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My Birthday Smoke
Happy birthday and good job on your first smoke. Looks great. I need to do some jerky since I love jerky so much. I LOL'd on the painting the bedroom three times. I had to paint my daughter's bedroom three times until my wife and daughter finally liked the color.- teeroy
- Post #5
- Forum: Making Jerky
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First Chuckie Started
OK, I'm back from the end of year soccer party. I turned down the MES to 195 and it was at 198 when I got back and the meat was at 199. I'm guessing it must have never dropped all the way down to 195. Not that cold here today and the wind isn't blowing so the MES must have held the temp well... -
Hate to be so obvious - but CHECK YOUR BATTERIES!
I wish it was this easy. Mine can't even go through a sliding glass door with fresh batteries. I tried the recharging thing but the charged batteries have such a short life that it wasn't worth it. I was so excited when I first got it, but quickly got bummed out with the short charge life...- teeroy
- Post #11
- Forum: Meat Thermometers
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First Chuckie Started
Hey, you updated your pic. Looks awesome, love the TV out there!!! I plan to pull it. Foiled it at 165 a little bit a go and it is up to 175 already. Didn't have any beef broth laying around so used a mixture of root beer and BBQ sauce. That has worked well for me for pork so hopefully will... -
First Chuckie Started
Thanks for the tip. I may have to do that. Although, it is already at 155 which is kind of surprising since it has only been about 3 hours. Ha, I don't know. I'm a newbie!!! I thought that wrapping makes it go faster so I took the reverse that not wrapping prolongs it with respect to not... -
First Chuckie Started
First chuckie is in the smoker. Just rubbed with some worchestishire and Lucille's BBQ Rub. Didn't inject. Figured I'd go simple on my first one and go from there. Still debating on whether I want to wrap at 160 or not. I have to go to my daughter's soccer party today and am worried about it... -
Beef Ribs Question
Good amount of worchesteshire then sprinkle a medium amount of rub. I've overdone the rub before so I go lighter than I used to. Then 5-6 hours. No foil needed and don't spritz either. I like to get a good 1/2 to 3/4 inch pull back. I never used to take the membrane off because I didn't know... -
MES smoking issue/question
This is dead on with my experience. It always surprises me too at the amount of smoke that rushes out when I open the door even though there is barely any trickling out the vent. I add about 8 chips every 45 minutes for the duration of the smoke and it seems to work great. May buy a bag of...- teeroy
- Post #12
- Forum: Electric Smokers
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Need your best ABT recipe.
From reading a bunch on here and from my brief experience with ABT's to date using the cheap thin bacon is key so that it crisps up. I'm looking forward to seeing some of the other recipes that get posted. -
Dry Aged Ribeye Loin
That looks great and ribeye is my favorite steak. I recently converted my wife from her favorite being filet mignon to being ribeye. I too want to learn about dry aging. From what I've seen on the food channel all the upscale steak houses do it. -
Christmas Gift Ideas
Personally not very impressed with mine. It can't even transmit 40' across a patio through a sliding glass door. I've seen some mods you can make to the reciever to increase the transmission distance but it voids the warranty. Sorry, not intending to hijack the thread and turn it into ET-73...- teeroy
- Post #9
- Forum: Messages for All Guests and Members
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Christmas Gift Ideas
Great idea for a thread. I'll be watching closely because I'm just not the type of guy that wants stuff so I always struggle asking for things for birthdays and xmas. Plus, I just got a ton of stuff for the smoker for this last birthday so I'm struggling to come up with a list. I like the idea...- teeroy
- Post #5
- Forum: Messages for All Guests and Members
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My first pork loins
I honestly couldn't detect any flavor from the bacon. I've read on here that it helps keep it moist and these were definitely moist. I took the pork loin out at 159. Figured I'd take it a little longer than 155 since I have a couple little ones so we like to cook our pork and chicken a little... -
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Doing first pork butts today
Let the second butt go to 207 then foiled for about a half hour or so. Then pulled. Much easier to pull and much jucier than the other butt even though it cooked at least 2 hours longer. Live and learn - watch out for them fat pockets when measuring temps. The wife is still not caring for the... -
Doing first pork butts today
Well, I figured out what was wrong. Good learning experience for me. I foiled the one butt that finished early for about an hour and pulled it for dinner. During the pulling I found that the entire center section of the butt was a big ball of fat. So the fat was measuring a higher temp than... -
Doing first pork butts today
Just took one butt out at 205 and wrapped it. The other is still at 175. In fact, just dropped to 174. Wierd. And the one that is so much lower in temp is the smaller one. -
My first pork loins
Did my first pork loins last week. Finally getting a chance to post. With two kids and starting a new business I seem to run out of time quite often during the day. Rubbed with a little rosemary evoo and Lucille's BBQ Rub. Then wrapped in bacon. Came out great. Nice and moist. Had great... -
Doing first pork butts today
Are the therms in a good spot? I pushed them in as far as I could. Is it better to go from the side like that or from the top? -
