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  1. scubadoo97

    Salmon belly

    Well that sure looks tasty.  Fatty, unctuous and darn right delicious.
  2. scubadoo97

    corned beef to pastrami, is it that easy?

    If you've seen the sodium content of the averaged prepared corned beef in the grocery store, you will want to soak it.  The fry test works well but remember that when the corned beef loses moisture it will loose more than when doing a fry test.  The salt will really concentrate.  I was buying...
  3. scubadoo97

    Salmon belly

    You got that right
  4. scubadoo97

    chips will not turn to ash

    Also make sure your chip pan is not too far from the heating element. Easy to bend it up a notch to increase the heat to the chips
  5. scubadoo97

    Corned beef on the MES30

    Wow. Looks great Prepared corned beefs usually have so much salt in them that without soaking they are really salty if dry cooked and not boiled.
  6. scubadoo97

    is meat tenderizer a cure?

    Hey Lenny, looks like you got a source for cure #1 After looking high and low for TQ or any  cure for that matter I ordered TQ and cure #1 from the Great American Spice Co.  and then just the other day I was in a Grate Grills and More in Oldsmar and they had TQ so if you are interested in TQ as...
  7. scubadoo97

    Hi from Sharon in Brooksville, Florida!

    Welcome Sharon from a neighbor in the Tampa Bay area. Not sure if you are old enough to remember the Mullet Inn on the Courtney Campbell Causeway. It was an institution for great smoked mullet for many years. The smoke row was fantastic. Never smoked with mulberry but my G'mother had a...
  8. scubadoo97

    Initial thoughts on my new Smokin'-it 2

    I would say they are exactly like an oven.  The heat will cycle 15-20 degrees above and below your set point.  You don't monitor inside cooking temperature because you assume it's holding to your set point which it does not do. Just an average.  An electric smoker is no different than an oven...
  9. scubadoo97

    Homemade Mustard for Beef

    Thanks Got to be one of the easiest things I've ever made.  It's mellowed a bit and taste way better than it did just after processing.  Give it a try
  10. scubadoo97

    Homemade Mustard for Beef

    Just made my mustard today. I soaked 1/4 cup each of brown and yellow mustard seeds in a mixture of cider vinegar and bourbon, 3 to 1.  This sat for 4 days I poured off the liquid and processed the seeds with an immersion blender and added the liquid back to get the consistency I wanted. ...
  11. mustard.jpg

    mustard.jpg

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  12. scubadoo97

    Hello from Florida

    I'm in Dunedin. Where on the Gulf are you?
  13. scubadoo97

    Call From Afghanistan

    Prayers and Godspeed him back to your arms safely
  14. scubadoo97

    Homemade Mustard for Beef

    Timely post.  I have a combo of brown and yellow mustard seeds soaking in a mixture of cider vinegar and bourbon, 3 to 1 at this moment.  I'm on about day 4 so will process soon.  The flavor will be adjusted as I process for sweetness to balance out the flavor.
  15. scubadoo97

    Beboned Whole Bird at 275?

    I've recently been boning out a chicken and leaving it in parts.  Breasts, wings and thigh/leg.  The only part with bones are the wings.  I'm not a big fan of brining chickens which will cook pretty quickly so I just added some rub.  The Oakridge poultry rub is working really well.  Into the...
  16. scubadoo97

    Back to basics on ribs

    I've been using different methods.  Started with the 3-2-1 method @ 225 but found it was a bit over done for SLS ribs.  Nice and tender and FOTB.  Like I said a little too done.  I shortened it a bit to a 3-1-1 which worked better.  Recently have used a non foil method of 275* for 4 hrs or less...
  17. scubadoo97

    Smokin-it model 2.

    Have you contacted the company?  I'd be interested in their reply
  18. scubadoo97

    First Pastrami

    Not off at all.  I've had several 4 lb pastrami briskets take this long.  Stalled for hours If you trust your temps then you just need to wait or cook at a higher temp if crunched for time.
  19. scubadoo97

    New MES Owner

    Have fun with your MES. Mustard makes a fine base to get rub to stick
  20. scubadoo97

    Cast Iron

    Burn off what ever they put on it and reseason Follow the advice of Sheryl Canter at this thread http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ Flaxseed oil makes a tough as nails seasoning. Do multiple very thin layers
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