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Smoked Turkey Andouille!
Made my first ever batch of turkey Andouille sausage yesterday and took half the links and put them in my MES 40. Smoked at 225° for 3 hours with pecan smoke and got this! Now, I understand it's not the CLASSIC Andouille with those great chunks of pork fat but, I figure, it won't send my... -
Natn'l Day of Bacon & Ribs
Well, I did my part for National Bacon and Ribs Day (yesterday). I did a basic rub on some pork tenderloin ribs and let them sit for 18 hrs. Then I put them on my Char-Griller with some seasoned sweet potato slices, couple ears of corn, some nice Louisiana sausage and a jalapeno (gotta have... -
First Butt in the New Smoker! w/ QView
Well, as I've said in my ealier posts, I absolutely LOVE my new MES 40! I got to try a pork butt in there yesterday and it came out AMAZING! A 7-lb with a simple rub (from the MES manual) of salt, brown sugar, and chili powder. I had a different rub in mind, but I wanted to try this one for... -
LOVIN' my MES 40!
Just finished seasoning my MES 40. Our whole back patio smells of hickory now. NICE! I've been patiently waiting to do this because, right after I bought it, we had to go out of town for a week. Now I want to run to the store and see what meat is on sale and get with it! BTW, this is the...- slonaker
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- Replies: 10
- Forum: Electric Smokers
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Greetings from S. Texas!
Howdy, folks! My name is Ed, livin' (in this HEAT) down here in Corpus Christi. Just picked up a MES 40" from Academy. I've always wanted one of these and juggled my research between this and the Bradley product. I like the idea of using chips over pucks because I can ALWAYS get mesquite...
