Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. IMG_0100.JPG

    IMG_0100.JPG

    • strecker25
    • Media item
    • Comments: 0
    • Album: Default
  2. strecker25

    1st Chuckie (Thanks Bearcarver!)

    well its decided, I was going to do a pork butt on monday but im going to get two of these today. Anyone tried to take one to say 180-190 and slice instead?  I may get two and try to not foil one and slice it.
  3. strecker25

    15.59 lbs Of Yummy

    My first brisket in the MES turned out similar, but was quite dry.  It lacked a smoke ring at all and got pretty tough.  That was with no foil and going by the internal thermo's (probe and internal temp) I have since got a new thermometer and noticed at certain temps the MES's built in unit is...
  4. strecker25

    MES smoker and Hi Mountain jerky seasoning

    So i would post some pictures, except it is all gone already.  After a day mellowing in the fridge the taste was 10 times better.  I actually preferred the thicker pieces to the thin ones.  The cure got in nicely and with the smoke left them pretty tender.  Ill be trying to mandarin taryaki next
  5. strecker25

    MES smoker and Hi Mountain jerky seasoning

    thats what I was thinking, the beauty of having a timed electric.  Does it stay ply-able after 10 hours?  Some of mine are so dry they crack after only 6 hours
  6. strecker25

    MES smoker and Hi Mountain jerky seasoning

    I was thinking about going lower -- even like 140 next time.  Im confident the cure takes care of the bacteria issue so the heat shouldnt be such a concern. What flavor seasoning and how much smoke did you give it?  I did the garlic and pepper with about 1.5 hours of cherry smoke.  Pretty good...
  7. strecker25

    MES smoker and Hi Mountain jerky seasoning

    ill post pictures later.  I did 200 for an hour and a half with cherry smoke...then about 3 hours at 170.  It actually got overdone, I've never made jerky before so I underestimated the amount of drying it would do overnight sitting in the fridge.  the pieces were cut by hand so some are a lot...
  8. strecker25

    Spares and 2 fatties...first time (qview)

    haha thanks man...that one was really good just need some more cheese.  Also made the mistake of getting thick cut bacon and although the flavor was good, thinner stuff probably wouldve gotten nice and crispy.  Good nonetheless. thanks again
  9. strecker25

    Spares and 2 fatties...first time (qview)

    Ive cooked plenty of ribs and always did the grill--foil in oven--grill method until i got the smoker. to go along with them I made 2 fatties, the first was pizza sauce and mozzerella and the second was home fries with cheddar.  I half fried the potatoes first but surprisingly they didnt get as...
  10. IMG_0012.JPG

    IMG_0012.JPG

    • strecker25
    • Media item
    • Comments: 0
    • Album: Default
  11. IMG_0007.JPG

    IMG_0007.JPG

    • strecker25
    • Media item
    • Comments: 0
    • Album: Default
  12. IMG_0006.JPG

    IMG_0006.JPG

    • strecker25
    • Media item
    • Comments: 0
    • Album: Default
  13. IMG_0002.JPG

    IMG_0002.JPG

    • strecker25
    • Media item
    • Comments: 0
    • Album: Default
  14. IMG_0001.JPG

    IMG_0001.JPG

    • strecker25
    • Media item
    • Comments: 0
    • Album: Default
  15. strecker25

    MES smoker and Hi Mountain jerky seasoning

    Meat is being smoked tonight. im going to try and do it at the recommended temps per the instructions (200 deg) and see how it is.  I read the wrong chart initially and started mixing for ground beef instead of whole muscle meat so had to separate the cure from the spices and start over.  I...
  16. strecker25

    New user, new Smoker-- think i've narrowed it to two smokers

    It is, about 10-12 degrees low on the chamber (i measure the top shelf in the center with my probe) and about 5 deg off on the meat probe.  The problem is the pickup for the chamber temp is located on the back wall and the center of the racks tends to be hotter with smoke.  Had a great smoke...
  17. strecker25

    Rib cooking time question

    Thanks guys, the only reason I asked was because im not sure if I'll be home right as they finish.  What I may do is set the timer on the MES to just turn the heat off and it will slowly cool until I can get back to them.  The thing is pretty insulated. Do you guys add some more smoke for the...
  18. strecker25

    Giving Brisket Flat a try again... Q-View

    that looks great, did you hit it with smoke the whole time it was uncovered? I cant believe I didnt get a smoke ring at all on mine after it went through a fully loaded amazensmoker.  Also, was it a flat or a whole brisket? Thanks  
  19. strecker25

    First try with A-Maze-N smoke and cheese

    Your cheese looks great, i just tried my first cheese smoke and used apple sawdust in the amazensmoker and unfortunately it tastes like an old match.  The smoke flavor came out very stale, specially in the aftertaste.  I did gouda, mozz, cheddar and sharp cheddar.  Its too bad since it was so...
  20. strecker25

    Giving Brisket Flat a try again... Q-View

    Gotta agree on Sams meat, although I havent tried their briskets yet all the other meat weve ever had is very good and quite cheap.
Top Bottom
Back
Clicky