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  1. mvincent42

    turkey time...only 2 months late!

    Well better late than never. Have a 11.5 lb turkey. Brined for about 18 hours in my cooler. Made a double batch of brine since i was brining in my cooler. Here was my brine recipe: 2 cups salt 2 quarts chicken stock 1 cup granulated garlic 2 cup brown sugar 1 cup cider vinegar pepper splash of...
  2. 2013-01-27_07-39-42_439.jpg

    2013-01-27_07-39-42_439.jpg

    • mvincent42
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    • Album: turkey time...only 2 months late!
  3. 2013-01-27_07-35-43_438.jpg

    2013-01-27_07-35-43_438.jpg

    • mvincent42
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    • Album: turkey time...only 2 months late!
  4. mvincent42

    How Many Mes Owners Here?

    Awesome pops!
  5. mvincent42

    Meat cure and brine question

    I like to marinate overnight in worchestershire, dr. pepper, onion, garlic, salt and pepper and then hit it with a rub before smoking A good idea i learned from the guys here is to hit it with a finishing sauce after resting and pulling. Here's a link to a good one...
  6. mvincent42

    SUPERBOWL

    Yeah the wife's mom made some sweet chex mix a bit ago and I had some and decided I didn't want it to be sweet in every bite. Gets a little overpowering. So I just decided to add m&m's to mine for the sweet aspect. Didn't smoke it with the m&m's, mixed those in after it was cool. Here's a link...
  7. mvincent42

    smoking cheese in mes

    Yeah I just wrap in plastic wrap and put in ziplock bag for 2 weeks and it ages perfectly. I have some in my fridge from dec 1 right now and no mold.
  8. mvincent42

    Buying a Masterbuilt Model 20070910 Digital Electric Smoker mes30 ???????

    Yeah its not a super bad hot spot but it is noticeable.
  9. mvincent42

    Buying a Masterbuilt Model 20070910 Digital Electric Smoker mes30 ???????

    I have the mes 30" 20072010 model which I think is comparable from what I can tell to that model. I have a hot spot rear right but I usually just turn the racks the last hour if I have a full rack which is the only time I noticed it. (Wings, bacon wrapped chicken livers, jerky) I have never had...
  10. mvincent42

    Forum features

    That makes me all drooly!
  11. mvincent42

    WHAT IS EVERYBODY SMOKING, GRILLING, FRYING, OR STEWING FOR THE SUPER BOWL?

    I made the mac and cheese balls and my friends have all taken off with "stuffed meatballs" since then so I am sure we will have some of them. I made snack mix, summer sausage, have about 1/2 lb of smoked cheese left, and plan on baking 2 bries. (I know I am actually going to use that thing in my...
  12. mvincent42

    smoking cheese in mes

    Dude looks awesome! The wait is tough but totally worth it!
  13. mvincent42

    Snack mix - thanks Smokin B

    Forgot the pic!
  14. 2013-01-25_15-20-18_263.jpg

    2013-01-25_15-20-18_263.jpg

    • mvincent42
    • Media item
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    • Album: Snack mix - thanks Smokin B
  15. mvincent42

    Snack mix - thanks Smokin B

    Wow! first batch is done and it is amazing! Thanks again for the idea man! Going to take that, my homemade summer sausage, what's left of my smoked cheese, and a baked brie to the super bowl party. Should be a big hit
  16. Snack mix - thanks Smokin B

    Snack mix - thanks Smokin B

  17. mvincent42

    Snack mix - thanks Smokin B

    So following Smokin B's guidelines, I am doing my very own batch of snack mix. Here is the recipe: 1 1/2 sticks butter 3/4 cup worchestershire sauce 4 Tb Tony C's 4 Tb granulated garlic 1 Tb granulated onion 1 Tb ground garlic sea salt 1 Tb ground mixed peppercorns 1/2 Tb chipotle chili powder...
  18. 2013-01-25_11-35-09_588.jpg

    2013-01-25_11-35-09_588.jpg

    • mvincent42
    • Media item
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    • Album: Snack mix - thanks Smokin B
  19. mvincent42

    first summer sausage

    Well the "spam log" turned out delicious. A little dry because it wasn't in a casing and I just chilled it in the fridge overnight and tried it today. Flavor is dead on though. Going to save my actual salami for the super bowl. Slice it up and serve it with some smoked cheese I've been saving...
  20. mvincent42

    first summer sausage

    That makes sense to throw it in an ice bath. Might try it next time.
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