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I am smoking a shoulder for the fourth. I was thinking to do it a little different. My plan is to put minced garlic and onion inside the meat in a few spots and marinade overnight in mojo. Then smoke it on Saturday. Have a Cuban buddy that swears by this. He also wraps it in bacon, but I don't...

Had a nice day, remembering those that gave the ultimate sacrifice for our freedom. I got to enjoy the pool with my kids, and smoke and BBQ. I did Smoked BB ribs, Chicken quarters, and grilled chicken, and veggies. Came out great. I had a little trouble maintaining temp due to windy conditions...

I got a nice lunch box from my cousin down in the keys. Got a couple nice reef Donkeys and sent them to me to smoke. Made a simple brine with salt, brown sugar, tyme, and a bay leaf. I cleaned the fillets up, removing all blood line. After 24 hours in brine, I placed on smoker racks and...

I cooked up my first prime rib yesterday. I just got my amnps and this was my first smoke with that, and my modded MES 30. The prime got done pretty quickly, thank God I proped it at 2 becouse by 3:30 it was at 133° IT. I wrapped it and let it rest, she coasted to 138° and I sliced it up...

I did 4 chicken quarters and was caught off guard a bit as to how fast they got done.just did a simple rub, and put them in. Has the smoker temp at 275-85. I started doing some yard work and probed after about an hour. To my surprise, they had an It Of 200*. I pulled them right out and foiled...

I feel confident enough to give them a shot. So they were mustard and rubbed last night. Put them in around 11:15 smoker holding at 225_230. I'm using a mix of Apple and cherry wood. These were on sale at Winn dixie. Smells good already!

So I went down last thursday to the keys for the weekend. I had some work to do, mainly buffing and waxing my fathers, and my boat. Got that all done Friday and did some BBQ and smoking while there. Thursday night, my aunt cooked some Yellow edge Grouper that she caught the day before in 650 ft...

I noticed this site gets hacked a lot with bs threads. :hit:

So I did pork tenderloins and they were good, but room for improvement. Now going for pulled pork. Got a butt last night and did mustard, and Kc butt spice for rub. Let it rest over night. Fired up the MES 30 at 4:30 am this morning . As she was getting to temp., I sprinkled some brown sugar...

Winn dixie this weekend. $1.49 per lb. Just a heads up!

I had a thread in the for new members section as well. I'm Dale and I like boating, fishing, drinking beer, swimming in the ocean while drinking beer, grilling, having some beers, and sleeping. New to smoking but not to eating BBQ. My favorite place is the keys where my boat sleeps. Try...

Hi all, Dale here. Just got a MES couple weeks ago. Did some pork tenderloins. Came out pretty good, not perfect. Still learning. Been grilling as long as I can remember but new to smoke. Anyway, I live in South Florida so can smoke year round.