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. xsists

    QUESTION: Smoker & Dehydrator Jerky

    I do a couple hours in the smoker and then move the batch to the dehydrator overnight.  I like the taste that I get from the smoke but the texture I get from the dehydrator.  I would say try it all 3 ways.  All smoker, all dehydrator and the hybrid method and find out what works for you.  People...
  2. xsists

    What to do with a whole pork loin?

    Any tips for cutting the back spinal bones off of the rib sections?  Whenever I look it up online, they always are showing a butcher using a band saw.  Any other way? I think I've decided to take out the loin meat and keep the ribs for baby backs.  With the boneless loins I will do some chops...
  3. xsists

    What to do with a whole pork loin?

    I wouldn't mind having some loin roasts (some for smoking whole some for CB) and if I could get some ribs out of it that would be great!  Any links showing how to break it down?  I tossed it in the freezer right now but the place I won it from told me I could take it back to the butcher and have...
  4. xsists

    What to do with a whole pork loin?

    I went to a meat raffle today and was buying tickets for everything.  Ended up with the haul pictured below. A whole bone-in pork loin, 5lbs of shrimp and a couple of fillet mignons. Now the problem is, I have no idea what to do with the loin.  How should I break it down and what should I do...
    • xsists
    • Thread
    • Replies: 22
    • Forum: Pork
  5. xsists

    The Ron Man has left us

    I know I may be a little late here but I haven't been around much.  I do want to say that I learned so much from Ron's posts.  He was the reason I got my MES and actually got into smoking in the first place.  It used to be something I wanted to do but when I saw how it could be done successfully...
  6. xsists

    Just got a Smart BBQ digital remote thermo.

    Each transmitter has its own receiver.  They are paired from the factory to only work with that receiver so what he's saying is there should be no problem using two side by side.
  7. xsists

    What is everyone smoking this weekend?

    I have 2 5 or 6 lb butts that I need to get cooked for my housewarming party next weekend (I have about 8 lbs of pork already pulled and in the freezer too).  Also have a full filet of salmon defrosting in the fridge as well.  Might try out the brining recipe in the newsletter.  I have 3 racks...
  8. xsists

    Hello from Wisconsin...

    Welcome!  I'm somewhat new myself.  I too have the MES and got it from Sams last year!  FYI, the MES works great in the cold WI winter!
  9. xsists

    First chicken smoke..

    To what temp should I smoke non-brined chicken to?  I have my temp sensor in the thigh/leg area.  It was on for about 30 minutes and its already up to 110 degrees, does that seem right?  I'm smoking at 275 on my MES (but my temp is actually reading around 240).  I am considering tossing the...
  10. xsists

    Where to buy BBQ containers?!

    I got mine at walmart..  Had to cut the tips a little larger but wasn't a big deal.  They were like $0.80 or something..
  11. xsists

    Rub under the skin if removing the skin?

    Thanks for the reply!  I am actually going to be doing some testing.  I unfortunately do not have time to brine this week but next week I might try to brine and see what the difference is for me.  I'm running some tests before cooking for a party in a few weeks.  Thanks for your help!
  12. xsists

    Rub under the skin if removing the skin?

    I'm looking to smoke a chicken on Friday and it will be my first chicken I have ever made.  I am not going to jump into brining yet.  I plan on smoking at 250* till temp is hit (should be like 4 hours or so right?) and have read that the skin does not get crispy doing it this way so I plan to...
  13. xsists

    Having a party in a couple weeks, smoke ahead of time?

    Hello all.. I'm going to be having a party in 3 weeks and I already have two butts smoked, pulled and in the freezer.  I am thinking about doing one or two more (kinda ate one of them over the weekend lol).  I also want to try doing some chickens. I just got a double beer can chicken rack and...
  14. xsists

    Best Chili Recipe?

    Its just for work and its just for fun really. I talked big all year though so I'd like to repeat, but not use the same recipe. I'm leaning towards a smoked buffalo chicken chili with a blue cheese crumble on top. I work with a few people who's beliefs don't let them eat beef and some that...
  15. xsists

    Best Chili Recipe?

    I have a chili cookoff on Friday at work which I won last year with a southwestern flavored chili. Just trying to put together some ideas on what I should make this year. What are your best chili recipes? I'm thinking about going with a smoked beef chili, smoked chicken white chili or a bacon...
  16. xsists

    How long is too long to cure?

    Its been in the fridge all week and yes there is cure in the marinade.
  17. xsists

    How long is too long to cure?

    I have some sliced up eye of the round that has been marinating since last Saturday. Is this stuff still good? Should I throw it on the dehydrator or throw it out? I didn't have enough room on the smoker on Sunday when I made the rest. Just wondering if its still good or not.
  18. xsists

    1st Weekend in March, Whats Smokin'?

    Probably a couple of pounds of jerky. Nothing else really on the agenda.
  19. xsists

    Never smoked before

    Congrats on the MES! I love mine and I am sure you will love yours too. First thing I did was a pork butt and a fatty.
  20. xsists

    Has anyone ever built a cabinet around their MES?

    Yeah, I'm looking at building a cabinet to shelter it from the wind, not a stand.
Top Bottom
Back
Clicky