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  1. tamarockstar88

    April Throwdown

    I'd like to thank everyone that voted for my dish in the throwdown, it was my first time doing this so I'm excited to have won! I also had a lot of fun coming up with ideas and getting this all together, not to mention seeing the creativity everyone else had. I hadn't checked the site in the...
  2. tamarockstar88

    Pineapple fennel mustard

    This is a great tasty mustard that we use at work on our ham sandwiches. The smell of it cooking is enough to make me drool. First day: Bring 1 ½ Cups Pineapple juice or orange juice to a boil and add to the following, stir and allow to sit over night to thicken: 8oz Yellow Mustard Seeds 1...
  3. tamarockstar88

    Really great site with TONS of info on brining

    I came across this site and figured I would share it with everyone here. It's worth a read, It has really great information on the principals and science of brining meats as well as recipes for brines and equations for different salt levels. It has the basics and also gets pretty in depth...
  4. tamarockstar88

    First cheese smoke with mbxl and amnps

    Last night I did my first batch of cheese. Seems like it turned out really well. It was actually TOO cold out yesterday and I had to throw on my burner a few times to keep the temp up. When the sun went down it was around 32* slight breeze. I lit both sides of the pellets and that helped the...
  5. tamarockstar88

    Selling jerky

    So I've done a few batches of beef jerky and they've come out great. Been using my friends, family and coworkers as testers and everyone loves just about every type I do. Been trying to perfect the marinades and I got it pretty close. I plan on selling a few batches to some close friends and I...
  6. tamarockstar88

    Honey whiskey cider glaze

    I used this glaze on smoked ham the other day and people loved it. The apricot preserves give an amazing shine to the meat. I don't have exact measurements because I was adding as I went along if it needed more spice or sweetness but here's the base so just add more spice or sugar if desired...
  7. tamarockstar88

    First smoked turkey

    For easter I'm going to be doing my first smoked turkey. I plan on brining for 24 hours, injecting, and then spritzing throughout the cooking process. I had a few questions because I have seen a lot of different things as far as temperatures for smoking and times. The turkey I have is just over...
  8. tamarockstar88

    First go at smoking jerky

    Going at my first try smoking jerky today. Picked up a 5lb round yesterday and sliced it up. I'm trying an interesting mix of seasoning and marinades so we'll see how they come out! Dry rubs- Did 2 types of dry rubs, one is my brisket rub the other a hotter texas style rub. Marinades- I made 3...
  9. tamarockstar88

    Fruits on the grill

    When I lived in Maine we would grill almost every day in the summer, I loved it! Nothing like catching a nice striped bass then throwing it on the grill for dinner that night. We tried to grill a lot of stuff, and for fruits it doesn't get any better than pineapple on the grill. Trim the outer...
  10. tamarockstar88

    New to the forum

    Hello everyone, My name is Aaron and I'm somewhat new to the BBQ scene. I grew up in Maine and now live in Massachusetts. I've worked in many kitchens starting in a small deli/kitchen in Maine. The cook there really inspired me to get into the culinary field and since then I've been in love...
  11. tamarockstar88

    Difficulties setting up masterbuilt XL gas smoker

    I'm assembling my new smoker ( masterbuilt 20050211) and I noticed someone else on this forum had the same problem. The front legs have 3 screws then the control panel screws into them. you have to leave all the screws loose and sort of finagle it around until they line up, but I always have 1...
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