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  1. ferggie

    Please Help Me locate This recipe

    I cannot locate a certain recipe I am try to use today that was on this sight last week. I believe it is one of Jeffs that is Bacon wrapped thighs, stuffed with white cheese using his rub. It also used a butter milk brine. Please direct me to it. Thanks Ferggie
  2. ferggie

    Where in NC are you hailing from?

    LOL, if the wife and I go we get the Crab Cakes. Said that there are only a couple of BBQ vendors and a ton selling crap made in China.
  3. ferggie

    How to handle natural casings

    I have only used Sausage Maker natural Hog Casings. I am not a fan of Chinese food products as well and would like to hear from those that have found and used an excellent quality "Made in the USA" product. Thanks Ferggie
  4. ferggie

    Where in NC are you hailing from?

    I hang my hat in Greensboro.
  5. ferggie

    AMNS tray or tube smoker

    I am interested in feedback from anyone that has experimented with both the tray and tube A-MAZE-N with the mailbox retrofit on their MES. Is the tube easier to light and keep going? How long of a smoke can you get out of the tube you are using?
  6. ferggie

    Mailbox / MES 30 - A-MAZE-N-SMOKER tray or Tube

    I am interested in feedback from anyone that has experimented with both the tray and tube A-MAZE-N with the mailbox retrofit on their MES. Is the tube easier to light and keep going? How long of a smoke can you get out of the tube you are using?
  7. ferggie

    Leg of lamb

    The leg of Lamb I used was boneless. It was med/rare after it rested for 30 - 45 minutes wrapped in foil. Keep in mind it will continue to cook a little more during the time it is wrapped in foil.
  8. ferggie

    Leg of lamb

    Pulled when it reached 133 F then wrapped in foil and let it rest for 30 minutes.
  9. ferggie

    Smoked Salmon

    24 hours
  10. Smoked Salmon

    Smoked Salmon

    • ferggie
    • Album
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  11. ferggie

    Smoked Salmon

    I attempted my hand at smoking Salmon in my new MES30 and it turned out great. I used a brine containing cure, brown sugar, apple cider vinegar, shot Jim Bean and pepper. Started at 120 (no smoke) 1hr > 130 1hr (smoke) > 140 1hr (smoke) > 150 1hr (smoke) > 180 1hr (smoke) until internal temp of...
  12. IMG_3043.JPG

    IMG_3043.JPG

    • ferggie
    • Media item
    • Comments: 0
    • Album: Smoked Salmon
  13. ferggie

    Leg of lamb

    Sorry no pictures. Let it rest wrapped in foil and while I was cleaning up the smoker my wife carved it up. I will say it turned out very good. Having left over Lamb & Cheese sandwich today for lunch again.
  14. ferggie

    Hello

    I have followed the forum for awhile and just recently purchased a MES30 and getting back into smoking. Had a little chief 45 yrs ago and wore it out smoking trout and making antelope jerky. Looking forward to smoking a lot of different items this round.
  15. ferggie

    Leg of lamb

    Smoking my first leg of lamb today in the MES 30. Rub with rosemary, garlic powder, thyme. Sea salt, ground pepper and olive oil. Alder, Apple and cherry are woods of choice. Pictures to follow.
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