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  1. Carvendive

    Smoking "Whoops"!!!

    Never done this one before... My wife needed a secod oven so I used my rectec. Set it to 350 and it worked great. Then I did 2 racks of ribs today and (thought) I reset it to 230 - whoops, 330. An hour later I checked the probes to find the ribs were at 207. So do I throw it out??? No, I'm a...
  2. Carvendive

    Not Enough

    Today I did Beef ribs for the first time. Only problem is I should have doubled or tripled the ribs ( but I AM full). Absolutely no need for a knife. Ribs, Rub and a mop sause of my wife's design. Applewood smoked to 160 at GT of 220 and then into the oven at 275 until a bamboo skewer...
  3. Carvendive

    Bacon raped Lollipops

    I'll be darned if I can find the thread on this... Admin, if you want to move it, go ahead. Anyway... Best Damn drums I or my wife have ever had! The idea came from a Tulsajeff newsletter. He gave it a 20min prep time but it took me close to 60 - but it was way worth it. I skinned the drums...
  4. Carvendive

    More cheese

    We were on a ride the other day and went past the DuPont cheese factory (a small town favorite here in N Wisc). Picked up some fresh Colby and some Gouda. Then I spotted a must try, sharp cheddar and Nuskies bacon. Nuskies is a specialty smoke shop which makes some awesome maple and apple smoked...
  5. Carvendive

    European trip

    OK, we've had more sausages than I thought possible. Some ~OK, others good, but so far we've also had 4 pork shanks. And for me I'll take the shanks hands down. BY FAR the best shank (pork knee joint) has been in the Czech Republic at Cheske Kremlov. It was slow roasted (others were deep fried -...
  6. Carvendive

    First-timer (dumb) cheese smok'in questions

    Temps are starting to drop and I want to smoke up some cheese. Never done it so I've got some questions. First the equipment. I'm using a RecTec Stampede as chamber only. I'll use my AMNPS Tray 5*8 loaded with apple dust. I'm figuring 4-6 hrs of smoke at or under 70°F. I'll be doing Parmesan...
  7. Carvendive

    European sausages?

    I'm visiting Hungry, Austria, Germany and Czech Republic for the first time. What sausages are a MUST TRY?
  8. Carvendive

    Pork Shots

    Just finished a b-day party for my wife and one of the items I smoked were the pork shots. Boy were they a HIT! People were inhaling them. I got more inquiries and positive comments on them than I've ever gotten on anything. I changed it up a bit with 15 yr aged cheddar in some and herb...
  9. Carvendive

    Is it just me?

    OK, I'm new to smoking. Maybe it's just me. Others are raving about my pulled pork. Some saying - best they've had ... To me it tastes bland. The bark is dry but has flavor. The inside always needs sauce (for me). Others are eating it up with nothing - not even a bun. Am I removing too much...
  10. Carvendive

    Birthday party time!

    My wife is having her 60th birthday so I invited her best friends. I'm doing 24+ lbs of pork sholder (pulled). Here's the menu. Appetizers; Pig shots, potato and tortilla chips, pimento cheese dip, taco dip, stuffed mushrooms, smoked salmon, veggie tray, grapes and watermelon. Main course...
  11. Carvendive

    Yup, tonight was a failed pork loin IMO.

    1.75# pork loin roast, 3 hrs at 225°F,. I brought the IT to 145°F. OD'ed! Kind of dry. Plenty is smoke flavor but I'll not do these again. I salted and rested on the counter for 75 minutes, then back in the fridge for 2 hours. Next I covered it with Jeff's original rub and from there it was...
  12. Carvendive

    My wife's 60th - what to smoke???

    OK, it's my wife's 60th birthday. We're going to have 20-24 folks over (including kids, grand kids and GGK's). I'm thinking pork shoulder as pulled pork sliders (but I - just a me thing - WAY prefer beef brisket which I just happen to have a frozen 4# leftover). I'm also thinking Jeff's thick...
  13. Carvendive

    ANOTHER first Brisket...

    OK, so my wife bought a brisket for a visit with folks we've recently met (from outside the USA who LOVE beef - pressure is on) and now I have to preform MAGIC! I've never done a brisket and everything I read tells me it's art and not science. Add to it that she picked up the Brisket and it...
  14. Carvendive

    bone in or boneless shoulder?

    Costco has boneless at $2.19 my butcher has bone in at $1.83. $0.36 is pretty much irrelevant. 1. Which is going to TASTE BETTER? 2. Which is going to smoke better / easier? PS taste is going to Trump all other issues.
  15. Carvendive

    A "My first Pork shoulder" story.

    Well, today was my first ever long smoke. I had a plan. I had a recipe. I had the tools. What I didn't have was the meat! See, I wanted to get a 10#'er so it'd fit my 4th of July schedule AND work with a specific recipe. We were at Costco and they had plenty of shoulders that would have fit the...
  16. Carvendive

    Quick question on time/temp

    I'm doing my first ever pork shoulder - pulled pork and need an estimate. I'll be doing a 9-10# shoulder that's at 45° IT, put into a 225-230°F smoker. How long should I plan for it to get to 140°F IT? (PS, don't worry, the IT we I'll be way above that when it's done.)
  17. Carvendive

    Boneless skinless chicken breast

    WOW, tonight I proved it. It's all about IT (internal temperature). I've been smoking boneless skinless chicken breast A LOT!!! (Like 2-3 times a week for probably 2 months). Any where from 7 min to 20 min. (PS, the 7 min was at 60°F añd today's 20 min was at 80°F). I have no idea why ambient...
  18. Carvendive

    Time adjustment question

    Sorry for such short notice but it just came up. I'm smoking boneless Turkey theighs today. Normally it'd be ~2-1/2 hrs at 230°F. The problem is that I have to be away from the smoker for 3-1/2 to 4 hrs. I've never run my RecTec on low (somewhere below 200°F) but it does have that setting...
  19. Carvendive

    Must be Do'in Good!

    I'm the guy who use to have a BBQ where some of the chicken came out burnt on the outside and raw on the inside - totally failed at grilling! This morning I just got the best compliment I could get... My wife just said that she doesn't want to go out for dinner on our anniversary but would...
  20. Carvendive

    Simple Turkey Thighs

    Yesterday was boneless Turkey Thighs. Ingredients 4 large turkey thighs 2 tbsp. oil 1 tsp. sage 1 tsp. salt 1 tsp. pepper ¼ tsp. rosemary 1 tsp. thyme 1/3 cup Baby Ray's 1/3 cup Bourbon molasses glaze Directions 1. Debone the turkey thighs. Roll them up and use butcher’s twine to tie them up...
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