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end_view_fattie_in_frogmat.jpg
- pokey
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unwrapped_end_view_fattie_in_frogmat.jpg
- pokey
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Are their any?
My Traeger can hit 450*, but I don't know if you're open to a pellet grill/smoker.- pokey
- Post #4
- Forum: Electric Smokers
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Hot Smoked Black Cod & Halibut a mess.
Regarding the sticking problem, I've had Frogmats recommended to me. I haven't gone so far as to try one yet, but I thought I'd pass it on. http://www.frogmats.com -
Sweet vs Salt/Vinegar
JI - I'm with ya on the beef rub, but I've never liked any of the sauces usually associated with beef. Especially steak sauces. I always thought a good steak needed no sauce. Now I'll be doing a brisket this weekend with a rub like you described, and plan to put some red wine in with it when I...- pokey
- Post #3
- Forum: General Discussion
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Sweet vs Salt/Vinegar
It seems to me a lot of folks like a sweetness to their smoked meat. I've always been more of a fan of the salt/vinegar style of sauces and rubs. Are there different schools of thought on this? I'm not really familiar with the differences between Memphis, KC, Texas and Chicago styles of BBQ, but...- pokey
- Thread
- Replies: 5
- Forum: General Discussion
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Do you wash your butt? and other meats?
Bump I thought this too important to let sit. I saw this link on another forum (pelletheads). The USDA recommends against rinsing (and definitely not washing). Their fear of cross-contamination outweighs any possible benefit...- pokey
- Post #48
- Forum: General Discussion
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First Briskit
Look here: http://www.amazingribs.com/recipes/beef/texas_brisket.html In this pic, A is the flat, B is the point. -
brisket_fatty_700.jpg
- pokey
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She looked at me weird when i said i was joining a forum for meat smokers....
Welcome. This is a very encouraging group of people. I'm new to this thing, but as richoso1 says, "It's all good." My daughter (the vegan) says she's going to make me wear the patch to break my addiction to smoking. DW (da wife) laughed at the picture taking, too, until she saw what a post... -
Ty rib sauce
Let me do that for you. Click here: [Link]- pokey
- Post #5
- Forum: Sauces, Rubs & Marinades
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Deep Fried Ham with fry-view???
Mmmmm. Looks great. I wonder what a ham would be like done in the Char-Broil Oil-less Infra-red fryer? Gonna have to try that. -
fattie quartet
Nice! And you gave me inspiration with that Greek fatty. -
Steaks
My wife used to make a marinade of olive oil, lemon juice, fresh rosemary and crushed garlic. Then she saw on some Food Network show that it's even tastier if you use it after grilling the steaks than it is before. If you like the taste of fresh garlic on your steaks, this technique can't be beat.- pokey
- Post #8
- Forum: Grilling Beef
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1st A-Maze-N Smoke w/QView and Questions
Thanks, all. I'll be trying again this weekend. Based on the way the cheese looked when it came out, I'm thinking I've also got significant temperature differences between the top of the box and the lower shelves. Interesting that the cheese that sagged the most was the gouda on the bottom...- pokey
- Post #13
- Forum: Info and Practices
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1st A-Maze-N Smoke w/QView and Questions
Meat, The 4th pic is my smoker (loaded) with the door removed. It's a primitive electric smoker that I'm using just as a cabinet for the A-Maze-N Smoker. Thanks, Pokey- pokey
- Post #6
- Forum: Info and Practices
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DSC_3900.JPG
- pokey
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DSC_3899.JPG
- pokey
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Squirrel and Chuckie engagement announced....
You are one sick puppy (puppette?), and one great cook! Looks wonderful, and I love the money shot.
