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  1. IMG_2094.JPG

    IMG_2094.JPG

    • kenafein
    • Media item
    • Comments: 0
    • Album: Tri-Tip Roast
  2. IMG_2088.JPG

    IMG_2088.JPG

    • kenafein
    • Media item
    • Comments: 0
    • Album: Tri-Tip Roast
  3. kenafein

    need advice on eye of the round roast

    I am a rare fan, also.  I would smoke at 180 and pull it at 125, there will be very little carry over.  Then I'd let it rest for about 30 minutes, or until the interior temp has stopped climbing, and then sear it hot in a 550 degree oven(15 minutes or so) or all sides on a hot grill.  Then let...
  4. kenafein

    Making rub vs store bought

    MSG is delicious, and glutamic acid is an amino acid that your body produces. It provides an umami taste. People are terrified of it, and some claim that it makes them sleepy. It is an easy way to add a lot of flavor, though. Still, my wife would give me the look if she caught me using it...
  5. kenafein

    A Pair Of Spares Beats A Full House!

    Doh, I thought I checked the dates, must have missed that one. not everything is a great deal at restaurant depot, but I am real happy with the prices for pork ribs. I am also addicted to their pork flat iron steaks. There are other restaurant supply houses throughout the country, maybe there...
  6. kenafein

    New guy, first smoker, any recommendations?

    Cooking on the grillis no problem at all. You might just need to fiddle a bit more to maintain your temps, and you will need to change your smoke pouches if that is what you are using. Also, ribs can be cooked in the low 300s. I have cooked turkeys at 325, with smoke pouches, on a gasser and...
  7. kenafein

    A Pair Of Spares Beats A Full House!

    I go to restaurant depot and spares are $1.60 and baby backs are around $2.20 (Gotta buy at least 6 racks for those prices, otherwise they're a little more).  I still choose spares, unless I get a special request, but if you have a restaurant depot near you, it might be worth the trouble of...
  8. kenafein

    Rec Tec feedback

    I did a lot of research on that unit myself.  You would be hard pressed to find a reasonable negative review.  I've seen a few posts about people needing a part and having it same day mailed.  I really considered buying one, but I think I'm going to go the UDS route.  Enjoy your smoker, I think...
  9. kenafein

    Making rub vs store bought

    Buying rub seems like paying a huge markup on salt to me.  I have never used a store bought rub, but some people appreciate the blends and the convenience.  I also have never made a bad rub, it seems almost fool proof to me, and I'm just the fool to prove it.    
  10. kenafein

    New guy, first smoker, any recommendations?

    Here is the link to the good version of the MES 40".  It's a lot wider than the 30" and you'd be able to cook whole racks of ribs without cutting them (if that's important to you).  It's $309, but you might want the added capacity down the line.  Good luck with whatever you choose.  
  11. kenafein

    Pulled Pork Failed smoke

    One of the reasons I mothballed the MES 30 for awhile was not getting smokey flavor from the chips.  Sometimes, I got great clean smoke flavor; and, sometimes, i think it was just pumping out creosote.  I think it all started happening after i accidentaly put a slight bend in the bottom of the...
  12. kenafein

    Will I have enough BBQ

    I've got friends who will eat a rack by themselves, and whatever else you throw at them. My suggestion is to fill everyone up on Boston butts. The meat is cheap and if freezes well in case your guests arent of the gluttonous sort. Maybe do 3 8lb butts, the ham and the ribs.
  13. kenafein

    good meat to smoke... not brisket

    I have two tri-tips on now. Shoulder clods and chuck rolls are cheaper than brisket for some other options.
  14. kenafein

    Second time w/Baby Backs- MES30

    Great looking ribs. Your coworkers are going to be jealous.
  15. kenafein

    Black Olive Pellet Smoker

    Cast iron grates make great grill marks. I really want to upgrade my kettle. Can you get this as high as a regular kamado? Will it do 800 degrees?
  16. kenafein

    First UDS (mini) build

    I use a filet knife to cut through competition texture spares. It is flexible, and moves around the bones and cuts through the cartilage. Baby backs have shorter and straighter bones, so a sharp chef's knife works great. You can rock chop in one quick motion. A sharp and honed knife is key...
  17. kenafein

    Tri Tip...Reverse Seared...& QView

    I am sure it would work great for those applications. In bags of course.
  18. kenafein

    Hand Crank Meat Grinders

    Nice read, it brings back memories of making Swedish sausage with my grandpa. I've got an electric unit now, but, still, fond memories cranking one of these.
  19. kenafein

    Kiawe Smoked Thighs on the Mini With BBB Broccoli Salad !!

    I suppose we could make out own kiawe dust. If I ever get around to building a UDS I'll be sure to try some of this wood.
  20. kenafein

    Tri Tip...Reverse Seared...& QView

    I haven't played with it enough, but it is a fun toy. It is accurate. of the steaks I've made, I think I prefer more traditional methods. Eggs are fun. I have a lot of plans for it but haven't done them yet. I plan on cooking a brisket flat for 36 hrs and searing and there is a porchetta...
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