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  1. pearlheartgtr

    Cured Belly Bacon Color Question

    Hey guys! I picked up a couple of 4lb bellies from the local Compare Foods (the only place in my area that carries bellies) and set them to cure about a week ago. I used the Sausagemaker pre-mixed Country Ham & Bacon Cure. I didn't realize it contained the cure when I ordered it, just thought...
  2. pearlheartgtr

    why so many posts about temperture gauge

    My MES 30 meat probe seems to only be off by 1-2*F. I was afraid of it being off as much as the 12-15* people complain/warn about here, so I picked up a Master Forge remote meat probe from Lowes today (it was $19.88 on clearance). With both in the butt I was smoking today, there was only 1-2*...
  3. pearlheartgtr

    First Pulled Pork w/ Qview

    Oh my oh my. Sin in a 5 1/2 lb butt. Simply amazing! In the smoker: Out of the cooler and ready to be pulled: Tore into it and it just fell to pieces: Added some pan juices: I made a challah loaf in the breadmaker today just for this occasion: Plated up with cooked red cabbage...
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  10. pearlheartgtr

    What to do, what to do

    Lucky for me, the outdoor outlet is less than 3 feet from the smoker. But if I do have to move it, I do have many heavy duty extension cords (dad likes his power toys).
  11. pearlheartgtr

    What to do, what to do

    I smoked a chicken today at 275 and the skin came out crispy but it got soggy after I had it tented in foil for an hour. I posted the pics over in the poultry forum.
  12. pearlheartgtr

    First Smoke and One Beautiful Bird QView

    Ok, the chicken tasted awesome (though I'm going to either lay off the thyme or just not use it next time--stuff can overpower easily) but the skin ended up softening. It had been tented for about an hour or so and I think that was the cause--too much moisture accumulated while it was covered...
  13. pearlheartgtr

    First Smoke and One Beautiful Bird QView

    I didn't plan on it getting that high but I wasn't around to keep tabs.
  14. pearlheartgtr

    First Smoke and One Beautiful Bird QView

    I just got done with my first smoke...and I've got pics. Last night my mother was defrosting an oven stuffer roaster and I claimed it as my own. I nurtured it throughout the night with cold water soaks so I could thaw it from the frozen solid state it had been in. At about 10am this morning, I...
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  17. pearlheartgtr

    What to do, what to do

    Ok. It's looking like I'm going to be doing ribs in a couple of days. I had given up on finding pork belly to make bacon for Easter brunch. I picked up some meaty pork ribs to play with. I usually make my own sauce for ribs but I'm toying with the idea of just doing a rub (never done it before)...
  18. pearlheartgtr

    What to do, what to do

    Did you edit you post? Because what showed up in my inbox notification is very different than what is here and I really wanted to reply to that.
  19. pearlheartgtr

    What to do, what to do

    I've been reading the forum for the last 8 hours (yes, that's right) while I was at work and it seems to be the consensus that the chicken should be fiinished in the oven or the grill to crisp it up. My MES and grill are set up pretty much the way you described your old one. Lack of cover has...
  20. pearlheartgtr

    New from Long Island

    Thanks! I took the 5 day course a month or so ago. I have it all saved for reference.
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