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. E

    My MES140 controller dead!

  2. E

    Well, Huh..... Slight color on pork belly: Bacon Done!

    I can't say I've done bacon with cure #1, only used TQ. But I've heard that as it cures it can look a bit off from time to time. If it didn't smell and was only on the surface I would think it's fine.
  3. E

    My MES140 controller dead!

    If I remember correctly, I think the PID that was linked to on amazon was about $50. If your controller dies again, would definitely recommend this instead. Even if it doesn't and you have some extra money I would recommend doing this eventually.
  4. E

    My MES140 controller dead!

    There was a forum post maybe a week ago where someone had a controller on their MES die. They opted to use a PID controller from amazon instead of replacing the MES controller. That may be cheaper, and would certainly be a bit better to use. Would recommend going that route.
  5. E

    First go at bacon

    This was 2.99 a pound at costco. My problem has been them carrying it. More often than not they didn't have it. Thanks everyone for the kind words!
  6. E

    Second go at brisket point

    You can't go wrong with brisket in chili! Looks great! If there was a trader Joe's near me, I'd be hunting a point down right about now.
  7. E

    First go at bacon

    Finally found pork belly at Costco a couple weeks back (they carry it infrequently around here it seems) and decided to give it a go at making some bacon. Got two 9ish pound slabs, cut them into thirds, and used Bear's TQ recipe. After the requisite amount of time curing (about 9 days), the fry...
  8. E

    Biscuits & Gravy

    That looks great! This post has had me wanting biscuits and gravy all week. Might actually get around to making it tonight haha.
  9. E

    Best Dehydrator

    Not sure if/how Amazon works in Australia, but there is a 9 tray model that's got $40 off right now. Still a little higher than OP wanted to spend though
  10. E

    Tips for Seasoning New MES140

    If memory serves me correctly on my MES30, it had me run up the temperature for awhile, the come back down. Repeat a couple times. Whatever it was, it's in the instruction manual. Follow along with it and you'll be fine.
  11. E

    Countertop cleaning after prep.

    Good point on the cutting board. I've also been known to throw a layer of plastic wrap (regular old cling) on the counter underneath the cutting board to try and help contain the raw meat
  12. E

    Countertop cleaning after prep.

    I've used a spray bottle that has vinegar and water mixed 1:1.
  13. E

    2nd Brisket Cook....

    Looks amazing! I wish the Sams by me had just the point for sale, though I'm not opposed to the whole packer haha
  14. E

    Smoked Asiago Meatballs

    Those look amazing!
  15. E

    Will this work?

    Financially? Maybe not. I'm guessing after time and materials, you would spend less if you bought an MES variant. But for most of us, the time spent is fun and not considered labor. So it's more a matter of what it's worth to you. If it was me, I'd make that sliding cover to adjust airflow...
  16. E

    Baby Backs

    Looks great Jake!
  17. E

    Accidentally submerged probe braided wire in sink. Should I be worried?

    I've gotten mine wet here and there when washing. I just let it dry thoroughly before using again. Never had a problem.
  18. E

    Ribs - Aaron Franklin Method

    I was just reading his book last night, and contemplating a rib cook this weekend. Just debating on what kind of sauce to make (mustard v ketchup type sauce) to go with. Your ribs look fantastic though!
  19. E

    Smoked chicken thighs and jambalaya

    I absolutely love doing chicken thighs in the smoker! They are always juicy, and just turn out great every time! Would take them over chicken breasts any day
  20. E

    Louisiana Andouille time!

    That looks awesome! I eventually want to get into making sausage, and this would be one at the top of my list! Looks like good eating, and love that your son helped you!
Top Bottom
Back
Clicky