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  1. uhmgood

    Bottom Round Roast - gotta try this

    i'm going to do one tomorrow, i've already injected it with bill andersons " chatam artillery" injection recipe and its sitting in the fridge right now. i've done them before and they come out great , i usually smoke em to about 140 - 145 ( my girl doesn't like all that blood ) me neither for...
  2. uhmgood

    Want to smoking. Never done this before. Have question about smoking in apartment

    i use an MES 30 and it doesn't put out a lot of smoke just small whiffs of white smoke , i can't see how that would bother anyone.i also use the AMZNS , all that does is put out smoke for a longer period of time and remember , most people say the meat only takes smoke for the first 3 hrs or so
  3. uhmgood

    Stuffed Pork- Loin

    david , just a little clarification on the prune filling , i buy a can of prune filling , i don't try to put whole prunes in it , but that would probably work , just a lot harder
  4. uhmgood

    Stuffed Pork- Loin

    hey bigeyeddavid, i got a suggestion for another loin filling , prepare the loin just like the other, only spread prune on it then roll it up. the prune adds a little sweetness to it, its delicious
  5. uhmgood

    Stuffed Pork- Loin

    wow , really looks good . i'm with meateater , how about the recipe for those tater bombs
  6. uhmgood

    Smoked Beef Tongue Q-View

    for all you folks out there that can't stand the thought of tongue you don't know what your missing out on , its delicious . i say " bite the bullet " and try it just once , you'll be a convert . remember , nobody ever died from eating tongue
  7. uhmgood

    Rookie got a new MES Smoker and made a brisket

    your gonna love that MES, they are great !!! also , nice first smoke
  8. uhmgood

    MES lurker

    like everybody says , just start asking questions , somebody here will have the answer . i can tell you this , you will love that smoker . i used to use my brinkman once or twice a month , now i use my MES30 once or twice a week . it is SOOOO easy
  9. uhmgood

    Pork Tenderloins

    a real classic combination is pork and prunes . i like to take a tenderloin and butterfly it then spread prunes , roll it back up and either smoke or grill
  10. uhmgood

    smoked cheese question

    thanks meateater , i already have the AMNS , thats why i was gonna try cheese
  11. uhmgood

    Bartending an All Girls Night Out (PICS)

    hey shiz , i know what a glass of sangria looks like , wheres all the women ?
  12. uhmgood

    smoked cheese question

    thanks adio , didn't realize you had to wait , now i know
  13. uhmgood

    smoked cheese question

    i have a MES 30 i was gonna try some cheese in , and after reading a few posts i saw there was mention of having to wait 2 weeks after you smoke . i was totally unaware of any waiting period . is that how its done ? thanks for any replys
  14. uhmgood

    A-MAZE-N-SMOKER

    ya'll talk about this thing so much i finally ordered one . i went to the site around 8:30 or 9:00 AM and put my order in , i get an email back around noon time saying it was shipped , a couple days later i get it in the mail . TALK ABOUT SERVICE , holy smoke ( no pun intended ) i tried it out...
  15. uhmgood

    2nd Brisket - With pics this time!

    wow , really good looking , great bark . i have a MES 30 but i don't get bark like that . i just got an AMNS but haven't tried it yet , maybe that will make the difference
  16. uhmgood

    Pork loins

    i did a 5# the other day . smoker temp was 240 , pulled it at 140 internal after only 2 hrs ( they cook pretty fast ) real juicy
  17. uhmgood

    pink pork

    sorry , i hit the wrong button , should be 145 not 140
  18. uhmgood

    pink pork

    hi al , i'm just reporting what i saw on the internet this morning , it said that SOMETIME today the USDA is ,  going to reccomend 140 , we'll see
  19. uhmgood

    pink pork

    just read an article this morning that the USDA will be announcing sometime today that it is ok to cook pork to 145 degrees . i have been cooking it at that temp for years , juicy , pink , and tender . i suggest for those who have been a little leary about a lower temp. ( and i understand that )...
  20. uhmgood

    Question on thin sliced roast beef sammies.

    hey al , i tried something a little different yesterday , i had a 5 # BOTTOM ROUND roast , smoked it at 240 till 135 internal , about 2 hrs . wrapped it , rested it then sliced it real thin . it came out delicious but i knew that it was gonna be better today as sammies . i was right , i had...
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