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Sirloin Steak?
yea seems like the oven used quit a bit with chicken to make it crispy and now steak,not sure just read to cook on high heat so itll sear the steak and lock in the juices,sounds like you only cook sirloin steaks for 15-16 minutes. -
Sirloin Steak?
Whats the best way to marinade and cook sirloin angus steak,never herd of smoking steak so i figured just cooking them on the grill any tips on steak? -
smoking chicken?
I take it when you finish up in the oven you do not cover it just leave it open to crisp the skin. -
Sugar?
I was just reading that sugars burn,well i put brown sugar in my dry rub kinda a lot to i like sweet meat,i just woke up and added the dry rub,is smoking these beef ribs for 6 hours gona burn on the outside?should i rinse em off add new dry rub with no sugar and add sugar at the end? -
Ribs Cow
How long? im marinading them in worsteshire sauce,orange juice,liquied smoke,2 shots of vinager,spaish seasoning and a lil water. I plan on in the morning ill dry rubing with onion powder,not sure brown or white suger,pinch of chilli powder,is that to much any tips i plan on cooking in a... -
beef ribs marinade?
How long? im marinading them in worsteshire sauce,orange juice,liquied smoke,2 shots of vinager,spaish seasoning and a lil water. I plan on in the morning ill dry rubing with onion powder,not sure brown or white suger,pinch of chilli powder,is that to much any tips i plan on cooking in a...- goat4444
- Thread
- Replies: 0
- Forum: Sauces, Rubs & Marinades
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Beef ribs
How long? im marinading them in worsteshire sauce,orange juice,liquied smoke,2 shots of vinager,spaish seasoning and a lil water. I plan on in the morning ill dry rubing with onion powder,not sure brown or white suger,pinch of chilli powder,is that to much any tips i plan on cooking in a... -
smoking chicken?
Ive never smoked chicken before i have some chicken quarters that im about to marinaid in mojo,about how long do i smoke chicken for im using an electric smoker that stays about 225 any estamates? -
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Simple dry rub
Whats the most simplest dry run any one uses im from florida so sweet is good does any one use just brown sugar or does everyone use paprika,garlic,and ec...dose anyone use a rub with only 2-3 ingredients?- goat4444
- Thread
- Replies: 8
- Forum: Sauces, Rubs & Marinades
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smoking potatos
smoked em for 2 hours still hard in the middle i dont mind the micrawave for potatoes easy and quick a potatoe is a potatoe,maybie smoked potatoe wedges would be good, probly be quick. -
Spare ribs
Im smoking 2 slabs of spare ribs today using the 3-2-1 method and i have a 3rd that wont fit on these little smokers i got so i was gona put it into a turkey bag,wrap it in aluminum foil and pop it into the oven on 225 for 5 hours does that sound ok?Also on the 3-2-1 method do i baste the ribs... -
Time help?
No pics but it looks like my thermometer is working now ,only says 135 though after 6 hours i guess thats about normal and thanks it dose have a bone but its not sticken out that much yet ,think ill be just fine with all the good info ive gotten.- goat4444
- Post #12
- Forum: Electric Smokers
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Time help?
Also theres no thermometer on the smoker just started doing TBS thin blue smoke was kinda thick earlier not sure how hot the electric smoker gets on the inside.Its only about 3-4 foot high i got a drip pan with water in it and aluminum foil under that to help keep the direct heat down.- goat4444
- Post #9
- Forum: Electric Smokers
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Time help?
my thermometer stoped worken dont have another and cant get another my 9.53 pound butt has been cooking for 6 hours figured i just go another 3-4 hours still got juices running out but real good color- goat4444
- Post #6
- Forum: Electric Smokers
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Time help?
I have a kenmore electric water smoker and in the manual it says for a 8-10 pork roast it takes 3.5 to 4.5 hours but if i go by the 1.5 hours per pound itll be like over 10 hours i have a 9 pound boston butt and was plannen on going 10 hours but just read the manual any help?- goat4444
- Thread
- Replies: 11
- Forum: Electric Smokers
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To much smoke?
Can to much smoke be bad or cause the meat to be two smoky,im using hickory chunks,i just checked my smoker lifted the top and the smoke is real thick is that ok?
