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  1. mvincent42

    breakfast sausage for sandwiches

    I will apologize in advance for the lack of pictures... I made some homemade breakfast sausage out of a pound of pork loin. Super lean meat. I added some sage, red pepper flakes, granulated garlic, granulated onion, salt, pepper, brown sugar, and maple syrup. I used the fatty method of rolling...
  2. mvincent42

    chucky for pulled beef sammies!

    So I haven't posted for a while. Tax season is a bear! (By the way anybody need a cpa? I am married to an excellent one.) Decided to smoke a 3 1/2 lb pork roast for some sammies. Started with a simple SPOG rub and let it sit for about an hour. Chopped up some onions, celery, carrots, and garlic...
  3. mvincent42

    femur bone

    Had a femur bone in the freezer. Was smoking some salmon tonight and smoked it up for the puppy while it was going. She is going to be a happy puppy tomorrow!
  4. mvincent42

    Whats your favorite fat?

    So...since I got my chest freezer last month I have been finding great deals on meat. The thing is I have gotten some very lean pork and beef hunks that I like to grind to make sausage or burgers. So my question to everyone is...what is your favorite fat to add?
  5. mvincent42

    oneida digital probe thermometer question

    Ok...I am pretty sure the answer to this question is buy a better thermometer, but here goes anyway... I have an Oneida digital probe thermometer: I have had it for about 3 months and haven't had a problem with it. Tonight I put it in some cheese I had just taken out of the freezer and it...
  6. mvincent42

    Definitive MES cheese smoke without cold smoking attachment

    Ok, so I was either too cheap or too lazy to get a cold smoking attachment for my mes 30. However, the reason I got it was to smoke cheese (insert newbie smoker joke here.) I did get a smoker I could set at 100* and still get smoke, so at least that was a step in the right direction. Everyone...
  7. mvincent42

    phoenix, az question

    Hi everybody in phoenix area. I will be coming down to see some baseball this march. Looking for some good restaurants in the phoenix area. We are staying at the holiday inn express phoenix airport on university. A buddy of ours owns a bar in Glendale so we will be going there but anyone have...
  8. mvincent42

    turkey time...only 2 months late!

    Well better late than never. Have a 11.5 lb turkey. Brined for about 18 hours in my cooler. Made a double batch of brine since i was brining in my cooler. Here was my brine recipe: 2 cups salt 2 quarts chicken stock 1 cup granulated garlic 2 cup brown sugar 1 cup cider vinegar pepper splash of...
  9. mvincent42

    Snack mix - thanks Smokin B

    So following Smokin B's guidelines, I am doing my very own batch of snack mix. Here is the recipe: 1 1/2 sticks butter 3/4 cup worchestershire sauce 4 Tb Tony C's 4 Tb granulated garlic 1 Tb granulated onion 1 Tb ground garlic sea salt 1 Tb ground mixed peppercorns 1/2 Tb chipotle chili powder...
  10. mvincent42

    first summer sausage

    Ok so first time...got the hi mountain kit since I had a bass pro gift card. I have never used these giant "mahogany" casings before. The kit says to soak in warm water for an hour then stuff. What I am curious about is does anyone out there have an easy method for stuffing? I am not sure if I...
  11. mvincent42

    my first smoked pulled pork

    Ok so finally time to try some pulled pork sliders for the bronco game tomorrow. Got 9 lbs of pork butt in 4 sections. Chopped the 2 smaller ones in half and froze. Have 2 pieces left that are about 2 1/2 lbs each. Going to marinade about 8 hours in dr pepper, worchestershire, garlic, and...
  12. mvincent42

    smoking a chucky for some bbq chili

    So some friends are having a baby shower/chili cookoff on feb 9. Chuck roasts were on sale so I decided to smoke a chuck 2lb roast and freeze it. I have noticed the smoke flavor really comes out in the meat when you freeze it. Started off with dry rub: The stuff in the shaker is a mix of tony...
  13. mvincent42

    frozen smoked meat

    So I have noticed when you smoke meat and freeze it, it really intensifies the smokiness. Has anyone else noticed this? I have a friend that used a small piece of smoked pork in his green chili and it really made the smoke flavor permeate the whole batch of chili. Best green I've ever eaten. Is...
  14. mvincent42

    chili advice

    Ok so february 9th I am going to a baby shower/chili cookoff (which says something about my friends.) I am getting a reputation throughout the group as a fairly decent smoker. I have made green chili at the restaurant I used to work at many times, and have made red chili only once before I got...
  15. mvincent42

    corned beef in 5 days?

    I would really like to make a corned beef for new years eve. Obviously today being the 26th I only have 5 days. Every recipe I've seen takes 10 days to cure. I don't want to make something sub par but does anyone have a 5 day brining recipe for corned beef? I am going to search the internet too...
  16. mvincent42

    first prime rib...trial run

    Have a buddy who is going to make a prime rib for christmas. I said, "do you want to smoke it?" He said "I don't know...do I?" So he got a nice 14 lb choice rib roast no bone. Nice fat cap and not that hard, gristly stuff. Going to whack off about a 3 lb hunk today and do a trial run. So I...
  17. mvincent42

    finally got the tree up

    Decided to just put up a little one this year. I just love the smell of pine...
  18. mvincent42

    quick advice on serloin roast

    I am currently smoking a sirloin roast at 220. I want to pull it for nice shredded beef sandwiches. Any recommendations on what internal temp to cook to so it will pull and not slice?
  19. mvincent42

    mes 30 seems great to me

    So I am fairly new to smoking and have the bass pro shop mes 30 model 20072010. 4 racks, digital temperature control, water pan above chip loader/pan. No window. I am very pleased with it. I leave the chips in the loader and I get nice thin blueish smoke and I don't need a ton of them. It...
  20. mvincent42

    frozen salmon filets

    So my wife got a bag of individually vacuum sealed frozen salmon filets. I have used these before and grilled or pan fried and they are a decent product. I haven't ever smoked them though, and I would like to get that nice smoky flavor and cook them. Not sure if I need to brine or if I can just...
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