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.
-
Refreezing thawed meat?
I found butts on sale at bilo the other day for .99 a pound! I grabbed the last 2 pack they had. The label says previously frozen but they are thawed. Can I open it up and freeze them separately since any cooking will kill bacteria? Thanks Mike- QueBeard
- Thread
- Replies: 4
- Forum: Food Safety
-
Looking For A New Smoker
Take this with a grain of salt as it is my first pellet smoker and I'm only 4-5 cooks deep, but I absolutely love my pit boss 1100 pro. Only thing I wish it has is a 275 setting.- QueBeard
- Post #8
- Forum: Pellet Smokers
-
St. Louis Ribs on the Pit Boss
They were a hit!! Done sooner than I expected. The thinner rack had the perfect pull! Great smoke ring and a decent bark. Overall very happy. Kids and wife loved them too! -
St. Louis Ribs on the Pit Boss
So we are 3.5 hours in. Bumped it to 250 a while back and it was holding pretty nice and steady. Just bumped it up to 300 since they are probably done accepting smoke. Need to get some of that fat burned out of them so they bark up. If they end up not really barking, then I will use the AMAZEN... -
Camp Chef Customer Service is a nothing short of amazing.
Good stuff! I love my vault 18!- QueBeard
- Post #3
- Forum: For New Members
-
St. Louis Ribs on the Pit Boss
Time for some Live Q View with updates! 2 racks. One with Jeff's rub and one with a Asian style rub. We will see what happens! They spent 1.5 hours on P5 smoke. Just bumped it up to 225 and spritzed with a mixture of corona extra and lime juice. Hoping to eat between 5 and 6! We have blue... -
Salmon and Fixings on the Pit Boss 1100
I have to work tomorrow on Father's Day, so tonight we broke out the new Pit Boss and my wife treated me to mango salmon, veggie kebabs, and grilled minty watermelon with feta! Paired with a smoky mezcal, watermelon and lime cocktail. Man oh man was it good! That salmon just soaked up enough... -
40 oz Cowboy Ribeye
Thanks all! Check out my latest cook here. It blows this steak away! https://www.smokingmeatforums.com/threads/32-oz-smoked-and-seared-cowboy-ribeye.299044/- QueBeard
- Post #18
- Forum: Grilling Beef
-
32 oz Smoked and Seared Cowboy Ribeye
Here you can see the instructions for this process https://www.smoking-meat.com/august-25-2016-how-to-reverse-sear-smoked-ribeye-steaks So my last cook is on the carousel, thank you! And this steak blows that one away in terms of flavor, texture, and eye appeal! Dry brined in kosher salt...- QueBeard
- Thread
- Replies: 6
- Forum: Grilling Beef
-
40 oz Cowboy Ribeye
I've been working my butt off lately and got enough together to buy a Pit Boss 1100 Pro Series today on my birthday. Put it together myself. Really not a fan of putting the legs and base in by myself but everything else was easy. Filled her with competition pellets, sprayed down with Pam and...- QueBeard
- Thread
- Replies: 20
- Forum: Grilling Beef
-
Inaugural Run on the Pit Boss 1100 Pro
I've been working my butt off lately and got enough together to buy a Pit Boss 1100 Pro Series today on my birthday. Put it together myself. Really not a fan of putting the legs and base in by myself but everything else was easy. Filled her with competition pellets, sprayed down with Pam and...- QueBeard
- Thread
- Replies: 1
- Forum: Pellet Smokers
-
Big Ol Plate of Chicken
Thanks! Tasting the charcoal was a good thing. Also, my bad. They are leg quarters. -
Big Ol Plate of Chicken
Wife and kids have been out of town so I've been smoking whatever is in the fridge. Not that they don't love eating smoked food...but when they are out of the house it's all I eat. Had 7 skinless chicken thighs. On the Vault at 250-275 for a couple hours with charcoal, hickory and cherry. I... -
Lazy Meatloafs
I had a couple pounds of ground beef that needed cooked, some shredded Colby Jack, and a pack of bacon. Stuffed some cheese in the beef, wrapped them in bacon, and seasoned down with Jeff's Rib Rub. Smoked without a water Pan at 225-250 till they hit 165 IT. Took 2.5 hours give or take... -
Some Baby Backs on the Vault
Normally I like to run my ribs unwrapped straight through, but I've been watching some videos this week and I'm always up for new things. 2 hours at 250, 1.25 hours wrapped with butter and brown sugar meat side down. At this point IT was already pushing 200 but they were sloppy so I threw them... -
Ribs and Mac on the Vault
These turned out great. Jeff's smoked Mac recipe minus the bacon as we didn't have any, and 2 racks of St. Louis style ribs. Smaller rack in Jeff's rub and the fat rack in an Asian concoction marinade and glaze. That one was my favorite! Pictures are not great but these ribs had a smoke ring... -
Black Walnut/white oak,Korean shortribs,chicken thighs,tilapia in the snow
Beautiful!! Yes, be careful with that black walnut. Carpenters always need to wear a dust mask because the dust can form a type of black lung. Not sure on the smoke. -
Ribs and Chicken on the Vault
Thanks again y'all! My only thing about the chicken is the butter tended to clump up and stay in one spot so I ran into a few clumps of butter while eating. Which was odd. -
Ribs and Chicken on the Vault
Thanks y'all! The chicken was a whole chicken I just didn't have a picture. I've spatched them before though! Ribs were at 290 with the chicken. -
Ribs and Chicken on the Vault
Back again after a much too long hiatus. Slab of St. Louis Ribs with Jeff's Rub and Sauce, man what a combo! And a lemon pepper and herb chicken injected with a lemon butter and garlic sauce . Total smoke time 3.5 hours at 290.
