Search results for query: *

JL- Hahaha....I've been on here for a while and still scratch my head sometimes. Then feel like a dummy when I figure it out. I think there is a thread for all the acronyms on here somewhere. ... or used to be. Good luck

Nevermind... I saw some of Bearcarver's pics and it's just thick worchestshire. I need to look around the grocery store.

I've searched and can't find "thick wooshy" recipe . Can someone help me out

I'd never even HEARD of a reverse sear until I started reading in this forum....now we wont eat steaks or pork chops any other way! I also usually smoke the onions we sautee with mushrooms to top off with....Slap your mama good!

I have ribs on my MES as well. Used Jeff's rub Friday evening and had them in the fridge till this morning. I trimmed them St. Louis style and I'm trying SmokingAl's naked technique....have been on 5 hrs now @ 225....IT about 165 ...using a mixture of apple and hickory with a cup of apple juice...

I never had heard of a reverse sear until I got my smoker a few months ago. I tried it once recently and was a big hit with the wife and daughter. This week United had NY strip on sale for valentines day so I figured I'd try another. I ran across this thread looking for tips and Y'ALL rock...

Yeah it's funny, back when I was a kid in the Texas panhandle,brisket went in to the trim for hamburger meat whenever we killed and put up a beef. (my family had been in the cattle business for generations) No one cooked brisket back then.

I'm Bo from the Texas panhandle. I finally broke down and bought a Masterbuilt electric smoker after piddling with wood smokers for years off and on. I frankly don't have the time ...and am not cooking enough meat to justify all that mess. So far I am really enjoying the simplicity of the...