Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Jeff's Top Round on MES w/ Q-View

    Jeff's Top Round on MES w/ Q-View

  2. trekbiker61

    Jeff's Top Round on MES w/ Q-View

    The recipe Jeff sent out Thu seemed like the perfect chance to do my 3rd smoke on my new MES. Sam's had a 12lb top round so I cut it in half when I got it home and froze part of it. I'm still a little leery of the MES magic and if I was going to ruin a piece of meat it was only going to be 1/2 a...
  3. 20160520_205922.jpg

    20160520_205922.jpg

    • trekbiker61
    • Media item
    • Comments: 0
    • Album: Jeff's Top Round on MES w/ Q-View
  4. 20160520_205915.jpg

    20160520_205915.jpg

    • trekbiker61
    • Media item
    • Comments: 0
    • Album: Jeff's Top Round on MES w/ Q-View
  5. 20160520_135523.jpg

    20160520_135523.jpg

    • trekbiker61
    • Media item
    • Comments: 0
    • Album: Jeff's Top Round on MES w/ Q-View
  6. 20160520_103834.jpg

    20160520_103834.jpg

    • trekbiker61
    • Media item
    • Comments: 0
    • Album: Jeff's Top Round on MES w/ Q-View
  7. 20160520_103827.jpg

    20160520_103827.jpg

    • trekbiker61
    • Media item
    • Comments: 0
    • Album: Jeff's Top Round on MES w/ Q-View
  8. trekbiker61

    MES 30" Bluetooth

    Well, the smoke was a success. Twice the temp ran up to 255° and may have gone higher but I reduced the temp using the BT on my phone. Otherwise, it was 6 hours of steady 230°. I have an AMNPS arriving tomorrow and that will negate the need to feed this beast every 20-30 minutes plus add more...
  9. trekbiker61

    MES 30" Bluetooth

    After reading this I'm a little worried. I bought a 40" BT today at Sam's. During the seasoning run I put in my Maverick 732 just to check the MES's accuracy. I set the MES to 275 per the instructions. After awhile the MES read 310 and the Maverick read 355. I plan to smoke some ribs tomorrow, I...
  10. trekbiker61

    Pre-slicing Ribs Before Smoking Them

    You are 100% correct!! I've been eating ribs for over 50 years both in my native Tx and now in Tn and I've been smoking for 10 years and I have NEVER EVER had as good a ribs as those I cooked last weekend following Jeff's recipe. I have a homemade stick burner. I followed his recipe pretty much...
  11. trekbiker61

    "Baron Von Schwein" 120 Gallon Horizontal Tank RF Build. QVIEW!

    You'd like to see the finished product? Then go back 1 page. It's been completed for over a year and a half.
  12. trekbiker61

    "Baron Von Schwein" 120 Gallon Horizontal Tank RF Build. QVIEW!

    Wow I went to your FB page. You guys went from 0-mach 3 in about a year. You have quite a following for your pig. Awesome job on the build and awesome job on the business.
  13. trekbiker61

    Do I have a brisket disaster on my hands???

    Of equal concern to me would be the fact that someone else is slicing the brisket. You can have a pretty tender brisket that is sliced with the grain of the muscle and it will be tougher to chew. I always cut across the grain and turn the brisket in different directions as needed as I slice it. 
  14. trekbiker61

    Jeff's Naked Rib Rub

    I've never had a problem with "clumping" other than having to tap the plastic bottle a couple time against the cabinet to break up the rub when it's been in the cabinet for a few weeks.  A couple taps, a couple of hard shakes and its all good as new. 
  15. trekbiker61

    Cleaning my RF Smoker

    I slide the grate out of mine and power wash it and the entire inside of my smoker.  Doing it soon after cooking makes it easier to get the burned on grease and juice off of the RF baffle and the bottom of the smoker.  The few times I've been lazy and didn't wash it it started smelling gamey...
  16. trekbiker61

    Jeff's Naked Rib Rub

    I usually make 4 times the recipe and store what I don't use until next time. It doesn't take much longer than making a single batch and I usually smoke a lot more than a couple rakes of ribs at a time and I put a very generous coating of Jeff's rub on everything that goes into the smoker. And...
  17. trekbiker61

    Rear-Facing Reverse-Flow Barbecue Trailer

    Amazing building skills.  A true artisan.  Any man that builds his own wooden handles is to be admired.
  18. trekbiker61

    Noob in Tn

    Hello everyone.  My name is Steve and I've been smoking for a few years. I'm a native of TX and got started there. I started out on a Brinkman and worked my way through several progressively larger smokers.  I'm now using a homemade smoker made from 20" x 0.250" pipe.  I have learned a lot...
Top Bottom
Back
Clicky