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  1. lu1847

    7# brisket!!

    • lu1847
    • Thread
    • Replies: 9
    • Forum: Beef
  2. lu1847

    Chicken quarters on the wsm

    We'll I have the day off so thought I'd fire up the webber. Doing a few quarters injected with crole butter and sprinkled with a touch of fat boy (pecan). After cruising the sight I decided to throw in a simple fatty. Pork,cheese,chili cheese burrito and bacon and a little rub. No weave on...
  3. lu1847

    St.Louis ribs on the wsm with guru

    Well second time smoking with the wsm and first time with the guru. Time to see if this thing really is the deal.
    • lu1847
    • Thread
    • Replies: 17
    • Forum: Pork
  4. lu1847

    Bb's first run on WSM

    Got to 200* choked her down a bit added ribs now here we go. My guru won't be here till Tuesday however I thought I better try it a few times without it to get the feel for it.
    • lu1847
    • Thread
    • Replies: 14
    • Forum: Pork
  5. lu1847

    Sunday surf and turf.

    Quick reverse sear on the old MES 40 Pit blend for 1 hr then 600 degree grill for about 4 min for the steak and 3 min for the shrimp. I think my butcher got my fillet out of this t bone. Good thing I get a good buy I guess.
  6. lu1847

    What's your most unusual smoke?

    Hey all, I was just thinking it would be cool to hear about the most unusual foods you folks have ever smoked or attempted to smoke. I'm always looking to try something different and I love trying new foods. If this had already been done I apologize. I look forward to hearing the replies. Micah
  7. lu1847

    Spares and wangs!!!

    A slab of spares and some wangs while I wait
    • lu1847
    • Thread
    • Replies: 10
    • Forum: Pork
  8. lu1847

    Quick egg smoke

    Had the itch to smoke something. I've been so busy and didn't have much time so I just did a quick egg smoke. About an hour with pit blend. Now I have smoked egg salad sandwiches for the week.
  9. lu1847

    Hawaiian style Portuguese sausage. Q

    Well here's my first run at Portuguese sausage. I just did a small test batch. 2 1/4# ground shoulder and 3/4# minced shoulder for texture. Here it is all mixed up. I used pineapple juice, soy sauce, hot sauce, garlic, paprika, brown sugar, salt, anise and #1cure This was the first time I...
  10. lu1847

    Sheep casing question? Help please.

    Hey guys I was getting ready to do some wieners and Portuguese sausage and this is the first time I've used natural casings. Well here is my question- I have the casings soaking and something just came up and I won't get to stuffing today. Can I leave the casings in water overnight till...
  11. lu1847

    Do my pics appear?

    Well I'm hoping I got the picture thing taken care of on my I phone.
  12. lu1847

    Wiener recipes.

    Hey everyone, I am thawing out some ground lean venison and some ground pork shoulder. I was wondering If anybody would be willing to share one of thier favorite coarse ground wiener recipes with me. I do like a little garlic and black pepper. Just hoping someone could share their...
  13. lu1847

    Pre smoke boil for summer sausage

    Hey all, I'm making a batch of veni SS today. A friend of mine stopped by and told me when his old made did theirs they boiled it first to 150 ish then smoked it. Was just wondering If anyone had done that before. If its already a thread I apologize, I couldn't find it anywhere.
  14. lu1847

    Bacon ruined

    Well I just don't get it. This is the second time in a row now that My food has come out bitter. Yesterday I cold smoked some bacon. I used a MES 40 with a amnps with maple, hickory, and a little apple(all dust). It was about 35 degrees when I started with a about 10 mph winds. When I...
  15. lu1847

    Pellicle question.

    Hey guys just got done with 11 days of pops wet brine for pork belly and was wondering how long to keep it in the fridge on racks before smoking. I've seen anywhere from overnight to two days. I'm just not sure how critical it is. Thanks in advance guys your the best. Also don't have a...
  16. lu1847

    Cheddar snack sticks

    Doing another batch of cheddar hot sticks today. Today I used the racks instead Of hanging because the last time I made a batch one of my wooden dowels broke and I lost about 3 pounds of sausage to my heating element. Well after a few hours of smoke at 160 I checked on them and bottom rack on...
  17. lu1847

    MES left in the rain

    Well I did it. I fell asleep during a smoke last week and we got rain. The MES had power the next morning so I figured no harm no foul. Today I tried smoking ribs and I set the MES to 220 and it read 225 but meat probe read 190 and mav read 188. Normally my MES is within a few degrees now...
  18. lu1847

    30" or 40" mes

    Hey guys! It's been a while since I've been on the site. Been busy and working out of town a lot so I haven't had a lot of time to smoke. Anyway here's the deal a few weeks ago I bought a mes 30" and got it home and seasoned it and did a fatty to try it out. I was real happy with the smoke (...
  19. lu1847

    where's my smoke ring

    I am just wondering why i never have a pronounced(or even visual)smoke ring on any of my foods. However when i smoke chicken the meat is pink under the skin but just a thin thin layer. I use an electric smoker and go through plenty of chips and chunks and have nice TBS and the food always has...
  20. lu1847

    Chuckie,BB's,Beefshortribs,Ribtip,beans-qvie

    Well here it goes....chuckie was marinated in dr pepper,onions garlic, cbp ,little kosher salt then rubbed with brown sugar,salt, cpb ,rosemary, garlic,white pepper, yellow mustard,parsley,onion. BB's were rubbed with a memphis style rub without sugar(so they dont get so dark). the rib tips...
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