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  1. ernesttbass

    Bottom round on the wsm

    Good morning everyone.   With the nice weather and beef on sale this week I decided to restock the sliced beef supply. I picked up the bottom round for $3.99/lb.  and some boneless chuckies for $2.99/lb.   The plan is to smoke the rounds today then refrigerate them overnight and slice on...
  2. ernesttbass

    NHL playoffs

    Anybody else a fan??   I can hardly wait for things to get going.   As always, I'll be routing for my beloved Blackhawks. I have to admit though, that they sure don't look like a Stanley Cup team right now.   Need Kane back to have a chance.
  3. ernesttbass

    Prime Rib on the mini

    My better half and I decided to do a two bone rib roast yesterday.  Even with 30 mph wind gusts, everything seemed to work out ok. Prepped with olive oil and Montreal steak seasoning. Going on the mini with a mix of hickory and pecan. Time to get it inside. Yum! Time to dig in...
  4. ernesttbass

    Deli sliced turkey

    We decided to make some lunchmeat this weekend.  It was smoked on the WSM 18.5 @ 250-275 until it reached a IT of 165. A 50/50 mix of apple and pecan was used.  We sliced and bagged it this morning. Thanks for looking.
  5. ernesttbass

    Love me some German Apfelwein

    This stuff rocks!  I make 2-3 batches a year.   It comes in at about 8.5 %
  6. ernesttbass

    Pork roast on the mini

    I did a bone in pork loin today.  It was smoked with a 50/50 mix of apple and cherry woods @  240 - 250 until it reached an IT of 150.   The mini ran flawlessly as always.  Thanks for looking. ernesttbass
  7. ernesttbass

    A simple breakfast fattie

    Just posting some pic's of another fattie I made. The outside was a 50/50 blend of Jimmy Dean breakfast sausage and ground beef. Inside we have scrambled eggs, chorizo,onions and mozzarella cheese.  A pretty basic fattie, but oh so good. ernesttbass
  8. ernesttbass

    Greek style chicken fattie

    I'd like to share with you a fattie I made not too long ago.  I used skinless chicken breasts that I pounded flat along with fresh cherry tomatoes,  chopped spinach, broccoli and a couple of cheeses.  I put some olive oil and garlic in a pan and softened up the veggies.    I put that mixture in...
  9. ernesttbass

    New member here!

    Hello to all!  I've been making smokey goodness for about 12 years now.   I started out with a WSM 18.5 and since then have made a WSM mini as my go to cooker.   This site has given me a wealth of information over the years and thought it was time to join the group.  If you're ever driving...
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