Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. terry colwell

    Chicken Cordon Bleu, Twice Baked Potato and Asparagus Spears off the Yoder

    Them taters dwarf those chickens.....Looks good
  2. terry colwell

    "resting Meat Myths"

     I looked it up and a scientific web site, They say let the meat rest till the INSIDE reaches 120 degrees, as it allows the meat fibers to expand as it cools down giving the juices trapped in the middle of the meat time re-distribute to the out portion of the meat. But this is ONLY talking about...
  3. terry colwell

    "resting Meat Myths"

    I got to thinking this morning while reading all the post on here about "resting" meat. I am wondering if this is a myth or a PROVEN FACT, not a GUESS?? Has anyone of you guys done a side by side test to see if any of the juices actually get sucked back up into the meat? Any time I have rested...
  4. terry colwell

    Charcoal briquette remains, what to do with 'em

    Ditto
  5. terry colwell

    Pork butt cooking to fast?

    Calibrate calibrate calibrate,,,, If your temps are solid and thermos are good dont worry about it rushing past the "danger zone". I just did a Butt the other day and it did the same thing, then it stalled like usual. And it turned out to be the best one yet.Good luck and Dont rush it or over...
  6. terry colwell

    1st chicken attempt

    Ok,,,, I gotta hear how ya smoke a camera........j/k
  7. terry colwell

    Need help

    Hey Bub,  I have the electric 40 MES and I enjoy the "ease' of it, thats why I bought it for the house. If you travel, or take your smoker everywhere I would say go propane. If its for the house only I would say go eletric. I know when I went BACK to cooking on charcoal we noticed a big...
  8. terry colwell

    Pops & JJ's input in Deli Meat

    Ok Roller,, LOL  Didnt mean to single anyone out,,, How about   "Anyone with first handle knowledge about Deli meat"
  9. terry colwell

    Pops & JJ's input in Deli Meat

    I was at my local WW yesterday and was at the Deli and seen the corned beef and pastrami was 7.98 a pound. I was wondering at what type of meat do they use for deli meat? It was 3 or 4 inches thick ( maybe more) The display package looked to be around 15 pounds and was cryo vac. At them prices...
  10. terry colwell

    newbie here from alabama with few question about the masterbuilt 40" smoker

    Mine works great with dry chips or wet chips( left the bag in the rain). Wet chips take longer to smoke and made a easier time of a TBS, but I dont do it on purpose. I have seen all the talk about cleaning the window and see that ppl use ALL types of things to clean it with, and some have lots...
  11. terry colwell

    Who makes the "perfect" biscuit?

    I was taught you use butter or lard, whatever you choose, that is ice cold. And I also use ice water in the mixes and knead ONLY till incorporated . I like looking thru the "old" cook books from my Grand parents and older if I can find them. Gets me back to the basic ,simple ways.
  12. terry colwell

    True or False....As long as you Make Smoke your meat will Take Smoke...

    The articles I have researched say that meat will except smoke and make the smoke ring till the meat reaches around 150 degrees IT. I read that you put cold meat into the smoker because cold meat takes longer to get to 150 then say room temp meat(duh)   I believe this to effect the SMOKE RING...
  13. terry colwell

    I be in trouble now and I need some guidance..

    Next time remember to cover the bird with foil when it starts getting to dark. just a FYI..
  14. terry colwell

    Newbie sausage smoker question...

    If he is buying it from a butcher already made wouldnt it have cure in it already? Wouldnt the butcher have mixed a cure into the batch when he made it? or do they not do that with store sold stuff??Is it because they expect it to be cooked and not smoked??
  15. terry colwell

    Mygrilla

    Looks like a "good $500.00 " dollar smoker,,, MAYBE. But no way near a $1500-00 smoker. And I looked thru the pics they offered and all the meat had burnt spots on the top of it. For 1500-00 bucks it better not have any hot spots like that. I gotta say I like the door design.
  16. terry colwell

    Roast ready for tomorrow!!!

    Is that a bone in the middle or a chunk of fat ???
  17. terry colwell

    Vertical 250 gallon smoker

    Great looking cooker, and a new idea as with the way you built it. If your pizza oven is getting to 400 and above that is perfect, the best pizza oven fire their pizzas from 450 to 550 degrees. I think pizza cooked HIGH and fast make the best ones... just my 2 cents...
  18. terry colwell

    How to pick a butcher

    I can relate to this very much in the town I live in. I do not have a butcher within 50 miles of me. I have small shops that process meat from hunters and farmers but not a per say "butcher"  shop. I had one when I moved to this town 17 years ago but time faded him out, and I bought ALL my meat...
  19. terry colwell

    To Burn or Not to Burn

    If your not worried about the paint pealing up then just wash the heck out of it and bleach it real good. What type burner are you using, electric or charcoal? If it was me I would burn it,,, just brings out my PRIMAL Urges...lol
  20. terry colwell

    What whole vegetables do you smoke?

    I have smoked Green peppers, Red and Yellow Peppers, Carrots, Asparagus, Zucc, Yellow Squash, Onions, Mushrooms,and Artichoke Hearts. We love smoked and grilled Veggies.
View older results
Top Bottom
Back
Clicky