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  1. acres87

    Smoking in small amounts?

    I recently did about a two and a half pound sirloin roast, prices aren't too bad on that cut, smoked for about an hour or so to IT of 145 degrees F and then seared it quickly in a cast iron skillet with a little butter in it. Wrapped and rested for 20 minutes or so and it was quite good...
  2. acres87

    newbie

    You will learn a lot from this site, I have.
  3. acres87

    My first Fattie - Chicken Cordon Bleu fattie

    Looks great, anything besides Swiss, ham, chicken and bacon?:drool
  4. acres87

    Cuban Mojo Pork

    Thanks so much for sharing this recipe. Went to an event this weekend, took a butt cooked KC style, your Cuban recipe and some dang good abt's. I made the Cuban for several of the Hispanics in the group, I must say hands down, the whole group loved that Cuban flavor. I will make again at the...
  5. acres87

    wood for beef brisket?

    I live in prairie country, not a lot of wood here. I am blessed to have a patient who winters in AZ and brings back pecan and mesquite logs for me. I will say I mix a chunk of hickory in with everything, still a Buckeye at heart. Thanks for posting the question interesting to see the responses.
  6. acres87

    Brisket Cooked Quick

    Hi,       Blame it on the giant moon phenomena.  I was smoking for a wedding this weekend, breasts, pulled pork and Jeff's double smoked hams and had weird stuff going on with the smokers, temps, etc.  I do think it makes a difference if the temp outside is 90 degrees plus(it was) vs. say what...
  7. acres87

    Help!

    I would gladly join you for dinner and one of my titles is Infection Control
  8. acres87

    Smoked Cuban Pulled Pork for Father's Day

    Thanks so much for sharing, looks awesome.
  9. acres87

    New member

    You will learn a lot as I have and continue to. Welcome, Steve
  10. acres87

    Just needed an ABT fix

    Thanks for the recipe for Shoyu, never heard of it but it does sound tasty......and looks good too!
  11. Smoked and deep fried Doritos hamburger

    Smoked and deep fried Doritos hamburger

    • acres87
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  12. acres87

    Smoked and deep fried Doritos hamburger

    We got a bunch of those pre made hamburgers( we don't buy them, left over from a group event). We smoked them for 2 hours at 225-250 degrees in the Smoke Vault with hickory and pecan chunks Took them off, dredged in flour, brushed in egg wash and then coated with crushed Doritos. Deep fried for...
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    • acres87
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    • Album: Smoked and deep fried Doritos hamburger
  14. Moinks from scratch

    Moinks from scratch

    • acres87
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  15. acres87

    Moinks from scratch

    Thanks so much for sharing this recipe. We sure enjoyed with a few changes I substituted wild kill elk.....would that make these "boinks", since elk bugle? We used a cup of panko and corn flake crumbs. Our home raised/smoked bacons and farm fresh eggs made these a little taste of prairie...
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    image.jpg

    • acres87
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    • Album: Moinks from scratch
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    image.jpg

    • acres87
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    • Album: Moinks from scratch
  18. acres87

    Moinks from scratch

    Thanks so much for sharing your recipe, sounds like a winner!
  19. acres87

    New guy saying Hi!

    Newbie myself, but have learned a lot by paying attention to this site! Welcome, Steve
  20. acres87

    Smoked deviled eggs!

    Thanks so much for sharing this recipe, boiled and smoked yesterday for about 75 minutes with the amazin pellet smoker using hickory. (Gosh they are good as just a hard boiled egg). Then the recipe I used for "deviling" Per dozen eggs 4 tbsps mayo 4 tbsps homemade dill relish 2 tbsps yellow...
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