is pulling from the bone? Do I go with an internal temp? Should the meat already be browning? Also, any particular tips for foiling the...
  6. J

    Barbacoa

    Got the cable for my camera, so finally uploading the picture of the barbacoa style smoked goat. Happy Q-ing:
  7. J

    Got my new smoker!

    Congrats and welcome to the community. I've just tossed a couple racks of ribs on mine. Why in the middle of the evening am I starting a couple racks of ribs? Because I can! Let us know how your first smoke goes, and don't forget to read up on the notes here about brining your bird.
  8. J

    greek orthadox easter

    The Greek Orthodox church near me growing up used to do similar. It was fun to go and spend time with friends of different faiths and share food. The community around food is is such a basic part of so many cultures. Always a nice opportunity to bring people together. And mix that with a...
  9. J

    Barbacoa

    Gah. I took all the above photos using my phone, but the food was served in the dark and so used my camera with a flash. Unfortunately, my cable is on the east coast so I ordered a new one. I'll put up the final q-view in a couple days. Here are the notes though: 1. The stuffed fatty was a...
  10. J

    Barbacoa

    The goat hit 170, so pulled it out to wrap in some tinfoil. Going to take it up to 190 for pulling. Here it is coming out in the leaves still And here is the upper leg, before getting foil wrapped: I suspect I could have left it in the leaves, but didn't want to take a chance. I'll adapt it...
  11. J

    Barbacoa

    Tossed on a few AMT. Did them lengthwise rather than lopping the top off. Also just tossed on the fatty. Its two chubs combined, filled with lots of cheese and parboiled asparagus. Did a carribean sort of rub, but then put paprika on top for a bit of color:
  12. J

    Barbacoa

    So, the goat just went into the smoker, upper and lower half of the leg. Here is the lower half after sitting in the chili adobo: More to come as I put the fatties on, and perhaps some jalapenos later.
  13. J

    Another fine MES you've gotten us into

    As I mentioned in another thread, the smoker came yesterday. Tomorrow I'll be doing some goat, ABTs, and fatties. However, I have to say, Masterbuilt is amazing customer support. The plastic trim at the top left of the door came heavily cracked. Clearly it had gotten bumped hard in shipping. I...
  14. J

    Barbacoa

    Didn't want to worry him. ;) I suspect he'll figure it out next time he tries to stand up. The meat seems sort of tough though.
  15. J

    Barbacoa

    Couldn't get fresh mutton, so picked up a fresh leg of goat today to smoke tomorrow. Going to try the above recipe and see how it comes out. The leg is only 5lbs bone in, so not a huge piece, but I figure it'll make a good test. Any thoughts on smoking goat, etc? I figure if I want to pull I...
  16. J

    Cover for an MES

    The MES arrived, and I quickly worked to cook the gunk out, and then did a very simply Q of half a dozen ABT and a double sized fatty with cheese and asparagus, with a carribean'ish rub and bacon wrapped. (Sorry no QView this time, camera's battery wasn't charged. I'll be better next time.)...
  17. J

    Show your dog

    What would this be? D-View? Anyway, here's my gal. Bout 12 now, and from Thailand. In Thailand and Vietnam they'd be used as boar hunters and oddly they fish in rivers (she likes a salmon more than a steak. Always fun to take her fishing.) I don't hunt (never really had the opportunity to...
  18. J

    MESsing around with gloves

    Good find Joe. I'll have to try those after the Galetons wear out to give a comparison. (I'll hopefully have the Galetons to test out by this weekend.) Jonathan
  19. J

    MESsing around with gloves

    On the learning lessons, that is much of my view. The first bit of time will be getting familiar with an electric (as I've never used one before). Heck, I don't think I've ever even had an electric stove. And besides, I'll be able to test it and give a verdict for the forum here, so if it...
  20. J

    MESsing around with gloves

    I shouldn't have to. You toss in new wood using a tube you insert and invert from the side, and I'll be able to let the woodpan cool a bit before needing to clean it I suspect. That said, with the Galeton at least after I posted my first note up here I found a site with BBQ types talking about...
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