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  1. 002.JPG

    002.JPG

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  2. grinder

    Cold smoking in a Masterbuilt XL?

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    Need your best ABT recipe.

    Try this for some variety. Make you favorite abt recipe and serve with roasted raspberry chipotle sauce, wally world carries it. Adds a nice sweet and spicy flavor.
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    To much smoke?

    Here's my method of keeping TBS with a propane GOSM. Load the wood pan and turn the smoker to high. When the smoke starts rollin' heavy(45 min.), crank it back to the sweet spot. (about half way between low and med on my smoker.) When the smoker gets back down to 225, you should have a nice TBS...
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    What am I doing wrong?

    Guess my method differs from everyone elses. After curing, I put the jerky in the smoker at 225 for 3-4 hrs. I don't like jerky all dried out like a piece of raw hide. Guess I'm making steak strips, instead of jerky. Everyone one seems to love it, though.
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    MES First Impressions / Need Suggestions New2Q

    I use sand instead of water. Leave the sand an inch from top and cover with heavy foil. Makes clean up easier
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    Brisket input needed

    I'm going for my first attempt at briskets, I bought two 5 pounders and have some questions for the pros. I haven't seen much on this forum about rubs, spritzes or wood choices for briskets. I want to pull one for enchiladas and slices the other for sammies. Mesquite seemed like the obvious...
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    Meat Slicer, Witch One, Witch One

    I'm in the market for a meat slicer, also. The 610 gets great reviews on Amazon. http://www.amazon.com/s/ref=nb_ss_gw...ix=meat+slicer
  9. grinder

    My biggest smoke yet.

    I don't think your cook time is far off. A couple 6 pounders usually take me 10-12 hrs. @ 225 deg.
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    meat not reaching tem

    I agree with Flash. Water does nothing towards keeping the meat moist, it's purpose is to help with temp fluctuations and has to be replenished often. I use sand year round. Leave the sand an inch from the top and line with heavy duty aluminum foil to catch grease. It's hard to get an...
  11. grinder

    Stuffed pork loin. repost

    Looks great. I'm going to do pork loin stuffed with homemade cranberry dressing, in the near future. Hope it looks as delicious as your loin.
  12. grinder

    overstuffed Italian Fatty

    Looks awesome. Rep points for you. Was the tortellini fully cooked and what was the cook time of the fatty?
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    Smoked Chili

    Did a mix of the same with hot sausage and ground beef. It was a big hit.
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    GOSM Door Thermometer Troubles

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    Dry Rub Troubles

    I've waited 'til the last minute to put on rub before, the flavor didn't soak in as much but, could still taste it. Also, have used mustard before rubbing and don't really notice a difference. I've bought spices before that had been sitting on the store shelf for too long and weren't very...
  16. grinder

    Good artists borrow, great artists steal(pics)

    Thanks, that sounds like a great recipe.
  17. grinder

    Gettin' Scary

    Cowgirl, I own 20 guitars including a Martin D-15 acoustic, a 25th(25/50) anniversary Les Paul Custom and a 6/12 Double neck that I built myself. Sweet, I've built a couple myself.
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    Gettin' Scary

    Yeah, you better wait 'til next weekend. If you start smoking now your guests may decide to extend their stay.
  19. grinder

    My first ABTs

    Amen! I do my ABTs boat style because, I can't make enough using a commercial rack. I do 30-40 jalapenos halved (60-80 abts) for gatherings and parties, usually under 20 people. The ABTs are always gone with in 30 minutes, guaranteed, everybody loves 'em and everybody always wants more. I...
  20. grinder

    Smoking pizza

    Anyone tried it? Just thinking, thin crust with fresh tomatoes, garlic, mozzarella , basil and evo, smoked with cherry sounded good. Any suggestions on temp, time, ect? My gosm will hit 400 deg. , no problem, 550 with a grease fire. I'd even try a frozen, for giggles.
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