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Buying Andouille????
Go to chef Paul Prudhomme's website. He makes and sells Andouille and other smoked meats. The website is www.chefpaul.com. John -
what is the best cut of steak ?
I reverse grill the rib steaks. I smoke them at 180 degrees until an IT of 110 degrees. I have a gas grill that gets very hot. I put them on the grill for about 1 minute on each side. These come out medium rare. I only use salt and course ground pepper. John -
1st time Butts (PP)....need ready for lunch Monday....help!
Here is what I do. 24 hours before I'm going to smoke the butt. I rub the butt with French's mustard and apply the rub, coating the entire rub. I wrap with plactic wrap and put in the frig. About an hour before I am going to start smoking I take the butt out of the frig and sit on the... -
FIRST SMOKE LETME KNOW WHAT YA LL THINK
The meat looks great. I had that same unit but with a larger cooking chamber. I had a difficult time controlling heat. I got a welders blanket and it reduce the charcoal consumption and I had better heat control. John- bajajohn
- Post #10
- Forum: General Discussion
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Pork Ribs 3-2-1 using the AMNPS and Pitmasters Choice pellets from Todd in the MES 30
Dave, why the foil over the AMNPS? John -
Elk Tenderloin ; Deer Neck Roast - need advice
I think the elk tenderloin would be great smoked not sure about the neck roast. I would trim the tenderloin of all silver skin and fat. Coat with olive oil and your favorite rub. Rap and in the frig for an over night rest. I would then rap bacon around and smoke at 225* until an IT of no...- bajajohn
- Post #3
- Forum: General Discussion
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Newbie wants to smoke salmon
The best advise I can give you, is don't over cook the salmon. Its done at 135 to 140 degrees. I would cook it indirect. I would coat the salmon with a little soy sauce. Putting it in foil skin side down. Hope this helps. John -
how about a rub for steaks?
I take a cup of olive oil add 2 tbls of worcestershire, 1 tbl granulated garlic, 1 tbl of rosemary (fresh) choped fine, salt (I use sea salt course) and fresh black pepper. I marinate the steak for at least 2 hours in the frig. turning twice. Take out of the frig 1 hour before smoking at 225...- bajajohn
- Post #5
- Forum: Grilling Beef
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Disappointed and need help
I like you am new to smoking meat. I have had some very bad smokes. Last weekend I cooked, what everyone told me was excellent pulled pork. I followed meowey "Basic Pulled Pork Smoke" post under the pork sticky. Make sure you leave plenty of time for the rest. I rested mine for three hours... -
New to pellet smoking
I did get the Jim Bowie. Its a great unit. I had a problem with the food getting black. I called GMG and got Neil. He was great spent about 30 minutes with me. Turned out to be operator error. I wasn't shutting the unit down properly. I have cooked ribs, salmon, chicken, tritip and... -
Free cookbook
Thanks for sharing this info. I order mind today. John- bajajohn
- Post #29
- Forum: For New Members
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3 Butts on MES 30
Sounds like a great rub. I will try this soon. Thanks. John- bajajohn
- Post #8
- Forum: Grilling Pork
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New to pellet smoking
Well I decided on getting the GMG Jim Bowe. I am planning on taking the eclass as some have suggested. I look forward to reading and hopefully posting some of my results. Again thanks to all who have posted. John -
New to pellet smoking
Thanks for the comments. I really like the MAK 2 star but its out of my price range. I am leaning towards the Yoder but still open at other options. John -
New to pellet smoking
Hi, I started smoking on a cos last year and have had difficult time controlling temps. I have decided to get a pellet smoker. I currently have a 36" DCS gas grill, so I will be using the pellet smoker for smoking. I have narrowed it down to a GMG Jim Bowe or a Yoder 640. What are your...
