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Bourban Mustard Dipping Sauce
I found a new favorite for pork this weekend. It's a Bourbon Mustard dipping sauce, we used it on the pork loin we smoked and it was very tasty. I've also used this in the past with my fireside sausage wraps. It's so easy, just take about a 1/4 cup of spicy mustard, 1/4 cup of honey, and 1 to...- jlloyd99
- Thread
- Replies: 3
- Forum: Sauces, Rubs & Marinades
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BBQ and Smoking Meat
Thanks rcv. I'll have to tell Ben to give this thread a gander. He'll probably get some good ideas. -
ECB Temps
goodwyne, you will most definatly get higher temps in an ECB without the water pan. If it's anything like ours (the bullet type verticle smoker) the water pan helps to control the heat. However, as we learned this weekend, without the water pan you will get extremly high temps. I was...- jlloyd99
- Post #2
- Forum: Electric Smokers
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new smoker to smoke world
Man, that's one big smoker! How were your lucky enough to come across that? Welcome to the forum, I hope you enjoy it here. The advice is always good and pretty plentiful, so you'll be on you're way to smoking expert in no time. -
The greatest Corn Bread you ever have in less than an hour
mmmmm cornbread! One of my all-time favorites. My recipe is more of a sweet, cake-like cornbread. Growing up we would make a big batch of cornbread to have with stew and in the morning we'd heat up a peice with butter and syrup, and writing this is making me so hungry I might just have to run... -
smoked eggs
When I hard boil eggs I bring them up to room temp. Bring a pot of water to a roiling boil and in go the eggs for 10 min. I take them right from the boiling water into an ice bath to cool them down. Roll the eggs real good on the counter to crack all of the shell and then peel. I've never...- jlloyd99
- Post #30
- Forum: Fruit, Nuts & Vegetables
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how much pork to cook????
A pound will be pleany with leftovers to spare would be my guess. I usually plan on 1/2 lb. per person taking into account side dishes and appitizers if I'm having those. In my experience people fill up on things like bread and potatoes not to mention all the munching before hand. Alot also... -
Beef and Pork
We had such a great smoke this weekend. Ben and I have finally worked out most of the kinks with smoker mods, rubs, sauces, etc. So we celebrated by smoking a beef chuck roast, a pork loin, and stuffed apples. We smoked the beef and loin with thin blue oak smoke and the apples with Maple... -
Easter Sunday Angel
That joke remindes me of my little sister. Once in a grocery store an aquaintence of our mom asked Carli her name and her reply was: "Carli, but somethimes it's Carli Elizabeth, and when I'm really in trouble it's Carli Elizabeth Lloyd!" The poor lady didn't know how to answer that one. And... -
Pecan shells
We've never tride this but I seem to remeber reading somewhere that they can produce a bitter smoke flavor if used in large quantities and that they burn hotter than pecan wood. I'll try and find the article I found that in. If you do use them I would use them in moderation along with some...- jlloyd99
- Post #2
- Forum: Woods for Smoking
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NewBie to smoking
Welcome Jake, glad to have you here in our little corner of the web. I'm sure you'll enjoy it here. Feel free to ask and share, the advise you get here can't steer you wrong. -
Brinkmann Grill King Deluxe
Howard, if your thinking of going the only wood route check out the thread that SoFlaQuer (at leat I think it was his thread) posted about a burn barrel. It's a great way to get all wood coals to use in your charcoal smoker. You should be able to find it by searching or just looking in the...- jlloyd99
- Post #8
- Forum: Charcoal Smokers
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Question about Brisket
Leftovers are great and I have found many uses for them but there is only so much of a good thing you can eat (crazy as it sounds I know). So as long as I'm just cooking for two (ocassionally four) I think I'll stick to the smaller cuts. The other thing that got me thinking about that brisket... -
Fruit???
Bob, do you have a recipe for those stuffed apples and pears? I would love to try those. The pumpking looks interesting as well, what kind of custard did you use?- jlloyd99
- Post #5
- Forum: Fruit, Nuts & Vegetables
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Question about Brisket
As I know there are some brisket lovers out there I'm hoping I get good response to my question. I was pondering the meat case the other day and saw something new to me. It was a partial brisket. I'm used to seeing them whole, usually a packer cut. This however looked more like someone had... -
Chicken Enchilada Casserole
l never have used corn tortillas but that's only because I usually have the flour variety on hand. I can't see where they would hurt anything, so I say go for it. Let me know if you try it and how it turns out if you do. -
New guy here
Howdy Eric. Welcome to the smoking meat forums. You'll find lots of great tips and tricks in the posts here and maybe even able to lend some graet advice on equipment. Glad to have you aboard. -
pork and chicken
I'm not saying that the water pan is the ONLY way to conserve moisture in your meat. Just ONE of MANY pieces to the puzzle that is good que. And it's a secondary one at that. Just trying to paint the whole picture. And like I said it's an opinon that I know not everyone agrees with. :) -
Big Bird ( turkey )
Welcome Kenny. I'm glad you found such a great site. I've never done turkeys before but I don't see a problem with what your talking about. A key point to remeber though is that it is not advisable to thaw and then refreeze meat. So if you do end up doing just half a turkey I would suggest...
