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  1. mark-ct

    Smoked Bloody Mary

    Worcestershire powder? Now that’s something I’ll look for.
  2. mark-ct

    Smoked Bloody Mary

    Thanks for the recipe. I’m going to try that tonight. I was thinking of smoking some pepper. It would be easy to store and probably go well with bregents recipe. One thing I saw that I didn’t think of was smoking some tomatoes. I have a traeger so it makes it easy. I’m always looking for...
  3. mark-ct

    Smoked Bloody Mary

    A while ago I had seen that traeger was selling a smoked Bloody Mary mix but when I went back online I saw it was sold out. I tried the local stores but they don’t carry it either. Has anyone tried making a smoked mix for bloody Mary’s? I know you could try smoked ice to add that flavor but I...
  4. mark-ct

    Lets smoke a brisket boys Q view

    I have a tube smoker but never thought of using it on brisket. I’ve read where people have really good results with butcher paper so I think I’ll go with that this time. Thanks for the tips.
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    Lets smoke a brisket boys Q view

    Wow great job. I love the color. I've only done one so far but I wrapped mine and did not get the color like yours. Did you spray anything on it during the time? I just picked one up that I'm going to do next week so I need to get a few more tips before I do this one. I want to try not wrapping...
  6. mark-ct

    First smoked meatloaf

    What did you put your meat on in the smoker? Did you use a meatloaf pan? I haven't done one yet but its on my radar. I have a rack that I put over a tray that I use when I do cheese which I might use to keep the meat out of the grease.
  7. mark-ct

    Finally got to try smoking Cheese

    If you can get your hands on some of those mozzarella cheese sticks, smoke those too. You can make any size snack pack you like.
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    Wrapping ribs without liquid

    Good eyes, neighbor. Sweet and saucy is how my family likes them too. The kind that gets all over your fingers. I finally have a holiday off from work so I want to make the most of my smoking time.
  9. mark-ct

    Wrapping ribs without liquid

    Noboundries you hit on the three key words, practice, practice, practice. Since buying the pellet smoker I’m doing a lot more smoking but for me it’s not just ribs anymore. So I don’t get the practice of fine tuning how I smoke my ribs. I’ve been wrapping with liquid but with the holiday coming...
  10. mark-ct

    Wrapping ribs without liquid

    To all of the “un-wrappers” do you guys mist the ribs while smoking? A few years ago before I bought a pellet smoker I tried a test where I wrapped one rack and left the other unwrapped. I don’t remember if I sprayed the unwrapped ones but everyone including myself liked the wrapped ones. Of...
  11. mark-ct

    smoking cheese and rest?

    For an even better taste wait for it to come up to room temp. Yeah I know more waiting, lol. I have some Monterey jack, cheddar, Colby jack and mozzarella sticks that I smoked on Memorial Day that I'm waiting to open. Every time I go in the fridge I hear them calling me.
  12. mark-ct

    more cheese/butter and eggs

    Thanks for the tips. I was looking for something different to try and this is right up there at the top. Great photos by the way.
  13. mark-ct

    more cheese/butter and eggs

    Did the eggs and butter have a strong flavor? Do you have to let it rest for a time or can you just eat them right away? What would you do with the butter? Compound butter? After looking at the photos again I see you have stick butter. I have a pound of butter but its not cut into quarters. Did...
  14. mark-ct

    Next journey, smoke some cheese.

    Try some Monterey jack cheese next. After you open it wait about 15 minutes or so (more waiting, lol) the flavor is outstanding. Getting it to room temp gives it a smoky buttery taste.
  15. mark-ct

    Cold smoke cheese

    Lol, I was going to say that. I would have to buy double the amout because you can't eat just one.
  16. mark-ct

    Had to smoke some cheese.

    The first time I tried smoking cheese I did it on my Traeger on the smoke setting and after about 20 minutes the cheese melted through the grate into the ice tray. It looked pretty funny but still tasted good. After that I bought one of those tube smokers and have not had a problem since. That's...
  17. mark-ct

    2nd Cheese Run

    You did a great job with the labeling. Time and wood type. I've only used apple so far. Monterey Jack and Colby are my favorites. I have a BJ's near me which sells string cheese in large packages so that's what I'm going to do next round. The cheese they sell comes in large blocks so I cut them...
  18. mark-ct

    12-14 lbs turkey Pellet grill/smoker temp?

    Maybe try looking to see if there are any YouTube videos on placement where there is less of a draft or air movement when the stove is on. Good luck and Happy Thanksgiving.
  19. mark-ct

    Another turkey temp question

    No problem. Your temps still help me since I haven't smoked many turkeys. Actually this will only be my second.
  20. mark-ct

    Another turkey temp question

    I'm just wondering if I can use his maple syrup rub at that high temp to get the crispy skin but nut burn it. The smoke time should be about 3 plus hours
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