Search results for query: *

Hello, guys and gals.  It's been a while since I've posted.  Actually haven't been smoking as much as I'd like.  I'm about to have a lot of vacation time, so that will change! I've been nominated (again) to smoke turkeys for family thanksgiving.  That would be 2 turkeys, one for my side and one...

I am planning to smoke a butt Sunday.  I saw this sirloin tip roast (which I've never done) and thought I'd give my butt some company.  (insert dirty joke here). My question:  does this butcher's twine serve a purpose, or do they just try to pretty it up?  Should I cut it off?

It's 67* right now in the Memphis area.  Early dose of spring and sunshine.  So, what do folks like us do?  You're damn right.  Fire it up.  BB's on the smoker and ABTs to come.  Also going to do some beans and mac n cheese in the MES.  I'm gonna see how big of a dent I can put in this case of...

So, I had a lot of time off work for the holiday and had the urge to smoke some meat.  I was at Wal-Mart doing some Christmas shopping and thought I would take a gander down the meat isle.  I've never bought anything from there and certainly didn't plan on it, but thought I would at least take a...

I'm smoking an 18 pound turkey on my Brinkmann Smoke N Pro (horizontal offset) with temps 275-325 (its very windy and snowing).  I went to rotate the bird and noticed a few places on the breast where the skin has busted open.  I brined this bird for +-18 hours in Slaughterhouse.  Anyone had this...

A buddy asked me to smoke 2 turkeys for his family...he has a 10 hour drive and leaving tomorrow.  He plans to cooler with ice and reheat Thursday.  I told him that's not ideal to reheat, but he insisted.  So...I figured it would be a good test run, as I am doing 2 for my family on Thursday. ...

I haven't had these things out in a while and I am doing some test run turkeys.  The meat side had "HHH" then "LLL" before giving me a reading, which I know isn't right.  I stuck a another instant read in, and I was right, waaaay off.  Does anyone know what these error readings mean?  Maybe...

Injected with Wicker's and apple juice.  Mustard slather and heavy dust of rub.  I smoked these butts around 240-260 with briqs and hickory until the internal hit 165*.  I wrapped and FFFIIIITTTOOOO? Yes, you heard it.  Why not after it is foiled anyway? Pot luck family reunion.  This was my...

Can you believe it?  I was hoping to rush through this one.  Naaaah, never fails.  We'll be at 154* for at least three hours.  I'm taking pics, they'll get here eventually.  The women and children are sleeping, and it's really peaceful.  I just drank my last beer.  Can you swing by the store on...

Ok, this isn't a smoked meal, but I want to share.  I picked up some beef tenderloin steaks and some 15 ct. shrimp.  I just put salt and garlic pepper on the steaks.  The shrimp got a brush of melted garlic butter and a sprinkle of McCormick's "Citrus Grill" seasoning.  Sauteed mushroom with...

Pretty simple smoke here, but this came out wonderful.  We had some friends over and this was part of the feast. I learned this "Spatch-cock" method on this site a couple years back.  You cut out the backbone with some sharp shears and butterfly the bird open.  It cooks a lot faster, and I...

I had a craving for some, so I got 2 eye of round roasts from Sam's.  I used the "Jerky Board" and an electric knife to cut the slabs about 1/4" thick.  Then, I sliced those up into strips.  High Mountain cure and seasoning along with an extra sprinkle of red pepper went on and sat in the...

Suggestions on reheating ribs?  I usually throw them in the oven, but last time, it seemed to dry them out a bit.  Maybe it was too hot or too long?  Should I wrap in foil?  What works for you?

So I walk into Sam's to get a pack of BBs to find that they are sold out. They had them on sale, and with weather being great, looks like everyone in town is cooking BBs but me. I have never done spares before, but now have a great excuse to give them a shot. I trimed them up "St. Louis" style...

http://www.baconnaise.com/ I've got to try this!

Here is the meat from Sam's. 8.37 lbs. Out of the pack with a mustard slather and some rub. Also, CBP, Garlic Powder, and Cracked Salt. First timer, so I used toothpicks to guide the grains. Put her on around 6:30. Here she is with some hickory, mesquite, and lump around midnight. I...

I have my fair share of successful smokes on ribs, butts, chicken, turkey, tenderloins, fatties, ABTs, poodles ....okay not poodles, but I was tempted once :). I have yet to take on a brisket. A friend of mine, knowing my passion for smoking...and having sampled some of the results, asked me...

I grilled some fresh $$$ steaks on my kettle. The meat turned out Med. rare....but Orange and white inside. not reddish pink like usual. has anyone else bought a new grill - surface to replace an old rusted one and not season it? Please tell me that's what caused the miscoloring of the meat...

I made a 3 egg omelette this morning with a handful of cheddar and left over PP and some sweet baby ray's hot and spicy sauce. Sounds simple, but it was amazing! Thought I would share the thought.

Just curious...I have one probe in the breast reading 165 and one in the thigh reading 128. I did one the other day and had the same swing in temp. It seems like the breast was like 208 before the thigh finally hit 165. It was still good, but maybe a tad bit on the dry side. I even switched...