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  1. millerk0486

    First smoke under my belt, I'M HOOKED!!!!

    Looks really good! Thanks for sharing
  2. millerk0486

    Need Boston Butt Injection

    If you wanna use a simple injection and incorporate your rub, just mix up some apple cider and some of your rub together. Let it sit for a couple of hours to get all the flavors working, then strain the rub particles from the mix and inject. OR just inject the cider. If you are going to inject...
  3. millerk0486

    Smoked Atkins diet

    Sounds like a great diet to me!
  4. millerk0486

    throw away aluminum pans for pork butt ??

    i use them all the time, saves time in clean up. Also, if I apply rub the night before, I have the meat sit in the throw aways then re-use them as the drip pan when I'm done.
  5. millerk0486

    Smoked Swordfish & Grilled Swordfish! (Double the fun)!

    Your post just put me the mood for Swordfish, looks great!
  6. millerk0486

    "New" Weber Smokey Mountain

    You should be able to look at the description from what you you ordered and see if, "Silicone Temperature Grommet" is included in the description. If so, then it is (or at least should be) the 2014 model. That feature is new... Hope this helps!
  7. millerk0486

    Buffalo Chicken Egg Muffins

    WOW! I want one right now!
  8. millerk0486

    Backwoods Clone I just finished Up!!!!

    Looks great!
  9. millerk0486

    Frozen Batteries?

    Is it possible that the cold temps are making whatever makes contact to the batteries constrict? Thus giving a bad connection
  10. millerk0486

    Driedsticks Pretzels with a kick!

    Thanks for sharing! I will have to give this a try
  11. millerk0486

    Appetizers for Party

    Check out the Appetizer ideas on the Smoking-meat.com webpage. I have used some of their ideas. As a matter of fact I followed the Smoked Armadillo Eggs recipe for a potluck last week and it was a hit.
  12. millerk0486

    Dumb question :)

    I put mine in right away, but I always immediately clean mine with an antibacterial soap after use. Before use, I will sterilize like Bear says or with an antibacterial soap.
  13. millerk0486

    Stuffed Pork Loin (Apple)

    No problem, glad I could help!
  14. millerk0486

    Dumb question :)

    When I smoke Brisket in that range, it takes every bit of 1.5 hours per pound. When I insert my meat probe, I insert it so that the tip is laying in the thickest part of the meat.
  15. millerk0486

    Dumb question :)

    It depends on how hot your cooking it. If you are doing the low and slow method, then you will likely be looking at 1 - 1.5 hours per pound. Once you reach that hour per pound point, you could take a look to see where it's at. Yes, you want to insert into the thickest part of the meat. I highly...
  16. millerk0486

    Stuffed Pork Loin (Apple)

    In recipes calling for “rubbed” sage, take the whole dried leaf and crush or rub it to make a finely textured powder. Most dried sage sold in the spice section of the grocery store is rubbed this way.... Or so that's my understanding
  17. millerk0486

    Three Some

    You can't rush perfection! Good Luck!
  18. millerk0486

    Three Some

    This looks like it is going to be a great build. I'll be following this thread. Good luck!
  19. millerk0486

    Stuffed Pork Loin (Apple)

    Thanks for the info Bear! One of my favorite things about BBQ, are all of the leftovers. I try to freeze what I can whenever possible. The convenience of good BBQ during a busy work week is always a plus!
  20. millerk0486

    Stuffed Pork Loin (Apple)

    Looks great! I just smoked my first pork loin today. The weather was nasty, so I didn't fuss with any Qviews today. I see that you are vacuum packing and freezing some slices. How well do they hold when you reheat them? Do they dry or stay moist? Just curious, thanks!
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