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  1. fore check

    I smoke Butt.

    I smoke Butt.
  2. fore check

    Pork Shoulder - how much smoke?

    I'm rocking a 10.5 lb butt through my Masterbuilt right now. I keep the smoke on the entire way up to 165F prior to going in the foil. I generally add a charge (small handful or one loading tray) of chips every 30 minutes on the Masterbuilt. Works a bout right at 225F. This one went for...
  3. fore check

    White Castle Fatty!!!!

    I first shared this on the other smoking forum; thought I'd share here since I made yet another one of these last night and they are just soooooo damn good! What do you get when you take 2 lbs of Johnsonville Brat, rolled and stuffed with 1/2 pound of smoked sharp cheddar cheese, 6 White Castle...
  4. fore check

    stall temp

    I had one hit its stall just after the foil, and it took a long while to creep that last 15 degrees or so to 165. Personally, I think stalling after the foil is a good thing because you'll get more "liquid gold" in the foil at the end.
  5. fore check

    Pissed off royally

    I wouldn't take that one personally - happens all the time on all kinds of forums. The main theme of this forum (and other forums on smoking meats) is very broad, your ham questions being a narrow slice of the entire pie. Sometimes we have to realize that what may be on the top of our minds...
  6. fore check

    Has anyone smoked a pork steak?

    I'm glad it turned out well - long live the yummy!
  7. fore check

    Re-heating pulled pork in a crock pot????

    Sounds great - thanks all!
  8. fore check

    Has anyone smoked a pork steak?

    I've done them several times; they're one of my family's favorites. Steaks are smoked for 2.5 hours at 225. Then pull them out and apply a *thick* coating of your favorite sauce; My favorite is a "hickory and brown sugar" flavored sauce. Put them back in the smoker and cook for another hour...
  9. fore check

    Re-heating pulled pork in a crock pot????

    Good morning, I've been asked by my office mates to make a pulled pork shoulder and bring it in for lunch (8-10 people.) In order to do this, I'd have to cook the shoulder on a weekend and bring it in a day or two later and re-heat it. Trouble is, we don't have a stove or an oven in our...
  10. fore check

    Smoked Corned Beef from Saturday

    This is one of my family's favorites. It's easy and super good. I haven't tried it for Pastrami and don't really plan to - we just like straight up smoked corned beef. The method I've been doing (in an MES) is to use a point cut corned beef (off the shelf of my grocer) and smoke it with...
  11. fore check

    Scored some pecan at Gander Mountain of all places

    I just scored a bunch of chips at the Gander Mt. while traveling in Erie, PA a couple of days ago. I took their last 3 bags on the shelf of Pecan; they were HEAVILY loaded with Maple so I picked up some of that too (along with Cherry and Alder just because it was there.) Didn't bother with the...
  12. fore check

    30" MES with window

    I got one without the window for Christmas - and I know the cost was $199.99 plus shipping. Do you know how many watts the element is on that one? EDIT: I just checked that link, and the "specifications" tab says it's a stainless model (mine is the black finish, and the product is listed as a...
  13. fore check

    sirloin steak?

    I like my steaks cut about 1" thick, and I like 'em Rare. I get all the burners cranking on high until the dial thermo in the lid pegs out and the heat deflector above the burners starts to glow. Then I dance the steak across the grill at 3-5 minutes on side 1, flip, add a pat of garlic...
  14. fore check

    First Baby Backs in the MES

    Man - that was great! Those were some meaty ribs! I'm used to sitting down for ribs at a que restaurant and ordering a whole rack. I think I was able to get 7 bones and I'm *stuffed.* The flavor was great - might go a little lighter on the rub next time and try for some sauce on them...
  15. fore check

    First Baby Backs in the MES

    After 2 hours in the foil: Oh, so tender! Now back in for 45 minutes or so to "firm up" Gosh, I'm hungry! Oh, and I reserved the juices from the foil in case I want it; I can toss it later.
  16. fore check

    Wood score... anybody need some cherry?

    Oh yeah? Think of all the lemon, grapefruit, and tangerine you can get *your* hands on that I would love to have! I lived in Borrego Springs (Anza-Borrego Desert, extreme "So" Cal) for a few years and we had all three of those trees in our yard (along with palm and oleander ) and I *wish* I...
  17. fore check

    Question on MES baffle

    I've got a 30" and I've used a 3/8" granite tile and a 3/8" steel plate. I've taken both out as I get *horrible* recovery times with them. I can't explain it - I think it has to do with their thermal mass and absorbing the heat output of the element. Anyways- the granite tile was what I...
  18. fore check

    First Baby Backs in the MES

    Hello, Going for my first batch of "real" smoked ribs. Smoked a lot of other stuff, but finally worked up the confidence to to bb's after studying all the stuff available on the forums. Anyway - I did the membrane removal yesterday (1st time doing that, and it was easy) and coated them in...
  19. fore check

    Lots of corned beef questions...

    If you wanna see some a really interesting and tasty looking cured corned meat for pastrami trial, check this out: http://www.smoked-meat.com/forum/showthread.php?t=7008
  20. fore check

    Lots of corned beef questions...

    There's a little more difference than simply smoking. I've smoked a few corned beef briskets (I just buy the packaged ones) and they taste like - well - smoked corned beef. To make "cheater pastrami" you need to do a little more to it, like packing it (i.e. THICK rub) in spices in addition to...
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