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  1. scubadoo97

    My son's birthday smoke w/qview

    Amazing picture.  I want to dive right in there.  Great job and congrats on your boy's  first birthday  
  2. scubadoo97

    is uncooked bacon a bad idea for stuffed burgers?

    Bacon is cured and smoke so there is a low risk of getting sick.  The big problem is texture.  Flabby bacon would be a big turn off from a textural point of view.  At least to me.  Now grinding it into the meat before grilling?  Mmmmm, that could be interesting.
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    CIMG5792.JPG

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  4. scubadoo97

    Sunday Brisket - qview

    why do people go out to eat?  That looks fantastic
  5. scubadoo97

    MES DIED!!! need advice

    I didn't say the failure rate was high but that it was higher than it should be for something that can be fixed so easily.  No question the MES is one of the best bangs for the buck but from the # of people on this one board that have had issues and failure rates I can easily say that the MES...
  6. scubadoo97

    How many BSCTs can you fit on one ECB grate?

    Those look great.  I did 8 BSCT tonight on one grate of the MES.  Covered them in rub and smoked over hickory and sea grape wood.  I pulled them after they came in a rested a little.  This is one of my favorite things to smoke.  Quick, easy, cheap and taste absolutely delicious
  7. scubadoo97

    More smokey flavor from my mes?

    Define what you mean by "good smokey flavor".  I get plenty of smoke and have to restrain from using too much wood because it can get over smoked in my old model 30" MES with the vent wide open.  Are you not getting enough smoke or is the smoke flavor unpleasant? When I"m blowing white smoke...
  8. scubadoo97

    Any good way to grill yellow squash and zucchini?

    I grilled some zucchini the other night along with some mini, like 3 Inch long Japanese eggplants.  Both vegetables were cut in half lengthwise and a diamond pattern was cut into the flesh.  They were seasoned with nothing more than S and P and good EVOO.  I'm not a fan of bottled Italian...
  9. scubadoo97

    how long to smoke chick parts , thighs and drum sticks

    If you don't already have one, get a good instant read thermometer.  When doing a whole cut up chicken you can expect to pull parts off at different times as they become done.
  10. scubadoo97

    Smoked Boneless Skinless Breasts

    Sumo, what brine concentration would you use to brine breasts for 8 hours?
  11. scubadoo97

    MES DIED!!! need advice

    It should fire up perfectly after you rewire it.  Such an easy fix.  Too bad the people at MB allow this poor design to be sold for so long.  They had to have known the failure rate was higher than it should have been.  
  12. scubadoo97

    The flavor of Lamb?

    Different parts of the lamb will have varying degrees of "lambyness".  You get more gamey taste from the fat.  I recently cut a boneless leg into cubes for shish kabobs on the grill.  Marinated in yogurt,  Middle Eastern and Indian spices.  They were great and had a very light lamb taste. ...
  13. scubadoo97

    Time and a 16LB Brisket......

    I've done a full packer brisket on my 30 inch MES without cutting it.  I bent it to fit the grate.  Tenting is a good term for this.  As the fat melted and the brisket began to shrink it fit just fine.  In fact, the only time I've cut one is to remove the point and cook it on a seperate grate.
  14. scubadoo97

    How to fillet a fish

    Just different techniques.  The Japanese use a Deba which is a thick stiff single beveled knife as shown in this video.  They use a Deba on large or small fish.  I first learned with a thin flexible knife but now use more Japanese techniques.
  15. scubadoo97

    Flank Steak Suggestions

    I've never seen flank steak sold like that at Publix. Looks like thin strips rolled into pinwheels seeing as the package is less than a pound. As has been mentioned cut across the grain. I like to cut flank very thin. It is not a tender cut of meat but has great flavor. I buy it a lot...
  16. scubadoo97

    my first chuck roast not great.

    A chuck usually has enough fat to not need any injection for moisture. Wonder where the hammy taste came from. When picking a chuck, don't look for the lean one. I like my chuck to go to 205.
  17. scubadoo97

    grill burner cleaning

    Wire brush and if you have an air compressor the a good air cleaning as well.
  18. scubadoo97

    MES repair

    I found high temp terminals at ACE hardware and at an appliance repair center. They had high temp wire but told me the price went sky high recently. I ended up going to an applicance store who also does repairs. They also had high temp terminals but directed me to a couple of not so old...
  19. scubadoo97

    pastrami rub?

    As has been mentioned, black pepper and coriander are the basic ingredients. I like to add some garlic powder and even mustard seeds.
  20. scubadoo97

    MESmoke leaking from door - normal?

    Mine leaks a little smoke around the door even with the door latch pretty tight. Usually only leaks when there is copious amounts of smoke in the smoker, like when you first add wood and you are getting white smoke before the thin blue smoke.
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