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  1. Meat Man Matt

    April Throwdown Voting

    Some good eats right there! I could easily attack a plate of all three
  2. Meat Man Matt

    The Gift of Dino Ribs!

    That is without a doubt some of the best looking meat I've seen. I've never cooked those Dino ribs before, but after seeing yours, I'll be on the lookout for some! Great job!!
  3. Meat Man Matt

    Light Surf & Turf (Ninja made)

    I've never wrapped scallops in bacon. I would think the scallop would be overcooked by the time the bacon is done. I guess I was wrong
  4. Meat Man Matt

    Smoked Mashed Potato Fries with stir fried Sliced pork Belly

    Interesting idea. I never thought about smoking them. They sure look delicious.
  5. Meat Man Matt

    Communicating in Movie Quotes

    Almost forgot "Head, move" "Imagine the size of that boys pilla"
  6. Meat Man Matt

    Communicating in Movie Quotes

    Anybody want a peanut? The man likes to play chess, let's get him some rocks. If the nachos get stuck together, that's one nacho Dave's not here man That's how you shoot! From now on, that's how you shoot! You got red on you. They always F you through the drive through. Well then I guess...
  7. Meat Man Matt

    New England Kettle Style Chicken Cordon Bleu

    Thanks! I think I'll give this a shot next weekend before we leave for vacation. The wife should be pleased.
  8. Meat Man Matt

    New England Kettle Style Chicken Cordon Bleu

    Nice!! I want to try it now. Is the sauce homemade?
  9. Meat Man Matt

    Creamy Shrimp, Scallop and Cheese Grits...Picture lite.

    Looks great! Don't see grits around here much, but I might have to try your recipe. I'll eat just about anything if you add shrimp.
  10. Meat Man Matt

    What the??

    It's really interesting to see what happens in other regions isn't it? I'm in Denver and that type of weather change is commonplace here. We go from 70s to snow within 24 hours here a few time a year. I think it was the beginning of this past winter he got something like 12" of snow over about...
  11. Meat Man Matt

    Problem with a brisket

    I respectfully disagree with the above comments about 225 degrees. I smoke nearly all my brisket and butts at this temp (and I live at altitude too). That said, there are several factors that could have an impact on the experience you had; some of them already mentioned above. Are you sure your...
  12. Meat Man Matt

    First brisket, 21 hours and accidentally good

    Looks awesome! Sounds like all that came from your mishap was a loss of time, but good things come to those who wait. Glad to hear it turned out as tasty as it looks
  13. Meat Man Matt

    Bark Didn't Bite

    Yep. There's your problem. Didn't cook it enough. Like ringer said, time isn't a reliable tool with brisket. I've had 8 punders take 14 hours and I had 13 pounders take 7 hours. It's all about getting near 200 degrees and probing. By pulling at 160, you never let the collagens break down, which...
  14. Meat Man Matt

    Bark Didn't Bite

    I agree with all points made above. Personally I like to wrap brisket when it hits the stall, it helps control cook time and retain moisture. Sounds like trimming all the fat off probably contributed to your issue, because the fat rendering and melting down through the meat is what makes it so...
  15. Meat Man Matt

    I cooked a whole hog

    I'd love to be a part of a whole hog cook. I think the amount of work would be too intimidating for me to take on on my own, but I would enjoy teaming up for one. An uncle of mine did one at a family reunion many years ago, but I was only about 19 years old and put in charge of the beans (which...
  16. Meat Man Matt

    What Beer Did You Drink in High School?

    Like most, we drank whatever we could get but was usually budweiser if we could afford it, Busch, keystone light or rolling rock most of the time though. We found it was cheaper and more effective to pair a case of beer with a bottle of Castillo Silver rum, though. We knocked down a ton of that...
  17. Meat Man Matt

    Pork belly

    I'll be on team "no sauce". It may not suit everyone, but I am of the opinion that a really nicely cooked chunk of meat requires no sauce. Especially belly. There's a ton of flavor in there on its own
  18. Meat Man Matt

    Pictures This Time

    Looks like a solid smoke ring on the pulled, can I assume that juice in the pan was just what collected there while it rested? That's a good sign of a nice moist pulled pork. Ribs split in the middle, so I am guessing you took the membrane off. Looks like a five star meal to me!
  19. Meat Man Matt

    Fantasy Football 2021

    Good evening all! Hate to admit that after my first year in SMFII, I have been inactive for a couple years now. Actually I haven't played in any of my typical leagues with buddies for a few years. But I'm back! Changed my team name to Blowin Smoke and am fully engaged this season. My apologies...
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