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Thanks everyone, We bought a place in Lake of the Ozarks and have been doing a complete remodel, so it was good to take a weekend off and relax. This smoke fit the bill, out of the fridge, a little Whoosy sauce and then my SLPOG (Salt, Pepper, Lemon Pepper, Garlic, Onion) Into the smoker for...

Yes, Virginia, there are meaty Beef Back Ribs, and my local Schnucks butcher hooked me up with some! I think I did them justice! One of the easiest and least eventful smokes I have had in a while.

235, with a bump at the end to somewhere between 275-325. But the key isn't so much the smoker temp as it is the dry brine and how long you brine when my turkey goes in the skin is stiff, not soft and pliable.

I have a nice chuck in the freezer now, I am planning to do it "Al's way" for brisket flats, with french onion soup. I am thinking that might be a good method for a chucky. I bookmarked your links above also, definitely want to do the barbacoa one, in fact, that is how I saved my last chuck...

This may be the truest statement ever made on this forum. I have never had a brisket fail, but Chucks have left me laying by the smoker in the fetal position sucking my thumb and crying for my moma! I think it's so tempting to think "This little guy can't be as hard as a brisket" but I think...

You might have nailed it, I found a pic of a pack of Top Blade steaks and noticed some of them have that piece of cartilage or whatever it is in the center that almost looks like a flanken cut rib.

Only other thing I could find was Rib Fingers, which is the meat between the rib bones, but these are way too big for that unless they came from a Mastodon. I have a go to recipe for tough beef that involves a few hours and a mushroom/onion gravy. But with all that marbling, like you, I am...

A LOT of meat went through my MES30 with AMPS before I got the All-Star. And I love PBBE's. A couple of tips/hints I learned. Don't use water in the Pan, especially with pork. The MES cabinet is so tight that you get a lot of moisture from the pork to start with you and just don't need it. Be...

Picked these up on a whim while digging through the freezer bargain bin at Town and Country. But I am not sure what cut they come from, Google is no help as all it wants to do is show me deep fried steak fingers.

No precise help here, but maybe a clue,when I was in South America, there are Asado stands on every street corner. Seriously starbucks is got nothing on Colombians! They see a street corner, and they say, I could stick a grill there and sell food! Anyway, a lot of those places would have that...

Thanks for sharing, I actually had those crisper baskets saved in my Amazon account for my MES 30, but then I got the All-Star, and haven't felt as much of a need for them. But after seeing your setup I might just have to pull the pin on one. I do the same basic setup but use 2 grates. Which...

For making lunch meat, I like them better as I get nice deli slices and don't have to deal with a bone. The difference in price was about 20 - 30 cents. But still way better than the price the Mrs pays at the deli counter for a subpar product!

Just following in your foot steps-by-step :-) I must say, you do prime rib so much that it is hard to decide which post to follow :-). When I am looking to try something new, your step-by-step list is one of my first stops. I don't think I will do the butter paste cap again, a lot of work and...

As promised here is the info on the 2 turkey breast I did while doing the prime rib yesterday. I do these and slice for lunch meat, my wife loves smoked turkey for sandwiches, and this beats the heck out of anything she can get at the deli. I used Butterball boneless turkey breast, these...

After they had me sear theirs to a crisp, hell I would have had to put ketchup on it to eat it :-)

So today was smoke #3 since returning from our 6 month trip to South America. And I have really been battling with my All-Star. I really had it dialed in before I left and had it where it would hum a tune while sitting on 235 for 6-8 hours. But my first 2 smokes back, I was having trouble...

First chance to cook for the new daughter-in-law, so I decided to do it right and do prime rib. Menu was: Prime Rib (with smoke au jus or Chimi Churi as choices) Roasted Corn Roasted Brushel Sprouts Smoked new Potatoes And sweet corn muffins, which is why I am mad at bear, but more on that...

I do my turkeys with a dry brine of 3 parts kosher salt, 1 part baking powder. 24 hours in the fridge uncovered. Makes for really nice crispy skin. FYI, make sure its Baking Powder, not Baking Soda!

We did the tour of champions last year at Memphis in May. We were on the pulled pork category, and at each stop we had a Q&A session with the pit master. Every one of them injected and I asked each when they inject, and the answer was always about 2 hours before going in the smoker. None of them...

LOL. Nope, White Castle is the northern version of Waffle House. We always finished a night of "being a teenager" with a stop at White Castle.