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HELP! Chicken Leg Problems
Chicken legs especially can be tough to check with a probe. If my wife cuts chicken and sees any redness that didn't come from cherry smoke, she won't eat it, so I have to cook mine a little extra, but I am starting to think a meat probe might not be the best way to check a separated chicken leg -
cleaning your mes 30?
I put the parts that come out in the dush washer. The rest gets rubbed quickly with a grill scrubber that is alot like Scotchbright with a plastic handle, and plain water, then wipe it dry with a paper towel. I don't try to get it totally clean, just rub off whatever is loose or greasy.- jason1234
- Post #86
- Forum: Electric Smokers
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Juciest Turkey I Ever Ate
I think I filled a 4 qt pot half full of water and made my brine out of that. I thought about using unsalted butter. I only want to remove a small amount of salt, but using unsalted butter might be a better way to do it.- jason1234
- Post #7
- Forum: For New Members
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Juciest Turkey I Ever Ate
Sorry, I should've got a picture before we dug into it, lol.- jason1234
- Post #3
- Forum: For New Members
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IMG_20160813_202140697.jpg
- jason1234
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- Album: Juciest Turkey I Ever Ate
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Juciest Turkey I Ever Ate
- jason1234
- Post #2
- Forum: For New Members
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IMG_20160813_202133701.jpg
- jason1234
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- Album: Juciest Turkey I Ever Ate
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Juciest Turkey I Ever Ate
- jason1234
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Juciest Turkey I Ever Ate
I smoked a split turkey breast and a couple turkey legs today.It turned out great. The kids even loved it. Me and my wife have had deep fried turkeys, and turkeys cooked in the oven, but never a turkey as juicy as this one turned out. I made a 4.5 lb split breast with bone in, skin on. The...- jason1234
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- Replies: 7
- Forum: For New Members
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IMG_20160813_202234749.jpg
- jason1234
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- Album: Juciest Turkey I Ever Ate
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I made corn!
- jason1234
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I made corn!
I smoked corn for 2 hours at 275. I melted 2 sticks of butter in a pan. I added a teaspoon of Italian seasoning, and a teaspoon of garlic powder to the butter. Every half hour I brushed butter seasoning on my corn. It turned out real well. The butter had enough salt in it. The kernals shrank...- jason1234
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- Replies: 10
- Forum: For New Members
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IMG_20160415_205032703.jpg
- jason1234
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- Album: I made corn!
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Cooking ribs at 275
And I smoked corn! I melted 2 sticks of butter, added a teaspoon of Italian seasoning, a teaspoon of garlc. Every half hour I brushed the butter mixture on the corn, and rotated the corn. My smoker was 275. The butter added enough salt. The kernals shrank, but it had great flavor!- jason1234
- Post #5
- Forum: For New Members
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IMG_20160415_205032703.jpg
- jason1234
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- Album: Cooking ribs at 275
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Cooking ribs at 275
- jason1234
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IMG_20160415_203804747.jpg
- jason1234
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- Album: Cooking ribs at 275
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Cooking ribs at 275
I tried cooking some ribs at 275. I had 2 racks. 1 was pork back ribs. The other was St Luise ribs. I cooked them 3 hours with a rub, 1 hour with foil and apple juice. After the foil, the St Luise ribs were done, so I sauced them and left them on an 45 minutes, and took them off. The pork back...- jason1234
- Thread
- Replies: 6
- Forum: For New Members
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New guy
Hi. My name is Jason. I live in NC (USA) I have an MES 36" with the blue tooth. I like my Amazen smoker device, but I use the chip loader some too. I love my own ribs (everyone probably does, but...) I like to adjust my wood blend and my recipes a lot. Today I cooked pork back ribs at 275 (I was...
