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This is a re-post from years ago....apparently lost in the shuffle/crash. Originally posted by "Dutch" Here it is... word for word. ------------------------------------ Homemade Salt Free Montreal Seasoning This is more of a seasoning than a rub, but I like to use it when doing briskets and...

Neither Rain, Nor Sleet, Nor Winter, Nor Dark Of Night shall keep me from cookin' with my Dutch Oven. Parchment paper and onion slices in 10" Dutch Oven. Marinade and 20 garlic cloves. 2 Lb Round Roast has been marinaded for 2 hours. Wine and beef broth. Pre-warm Dutch Oven lid...

A few concrete blocks laid up dry.  No mortor.   Oak and Hickory fire in the back yard.    Chicken Legs in a Rotisserie Basket in Fire Pit. Cooking over wood embers, not directly on wood flames.     Basted with 4 TBSP each of butter and lemon juice with 1 tsp of Penzey's Bavarian...

Chicken breasts on a Wood Fire (Oak & Hickory) in the back yard. No charcoal. Pepper and McCormick GrillMates Chicken seasoning. Basted with Kraft Light Balsamic Vinegrette dressing. Chicken is almost done. Picture is fuzzy because of the wood smoke. Grilled Fingerling Potatoes on the Wood...

2 1/4 Lb Boneless Pork Shoulder Picnic Roast. Apply mustard and GrillMates Pork Rub. Refrigerate overnite. Smoke with hickory in MES (225F) till probe reads 165F. About 8 hours. Spray every hour with 3 to 1 mix of apple juice and Captain Morgan’s Original spiced rum. Save drippings in a...

2/3 cup flour 1 tsp. rubbed sage [ Penzey's ] 1 tsp. basil 1 tsp. season salt [ Penzey's Seasoned Sea Salt ] 6 boneless skinless chicken breasts 1/4 cup butter 2 cups chicken broth Attachment 24150 In a bowl, combine flour, sage, basil and seasoned salt; coat chicken. Reserve...

While it was snowing yesterday afternoon we were cooking.... Pork Chops n' Potatoe Sauce (right) and Cherry Cobbler (left) in cast iron skillets in the fireplace. Attachment 23904 Those are cast iron skillets that belonged to my grandparents. They did a lot of camping and probably used them...

Every Christmas the wife makes Smoked Salami for snacks. Salami is the larger rolls. Attachment 23494 Also smoked some sausage for breakfast. Attachment 23495 Removed from MES smoker at 160F. Slice the Salami and serve with smoked cheese & crackers, etc. Attachment 23496 Paula's Salami...

Cut Tri-Tip into 2 pieces for more smoke area. Jack Stack Steak Rub, salt and pepper. ~2 hours on MES smoker at 200F to get smoke flavor. Apple wood. Attachment 23480 Into Dutch Oven with potatos, carrots, onions, garlic, wine, etc. 12 briquettes bottom heat. Put on DO lid. Windy and cool...

Attachment 23289 Ingredients for 10 inch Dutch Oven. Recipe by my wife, Paula. 2 to 3 lb. Roast ½ cup flour, salt and pepper (to coat meat) ¼ cup olive or canola oil 1 tsp chopped garlic 1 envelope Onion soup mix 1 onion sliced 1 cup carrots 1 cup peeled and chunked potatoes 1 cup Burgundy...

Wagon-Master Camp Stew in a Dutch Oven on a wood fire. Attachment 23146 Beef in 1" cubes browning in Dutch Oven. Add onion, garlic. Attachment 23147 Add carrots and celery. Add water, gravy mixes, bay leaves, thyme, sugar, worcestershire sauce, paprika, and tobasco. Attachment 23148 Add...

Atwoods has Lodge Dutch Ovens on sale 15% off. Attachment 22997 I had to have one. 10" 4 quart Lodge Dutch Oven. Attachment 22998 Pork Chops n' Potato Sauce Attachment 22999 2 pork chops 1 potato in 1/4" slices 1 medium yellow onion sliced 1 can cream of mushroom soup 1/2 can water Add...

Smoked cheese on Brinkmann Cimarron. Outside temp 71F and mostly cloudy. Couple Sams Choice briquettes, a Royal Oak chunk and 1 chunk of Pecan wood. Not shown and to the right is a pan with ice instead of water. Attachment 22978 Temp never got above 85F. Attachment 22979 12 pkgs of...

Started with.... Pork Shoulder Roast. 2 1/2 Lb. Tri-Tip roast 2 Lb Taters Cauliflower 12 hrs prior, mustard and GrillMates Pork Rub on the Pork Shoulder Roast and into fridge. Smoked Pork Shoulder Roast in MES 7 hours with hickory. Saved drippings in a pan with a little water under roast for...

A cabbie picks up a nun. She gets into the cab, and notices that the VERY handsome cab driver won't stop looking at her. She asks him why he is staring. He replies: "I have a question to ask, but I don't want to offend you." She answers, "My son, you cannot offend me... When you're as old...

Last Winter I smoked with the MES outside in the freezing weather and snow. No more. Now smoking from my Man Cave. I wanted to keep this as simple as possible. Top Cap 3" Galv. Pipe 3" x 5' Flexable Aluminum Duct 3" Adjustable elbow 3" Purists might say I should have used double wall...

Thanks to FastEddie for the idea of a "Homebrew Cold Smoke Generator." http://www.smokingmeatforums.com/for...ad.php?t=79811 and http://www.transpave-showcase.com/smoke/ Here is my version of........ The Cold Smoke Generator...for the MES. Stainless Steel bottle from Big Lots. $3...

Pork Butt Roast 4.4 Lbs. 12 hrs prior, mustard and GrillMates Pork Rub & a pinch of Slap Ya Mama [ Go easy. It's HOT. ] Back in fridge. Saved some of the drippings in a water pan for use in re-heating PP later. Smoked with hickory for total of 12.5 hours. Very slow going the last 4 hrs...

I was impressed with PignIt and Ron's solution to the MES 'hot spot' on the right side. http://www.smokingmeatforums.com/for...ad.php?t=80559 Here is my version of the baffle. Materials: 2 brackets found in garage "junk box." Ceramic Block Magnet from Harbor Freight. Large L bracket, Small L...

My thanks to the many contributors on SMF who point the way for us newbies to learn. Corned Beef - Pastrami 2.76 lbs. Attachment 21905 The sodium content was 1050mg/ serving. Soaked in water for 24 hrs. Changed water 4 times. Coated with EVOO and rub consisting of coriander 1/4 tsp...