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Started with a 2.25lb boneless chuck which I ground then added a medium sweet onion, half a green bell pepper, 3 eggs, a little bread crumb and cracker crumb, a touch of Oakridge rub from a sampler I recently got, a couple of tbs of bbq sauce and S & P. Smoked on the Masterbuilt electric smoker...

Around this time of year the topic of brining comes up a lot. Should I brine that turkey is a common question asked. From the website, amazingribs.com, I just read this article which I found very interesting and revealing if this is indeed true...

Thought there might be some interest here. Someone on another forum posted this item. Said they have bought from this site with good results. Anyway it's a fantastic price on a band saw grinder combo so I thought I'd post it on SMF. http://www.sportsmansguide.com/net/c...?a=649312&pn=2

My first attempt at sausage and need some help I was able to find some hog and sheep casing today so decided to move forward into my first attempt at sausage making. I boned 10 lbs of chicken leg quarters, cut it up into pieces and stuck it in the freezer to firm up. I diced up some sun dried...

I needed to make some more chile powder so took some ancho, arbol, pasilla and gaujillos and tossed them in a pan. Into the smoker @ 200* with oak chunks. After they were smoked and dried further from the heat they were ground into powder. Nothing better than making your own chile powder and a...

Just a warning to those that may try this. I usually clean my grates in the sink after use or before reusing. I had to do a self cleaning on my electric oven and decided to toss in two MES grates in there to clean as well. Figured they would come out all nice and clean. All looked good until...

I am thinking of adding a fan to my MES for jerky making. Not sure what benefit it would provide for regular smoking but there would certainly be more air movement across the meat. I had thought about this for a while and have a few 3" computer fans that I had bought for my winecooler humidor...

I was just in Home Depot picking up some supplies for my cold smoke generator. They had a MES 30" with stainless door/window for $249. I thought the window was a Sam's exclusive. Masterbuilts website does not show it. Looks like they have a few exclusive products out there. Me, I'm happy...

I've noted that several people are having problems with post order. As far as I can tell I am only having this problem with the general discussion forum. When I open the forum no new threads are seen. The threads vary in date with no particular order. Most are from 06 and 07. A few from...

I did a smoked stealhead in a two step dry cure then wet brine method first posted by HerkySprings. I found a fish poaching pan that I hadn't used in several decades and it was a perfect container for applying the dry cure. I used a mixture of brown sugar, salt and ground coriander for the dry...

I got the jerky bug last week and so planned to make some jerky this weekend. I read a few recipes on line and searched the pages here. I started with a bottom round roast. I removed as much fat as possible from the outside then went about cutting it into strips. Started at ~ 1/4 inch thick but...

Had a few red bell peppers around. Since they were looking a bit old I wanted to do something quickly. Tossed them in the smoker at 225 and smoked with hickory and pecan. Pulled them after a couple of hours. These smoked peppers can be used for many things. We've had them in a breakfast...

While at the market today I was searching turkey thighs but they were all out. They did have turkey wings that were near sell by date. The gal at the store marked them down from $1.99 to .69/lb. So now I have 4 rather large turkey wings in the smoker. Coated with a little rub and smoked...

Here are some shots of a corned beef I smoked and then steamed. I had a 5 lb corned beef that I coated in typical pastrami spices of coriander and black pepper. I seperated the point from the flat to shorten the cooking time and get all the meat coated. I started it on the MES smoker at 260*...

I picked up a few bags of raw almonds at a good price from Aldi as well as some dried chilies. I used a brine of 2 cups of water : 1/2 cup of salt to soak the almonds in and got the MES heated. I like to make my own chili powder and had ancho, pasilla and guajilla peppers to work with. I...

Any home coffee roasters on this site? I've been roasting coffee at home for around 6 years. Fun hobby and the coffee is fantastic. Anyone else into roasting coffee to share your history and techniques?

I took the trimmings from the spare ribs I made yesterday and crisped them up in a skillet. Toasted some corn tortillas, spread a little chipotle puree on the tortilla and topped with some guacamole, cabbage, green onions, jalapeno and cilantro.

This is a follow up to my spare ribs post. The butt just came off the smoker. It was rubbed with the same rub I used on the ribs. Smoked on the MES at 235* to internal of 202*. 4 lb pork butt took 10 1/2 hours at that temp. One question for those who do pork often as I'm a newcomer to this...

While the wifey is away I get a chance to make some pork ribs. She doesn't eat pork. Previously made beef ribs were okay but way fatty. Spare ribs were on sale so I picked up a slab. Trimmed them St. Louis style and rubbed them with a mix of paprika, garlic powder, dry mustard, oregano, cumin...

I have a few corned beefs stashed in the freezer. This is the most recent one smoked. This one had a little piece of point attched to the flat. The pics are of the point cut and that's what I ate while slicing up the rest of the flat. Spice rub-Pepper corn mix, coriander seeds, mustard seeds...