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  1. image.jpg

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    • dirtyduc83
    • Media item
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    • Album: Gettin porky with CB and BBB
  2. image.jpg

    image.jpg

    • dirtyduc83
    • Media item
    • Comments: 0
    • Album: Gettin porky with CB and BBB
  3. dirtyduc83

    Beef Short Ribs

    Looks delicious!  It's about lunch time and that made me starvin!  I wish I could find some short ribs here for a reasonable price. 
  4. dirtyduc83

    cooking temp on sausage **first timer*

    MES40 is great.  I'm not sure why I wasted my time with a little chief before picking up my MES.  I'll need to get some mustard seed...that may be the 1 spice I don't already have in my cabinet. Let me know how it tastes fried up.  I've just been eating it cold.  Vac packed the second log I...
  5. dirtyduc83

    cooking temp on sausage **first timer*

    Agreed. Been a good snack. Planning on mixing up my own cure on a lb of 93/7 ground beef this weekend to see if I can get closer to summer sausage flavor.
  6. dirtyduc83

    Sunday funday = my first butt

    Mixed up some of SoFlaQuers finishing sauce and splashed some in when I warmed up the pork for a sandwich. The added tang is a nice contrast on the rich pulled pork. Topped it with a little coleslaw on a soft bun. Any preferences on store bought sauce? I've always liked sweet baby rays...
  7. dirtyduc83

    Valentine's Day Prime Rib

    That looks like a great dinner!
  8. dirtyduc83

    Sunday funday = my first butt

    No finishing sauce on it. I might mix one up tonight since i'll be reheating a few lbs of it for the work potluck tomorrow. Thanks all for checking out my Q. Excited about the results i'm getting with the MES and AMNPS.
  9. dirtyduc83

    Need help with pork butt

    I just did one in the MES with great moisture and bark. I used a foil pan on a rack below the pork and added about 1/2 cup of beef broth. No foil wrap until I took it out of the smoker for it's rest. Smoked at 225 for about 12 hrs and then bumped up to 250 for 6hrs until 200 IT. I also...
  10. dirtyduc83

    cooking temp on sausage **first timer*

    Did mine today with a mix of 80/20 and veal. A pound of each. Smoked gradually from 140 up to 180 smoker temp until the sausage IT got up to 155. Turned out great. I may go with leaner beef next time and after getting a rough hand shaped log, toss it in the freezer for 30 min then use a...
  11. Sunday funday = my first butt

    Sunday funday = my first butt

  12. dirtyduc83

    Sunday funday = my first butt

    Well actually it was a 10 lb picnic shoulder. Started it up 12:30am rubbed down with mustard and a generous coating of pappy's choice reduced sodium seasoning. Been using the stuff on everything...found it on Amazon with good reviews. Put it in the MES40 with mailbox mod and amnps with...
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    image.jpg

    • dirtyduc83
    • Media item
    • Comments: 0
    • Album: Sunday funday = my first butt
  14. image.jpg

    image.jpg

    • dirtyduc83
    • Media item
    • Comments: 0
    • Album: Sunday funday = my first butt
  15. dirtyduc83

    cooking temp on sausage **first timer*

    Just bought that same mix. How did it turn out?
  16. dirtyduc83

    What is your favorite wood for bacon?

    Hickory and Maple
  17. dirtyduc83

    I've done it...1st brisket!

    Yah, I doubt I'll do a select again. This was just a trial run to get my process figured out. I'll definitely be bucking up for at least a choice brisket next time, if I can't find Prime. Knowing that I could pull off smoking a select without it turning in to shoe leather or meat crumbles was...
  18. dirtyduc83

    I've done it...1st brisket!

    Thanks for checking it out. It was very tasty and I plan to find a Prime brisket for the next brisket smoke. The other change I'm going to make is to use straight hickory to get a stronger smoke flavor. That should result in a tender AND juicy brisket.
  19. dirtyduc83

    I've done it...1st brisket!

    Here's a sliced pic and some chunks that will become burnt ends
  20. image.jpg

    image.jpg

    • dirtyduc83
    • Media item
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    • Album: I've done it...1st brisket!
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