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New Mexico Chiles arrive in East TN... your gonna love this RonMan!
For some reason, all I see are red "X's" where the pix out to be. it's a horrible thing to be tortured by such wonderful descriptions and be deprived the views. I have looked aronund here for some place that I can score some fresh Hatch goodies, but so far all I find is canned.- mgwerks
- Post #18
- Forum: Fruit, Nuts & Vegetables
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WSM Short Ribs & more
Another piece of heaven from the 'Black Capsule'. I happened to see some particularly meaty short ribs at the store the other day, and couldn't pass them by. Although there are but two of us, I figured that 7.5 lbs. was a reasonable amount! I gave them a good rub down with olive oil, and then... -
MES Hot Mods & related Mods or creations..
Thanks for the mention!- mgwerks
- Post #7
- Forum: Electric Smokers
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Mesquite ruined my meat
If you are new to mesquite, or have had a bad experience using it, I offer a couple of suggestions. First of all, use smaller pieces, like big chips, instead of chunks. They will catch on fire more easily, stay alight better, and burn more cleanly without smouldering. Being very hard, it also...- mgwerks
- Post #19
- Forum: Woods for Smoking
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Your first Meat affair?
I remember my first - it was a brisket, at least when it started. I didn't know nothin' about nothin' way back then, but I knew it needed smoke. So, after staying up all night tending this offset, I made sure I kept the smoke going with select oak chiunks and nice green wood. That was the...- mgwerks
- Post #11
- Forum: General Discussion
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MES sausage upgrade
The stated range is 100 - 270 F. However, many of the thermometers are off, and tend to read low. I recommend using your won digital therm withthe probe run down through the exhaust until you get a feel for how well your display tracks real temperatures in the MES. It has it's flaws, but I...- mgwerks
- Post #6
- Forum: Electric Smokers
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Really like Tabasco Smoked Chipotle..
I, like many of you have outgrown the Tabasco products and found sauces I like better. The same goes for chipotle sauce. I have one that I encourage all to try: Bufalo Chipotle sauce. It runs about 90 cents a bottle in most of our grocery stores. Made in Mexico, Bufalo has been the best...- mgwerks
- Post #12
- Forum: Sauces, Rubs & Marinades
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Bannock
For generations we have called them frybreads. Hre's the recipe I use - it was collected from a friend's grandmother that lives on the rez. There are so many different ones out there - I just like this one, it 'tastes' authentic. 1 cup AP flour 1 tsp salt 1 tsp baking powder 2 Tbs powdered milk... -
MES sausage upgrade
The MES is a pretty good little smoker, especially for what it is and how much it costs. But because it is on the small side, those racks can get filled pretty quickly. While wandering through Lowe's the other day, my eyes landed on some steel and the long-awaited light bulb went off in my...- mgwerks
- Thread
- Replies: 10
- Forum: Electric Smokers
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OTBS Nomination
My congrats as well to Uncle Lar, and to the rest of the recent nominees. You guys give the rest of us hope, inspiration, answers and something to look forward to! -
Nother opinion on BACON !!!!!!
My only concern is using a 'rough guess' when measuring the TenderQuick. If too little, it dopesn't do the job - if too much it can be dangerous. I'd sure stick to the proportions listed on the bag.- mgwerks
- Post #6
- Forum: Hot Smoked Bacon
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New plywood smokehouse
Ever since I saw jeanie's I have been wanting to build one of these - one that will also allow me to do cold smoking as well.`Yours show great executiona nd design, thanks for sharing!- mgwerks
- Post #18
- Forum: Smoke Houses
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Tony Roma's Ribs on Unwrapped
Fortunately, there are a number of places that actually BBQ their ribs (and other meats) in central Texas. I know it's really hard to find them most other places... That being said, we all need to understand that as a group we are way out on the end of the Bell curve. Our experiences and... -
The SMF Pushpin Map Has a Home!!
I think that it would be great to get this little gem up and running, and to drive participation rates up. It wouold be cool to see where folks are from, as we go on long road trips regularly and maybe we could meet up for mini-GTGs and score some good food. Jeff/Brian? -
Leg of boer goat smoke & question
That's some fine-looking cabrito! I think you hit it just right, but I gotta agree with Rivet - a little EVOO, salt and pepper is alll I ever used. As for those wondering about the taste - best I can communicate it is imagine a nice big fat smoked turkey leg like you get at the fair or... -
Happy New Year from the Family
Years back, I fried my first turkey, and DW told me that she didn't want to do any more turkeys in the oven. Well, after today, she doesn't want those either. Looks like it's smoked turkeys from now on! I did my first turkey smoke today, with a couple of 12 lb.'ers on the WSM. Kinda gutsy as... -
disconnect the power source?
If I want a great chicken out of my MES I do two things. First, I use a compound butter with garlic and herbs in it and spread it around under the skin every where I can get it - even down into the thighs. Second, try spatchcocking the bird and removing the keel bone and smoking it flat. Not...- mgwerks
- Post #32
- Forum: Electric Smokers
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Grocery store crossing the line
You do know that there is no Constitutional right to privacy, right? There is no expectation of privacy in a public place. I do it to, and they check occasionally. If the person is being difficult and I have the time, I'll ask how he knows that's my card, and does he let everyone use credit...- mgwerks
- Post #27
- Forum: General Discussion
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Spare rib trimmings, how many uses?
Below you will see some sausage, a trimmed rack of spares, and most of the trimmings added to the rack as "chef's treats". You can also season them up good and grill them, making some nice asada tacos out of them. -
Newbie from South Texas
Welcome from a Hill Country Texan! Plenty of good info on here to expand your skills. And think beyond the cow - brisket's big here but there's plenty of other tasty animals out there!
