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  1. slickrat

    First butt question...

    So here's the end result: I foiled the butt for about two hours and tried it again. The meat was perfect texture in my opinion and pulled apart from the bone VERY easy, in fact the bone practically came out on its own! The part I tasted when it came out of the smoker must have been at a more...
  2. slickrat

    First butt question...

    ..." FOIL WITHOUT breaking them open" Does that mean you actually have the discipline to not touch one piece of that pork when it comes out of the smoker before foiling??? You're a better man than I my friend!!
  3. slickrat

    First butt question...

    And your reply was.... NOOOOOOOO!!!! OF COURSE NOT!!!!
  4. slickrat

    First butt question...

    It smoked in my MES for 12 hours and got to 195 deg internal. I took it out and checked the meat before foiling. The meat is so tender it's almost mushy. Is this normal for a butt when first taken out of the smoker? Will the texture change after foiling for a couple of hours?
  5. slickrat

    16 LB Rib roast

    For your future big roast, I did a 17 lb boneless rib roast on my Weber Genesis rotisserie for Christmas Eve dinner and it worked fantastic. I had to remove the center burner plate cover thingy so the roast could rotate completely (covered the burner holes with foil). I put only the front burner...
  6. slickrat

    Happy Birthday SlickRat, Smokin K & GoToLeep

    Thanks guys, it's a biggy this year - 50!!
  7. slickrat

    Using an extension cord witht the MES?

    I've used a 12 guage 25' with mine... no problem whatsoever.
  8. slickrat

    Can't see MES display in bright sunlight

    Much better than leaning over the mes and cupping my hand around the display trying to see those numbers!!
  9. slickrat

    Degree Symbol

    82° in Miami. Cool, it works!
  10. slickrat

    ice fishing!!!

    Beautiful looking fish you got there. Thank goodness for global warming or you would never be able to do that at the end of March!!
  11. slickrat

    Baby Backs W/Qview

    Nice "Busboy" pic, that's always appetizing!!
  12. slickrat

    SMF is in the House!

    Thanks guys for getting it back online. Definately was jones'n for QView! Is the forum using different software than before? It looks different What happened to the "Smoking Meat Forum" heading in the tool bar that when clicked, showed all the latest threads?
  13. slickrat

    Hey all, back for the moment. Do you ever wonder if...

    What do you mean "it all blew up in your face"? What went wrong? Wouldn't it be better to approach the problem head on than quit? Get back on that horse!!!
  14. slickrat

    Here Comes the Sheriff!

    Darn.. beat me to it!
  15. slickrat

    500 party

    Would you call that a gaggle of weiner dogs?
  16. slickrat

    Baconcheeseburgdogger???

    Nice. First points I've ever given anyone go to you (that is of course, if I have any!).
  17. slickrat

    MES Cleaning

    Just leave it alone! All that build-up inside is the sign of a "well seasoned" smoker. It's not hurting anything. If you're worried about bacteria, just turn on the smoker 30 minutes to an hour before you use it. The only thing that needs cleaning is the racks. imo off course!
  18. slickrat

    2nd Annual Iowa Gathering

    Do y'all think it will be thawed out up there by then?
  19. slickrat

    hi from sunny and warm florida

    Welcome from another Floridian. I agree with Rickandtaz (with exception to mullet ). In general, the oily fish smoke better (kingfish, salmon). They do make a great dip. I dry smoke mine until they are pretty dark (a few hours). Then put them in a food processor until they are the consistancy...
  20. slickrat

    Deni Slicer Review for Piney as promised.

    I too have the same slicer, I've had it for over a year now. My impression is it slices some things fairly well like small smooth surface chunks of meat - ham, corned beef work ok. Slap a large leftover rib roast on there and you'll be wrestling with it. Sometimes the meat will tend to stay at...
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