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  1. tender loins

    Masterbuilt not working properly

    I'm assuming everyone's MES is out of warranty? I ask because mine lost temp last year and wouldn't get hot. Luckily it was when everything was done and I was just gonna dry/smoke some hot peppers--the temp sank from 225 to ambient temp slowly but surely. I called Masterbuilt and they...
  2. tender loins

    Surf N Turf

    Are those them new "pre-slit" crab legs like Aldi's is now selling? I love king crab except for all the wrestling to get the meat.
  3. tender loins

    "Cooking" Polish Sausage in the smoker?

    OK, I bought 2 more "ropes" today, so I have 3 now. I was contemplating whether to do them now or before the football game tomorrow. It's 32 outside and have to run an extension cord everytime I fire up the smoker, which means can't close the door all the way to keep the heat in the house. The...
  4. tender loins

    "Cooking" Polish Sausage in the smoker?

    So you're saying to try boiling it in beer and THEN put it in the smoker? Isn't that a waste of good beer? Also, about times: If you boil it, even in just water, (212F), for 45-60 minutes, if you already have the smoker up to 225F when you put it in (or even 250F), shouldn't it take the same...
  5. tender loins

    CALLING ALL VETERANS - Cooking Time Chart

    Is that really brisket time written down, or 3-2-1 ribs?
  6. tender loins

    Merry Xmas Everyone Q/View Salamie-Pulled Pork-Buckboard-Leg Of Lamb-Prime Rib

    You may need to edit that link! It's to THIS thread.
  7. tender loins

    wing sauce??

    I am from Buffalo but dont eat wings very much anymore, but I think the original recipe is Frank's Hot Sauce for hot; medium or mild get diluted to taste with melted margarine, which is usually much cheaper than butter. I'm sure the originator, the Anchor Bar in Buffalo, may have added something...
  8. tender loins

    Anyone Have a pot this size?

    Yeah, or a (half?) dozen chickens or so!
  9. tender loins

    Merry Xmas Everyone Q/View Salamie-Pulled Pork-Buckboard-Leg Of Lamb-Prime Rib

    Ron, how did you do the aging process on the meat? And Merry Christmas to all!
  10. tender loins

    "Cooking" Polish Sausage in the smoker?

    Thanks everybody for the ideas! I kept it simple, matter of fact I almost forgot about the sausage. The boneless rib roast was up to about 100 degrees before I remembered the sausage; I put it in for about 90 minutes total, about an hour at 225 and after removing the roast I bumped it up to...
  11. tender loins

    "Cooking" Polish Sausage in the smoker?

    Any other ideas, please post! I'm putting the boneless prime rib roast in now. Thanks.
  12. tender loins

    Merry Xmas Everyone Q/View Salamie-Pulled Pork-Buckboard-Leg Of Lamb-Prime Rib

    Looks great Ron! I'm doing a boneless rib roast for x-mas, like that free-range Aussie one I did...
  13. tender loins

    "Cooking" Polish Sausage in the smoker?

    Thanks, please keep the suggestions coming.I'd assume it does NOT have cure since it just gets cooked or boiled. Doing a search on cooking it, most boil or poach or braise in a skillet and cover it to cook through, often until most of the water evaporates. Some suggest boiling or braising, then...
  14. tender loins

    "Cooking" Polish Sausage in the smoker?

    Sorry, I'm not making sausage so put this here instead of there. I thought I asked about this once before but did a search and can't find anything. I'm making a boneless rib roast tomorrow but also have the duty of making a couple fresh Polish sausage ropes too. I bought them at the local...
  15. tender loins

    Here It Comes!!!!

    Too bad you can't send some of that to Buffalo, we only have a dusting and calling for rain or freezing rain tomorrow. Don't look good for a White Christmas here, will be the first time in years I think.
  16. tender loins

    Anybody try any of Emeril's "smoked" recipes?

    I have another one in electronic format called License to Grill, by Chris Schlesinger and John Willoughby. It has a section called "Slow and Low" that has some smoking stuff including histories of the various regions of the US. You may find that one by a search, I don't have a link handy...
  17. tender loins

    Anybody try any of Emeril's "smoked" recipes?

    Unfortunately it doesn't get into the actual smoking of the duck! Smoked Duck, Sweet Corn, And Mushroom Pasta 2 Tablespoon Duck fat 1 Cup Minced onions 2 Ears Sweet corn 4 Cup Assorted exotic mushrooms Salt; to taste Freshly−ground black pepper; to taste 1 Pound Smoked duck; julienned 1...
  18. tender loins

    Anybody try any of Emeril's "smoked" recipes?

    PM sent !
  19. tender loins

    Anybody try any of Emeril's "smoked" recipes?

    Sorry not sure where to put this, just scored "The Very Best of Emeril" and found some "smoked stuff" in it: Beef Pastrami Cold Shrimp Bisque With A Smoked Shrimp Relish Cream Of Smoked Tomato Soup Delmonico's Smoked Salmon And Brie Crepes With Herbsaint Potato Soup With Smoked Salmon Relish...
  20. tender loins

    Masterbuilt not working properly

    Hi Ron. Hope your TG Day finally materialized. Thanks for all your help & advice in the past too.Are you talking like a hotplate in the bottom or an external/side firebox? Any ideas how you'd do it? Through the chip loader hole? What can I cold smoke besides cheese? Nobody here likes fish.
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