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  1. hannibal

    Detroit Area BBQ

    Here's the rub: 8 top local barbecue spots BY SYLVIA RECTOR FREE PRESS RESTAURANT CRITIC Read more: Here's the rub: 8 top local barbecue spots | freep.com | Detroit Free Press http://www.freep.com/article/20100916/ENT08/9160322/#ixzz0zjxEF5vT
  2. hannibal

    I went out for BBQ tonight...

    A buddy of mine wanted to meet me for a beer and some dinner. He picked Slows BBQ in Detroit. I haven't been to Slows for quite a while. The last time I was there, it was before I became a member here and before I started smoking my own food.   Slows is a great place with a good atmosphere...
  3. hannibal

    Accuracy of ET73?

    The last time I smoked some stuff I started wondering how accurate the ET73 was. I noticed that, according to the reading on the ET73 my fatty was done to temp, but it was still a little pinker than I wanted it. Then it did the same on a chicken. Today, I used a Taylor 1471N on my meatloaf...
  4. hannibal

    Man vs. Beef vs. Hot Summer Day vs. Umbrella : w/ QView

    So I started out last night prepping a brisket with a mustard and rub. This morning, I pulled it out of the fridge to let it rest before throwing it in the smoker. While that was resting I thought I would fire up the smoker. I pulled out the MES 30, set the temp to 240 and threw some Mesquite...
  5. hannibal

    Has anyone tried Alton Brown's method of making Jerky?

    Just curious if anyone has tried the fan and furnace-filter method in the following videos.  If so, how did it turn out? Any thoughts on this process? Part I Part II
  6. hannibal

    My lil buddy

    I thought you guys and gals might like my little guy's shirt:
  7. hannibal

    In celebration of the "new site"

    Keeping in the spirit of the newly designed SMF site, I decided to do something new. I have been wanting to make a fatty, so here is some QView of my first fatty. I had to work today, so this was actually done at the end of last week but saved for the new site. I also made two whole...
  8. hannibal

    Does chicken stall too?

    I am smoking a couple of yard birds (about 4.25# ea) @ 250* and it seems that the IT is climbing rather quickly. I guestimated 3-4 hours to reach 167*, but it's been only been an hour and a half and I am at 147* already. I know beef stalls, but is it the same with Chickens? I am measuring the...
  9. hannibal

    Chuckie Question

    I am curious... how do you like your smoked chuck prepared? I am making one later this week and I am not sure how I want to try it (will be my first Chuckie). I have seen it pulled, sliced and even diced. What is your favorite method and why?
  10. hannibal

    My Birthday Brisket - QView

    I decided that I wanted to make another brisket for my birthday dinner. So I asked my wife to pick one up at Sam's yesterday. Last night, I gave it a mustard treatment and gave it a good rub down with Jeff's rub after I scored it a little. Once the rub was on, I injected it with apple juice an...
  11. hannibal

    My first Baby Backs - QView

    I was very happy with the results. I decided not to foil them this time based on the advice of some of you guys on the board. I like my ribs to have some pull to them, so I decided to let 'em smoke without the foil. I spritzed them with apple juice once every hour. I also used a combonation of...
  12. hannibal

    Michigan Members

    As I was reading through some of the threads I noticed that there are a few people from MI. Just curious who else might be from MI and where. I also thought it would be cool to share information about sales prices on meat, etc. If you know where to get high quality stuff for cheap, let us...
  13. hannibal

    Is there a Dr. in the (smoke)house?

    Just curious, if one were alergic to tree nuts, could they have a reaction to smoked food if it were smoked with woods like Pecan? Anyone have any idea?
  14. hannibal

    Smoked Cevapcici

    My friend Boris introduced me to a tasty morsel that he called Cevapcici. He is of Serbian heritage and his family recipe of these little sausage like meat mixture of beef, lamb and pork is simply awesome. He usually grills them and they are served on a flat bread with onions and kajmak, which...
  15. hannibal

    Baby Back Help

    I am having dinner for our family at my house tomorrow so I picked up 17lbs of Baby Backs. It wasn't cheap, so I don't want to screw them up! I have been searching the board for ideas and advice and have found some pretty good advice so far. I plan on using Jeff's Rub and plan on finishing...
  16. hannibal

    Time and temp help: cornish hens

    My next attempt on the smoker will be some cornish hens. I have seen a couple of brines and rub recipies here that looked really good and I will probably use one or more of them just to try them out. What time and temperature formula do you find works best for cornish hens? Does stuffing them...
  17. hannibal

    Looking for a thermometer

    After smoking my first brisket the other day (see QView here), I could see why a remote thermometer could come in handy. When you open the door to check an IT, it sure drops the temp. and takes a little while to regulate again. After reading several posts here I see that many of you use a ET73...
  18. hannibal

    MES wheels

    I have only had my MES 30" smoker for a day and already I want to figure out a way to make it better. I was thinking that I would like to have some casters on it or maybe set it on a flat 'cart' type device. This would make it easier to roll it in and out of the garage. I was planning on...
  19. hannibal

    A Masterbuilt Electric Smoker Question

    I have this Masterbuilt model smoker from Cabela's. Does anyone else use this model? I am wondering how often I will need to check and add the wood chips to it if I am running it at about 240 for a brisket. While I am at it, any suggestions specific to this model? Thanks.
  20. hannibal

    Yep I am a Rookie

    Hello everyone. I am brand new to the smoking world (unless you count eating it). I just picked up a Masterbuilt digital electric smoker from Cabela's yesterday. As I am typing this, my pre-seasoning process is just wrapping up. I debated as to what kind of smoker to go with, but decided to...
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