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Pre-Memorial Day Ribs w Q-View
Doc and Ron thanks, Doc at least the weather was great today in OKC! The grub turned out great!!! -
Pre-Memorial Day Ribs w Q-View
OK here is the finished ribs and chicken, I also made some of Dutch's wicked beans! -
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Pig Candy Question
Just got a batch finished and posted a pic in my other thread, I did put it on the rack, a little soft but when it cooled it did get hard. -
Pre-Memorial Day Ribs w Q-View
OK had to plug in the ole MES today, weather is great and also wanted to try pig candy, thanks for the earlier advice. Brined a rack of ribs and some chix breast overnight, then applied some of Jeffs rub. Planned on the 3-2-1 method. Brine Jeffs rub Pig Candy Half way done, into the foil... -
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Pig Candy Question
Hey all, I am getting ready to smoke some ribs and chicken today, (will post pic's when finished). I want to try to make some pig candy also, read through some threads but not sure if you directly place the bacon on the grate or do you put the bacon in a tin pan and then place it in the smoker... -
Double Bone Porkchop Smoke With Q-view
Very nice, nothing like a extra thick pork chop! What were they a pound and a half? -
Prime rib, temp increase after pulling off heat
If I let mine rest over 15-20 minutes i expect a 7-10* rise. -
Basic Tamales Recipe
Thanks!! That Idea of rotel sounds very good!- ptjd
- Post #5
- Forum: General Discussion
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Basic Tamales Recipe
Desertlites, My recipe is very similar, this time I used smoked pork. Posted here with Q-View. http://www.smokingmeatforums.com/for...ad.php?t=15462- ptjd
- Post #3
- Forum: General Discussion
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It's that time again....
Once you have photobucket set up and have downloaded your pictures just go to the picture and below it you will have 4 options, pick the last one (IMG CODE) just left click on it then paste (right click) on the message on the forum. -
Smoked Blade End (country style) For Tamales Q-View
Thanks all, they are absolutely delicious and easy to make. I have seen the dried corn husks at Wal Mart. I just go to a small hispanic grocery store and buy the husks and the Masa, its called MASECA, and all you add is salt, broth or water, some lard and baking powder, I usually add some... -
Another 3-2-1 success story with q
Nice 3-2-1 works everytime and I love the black beans and rice. -
Smoked Blade End (country style) For Tamales Q-View
Actually they are easy to make, just time consuming. Don't bother to make only a dozen, I usually make 5 dozen at a time and after steaming them I put them in the freezer, they freeze well and all you have to do is steam them again for 10 minutes to eat. The stuffing can be made all sorts of... -
Smoked Blade End (country style) For Tamales Q-View
OK I usually make a batch of around 4-5 dozen at a time but did not have enough husks this time so made me 2 dozen. This was a 2 day project. The first day I took the pork out of brine and added Jeffs rub and smoked for about 6 hours in my MES till the meat started to fall apart. Next day I... -
Anyone tried adding charcoal to an MES?
Interesting, I'll have to try that.- ptjd
- Post #8
- Forum: Electric Smokers
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