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  1. unclejoeyv

    How Many Mes Owners Here?

    I melted a tray in the oven at a fast food place where i used to work. looks very similar lol
  2. unclejoeyv

    How Many Mes Owners Here?

    my best q view through the glass has been in the dark with the MES light turned on. Everything looks red, though.
  3. unclejoeyv

    Bacon made the easy way...

    after the rinse you really gotta let them dry off and form a pellicle (like a protein skin) for the smoke to stick to. i think folks usually leave 'em go in the fridge for a day or two to dry out before smoking after brining.
  4. unclejoeyv

    How Many Mes Owners Here?

    I've used mine out in the weather a few times. I put it on a pallet and tie a beach umbrella to it through the handle on the back. looks ridiculous but it's effective. haha. Here;s a link to my facebook photo of my MES40 in the snow.
  5. unclejoeyv

    How Many Mes Owners Here?

    when i have bacon wrapped anything i try to hit it with a torch after to crisp it up. low and slow is good for making bacon but not for cooking bacon.
  6. unclejoeyv

    How Many Mes Owners Here?

    Smoked a couple of pork loins last week in my MES 40 w/window. Used my new wustof boning knife and it cut through the pork loin like a hot knife through butter! I 'unrolled' each pork loin into a big sheet or meat, did a criss-cross score and covered the sirface of one with a...
  7. unclejoeyv

    How Many Mes Owners Here?

    roast a pork loin to 145 IT makes a damn fine cold cut.
  8. unclejoeyv

    How Many Mes Owners Here?

    x2 I haven't seen anything through my window since less than an hour into my first smoke.
  9. unclejoeyv

    How Many Mes Owners Here?

    IMHO get the 40 over the 30. I thought the 40 would be overkill but I managed to fill every square inch just for apps on 4th of July. 80 ABTs, 50 stuffed shrooms, 60 meatballs and 24 hard-cooked eggs. (300 min eggs)
  10. unclejoeyv

    Hand Crank Meat Grinders

    x2 Changed my life haha. I got the 5# stuffer from sausage maker. Stuffing went from over an hour to under 5 minutes. Turns out a better final product, too, since the meat doesn't get mushed up when stuffing through a grinder.
  11. unclejoeyv

    How Many Mes Owners Here?

    trikefreak don't forget to do the prescribed burn-in on your MES. helps burn off anything that'll impart off flavors to your Q and get it ready for what sounds like a marathon smoke weekend haha
  12. unclejoeyv

    How Many Mes Owners Here?

    If you're using the MES without the AMNPS what I found helps keep the smoke going longer is to use the biggest chunks you can fit through the chip loader. I buy my wood in the big 20# bags from home depot and there's usually some good size chunks that will take up just about the whole loader...
  13. unclejoeyv

    How Many Mes Owners Here?

    my a-maze-n went out shortly after i used it the first time. Second time I put it on the bottom rack all the way to the left, opposite the chip loader. top vent full open. chip loader cocked 90 degrees so the flat part of the loader faced forward and the rounded bottom faced the back. it was...
  14. unclejoeyv

    Meat grinder problem

    I like to put the ground meat into a baking pan and smush it flat. Then into the freezer. when it's almost frozen pull it out, cut into strips and feed the strips into the feed tube. you won't gum up anymore that way.  If you're making dogs in a food processor you should be adding ice chips, not...
  15. unclejoeyv

    chicken in brine too long?

    thanks for a little perspective. Chicken tossed.
  16. unclejoeyv

    chicken in brine too long?

    Anybody else care to weigh in?
  17. unclejoeyv

    Last Weekends Fatties - Chili Cheese Dog's and Pizza

    Looks awesome! I did up a couple pizza fatties a few weeks ago. I added some fresh basil for a bit of sweetness and some cheddar because I didn't have enough mozz. I felt like I was eating a pizza flavored Combos made out of meat. It was a huge hit! 2 of them devoured in about 5 minutes.
  18. unclejoeyv

    chicken in brine too long?

    No bad smells. I haven't taken any out of the brine to check for any sliminess or stringiness. If the pieces are slimy or the brine has become stringy it will get tossed.
  19. unclejoeyv

    chicken in brine too long?

    How long is it safe to keep boneless skinless thighs in pops brine? (has cure #1 in it) It's been nearly a month. I didn't have time to cook them when I originally planned to an still never got around to it. If they are safe to eat I'd grind them for chicken sausage. If I'm asking for trouble...
  20. unclejoeyv

    Lawry's rub question.

    I'm curious if anyone has tried the new formulation they are calling basil citrus and garlic. I've recently used up the last of my perfect pork blend and it's everyone's favorite on smoked chicken drumsticks. I wonder how the new flavor compares.
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