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  1. Scott "Stu" Stewart

    Smoked Rainbow Trout Fillets

    How long did it take for the pellicle to form for you?
  2. Scott "Stu" Stewart

    Smoked Rainbow Trout Fillets

    I'll be smoking some rainbow, brown, and brookie filets today on my offset DG. I use a similar brine, but I think I will try your suggestion regarding the brown sugar. I also add some soy sauce next time and cut back a bit on the salt. Nice thing is, I get to resupply my freezer this weekend...
  3. Scott "Stu" Stewart

    Congratulations to the December 2018 Class

    Congratulations to all! I so appreciate the cumulative knowledge found on this site. I refer to this site often in my own posts with a special shout out to Chile, gmc2003, and many others too numerous to name. Thanks to you all. Merry Christmas, and happy cooks to everyone.
  4. Scott "Stu" Stewart

    Strange Bird at my Feeder

    Hehe, Smoke that turkey!
  5. Scott "Stu" Stewart

    Shots and loaf...

    Thanks for the like Chris.
  6. Scott "Stu" Stewart

    Shots and loaf...

    I did a mix of cream cheese, shredded pepper-jack, roasted green Chile’s, and the sweeter version of my pork rub.
  7. Scott "Stu" Stewart

    Shots and loaf...

    Got fired up yesterday after getting some dried cherry from a friend. Made meatloaf and pork shots. They turned out beautifully.
  8. Scott "Stu" Stewart

    End of Summer bash

    Beautiful cook gmh313. That's a bad ass rig you've got yourself as well. Nice work my friend.
  9. Scott "Stu" Stewart

    Large Disposable Foil Pans

    I'm a big fan of Sam's.
  10. Scott "Stu" Stewart

    University of Illinois Meat Lab

    i6quer-They have really weird hours as its served by the students. They're open Tues. and Thurs. from 1pm until 5:30, and Friday from 8am until 1pm.
  11. Scott "Stu" Stewart

    University of Illinois Meat Lab

    Kam's is still kicking. The scene has died out a bit over the years, but C-U still has its moments. Unofficial St. Patty's is still a very big/deal.
  12. Scott "Stu" Stewart

    Trying a new dry rub on some ribs.

    I agree that notes help you from repeating errors for sure. I might use something with a little more depth for the sweetener like dark brown sugar.
  13. Scott "Stu" Stewart

    University of Illinois Meat Lab

    The U of I in Urbana Il. has a wonderful resource for very fresh, choice and prime grade meats including beef, pork, chicken, lamb, veal, eggs, and their house made sausages, bacon, and frozen patty section. Prices are ultra reasonable and the quality is tough to beat. Check out these short ribs.
  14. Scott "Stu" Stewart

    Greetings Smoke Masters and everyone else!

    Welcome aboard from Illinois, Son Lee.
  15. Scott "Stu" Stewart

    Hurricane Florence Brisket

    Well, it's good to know that both you and the brisket came through the storm safely.
  16. Scott "Stu" Stewart

    I'm running to the University of Illinois Meat Lab at lunch today. If you want to know what...

    I'm running to the University of Illinois Meat Lab at lunch today. If you want to know what they have going on, hit me with a message.
  17. Scott "Stu" Stewart

    The SMF when did it start?

    Very well said, Mr. Black
  18. Scott "Stu" Stewart

    Hello from Europe! Cant wait to get started

    Welcome from Illinois Jason.
  19. Scott "Stu" Stewart

    Hello from Springfield Mo

    Welcome sir. Glad to have you on board.
  20. Scott "Stu" Stewart

    Hello from Murfreesboro, TN

    Welcome from Illinois. Glad to have you.
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