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  1. Pork Butt 4-14.jpg

    Pork Butt 4-14.jpg

    • jzampier
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  2. Pork Butt #1 4-14.jpg

    Pork Butt #1 4-14.jpg

    • jzampier
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  3. jzampier

    Thawed out a boston butt, have a question

    Holy Crap, I was up at 10pm last night contemplating this same thing.  Common sense kicked in and put it back in the fridge after I rubbed it down.  Good thing, preggo wife wouldn't have been happy being sick :)  Sucks man, hope it wasn't too expensive.  Did you happen to check the internal temp...
  4. jzampier

    Electronic Smoker Advice/Questions

    I too looked at smokers for a LONG time.  After reading about the Electric smoker MES40, it just made sense to me.  Plug it in, set it and forget it....to a sense.  Alot of people that have the MES40 end up getting the AMNPS from Todd and almost all of them get the Maverick remote thermo too. ...
  5. jzampier

    Chipotle ABT's with lil smokies and ABT's with habenero cheese and lil smokies

    Just from the reading that I did, I smoked them at 225* for 2 1/2 hours about.  Its all on how done you want the bacon really.  I did these just a smaller batch the day prior for about 1 1/2 hours and wifey didn't like the bacon.  She loved these at this length, bacon was crispy. 
  6. jzampier

    Chipotle ABT's with lil smokies and ABT's with habenero cheese and lil smokies

    They were great.  I loved the chipotle ones, had a good amount of kick.  Wife loved the habenero ones, they weren't over powering and not as much kick as the chipotle.  Guess I'll have to do them again to get a winner :)
  7. jzampier

    Chipotle ABT's with lil smokies and ABT's with habenero cheese and lil smokies

    Made two different kinds for Saturday and Easter Sunday.  Kinda did a taste tester saturday for everything. First style were: 1 Block of Cream Cheese Chipotle Mrs. Dash seasoning Mixed it up, added to the boat, topped with a lil smokie and wrapped in a half of piece of bacon. Second style...
  8. Smoked ABT's.JPG

    Smoked ABT's.JPG

    • jzampier
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  9. Pre ABT's.JPG

    Pre ABT's.JPG

    • jzampier
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  10. jzampier

    Easter ham, I don't do SIMPLE, with a QVIEW

    It tasted fantastic.  There were a lot of flavors flowin around in the mouth.  Smoke was great.  I wish I could have found an unsmoked ham but I couldn't.  I'm gonna post pics of the ABT's in the proper section shortly.  They were fantastic too.
  11. jzampier

    Easter ham, I don't do SIMPLE, with a QVIEW

    So avoiding the advice of some here ;) and my wife, I went big with my Ham.  I looked at a ton of recipe's and kinda came up with my own concoction.  So here goes: 10# spiral  hickory smoked ham Slathered in Honey Mustard Seasoned with Applewood dry rub, cinnamon, nutmeg, all spice and cloves...
  12. Smoked Ham.JPG

    Smoked Ham.JPG

    • jzampier
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  13. Smoked Ham.JPG

    Smoked Ham.JPG

    • jzampier
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  14. CIMG3510.JPG

    CIMG3510.JPG

    • jzampier
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  15. CIMG3498.JPG

    CIMG3498.JPG

    • jzampier
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  16. CIMG3510.JPG

    CIMG3510.JPG

    • jzampier
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  17. Smoked Ham.JPG

    Smoked Ham.JPG

    • jzampier
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  18. jzampier

    Beef Ribs, newbie.

    My first smoke was going to be an easy cooked/cured ham, well my Saturday free'd up and had the wife pick up some beef ribs.  I've been researching the best ways to do these and will stick with the 3-2-1 method.  My question is whether to soak or just rub or both.  Also I read bad reviews on the...
  19. jzampier

    New Guy, been lurking a little.

    Thanks for the welcomes guys.  First smoke will be on Easter...... I've been watching Jeff's video's and reading all the spiral cut ham threads just to get an insight.  Seems pretty easy with the precooked hams.  Mustard coating prior to dry rub sounds different.  I wouldn't think Mustard would...
  20. jzampier

    Virgin Smoker, have a few questions.

    So I have a MES 40" that has been seasoned only.  My AMNPS will be here soon.  I have the following woods to try. Alder Mesquite Apple Pecan Hickory Bourban Barrel Pitmasters Blend I need some advice on what should I do for my first smoke.  I love ribs and am thinking that with Pecan. ...
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