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  1. IMG_2647.JPG

    IMG_2647.JPG

    • milkman55
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    • Album: what sous vide cooker do you have?
  2. milkman55

    Porker of a Weekend

    Thanks One question I would have for the experts is how do you hold over a smoked meat like this if you are three hours away from dinner.  I didn't know exactly how long it would take to smoke given the size, so I started about 8 am this morning for a 6 pm dinner time.  It only took until about...
  3. milkman55

    Porker of a Weekend

    Just finished a six hour smoke at 250f with a full tray of hickory in my AMNPS. Cooked to an IT of 170f. Rested 30 min and sliced.
  4. IMG_2734.JPG

    IMG_2734.JPG

    • milkman55
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    • Album: Porker of a Weekend
  5. Porker of a Weekend

    Porker of a Weekend

  6. milkman55

    Porker of a Weekend

    Just had my MES 30 about a month, but it has been busy with about 10 smokes in 30 days. I was in Costco yesterday and picked up a 13 lb boneless pork butt, a 10 lb pork belly and 5 lbs of sweet Italian Sausage, so 28 lbs of pork goodness. I started out with cutting the pork belly in half and...
  7. IMG_2728.JPG

    IMG_2728.JPG

    • milkman55
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    • Album: Porker of a Weekend
  8. IMG_2724.JPG

    IMG_2724.JPG

    • milkman55
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    • Album: Porker of a Weekend
  9. IMG_2720.JPG

    IMG_2720.JPG

    • milkman55
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    • Album: Porker of a Weekend
  10. IMG_2730.JPG

    IMG_2730.JPG

    • milkman55
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  11. milkman55

    Cuisinart blade recall

    I ordered my replacement blade when the recall was first announced and it just came yesterday, almost 3 months after they acknowledged it was in process. Be patient.
  12. milkman55

    Porketta- some brainstorming

    Can't help with the rub recipe, but will follow your progress. I have a porketta on my radar this weekend and plan to stuff with sweet Italian Sausage. You didn't mention if you planned to stuff anything or just roll up with spices. I found a spice blend on Honestly Yum website I plan to use...
  13. milkman55

    HOT LINKS, TEXAS STYLE

    Just follow the directions in the first post. I started at 100f for 1 hr with no smoke to dry the sausage and then went to 120f and started the smoke with the pit master blend pellets. Cranked it up 10 degrees every hour until I hit 180f and pulled the sausage after about 8 hrs when the IT was...
  14. milkman55

    HOT LINKS, TEXAS STYLE

    Made the hot links as my second sausage attempt after some Andouille. Followed the recipe to the T except cut back in the cayenne. Love the mustard seed. Test fry was great and the links smoke up awesome in my MES 30 with AMNPS delivering 6 hrs of smoke at low temps.
  15. HOT LINKS, TEXAS STYLE

    HOT LINKS, TEXAS STYLE

  16. IMG_2711.JPG

    IMG_2711.JPG

    • milkman55
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  17. milkman55

    Spatchcock

    I slow smoke them at 225f on my MES 30 and it takes about 2 1/2 hrs.
  18. milkman55

    MES 30 and AMZIN BOX HELP!!!

    I just used my AMNPS for the first time today in my MES30. It's still running jerky at about 140f which is too low to use the chip loader. I filled two trays and lit the AMNPS with a torch and let it burn with a flame for 10 min (per instructions) then blew it out and blew on the coals for a...
  19. milkman55

    Chicken leg quarters -general questions

    I just smoked 10 lbs of leg quarters on Friday and used Cherry. I smoked them at 250f in my MES 30 and they finished at 170f IT in 2 1/2 hours. I would have preferred they smoke longer, so going with 225f next time. I think Apple also does nice chicken.
  20. milkman55

    New Smoker, First Smoke

    Smoke 6 and 7 in process. Both recipes came from this site. Chicken Wings for the football playoff games today. Soaking in buttermilk brine. Korean BBQ jerky marinating overnight. Going on with my new AMNPS right after the wings. Just a couple of weeks into this journey and already...
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