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  1. johngolf01

    What to Smoke for Large Group (40 ppl) MES 30

    Love this ides! Recently did some Turkey drums with pops brine and smoked them to 180T. Talk Bout good!!!
  2. johngolf01

    What to Smoke for Large Group (40 ppl) MES 30

    Sounds tasty! Might do the pork butts ahead of time and make several pans of enchiladas....cheeses red or green sauce and corn tortillas.
  3. johngolf01

    What to Smoke for Large Group (40 ppl) MES 30

    Definitely my PP has always been a people pleaser, perhaps I'm just getting bored with it Like the idea of trying different finishing sauces. I do use the AMNPS. Hickory has been my go to lately. Have not formed a pellicle (I do that for fish) or injected one yet. I usually season night...
  4. johngolf01

    What to Smoke for Large Group (40 ppl) MES 30

    Good input. I've done 2 butts before with no issues.... never tried 4... if I go that route I'll pay close attention.... Would love to do the PIG but we just moved and still sorting things out. Would rather not go the rental route for a spit or large smoker right now. Could always just fire...
  5. johngolf01

    What to Smoke for Large Group (40 ppl) MES 30

    Definitely have the sides covered, my job is just the main entree. Thought about Ribs... Just dont think I have the room in my MES 30 to get enuff done. Probably could squeeze in 8 slabs, but doubt much more.... Yah, probably time to upgrade, but that's another topic all in itself.
  6. johngolf01

    What to Smoke for Large Group (40 ppl) MES 30

    Having a big (to us) party and will need to be feeding lots of mouths. Want to do something easy (low and slow). Currently planning on doing 4 large Pork Butts which always turn out well and please. I've done Pork Butts for this people in this group several times in the past though. Also have...
  7. johngolf01

    Flank Steak Jerky

    I use a very similar recipe. Dont add the cure though, as it doesn't last long. I like throwing a few TBSP of cayenne in the mix for some zing as well... Also could dust on top prior to drying. May just have to make a batch!
  8. johngolf01

    Corned beef cheeks

    Joe, those look great. What butcher did you get them at? Havent seen them offered in Northeast Ohio...would love to try something new.
  9. johngolf01

    UMAI Lonzino

    Thanks! Yep, the inside was a bit soft but still tasted great. I just let it ride in the garage fridge and do not control humidity or temp. Looking forward to getting my slicer for paper thin cuts!
  10. johngolf01

    Summer Sausage

    Hmmm kept it below 170F... maybe there were spikes in temp? MES 30 fluctuates temps sometimes....wasnt independently monitoring temperature to confirm either way. I suppose it could have been excess moisture accumulating in the pan and not fat? Didnt really study the liquid, just pitched it...
  11. johngolf01

    Summer Sausage

    Jalapenos sound like an Awesome addition! Wife doesn't like the spices much, so may have to do half naked and have doctored up!
  12. johngolf01

    Summer Sausage

    I was playing on doing a seasoning / cure recipe from scratch for my first attempt, but happy I stumbled on a premade kit with instructions to follow... something to build on in the future. The seasonings in the kit were plenty flavorful and I did not add extra. Look forward to tinkering more...
  13. johngolf01

    Summer Sausage

  14. johngolf01

    Summer Sausage

  15. johngolf01

    Summer Sausage

    All I have to say is why the hell did it take me this long in life to learn this new skill? Nom nom nom
  16. johngolf01

    UMAI Lonzino

    Btw that slice was in one section of the loin, the other sections dont look the same (maybe just a fattier section)
  17. johngolf01

    UMAI Lonzino

  18. johngolf01

    UMAI Lonzino

    Also, one other question, how do all you store? Just in ziploc in fridge indefinitely? Or vac seal sand freeze?
  19. johngolf01

    UMAI Lonzino

    Ok being this is my first time dabbling in Charcuterie, I'm a bit nervous although I'm confident I followed the directions to the T. In the last photo, you can see a different shade if pink in the center if the tenderloin (not a consistent color all the way thru). That's the only bit that has...
  20. johngolf01

    UMAI Lonzino

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