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  1. chestnutbloom

    First shoulder in MES 30.

    Finally got around to doing a shoulder! This one is 7 pounds after being trimmed. Generous coating with a brown sugar-based rub and.... ....into the smoker it went. Using Pitmaster's Choice pellets in the AMNPS. Set the temp at 255F. Started the smoke at 8:30 am, temp stalled at 162F about...
  2. chestnutbloom

    Mystery beer

    Hello! I found a beer mug with a logo and character that I've never seen. Can anyone identify this brand of beer? Thank you!
  3. chestnutbloom

    Chicken livers!

    Howdy all! Here's a good reason to try my Q-matz for the first time....4 pounds of chicken livers! All I did was rinse them off, chuck 'em on the matz and sprinkle some steak seasoning over the lot. Into the mes30 at max temp with pitmaster's choice pellets. Now to enjoy some locally brewed...
  4. chestnutbloom

    Meatloaf!!!!

    I've seen lots of loaf posts so I'll keep mine short and sweet.... 5lbs of 80/20 chuck, chopped onion, 4 slices of bread, milk to soak the bread, 5 eggs and lots of paprika. Put a small piece of foil under it for some reason..... Then into the mes30 at top speed. Using Todd's Pitmaster's...
  5. chestnutbloom

    Lazy day smoke....

    Howdy all, nice hot day here so I threw together a simple smoke. I've got plain 'ol split chicken breasts, some teriyaki marinated chicken drum wings, some SPOG wing flats and some beef short ribs with steak seasoning. Have the amnps with pitmasters choice, temp around 250F. Too lazy to use the...
  6. chestnutbloom

    First stuffed pork roast

    So here is my first attempt at butterflying, stuffing and tying a 3.5lb pork roast. Not as easy as I thought but seems to be ok.... I lightly sprinkled on some brown sugar then laid out some vegetarian stuffing and a honeycrisp apple I chopped and cooked in coconut oil. Here it is tied up...
  7. chestnutbloom

    First beef tenderloin

    Local supermarket has it on sale so time to try a beef tenderloin roast. Gave it a trim, then folded it over and tied it up as best I could.... Sprinkled on some Montreal Steak Seasoning, wrapped it up in plastic and into the fridge.... My thoughts are 225F until it reaches an IT of...
  8. chestnutbloom

    My very first brisket

    Howdy! Finally have some time off work to do some all-day low and slow smoking. Of course the first thing I thought was a packer! Lowest price I could find was Walmart for a select cut just under 11lbs. They had a good number of packers on display and this was the smallest. Gave my untrimmed...
  9. chestnutbloom

    Turkey breast twins

    Howdy everyone! Happy Easter weekend! I have to work tomorrow  but today it's time to smoke a couple fresh turkey breasts. I'm hooked on Tip's Slaughterhouse brine so in they go.... After about 36 hours in the brine they are injected with Tony C's Creole Buttah marinade. Now into the...
  10. chestnutbloom

    Garlic overload bottom round beef roast

    Howdy all! I LOVE garlic so it made sense to smoke this bottom round roast with it. At first I just did your normal SPOG attack. Then the savory garlic smell got my mouth watering and I remembered the jar of chopped garlic cloves in the fridge! Here's the result.... Into the fridge it...
  11. chestnutbloom

    Question on smoking a whole chicken

    Howdy folks! Today I smoked my first whole chicken. I pulled it from the mes30 when the IT of the breast hit 165F. The problem is that only the breast was done, the rest needed to go longer so I separated it and threw it in the oven for a bit. This chicken is brined (Tip's Slaughterhouse)...
  12. chestnutbloom

    First brined / injected turkey

    Happy Saturday everyone!   Today I'm smoking a 14lb turkey in the mes30 with my new amnps.... I used the slaughterhouse brine recipe and soaked for about 40 hours. My work schedule resulted in the long brining time but we'll see what happens. Pulled from the brine and rinsed, then injected...
  13. chestnutbloom

    First pastrami

    After reading and drooling over pastrami posts I finally made mine! Started with 4.25lb corned beef which had 50% lower sodium. Applied coat of mustard and then garlic powder,onion powder, lots of cracked black peppercorns and cracked coriander. I let it sit in the fridge for 48hrs...
  14. chestnutbloom

    How long to marinate?

    Hi, I just started marinating some beef for jerky tonight. The marinade has dry cure 1 in it. How many days can I safely let the meat sit in the fridge? Is 4 and a half days too long? I'm hoping to smoke it on Saturday. Any input is greatly appreciated....  
  15. chestnutbloom

    Char Siu ribs

    Hi, I'm starting some Char Siu type ribs in the smoker today. From what I've read they are traditionally not smoked but I am feeling rebellious today!    I'm using a marinade recipe from Chef JimmyJ. ~~Char Siu... Chinese Roast Pork/Spare Rib Marinade 1/2 C Soy Sauce , low sodium(Kikkoman...
  16. chestnutbloom

    Brined chicken

    Hi, I'll be brining some chicken tomorrow to smoke the following day. I have two 6# chickens that I cut in half and 3 thighs. Any suggestions on time and temp would be greatly appreciated!  
  17. chestnutbloom

    Noob

    Hello, my name is Rich and I've been a lurker for about two weeks now. I live in Sarasota FL and bought my first smoker last Thursday. It's a Masterbuilt electric which I seasoned a couple days ago and then fired up today. I used what I had in the fridge which was chicken breast wrapped in bacon...
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