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  1. jsanders

    I just started a dream job...Cook in a BBQ joint

    Butts, chickens and ribs. My semi retirement job. It's not like what we do on the weekend but its still fun as ****. I know, ya'll are jealous.
  2. jsanders

    Cucumber dill sauce for salmon.

    I wanted to share this with you guys. It is a great alternative to tartar sauce and is easy to shange to your taste. These measurements are what is on the recipe, it's not what I used. I will put what I used in (). 1/4 cp (1/2) mayo 1/4 cp (1/2) lite yogurt 1/4 cp (1/3) fresh dill chopped fine...
  3. jsanders

    todays smoke - salmon topped w scallops and scrimps

    I'm brining the salmon w rock salt and fresh ground black pepper. the scallops and scrimps have a southwest rub on the. I made a cucumber dill sauce for the salmon and it should knock down some of the heat in the other. It's all going on the MES around 4 cst and we'll eat around 6 so ya'll...
  4. jsanders

    Quick update on my MES

    Everything is working fine. the people at masterbuilt did a great job and were very helpful. I got everything hooked up and checked out.
  5. jsanders

    Riben Sandwich!

    I was looking for pickles for a rib sandwich and ran across a jar of saurkraut. I grabbed the 1000 island dressing and voila! The riben. Man it was great, course I was hungry.
  6. jsanders

    Has anyone tried peaches or apples?

    I live in the middle of peach country (Alabama, not the other peach state). I like to use peaches as a signature ingredient in things like baked beans, bbq sauce, abts,...things like that. I grill peach halves with brown sugar, cinnamon and cayenne pepper on them for dessert. Who has done...
  7. jsanders

    Great experience with MES customer service

    Since my MES hasn't been coming up to temp I decided to call Masterbuilt. They got me to check the controller first, comparing to an oven thermometer. It was accurate. I set it at 275 and it was up to 240 within an hour but they said it should have been to 275 in an hour so they are sending me a...
  8. jsanders

    This weekends smoke and sauce cook

    Howdy from the southland. I am sweatin my butt off! I just wanted to let you guys know whats happening here on the farm. I just finished a sweet tomato sauce based sauce with peach jelly for seet. It had 1/2 onion, 1/2 bell pepper, 1/2 cerrano pepper, 4 cloves of garlic and... random amounts...
  9. jsanders

    I need a chicago bbq sauce recipe for wings

    Hello ladies! It's been awhile. My lovely wife requested Tangy Chicago BBQ wings for super bowl. We get them at a restaurant at the lake. Any ideas? I've searched searched here but will search again. I'm going to smoke them for about an hour then finish in hot oil. Thanks guys.
  10. jsanders

    A story about foiling and packing meat for rest

    First let me say this is based on my bad memory. I don't remember when I started but this is the story of why I started. I think the source was a foxfire book. Maybe a flyfishing book. A family would be getting ready to go where they fish, not walking to the closest creek but the fish...
  11. jsanders

    anyone want to chat?

    get around the smoker. see chat above.
  12. jsanders

    Holiday qview

    Sorry for the delay. These are some pictures of smoking and just "get to know me" pics.
  13. jsanders

    I don't see how you "yankees" do it! It's C O L D!

    I live in Alabama! It's too dang cold. I was washing the glass in the door of the MES 40 and the water was freezing before I could wipe it off. I don't think I would get out of the house if it was this cold all the time. Luckily it is getting up to a balmy 60 today (hopefully) so maybe it will...
  14. jsanders

    first pastrami going in the MES 40.

    I've got it rinsed, soaked and rubbed. Now to the smoke. I guess I'll set the MES 40 to 250 and take the meat to 190 then foil and put in cooler for a couple of hours...till I get to the lake. I'll get qview loaded soon. I owe ya'll a ton of pics from holiday smokes but just got lazy, drunk...
  15. jsanders

    drip and water pan in mes 40 - ronp?

    I noticed in a qview that some of you use an aluminum drip pan above the water pan. Is that just for ease fo cleaning? I'm putting on a pastrami in about 30 mins and I'll send pics...probably to beef. I've also had some problems getting up to temp but it has been really cold (for Alabama) and I...
  16. jsanders

    Everyone say hello to Barb - cajun fattie genius

    You have got to love a true cajun. She's my sister in law a few times removed but we're more like brother and sister than the rest of the family. Listen to this idea she had. Garlic and jalapena sausage, sun dried tamatos, crawfish tails, japs, pepperjack cheese. What more can you say?
  17. jsanders

    MES and big orange extension cord OK?

    What is up my smokas? Merry Christmas! I need to glean some knowledge from you old wise ones. Will it hurt my MES to use an extension cord? It says not to in the instructions but I've heard it's ok with a big wnough cord.
  18. jsanders

    What exactly is the diff between corned beef and pastrami?

    I eat them all the time but don't really know the difference in the spices and such.
  19. jsanders

    bbq Engineer - pecan recipe

    Man I'm sorry I didn't get back to you re: recipe for smoked pecans. I don't have amounts but this is one of my faves. It depends on the mood. 1# pecan Brown sugar Kosher salt Black pepper Cayene pepper Butter I use a lot of red pepper on these. It's a great sweet hot. Another thing I like...
  20. jsanders

    Yesterday 5 fatties, a butt and some kielbasa

    That is the first smoke in the MES 40. I got no pics! Sorry! I'll show finished product. I love this thing. I put the butt on first then the sausage for lunch. Kept the smoke on it pretty much for 2 hrs. Started at 11:00. We ate the sausage around 2. I was making fatties till around 6 and then...
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