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  1. nabo4u

    Bottom round

    You're welcome Smoking. Hey humdinger, I have a few different routes I'd like to try as far as marinades go. I've had good results with zesty Italian dressing. Also I'm thinking red wine, minced garlic, and a few herbs like rosemary and thyme. I'm thinking if I can get all this in a ziplock bag...
  2. nabo4u

    Bottom round

    Thanks guys, I appreciate the kind words. Hey SmokinHusker, I started off at 225, but after a couple of hours, the family was getting impatient, so I bumped it up to 240. I didn't take note of the time, but I'd say it took just over 3 hours before I pulled it. It then rested about 40 minutes...
  3. nabo4u

    Bottom round

    Quick Q-view on an inspired dish that I had today. Purchased a 3+ lb bottom round roast at publix today Did a quick rub down of evoo, salt, pepper, dried rosemary, onion powder,and garlic powder, and placed over Chef Jimmy's Au Jus veggies of red onion, celery, carrots, and garlic, Smoked in...
    • nabo4u
    • Thread
    • Replies: 15
    • Forum: Beef
  4. nabo4u

    Snow Pictures.... You got any...... Let's see them.....

    Only cool story I ever get to share related to snow is that it snowed once in Miami. Way back when Jimmy Carter took office on Jan 20, 1977. That was the day I was born. Other than that, only seen snow a couple of times (and that was in a different country).
  5. nabo4u

    Smoked Chicken Wings with pictures

    Great job Joe. I discovered S2K9K's recipe almost 2 months ago. The wings came out so good that my wife demanded more wings almost immediately. I ended up injecting drumsticks and I've been doing so minimum once a week. Oddly enough I just made some tonight. It truly is a great recipe. I smoke...
  6. nabo4u

    Mayo

    I saw on a cooking channel show over the weekend where the chef coated the turkey with homemade mayo and rub. He didn't smoke it though. He put it in a 425 degree oven. After 30 minutes, he reduced temp to 325. He basted it about every 15 minutes. The skin came out nice and crispy. I've never...
  7. nabo4u

    Smoked pork tenderloin

    Thanks folks. I've got to tell you all that the flavor was nothing short of fabulous. My wife could not stop raving about how much she enjoyed it. Letting the tenderloin mellow out overnight was a good idea. Jose
  8. nabo4u

    Smoked pork tenderloin

    Ok so this is my first time smoking a tenderloin. I apologize for my lack of pics. So on a whim I purchased a 2+ lb tenderloin at the grocery store. I got home and threw it in a simple brine of equal parts kosher salt, sugar, and brown sugar. I also threw in black peppercorns, garlic cloves, and...
    • nabo4u
    • Thread
    • Replies: 7
    • Forum: Pork
  9. nabo4u

    1st cheese smoke

    I'm in Miami, Fl. I was fortunate that it got cold enough last week so that I could do the smoke. It's back up to 80 degrees during the day now and mid 70's at night. I'll be opening the cheeses up in a couple of weeks
  10. nabo4u

    1st cheese smoke

    Thanks guys. I can't wait to try them. I tried smoking cheese once a couple of years ago when I first got my MES. It was a total disaster. The cheese didn't completely melt, but it did look like a hot mess. Also, I didn't know about the mellowing out period. When my wife and I took our first...
  11. nabo4u

    1st cheese smoke

    So this week the weather was low enough in south Florida that I was inspired to cold smoke some cheeses. So I got extra sharp cheddar, Brie, Colby Jack, Monterey Jack with jalapeños, and fresh mozzarella I fired up the AMZNPS with some cherry pellets. I then placed the cheeses, the AMZNPS...
  12. nabo4u

    Bacon-Wrapped Scallops (with Q-View)

    Hey Luv2Q welcome. We're practically neighbors. I'm in West Kendall in the Hammocks
  13. nabo4u

    First pastrami

    Thanks guys. I got to tell you that this forum has been a great find. In the short time that I've been on here, I've been able to create some really flavorful food for my friends and family. I've received inspiration and education from the members, so I'm just trying to do my part.
  14. nabo4u

    First pastrami

    So my father in law was over this last Friday and he was commenting on how he'd like to find a good deli that serves a quality pastrami sandwich. I told him to fret not, that I would make it for him. So I searched this forum as well as the Internet and came across a staggering amount of recipes...
    • nabo4u
    • Thread
    • Replies: 6
    • Forum: Beef
  15. nabo4u

    Ideas For Thanksgiving Turkey

    Hey daRicksta, regardless of what method you go with, I absolutely recommend brining your turkey. 4 years ago, I came across Alton brown's recipe online. I used it for Christmas dinner. As a testament to how good it was, my wife's mother (who at that point had been married 35 years and had made...
  16. nabo4u

    Scarbelly Memorial Smokeout.

    In honor of scarbelly, I decided to smoke some chicken wings along with a whole chicken. I brined my chicken for 24 hours, then let it sit in the fridge overnight I then got the chicken wings ready using S2K9K's technique of injecting with a Frank' hot sauce/creole butter combo, and seasoned...
  17. nabo4u

    Pork Bellies

    Hey Van Holton. I just go to my local publix and ask the butcher to cut me off a few pounds. They look at me a little funny at first, but then they go ahead and do it. Jose
  18. nabo4u

    My first attempt at bacon

    Thanks guys, glad to be here. It's nice to be able to share ideas with people who share similar interests. My friends and family are great people. However, whenever I start talking about brining, curing, smoking, or aging, they look at me as if I'm growing a horn from the middle of my forehead...
  19. nabo4u

    My first attempt at bacon

    Thanks Irfiv. I definitely plan on curing and smoking plenty of more meat.
  20. nabo4u

    My first attempt at bacon

    Ok so here went my first go at bacon. I joined this forum after I had put it up to cure, do I don't have any pics of the curing process. I got about 3.5lbs of pork belly at my local publix. I used Rulman's basic cure rub of salt, sugar, and pink salt. This is what it looked like after an 8 day...
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