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  1. meatallica

    Humphreys Long Weekender

    Haven't been on the forum in a while. Life has had me busy for the last 6 months. Anyway, with all the Covid-19, social distancing and just basic quarantining from everyone else has me looking for something to occupy my time. Well, I've upgraded to a Humphreys vertical cabinet smoker.. they...
  2. meatallica

    Steak picanha

    Searching the meat section at Walmart this morning looking for a brisket.. no dice. They have picanha!! It was pricey at $7.25/ lb., but it was Angus, and I was hungry. Cut it in 2 -1/2 inch hunks, seasoned with just coarse sea salt. 500° direct sear then indirect to cook. I was shooting for...
  3. meatallica

    Turtle soup

    I was fortunate enough, over Memorial Day weekend, to get 4 lb. turtle from my cousin's friend in Muncy, Pa. Simmered for 4 hours in beef stock to create a dynamite base and fall- off- the- bone meat. I didn't take any prep pictures because it was kind of hectic cooking this for the first time...
  4. meatallica

    Pastrami !!!

    Got a 23 lb corned beef Packer at RD. Soaked it overnight to desalinate it. Cut into 4 pcs to fit in the MES. Simple rub of coarse black pepper and ground coriander. Warming up the mes right now to 225°. With the temperatures here in Delmarva, I'm looking at being done late tonight (fingers...
  5. meatallica

    Qualifying abt's

    I know it ain't Daytona 500, but we gonna get that itch scratched today with some qualifying and The Clash!! Pulled pork abt's with x-sharp cheese I smoked 2 weeks ago. Went to shed this morning... the 20 bags of charcoal I bought at HD are all at my shop. Have no charcoal on hand, got to put it...
  6. meatallica

    Embers charcoal ** Check your local HD!!

    Hey all !! I'm in my local Home Depot frequently for business. My friend Steve that works in Garden told me Embers charcoal 15.4 lb bag is gettin clearanced out for a $1.90/ bag!! I bought 20 bags. Apparently they're switching over to 20 pound twin pack for $15. Thought I'd give everybody a...
  7. meatallica

    Busy Eagles wknd

    Seeing as this could be the last weekend of football for my Super Bowl Champion Eagles, I decided to cook up a storm. Starting to cure 15 lb of pork butt for 2 varieties of Buckboard bacon. 16 lb Packer brisket, sliced. Got approval from my son (aka Pedro from Napoleon Dynamite LOL) Making...
  8. meatallica

    Realtree cured & smoked goose

    Finished curing and will be smoking a couple goose breasts for my nephew. Anyone have any experience with hanging the goose breast breasts in cheese cloth after smoking? Realtree recipe calls for hanging 7-10 days between 40-60°. We'll have those temperatures here in DE for the next 10 days...
  9. meatallica

    PID mod for mes30

    Good morning all!! I use exclamation points because I am very happy this morning. Was up at 2 am, running tests on my mes 30 with the new PID from Auber. I'll start off by saying I was fortunate to have a friend who is an appliance technician. He had one question.. "Whadya want dis thing ta do?"...
  10. meatallica

    Venison bologna

    Yes.. Another venison bologna post. Can't help it. Turned out amazingly well considering it was my first time making bologna. Ground 25 lbs of mix using the Lykens Valley recipe. Made (12) 1- 1/2 inch by 12 inch regular flavor chubs using my KA 600 mixer w/ attch. What a pain in the A$$. I froze...
  11. meatallica

    Mailbox mod beef ribs

    I bought the MES30 at HD bout a month ago. Made snack sticks with the tube smoker inside. Liked the smoke flavor but didn't like the heat generated. Got back from the mountains early, and decided to do a mailbox mod. Did the obligatory snack sticks yesterday with good results. I figured, "let's...
  12. meatallica

    3 B's.. bacon, beef ribs, birthday

    I always like to try something different.. After reading @73saint doing bacon, and studying @SmokinAl, I decided to try doing bacon. I didn't start the post last week, cuz why look at pork belly in the fridge? I did a 3 -1/2 lb black pepper and 5 lb brown sugar/maple syrup. Smoking with Apple...
  13. meatallica

    Ribs and venison sausage

    I have to start off by saying 'thank you' to SmokinAl !! 2nd time I followed his directions and came up a winner.. This time it's ribs in my OK Joe offset. Took a ballsy move and didn't use charcoal, I used oak splits (from last yr) and cherry chuncks from HD. Very surprised at how easy it was...
  14. meatallica

    Moved up to an offset smoker

    I did 23 lbs of pulled pork for my son's graduation party over the weekend. Unfortunately, Friday/Saturday morning my UDS decided to take a crap on me. I finished in the oven to temp. Everybody at the party said the pork was fantastic. Got me to thinking, it's time I upgrade. Now, by upgrade, I...
  15. meatallica

    Cold smoking salmon (Smokin Al's recipe)

    Followed Al's recipe to the T.. Got 10 lbs of Norwegian salmon at Restaurant Depot. Started Wed. God must love us Que-ers cuz the weather sucks here in Delaware today. Great for my 1st cold smoke. Using "Meatallica" (my UDS), and alder pellets in tube smoker. Temps holding steady. I'll post more...
  16. meatallica

    Turkey bath

    Smoked a 12lb. turkey yesterday, using Sweetwater Spice Company holiday turkey bath and Cattleman's Grille Ranchero seasoning. Brined the turkey in the bath for 24 hours, patted dry, and left in fridge for 24 hrs to dry skin. Seasoned well under the skin and on skin. Popped in on UDS for about 3...
  17. meatallica

    Turkey bath

    Sorry..
  18. meatallica

    2 recipes for marinade

    It's jerky season, and everybody has been so much help on this forum, I'd give my two recipes for jerky marinade. Both are for 5lbs of meat. I use top round london broil Black pepper/ Garlic 2 bottles Worcestershire 4 Tbl ground black pepper Whole head garlic, peeled and finely chopped I...
  19. meatallica

    Smoked chicken pot pie

    Smoked a whole roaster yesterday. Decided to make pot pie today
  20. meatallica

    First time burnt ends

    Made some burnt ends out of the brisket I did yesterday. The brisket flat was meh.. Cubed the point this morning, added a lil BBQ sauce, pan went into 275° UDS and voila!! Sweet redemption!!
Great deal on LEM Grinders!
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