Search results for query: *

I have a sirloin tip steak, 1.5 lbs. I am not finding much information on a cut like this. It is not the same as a tri tip from what I can gather. Most sirloin tips are in the form of a roast. Would i treat this like any other steak, smoke to IT of 135/140, let it rest? I assume this would...

nevermind. You brown them and then add to your meatloaf mix after the onion etc has cooled. I just needed to think

I may just not be understanding this. Can you explain the onion and garlic and adding after its cooled? so not until after the meatloaf is done on the smoker and cooled?

Maiden voyage complete. I prepped half with cherry Dr. Pepper and salt soak and then butt rub. The other half was mustard, lemon pepper, butt rub, brown sugar. smoker at 240 using hickory and cherry. I put the ribs on at 10:30a. I checked them at 1pm after 2 dumps of wood. temp was 150...

Thank you Richie!

sorry forgot that detail. MES 30

Hey folks. I found 2 packages of country style spare ribs in the freezer. I am thinking of cooking them on Sunday. I think I am going to do one package with The Cherry Dr. Pepper. I would like suggestions for the other package, maybe something Asain? I am still working my way around the...

I think a chicken and Turkey legs.

Hello folks, My name is Corey. New to the smoking world. Received a Masterbuilt 30 for Christmas. Seasoned up and ready. Love to cook, excited about the new foods I hope to create. Looking forward to gleaning info from all the wisdom here.