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Superbowl Ham and Turkey
By the time I got everything sliced the guests started arriving. Sorry, I didn't think about taking pics at that time. Everything went really well, the food was gone in no time. I want to take this moment to thank Pops. He and I have been talking through PM's and without his help I would have... -
Superbowl Ham and Turkey
I am having a little Super Bowl party so I thought I would make some smoked meats for everyone to snack on while we watch. I started a month ago by following Pop's instructions for making ham. Here is my leg right after I pulled it from the month long soak in the brine. I smoked it at 240deg... -
Babyback ribs in a MES.
Could my thermostat in my smoker be off? I am not telling stories here. -
Babyback ribs in a MES.
I am not sure what to tell you but I can assure you they were very tender. I don't like ribs that are so tender they seem more like pulled pork than ribs. Like I said, it seems to be personal preference. I asked the wife what time I put them in, she said it was 12:30PM. I remember taking them... -
Babyback ribs in a MES.
To late. They are all gone! The meat was still a little stuck to the bone but not very much. I don't like the meat falling off the bone, IMO it is better if you need to bite it a little. If I cook them long enough to make the meat fall off they tend to get dry. I guess it is personal preference... -
Babyback ribs in a MES.
I have always loved ribs in my Chargriller but since I can't use it in our harsh Illinois winters I asked Santa for a 30" MES. I have been trying several different methods to adapt my charcoal smoker recipes to my electric smoker and I think I finally got it right. I would like to share my... -
Final Smoked Salmon with recipe, instructions, and Qview
I have been looking at the A-MAZE-N-SMOKERS. Not a big investment but I wonder where I can get the sawdust other than through the mail? I would hate to run out on a smoking day and not have a local place to get it like I can with wood chips. I have an old blender, you think I could turn hickory... -
Final Smoked Salmon with recipe, instructions, and Qview
I just used your step by step at the beginning of this thread. Very good!!! The only problem I had was with my electric MES. Getting it to smoke at 100 deg is very hard. I finally used dry chips, set the smoker on 200 and ran it empty until I got some smoke. At that point I opened the door and... -
From Hog Leg to Easter Ham!
Something just occured to me. Since hams have been injected does the 4 hour rule apply when it is smoked? -
Going to try an experiment this weekend. Suggestions?
My arteries are hardening just by looking at that. Next time I will just do the bacon and forget to tell my wife until after its done! -
Need some major help
The smoke ring is a result of the CO (carbon monoxide) reacting with the meat. In a gas or electric smoker you don't get that reaction. I have both a charcoal smoker and an electric one. I get a great smoke ring in the charcoal smoker and none at all in the electric one. The taste is the same... -
Going to try an experiment this weekend. Suggestions?
Thanks for every ones suggestions! My wife and I settled on trying the injection and rub route. I injected the roast with apple juice, creole spice, onion powder, celery salt and cayenne pepper. I then made a rub from ground mustard, paprika, celery salt, onion powder and cayenne pepper. I... -
Going to try an experiment this weekend. Suggestions?
I hear everyones warnings on the safety aspects. I suppose I should bump the temp to 230 just to be sure I get to 140 before the 4 hour timeline expires. Question, if I boil the injection solution and sterilize the needle does the 4 hour rule still apply? How about if I just marinade the meat... -
Going to try an experiment this weekend. Suggestions?
I am using a MES electric smoker. The max temp is 275. I will wrap it in bacon, I like that idea, and putting green onions and garlic in there with it sounds good! I was going to do it low and slow, 210 deg and pull it at 155. Since it will have bacon on it I will give it a few minutes under the... -
Going to try an experiment this weekend. Suggestions?
Cinamon, hmmm.... That sounds interesting. Is this in addition to what I was thinking obout with the rub or cinamon alone? And bacon, Mmmmm!!!! I love bacon. That I will do!!! -
Going to try an experiment this weekend. Suggestions?
I have been following other peoples recipies here for several months now and have had wonderful results. Thank you all for this forum. I am now going to try to get creative and I was looking for some feedback/suggestions. I have a 5 lb pork loin roast that I want to do something with. I have... -
From Hog Leg to Easter Ham!
We had my first attempt at ham for New Years and I must say it was GREAT!!! It was a front leg BTW but it still was better than any store bought ham I have ever had. I smoked it with apple and then baked it with a honey/butter glaze. I wish I had made a big one because this one didn't last very... -
I just had the greatest turkey I have ever tasted! Thank you SMF!
I made the prime rib and a breakfast fattie as well that day. Everything turned out great!! Yes, I am very pleased! -
I just had the greatest turkey I have ever tasted! Thank you SMF!
This Christmas I asked for and received a MES 30" SS/window. I decided to smoke our Christmas dinner and began looking for a good smoking recipe. I found Tips Slaughterhouse for turkey. http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry I brined the turkey for two... -
Christmas Breakfast Fatty Ideas???
I have been thinking about the same thing. I think I will try a fattie made out of: Jimmy Deans Sage sausage Hash brown potatoes Boiled egg, sliced Chedder cheese Hickory smoked bacon Any other ideas to add to this one?
