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Stuffed Smoked Portobello Mushroom with Q-view
I do ports a lot and posted a reciepe here with a similar stuffing a couple of years back. If you are not sticking to purely veggie - try toping stuffed mushroom with a few medium shrimp and some P-Reg cheese. Great! As others have said - I do mine striaght on the grill. -
Is this brisket too old?
A friend of mine gave me a frozen brisket to smoke tomorrow. I started to prep it tonight and saw that the packaging date was April, 2009. It was vacuum packed and appears OK with no freezer burn. What do you guys think? Should I toss it and go buy a fresh one? -
Is there a beef jerky tutorial on where somewhere?
I want to start making my own beef jerky and I see a lot of information about cuts of meat to use, smoking temps, etc. My basic understanding is that you want to cure thin slices (1/4") for a couple of days. What is the best marinade/cure to use? Then it gets confusing. Do I throw it in my...- john3198
- Thread
- Replies: 3
- Forum: Making Jerky
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Flank Steak Suggestions
I somked some a few weeks ago. These came pre-marinated and packaged as fahita meat. Just tossed them on the grate and smoked for 20 min or so (If I remember right - I was cooking about 10 other things at the time). Really nice combination of marinade and smoke. -
Wine?
The Mondavi will be fine for your pasta sauce. Like bbaly said, don't use expensive wine to cook with, but I don't use junk either.- john3198
- Post #13
- Forum: General Discussion
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Update On My Move
Good luck, Ron. Hope everything works out for you and you guys get settled in soon. Can you smoke in the parking lot of the motel?- john3198
- Post #5
- Forum: General Discussion
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adding wood for smoke question
Check out this post by flash a while back. TBS (thin blue smoke) is the key. http://www.smokingmeatforums.com/for...ad.php?t=85679 Main thing to remember is that you don't want to add too much wood and generate heavy smoke. I can do a rack of ribs for 3-4 hours with a few small chunks of wood...- john3198
- Post #3
- Forum: General Discussion
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Dinner tonight Qview
Looks good. I prefer to grill my corn, although I have smoked it in the past. -
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Our second Pulled Pork Ever Q view
Nice job. Keep at it. They are great. -
"Corned" pork and pork pastrami?
Thanks for the ideas. guys. I will have to try this. -
"Corned" pork and pork pastrami?
Did a quick search on the forum but did not come up with much on this. Anybody ever tried "typical" dry cure spices (and TQ or IC) on pork butt like we do to make corned beef? Let it sit 7-10 days. What would you call it? Corned pork? Then how about you smoke it like pastrami with a lot of... -
Colossal Fair Burger with Qview
Looks great. What sauce did you put on them? -
Finally made a Pastrami w/Qview
Great looking Pastrami. I made my first one a month or so ago. They are really great homemade. Agree with above - we need pastrami, not pinky-strami! Watch your hands!!! -
Need opinions on logo
Like the font on 4 for the "custom...." and the colors on 3. All of the first 4 are a bit busy to me. Might be hard to read going down the highway, if that is your intent.- john3198
- Post #18
- Forum: General Discussion
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1st time for whole chickens
What he said. Pull at 165 and then rest for 20 -30 min. Skin may not be crisp, but you can throw it on the grill for a few if you want to fix that. -
Was my chicken undercooked?
These are the temps I shoot for as well. Even in an oven roasted turkey. 165 is good for me -
Smoked Prime Rib
Looks good. I did a post on Prime Rib a while back. I make a paste of garlic, rosemary, S&P and EVOO. Slather it on for about an hour. Them I sear mine quickly to get a nice crust then smoke. We usually cook till 120-140 internal because we like it really rare. Great... -
What is a "corned beef brisket" and ....
Like RonP said, do a search on pastrami. You can make it totally from scratch - starting with a normal brisket and curing it into corned beef, or you can short cut the process and make the pastrami from already corned beef, which is what you have. Either way, it will be good. -
A great smoked chicken breast
Made these tonight and they were great. Started with two bonless skinless CB's and pounded them a little then marinated them in an Apple Chipotle brine. I first seared them a little to get some caramelization then moved to the cold side of the smoker. I used some bacon on top to keep them from...
