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Trying To Keep Track Of Multiple Items/Flavors
Sorry guys and gals, I somehow failed to post the pics which are my favorite part personally! Allow me to try again. Maybe this has been discussed before and I missed that class! This has probably already been figured out by now I would imagine.. If so I apologize haha! I needed to keep...- squatch
- Post #2
- Forum: General Discussion
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Trying To Keep Track Of Multiple Items/Flavors
Maybe this has been discussed before and I missed that class! This has probably already been figured out by now I would imagine.. If so I apologize haha! I needed to keep 4 different rubs on 4 different half-racks of pork ribs separate for the purpose of "testing" new potential...- squatch
- Thread
- Replies: 3
- Forum: General Discussion
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Shrimp 'N Cheese Stuffed Bacon Wrapped Jalapeno Poppers!
These turned out sooooo good... they are probably illegal in Ca.! I can't take all the credit for these delectably tasty morsels, as I received the original recipe in my monthly "Smoking Meat Newsletter" email I get from Jeff of http://www.smoking-meat.com/ Here is the link to the original...- squatch
- Thread
- Replies: 5
- Forum: Side Items
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Asian Inspired Country Style Pork - Recipe & Q.View
I apologize for the slow reply slenser, I hope you enjoyed my version as much as my wife and friends do! -
Cutting "Notch" In WSM Drum For Temp Probe Wires
The main reason I decided to go with the notch mod instead of using grommets is simple... It allows me to temporarily move my entire upper rack off the smoker (with meat still cooking and temp probes still installed) in the event I should need to access items smoking on the lower rack. Thumbs Up...- squatch
- Post #13
- Forum: Charcoal Smokers
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Going to try CSR's for the first time in my MES30... Tips?
I usually remove mine at around 160*-165* IT or so... here's a link to the most resent ones I smoked, enjoy! http://www.smokingmeatforums.com/t/156336/asian-inspired-country-style-pork-recipe-q-view -
Tri-Tip's,Asian Style Country Pork Rib's,Sweet-N-Spicy Beans - Q.View
Thanks Humdinger! Yes sir, I love me some Tri Tip... I pick up one or two every time they go on sale which luckily is about twice a month around here! -
Newbie from Sacramento ,CA
Try this guy - http://sacramento.craigslist.org/for/4285599317.html -
Help! Pork Butt!!
Julie, 160* is safe to eat... 180* is right around the temp most shoot for when they intend to served the butt "sliced". If you were wanting to pull the pork butt, 195* - 210* is the IT you should remove it at. I think you should be fine to reheat it back up to pulling temp if you like... -
Asian Inspired Country Style Pork - Recipe & Q.View
Sounds good DUFFMAN! I have used it on thin Flanken style Beef Ribs, and even thin cuts of Beef like used for Carne Asada... and of course the Country style Pork as shown... but I have not yet tried it on Chicken. I will have to give that a try myself! -
Ribs
That's probably WAY too long of a cooking time... the rough starting point for smoking spare ribs @ 225* is the 3-2-1 method (approximate total cooking time = 6 hours)... it's the middle # "2" that represents how much time they are wrapped in foil (usually with butter or juice or both), and... -
Tri-Tip's,Asian Style Country Pork Rib's,Sweet-N-Spicy Beans - Q.View
Thanks for the thumbs up Yotzee! -
Asian Inspired Country Style Pork - Recipe & Q.View
All the ingredients should be commonly found at any big grocery store with the possible exception of the Asian/Korean Pear's... around here I don't see them very often, but whenever I do I always grab 1 or 2 specifically for making this marinade! -
Shopping for Smokin Tex. Where to buy?
I just looked up the spec's of the smoker your looking to purchase... VERY NICE! Good luck with your search... $945 delivered looks to be the lowest going price online- squatch
- Post #4
- Forum: Electric Smokers
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Shopping for Smokin Tex. Where to buy?
Welcome 4wdnarchery, glad to have you join us! Give us an idea of your approximate location.... have you tried your local craigslist ?- squatch
- Post #2
- Forum: Electric Smokers
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Pork butt temp stall?
Yep, welcome to "The Stall"... we've all hit it at some point. One of my recent bone-in 7#er's took just over 13 hours @225* smoker temp to reach the targeted IT of 208 for melt in your mouth pulled pork... By raising your smoker temp up into the 250* -285* range you can expect to shave off a... -
Another new Member from NY
Dude, is that YOU holding the HUGEST TUNA I've ever seen (sig pic)...? Welcome to the wonderful world of Smoking Meat's... Glad to have you join in the fun, best of luck with your future smokes! -
RIBS with QVIEW
Man! The exterior of those ribs look SPOT ON! Excellent first run brother! My only concern would be the apparent lack of a decent "smoke ring"... but that could be due to the camera angle... If they taste good to you, they ARE GOOD, and that what matters most! Any way you slice them, I'm... -
Tri-Tip's,Asian Style Country Pork Rib's,Sweet-N-Spicy Beans - Q.View
Thanks JckDanls 07! She won't normally eat red meat... that's why I cook some form of pork or poultry with each smoke, and then my wife say's "mmm mmMMM MMMMMMMMM" when she eat's some of that Asian Pork shown above! Here's a link to the recipe if anyone would care to give it a try...
