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Correction to the spice ingredients. I didn't use basil at all, I meant to say thyme.

Thanks Al.

Great idea about the cherries & wine rehydrate.

Prunes and apricots sound good. I have some semi-dried frozen ones from Trader Joes that might work.

Thanks

I've made probably almost a dozen rack of ribs since last year when I started smoking but I never posted any of them on SMF.  A friend (coworker) of mine recently got an MES 40 and will probably be a new SMF member soon so I thought I'd post this for his reading. Start off with peeling back the...

Hi everyone. I decided to make a different version of my chile meatloaf and added some high temperature cheese as a new item. Overall it was similar to my original post from last year ( http://www.smokingmeatforums.com/t/253643/smoked-chile-meatloaf-w-qview )  although this was all beef and had...

Meat:      Pork loin, 2.6 lbs cut in a flat sheet Stuffing:  cherry preserves, craisins, sautéed diced celery & onion, Stove Top Sage stuffing mix, fine bread crumbs Wood:     Cherry (about 3 hrs of smoke) Smoker:  MES 30 (240F for about 4.5 hours, I.T. about 157) Cooked the celery and onion...

I've never made any kind of smoked fish before but I like fried catfish and I like fried crab cakes so I thought I'd give this a try. It was a good mix of smoked catfish and veges fried up into cakes. It came out great. I started out with 2 catfish filets, about 1 lb total, smoked them with...

That is a work of art, looks great.

Great looking meatloaf. What wood did you use? Never thought about using high temp cheese, good idea, I'll have to try that in my next loaf.

Nice looking ribs. Interesting idea about coffee. I'll have to try that.

Looks fantastic. Great job Bear. Using SV for left overs works really well, no over-cooking there.

Looks great, nice job and process. I'll have to get me some of those wire food racks before I try this. If you don't mind me asking where did you get them? The look like they'd fit in an MES.

Yes, 3 hours of smoke was ok with us. I kept an eye on it and made sure it was always going.

We finished off the smoked brisket I made from December so now it was time for another one. This time around I decided to take a 6.5 lb flat, season & smoke it first for 3 hours with hickory @ 230F in the MES, then vacuum seal it and Sous Vide it for 44 hours at 130F in a simple custom made...

Nice job...

Looks great. Do you have a recipe for the cherry balsamic BBQ sauce you can share? Thanks.

Nicely done!

Looks great Al. I just got a sous vide cooker myself and I plan on doing a few combo smoke + sous vide cooking meals soon.