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  1. Wasi

    Thanksgiving Turkey----Dry Brine first attempt

    This year for Thanksgiving I was smoking a turkey again and decided to try a dry brine instead of wet for a change. After doing (probably too much) research I went for it not knowing if the big part of the meal would be ruined. I ordered a fresh turkey that was 13LBS. Tuesday morning, I rinsed...
  2. Wasi

    Dinner Yesterday

    Since the weather was really nice for this time of year in Chicago and the Bears play tonight I decided to make a full homemade meal. Smoked 2 slabs of ribs, homemade Mac and Cheese and twice backed potatoes. Everything turned out delicious and the family enjoyed it all.
  3. Wasi

    First time smoked Salmon

    I am not a fish person and my wife likes certain fish but never had salmon. I was having coworkers over this weekend and decided to try smoking salmon to impress them since we are all have smokers and love to cook. I made smoked Salmon and served it on a toasted baguette bruschetta style. The...
    • Wasi
    • Thread
    • Replies: 8
    • Forum: Fish
  4. Wasi

    Smoked Italian Beef

    Made dinner for the parents yesterday. Smoked italian beef sandwiches with homemade aju topped with land-o-lakes asiago american cheese. I used a 3.5 LB eye of round I seasoned up smoked it for about 2 hours till 130 internal temp then stuck it in the fridge to chill until I sliced it...
    • Wasi
    • Thread
    • Replies: 12
    • Forum: Beef
  5. Wasi

    How many pounds?

    In the Chicago area the local Jewel-Osco has USDA Choice Bone-In Strip Steak for 5.99LB. I think that is a good price and I was going to pick it up for Christmas dinner. How may LBS do you think I need for 14 adults? I believe I read somewhere you should consider about 1 LB per person but...
    • Wasi
    • Thread
    • Replies: 3
    • Forum: Beef
  6. Wasi

    Trying out Christmas meal.

    I would like to do a prime rib for Christmas but with the amount of people and the cost of the meat it might get a little to expensive so I was looking at cheaper alternative meats to smoke. I found a bone in Ribeye roast on sale for $4.99 a pound and decided to smoke it like a prime rib. I...
    • Wasi
    • Thread
    • Replies: 16
    • Forum: Beef
  7. Wasi

    Somked Turkey Questions for Thanksgiving.

    First off I wanted to say thank you to everyone who helps answer and post information about smoking. I have learned so much just reading on this site then I could ever imagine. I am hosting Thanksgiving for the first time and since the turkey is the main course I want to get it right. I would...
  8. Wasi

    Pork Butt Hot and Fast

    After reading on this site about doing hot and fast pork butt I decided to give it a shot. This was the first butt on the new MasterBuilt 1050 Gravity smoker. I really liked the hot and fast method and the time I saved. I am not sure how big it was forgot to check the package but the whole...
    • Wasi
    • Thread
    • Replies: 10
    • Forum: Pork
  9. Wasi

    Smoked turkey breast with a twist.

    Decided on a non traditional labor day cookout. Copied a Dinners driven and dives recipe. Smoked turkey breast with stuffing waffles and mashed potatoes. Man it turned out good. The only correction we would make it cooking the stuffing waffle on a lower setting.
  10. Wasi

    New smoker first smoke

    I recently moved and before I did I sold my OKJ Offset stick burner. While I loved using it and it produced great food the non insulated firebox and chamber made for to much babysitting and management. Once we got settled in the new house I ordered the Masterbuilt 1050XL gravity smoker and...
    • Wasi
    • Thread
    • Replies: 10
    • Forum: Pork
  11. Wasi

    First time Easter Ham

    Easter dinner yesterday. Double smoked spiral ham with bourbon honey glaze. Smoked for about 3.5 hours @ 250 with hickory and cherry wood. It was so good will be doing it again.
    • Wasi
    • Thread
    • Replies: 5
    • Forum: Pork
  12. Wasi

    Bacon round 2

    This is my second attempt at bacon. I picked up the pork belly before we were all locked to make some bacon since I knew we would be home. I let it cure for 2 weeks flipping daily and then rinsed and let it dry for 2 days then cold smoked for 12 hours then back in the fridge for 2 days. An...
    • Wasi
    • Thread
    • Replies: 4
    • Forum: Pork
  13. Wasi

    Meat Slicer

    I have been looking to upgrade my meat slicer for a while now and was going to get the Chef's Choice 615A based on recommendations I saw here. I just saw it on sale for nearly half off and jumped on the sale. Please see the link below for details. The order is filled by Amazon...
  14. Wasi

    Smoked chicken wing challenge help.

    At work we had numerous cooking/smoking challenges tacos/ribs/sausage/chili. I have currently won chili and sausage. The next challenge is chicken wings. We can choose anyway to cook them and I would like to smoke them. The only stipulation we have is that you have to use the whole wing and...
  15. Wasi

    First attempt at bacon

    Took my first attempt at bacon. I had a 5LB pork belly from Costco and used the following rub: 1/4 cup kosher salt 2 teaspoons pink curing salt 1/4 cup packed dark brown sugar 2 tablespoons red pepper flakes 2 tablespoons smoked sweet paprika 1 teaspoon cumin seeds I let it sit in the fridge...
    • Wasi
    • Thread
    • Replies: 13
    • Forum: Pork
  16. Wasi

    Cold smoking bacon question

    Sorry if this question has been answered before I just want to be sure I am doing my cold smoking correctly. I have a 5LB pork belly that I seasoned and cured for 2 weeks vacuum sealed and flipped daily. Last night I rinsed the pork off dried it and put it back in the fridge for 2 days before...
    • Wasi
    • Thread
    • Replies: 2
    • Forum: Pork
  17. Wasi

    Labor Day Prime Rib

    Results from the Prime Rib is smoked on Sunday. I smoked it for or about 4.5 hours using mesquite logs and when it reached the internal temp of 135 I double wrapped it in butcher paper and set it on towels in the cooler and let it rest for 30 minutes before carving it. It turned out really good...
    • Wasi
    • Thread
    • Replies: 5
    • Forum: Beef
  18. Wasi

    Pork Belly Bacon question

    I have a half of pork belly in the freezer and I think I want to take a shot at making bacon. I know I need to add curing spice and let it sit for 2 weeks before I rest it for 2 more days in the fridge before I cold smoke it. I plan on using a ANMPS tube with hickory dust. I have a recipe...
    • Wasi
    • Thread
    • Replies: 7
    • Forum: Pork
  19. Wasi

    Smoked Turkey Breast

    Decided to smoke a turkey breast this weekend. I brined it the night before. Added my rub and smoke it at 250 for about 3 hours until it hit 165. Next time I think I will be taking it off at 145 and putting it in the oven at 350 till it reaches 165 so we can get crispy skin. It still tasted...
  20. Wasi

    Wood from Amazon

    Just wondering if anyone has used this wood from Amazon. Have not found a local dealer and have used fruita wood in the past but love the 2 day free shipping from Amazon.
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