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  1. scubadoo97

    New MES Problem (Bear Needs Help!)

    If you pulled out the chip loader even a little or completely out that would add significant intake air. The seals are leaky enough that intake air shouldn't be a problem if the vent is open. Sounds like a design problem. Certainly let Masterbuilt know of your problem. A new smoker should...
  2. scubadoo97

    Pastrami New Smoke Generator Lots Of Q/View

    I'd say the test went well. Great looking pastrami Ron. Looks like you took it to 200. Nice and tender just the way I like it.
  3. scubadoo97

    Compare Your Food or Not

    It's the reason we don't eat out much. Not just BBQ, I like my cooking better than most restaurant food.
  4. scubadoo97

    PC Virus - XP Security 2010, XP Defender Pro, and other names

    Timely warning. I got hit with Security Tool about 10 days ago. Bad virus for sure. I was doing a google search (not porn) and just opened up a site. My Avira antivirus pop up with 3 detections and I denied acess to each. Did a delete/Alt/ctrl to shut down the browser and was left with a...
  5. scubadoo97

    Electric meat grinder and band saw combo

    Thought there might be some interest here. Someone on another forum posted this item. Said they have bought from this site with good results. Anyway it's a fantastic price on a band saw grinder combo so I thought I'd post it on SMF. http://www.sportsmansguide.com/net/c...?a=649312&pn=2
  6. scubadoo97

    Kosher Salt

    Since even with kosher salts there is a difference in crystal size and weight depending on the brand, it's best to make brines using weight instead of volume measurements. ~ 1.5 lbs of salt to one gal of water is roughly a 15% brine.
  7. scubadoo97

    Making burgers.. How??

    If you do not plan on grinding yourself pick up a chuck roast and ask the butcher at the store to grind it for you. I like it ground twice. A chuck will give you an average 80/20 ratio. You can mix cuts with good results. Chuck and brisket, chuck and sirloin for a leaner burger that won't be too...
  8. scubadoo97

    Chuck roasts ?

    Think pulled smoked BBQ beef. Chuck makes BBQ. I just put a basic rub on and smoke between 225-275 until it's out of the stall then foil and finish to 205-210 internal
  9. scubadoo97

    I will do science to it! Smoke + Sous Vide

    With sous vide you need more tight control of temperature. It has to be accurate and consistent for extended periods of time. ChrisThompson-excellent post. That is the closest to a commercial immersion circulator that I've seen at about a 10th of the price. If you are real serious about sous...
  10. scubadoo97

    Chicken Sausage is The Devil!!!

    When I made chicken sausage for the first time I used boned out leg quarters with skin. Grinding the skin with the meat worked well. The fat also worked well to emulsify the mixture and no binder was needed. I did have a problem when pan frying them. The busted open. I put the rest of the...
  11. scubadoo97

    Salmon Question

    As to skin on or off, I personally leave it on while smoking just to hold it together well and keep the flesh off the grate. I pull the skin off and then scrape off the dark fatty layer or blood line. If I'm going to be eating salmon skin I want to render off all the fat and I want it very...
  12. scubadoo97

    First chuckies.......not good.. :-(

    Foiling is good to help retain moisture but I've had some tough connective tissue still present between 195 and 200* so now take them to no less than 205* and it's been fine ever since. I want that stuff to melt down good.
  13. scubadoo97

    My First Smoke Ever! A Chuckie with QView!

    Man does that look good
  14. scubadoo97

    Should I slice or pull my first chuckie?

    A chuck at 160 is still in the stall. It will be pretty chewy at this point.
  15. scubadoo97

    Salmon Question

    Salmon is very forgiving. You can brine it for a short time, long time or not at all and it will still come out fantastic. Brining it will give you a little firmer texture but a luxurious soft texture from unbrined salmon is A OK with me.
  16. scubadoo97

    Toxic Seafood ???

    I find in retail grocery stores you are not likely to be able to touch or smell your seafood until you get it home. I was looking at some whole pompano once and asked the guy behind the counter if I could smell the fish. He was taken back by my request and with reluctance picked up the fish...
  17. scubadoo97

    Should I slice or pull my first chuckie?

    Because of the different muscle groups in a chuck I find pulling more to my taste than slicing.
  18. scubadoo97

    Homemade Tortilla Chips anyone?

    When I saw homemade I was thinking of making tortilla from masa but..... For a low cal option you can cut tortillas into wedges and microwave until crisp. A spritz with a little cooking srpay will allow salt to stick. I do this all the time. Get the good corn taste but without the fat. You...
  19. scubadoo97

    New bag of beans

    Those beans look great. We've been eating more beans lately. Trying to eat less meat I have a pressure cooking with black eyed peas on the stove resting at this moment. Recently had cannellini and chick peas. One of my favorite is black beans done in the Cuban style
  20. scubadoo97

    Do you Want Your Own BBQ place ?

    I love to cook but no way would I want my own restaurant. Too much work and the risks are too high.
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