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  1. tender loins

    Masterbuilt not working properly

    Is there any way to use the MES without the digital control box on the top? I have a stainless one that they sent a main box as a warranty repair and still have the old defective stainless box I transferred all my stuff from to the new box. So it is JUST a stainless box. Maybe someone would like...
  2. tender loins

    Fine brine

    I think juniper berries were the buzzwords here last year. Whatever happened with that? I ordered a pound and they didn't arrive in time for Thanksgiving last year, and this year I forgot all about them anyway! I did buy a little pack of them last year and brined a bone-in breast and thought it...
  3. tender loins

    My Contribution Cured Boneless Turkey Breast W/Qview

    C'mon Ron, we are counting on you! Thanks for all the help you've given me in the past. Speaking of gory, I had more smoke in the house yesterday than in the smoker. The tin tray I put the stuffing in musta had a pinhole somewhere and it was too late when I saw smoke coming out of the top of...
  4. tender loins

    Turkey Breast

    As soon as I got done typing my last post, I went out and checked the temp & it was up to 162! So it took me about 3.5 hours mostly at 245-250 and the last 10-15 minutes of that was at 265-270 to get past the "stall." This was a 4.0lb boneless breast, bought at ALDI, I think Kirkwood or...
  5. tender loins

    Turkey Breast

    I am doing a 4.0lb boneless breast with a mix of pecan chips and apple pellets and it's over 3 hours already, MES at about 245, and it may have stalled at around 150. It's been around 149 -153 for nearly 45 minutes or so now. Similar results on 2 different digital thermometers. I just set the...
  6. tender loins

    Thanksgiving day sage dressing (grandpa's recipe)

    Does anybody smoke the dressing, & how/how long?
  7. tender loins

    A poultry smoke. Hot with hickory, plain with birch

    Me too!!!!! Frog legs to go with the other legs!
  8. tender loins

    turkey smoking?

    I think the safest recommended for smoking is around 12lbs but could be wrong. You may be safer halving it and smoking them like two 9lb'ers.
  9. tender loins

    Meatloaf safety question...

    Most are lesser known but great varieties, some available through membership-only organizations like Seed Savers Exchange. The upper left pink was Slankard's, the lower left was a red version of Gregori's Altai from Chuck Wyatt before he died; the golden tomatoes are Mary Reynolds, and the pink...
  10. tender loins

    Meatloaf safety question...

    When it's the only gravy you have, it tastes great! Actually, the gravy was a little bland, hard to tell if beef or pork or ? (cat?)
  11. tender loins

    Meatloaf safety question...

    (Maybe a Mod can change the thread title to include Q-View. Thanks.) OK, here are my Q-pics of my first meatloaf: Coming up on 155 internal temp, MES at 252 degrees; I drained off some of the fat too. Internal temp 160 degrees: Internal temp of 165 degrees. It seemed a little too soft...
  12. tender loins

    Meatloaf safety question...

    Lucky I checked it because it was as high up in the fridge as can go and it had frost forming on the top! You can see the ice on the left of the bacon, which was the end touching the back of the fridge. I didn't bother disassembling it, I had to make a Mike's Harder Lemonade run before the...
  13. tender loins

    Meatloaf safety question...

    Thanks. I got it set pretty cold, not sure of the temp but bottles of water stacked way high back there often get some ice forming in the bottle if they are in there more than a day. More than 2-3 days and the highest ones get frozen solid. I was just uploading my tomato pics & editing them, I...
  14. tender loins

    Snack Sticks w/Jerky Gun, in the Smoke Vault 24- q-view

    Them look great, however they seem to be flawed by not using any wood to smoke them and need further inspection (by me.) When they are dry some should be shipped to me immediately for closer scrutinizing.
  15. tender loins

    Meatloaf safety question...

    Thanks, plus the football game tomorrow is at 4pm instead of 1pm so I should be alright if I get out there by 11am. Is there a preferred temp for meatloaf and do I get the smoker up to that temp first before putting it in? I thought I recently read a brisket post that said they had the smoker...
  16. tender loins

    Meatloaf safety question...

    Never thought about that...plus it's kinda late now to start a meatloaf!
  17. tender loins

    Another chuckie and a cautionary tale

    YES, pics would be great. Are you saying you are using a terra cotta chiminea, or 2 large terra cotta pots like a clamshell? or something else? And the bottom one cracked from the heat?
  18. tender loins

    Meatloaf safety question...

    Thanks. The sirloin was lean enough to probably make 92/8 so I added the ground pork. There is about 2lbs of the frozen sirloin, 1.25lbs of the beef/pork/veal blend, and almost a lb of fresh ground pork (0.93lb.) YES, I washed my hands probably after each ingredient/step, and used a new...
  19. tender loins

    Smoked Flank Steak and Stuff

    Flank steaks (and skirt steaks) out here are generally around $5.99/lb, I can get T-bones & Porterhouses for that price, and NY Strip for almost half that. A PriceRite store just recently opened here, they had Flank steaks for $2.99/lb, Skirt steaks were also $2.99/lb, Sirloins $1.99/lb and...
  20. tender loins

    Meatloaf safety question...

    I was getting everything made late last night to do a meatloaf this afternoon but may change schedule to tomorrow instead. I already mixed in the raw egg, breadcrumbs, thawed sirloin, fresh ground pork, fresh "meatloaf" mix (beef/pork/veal), some homemade canned salsa, and fried finely chopped...
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