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- nascott
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- Album: Smoky March Madness
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- nascott
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- Album: Smoky March Madness
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Moink ball question, injecting?
Moink balls are bacon wrapped meat balls. If you search the forums for moink balls, you will find a plethora of references. Good, simple, rapidly quick appetizer.- nascott
- Post #4
- Forum: General Discussion
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Smoky Tuesday at Red's w/Qview
Red, that brisket looks super juicy for cooking to 205.. I am jealous! And HUNGRY after seeing the pics!- nascott
- Post #16
- Forum: General Discussion
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Moink ball question, injecting?
So, the first time I did moink balls, I made them from scratch.. They were good, but it was a lot more work than I want to spend tomorrow morning getting ready for March madness because they need to be ready by 11:30 central time. Tomorrow's will be with store bought, pre cooked beef...- nascott
- Thread
- Replies: 10
- Forum: General Discussion
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Corned beef... A little experimenting
In hindsight, it probably could have come off a bit earlier. But the taste was absolutely famous and I steamed it whenever I reheated it, so all was good. -
Corned beef... A little experimenting
OK... Here it is! And it turned out great. I have never before had smoked Corned beef so I had a traditional basis for the comparison. With the sugar Maple rub and the sugary Brine, it made the kitchen smell a lot like a spiral sliced glazed ham at easter, but the taste was a great... -
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- nascott
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- Album: Corned beef... A little experimenting
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- nascott
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- Album: Corned beef... A little experimenting
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- nascott
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- Album: Corned beef... A little experimenting
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Corned beef... A little experimenting
I have a question now... OK.. Got it to 185 and now it's wrapped with foil and a towel in a cooler for a finish... But I have some juice left over from the pan I sealed it in. I am thinking about using it to season some sauerkraut, but am wondering if anyone else has any ideas about what... -
Corned beef... A little experimenting
Wow... Talk about a stall! Wrapped it and sealed it to ramp it up 90 minutes ago and it's only gone from 150 to 175 with the smoker at 225. As many say, patience is a virtue... And it smells AWESOME! -
Corned beef... A little experimenting
Well, it smells good... 4 hours in at about 235 and the temp is at 150, so I pulled it off to put it in a pan and seal it tight with a little bit of apple juice. Here it is about to get wrapped. I figure another 1 to 2 hours at 235 and it should be ready by dinner time. One thing is... -
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- nascott
- Media item
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- Album: Corned beef... A little experimenting
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Corned beef... A little experimenting
- nascott
- Album
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Corned beef... A little experimenting
Am starting with a 6 lb Sy Ginsberg Corned beef from Costco... I Brined it for a short time in a very sugar Brine to try and take a bit of saltiness out of it and added a Bit of apple vinegar to try and add to the tenderness factor. Anyway, I Rubbed it with a sweet sugar Maple rub and am... -
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- nascott
- Media item
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- Album: Corned beef... A little experimenting
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Ribs for Presidents...
I Know NUTTTTHING! said the cook, with his best Sgt. Schultz accent, when questioned about the mysterious missing meat! -
My first butt with SMF support.
Just think... With the Daytona 500 delayed by 6 hours, your roast knew exactly what it was doing! It took its time so you could eat while watching. -
Ribs for Presidents...
The final Q-View... Really happy with the level of cooking. Just enough bite needed to take it off the bone, but they come off real clean. Wish I had let them sit with the rub for more than 3 hours, as I usually let them sit overnight when I used to do them on the grill. Thanks to...
