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  1. redclaymud

    Great Smoke from the Masterbuilt

    I've had my Masterbuilt about three years.  Use it on and off about10 times a year, depending upon how many I'm cooking for.  I generally use this unit as a backup to my Weber.   Regarding the Masterbuilt, never, ever could I keep the "Amazing Smoker" pan going.  I guess my unit was just too...
  2. redclaymud

    Beef Ribs . . . rare to find at my store. I had to try them.

    These are also my first beef ribs, so maybe someone can steer me away from what's about to go wrong.  Right off the bat, as I was washing the meat I felt the toughness of it.  The challenge is on.  First thing was to quickly get it into some moisture and worry about the tenderness later. At...
  3. redclaymud

    Poor Man's Prime Rib?

    I would love to do a full boneless prime rib eye but the budget just doesn't allow for it.  I've got a big family gathering coming up in June.  I'm wondering about Prime Rib alternatives.  Something that looks like prime rib, quacks like prime rib, but doesn't cost as much as prime rib.  We...
  4. redclaymud

    Diners, Drive-ins and Dives

    Needless to say, I'm proud of my brother and his bbq business in Alaska.  His claim to fame is "Northernmost Southern BBQ" and the troops from Fort Wainwright, Eielson Air Force Base, Fort Greely and Clear Air Force Station don't argue.  It's the first place they take their families when they...
  5. redclaymud

    Rib Tips . . . The Sin that Saved Dinner

    This all started out innocent enough.  I was going to try smoking my first rib tips and wanted to document it for other newbees.  Let it be known right off the bat, this is a way not to do bbq. My First Rib Tips There she is, a bargain in the making and all ready to prep. One thing I did...
  6. redclaymud

    When do you separate the flat from the point?

    Is that something that's done after smoking?  I've been searching around for instruction on meat preparation since I intend to purchase a whole brisket and trim it myself.  Not to worry, I have a full first aid kit here somewhere and promise to ask for it if I cut myself.. The videos I've...
  7. redclaymud

    Corned Beef vs Pastrami

    I'm in a bit of a confusion, having never done either on the smoker but I've done corned beef in a slow cooker. Given that we take a nicely trimmed brisket and soak it for days in a brine of similar ingredients for either dish.  Correct me if I'm wrong at any point.  The choice is then open to...
  8. redclaymud

    How do you salvage a cooked shrimp screwup?

    I had planned to smoke shrimp today.  Had my brine all prepared and pulled the shrimp out of the freezer only to find they were pre-cooked.  I know.  Not much can be done with pre-cooked shrimp.  I was eyeballing the uncooked package and saw a package with larger shrimp on sale right next to...
  9. redclaymud

    I be in trouble now and I need some guidance..

    I've got an almost 19 pound turkey that I promised to have smoked and ready before noon tomorrow.  I received the frozen bird a good week ago and I placed it in the meat drawer of the refrigerator, thinking it would thaw.  Well, it didn't.  Still hard as a rock.  I'm running cold water through...
  10. redclaymud

    Smoke Ring . .. . Fact or Fiction

    Don't know if it's true or not.  I've read that if you put cold meat into a heavy smoke it will produce what we call a smoke ring on the meat, which in reality has less to do with smoky taste and more to do with how gases in the wood smoke interact with the pigment of meat. I've not been...
  11. redclaymud

    Prime Time Meat Loaf

    I took inspiration from Scarbelly and tried a meat loaf weave.  Nothing fancy about my recipe: 3 lbs 75% lean beef 1 lbs fresh Pork Sausage (medium heat) 1/4 cup of my usual bbq rub 4 eggs & a dash of milk 1/2 tsp each of seasoned salt and garlic powder 1/2 cup Italian bread crumbs 1...
  12. redclaymud

    Garbage Chuckie is on the pits.

    This is a whole bunch more fun than garbage pizza..  I went to the market to buy ingredients for either smoked meat loaf or smoked chuck roast.  I ended up buying enough for two of each.  I figure I can make one of each right and the next ones better. Once I settled down a bit I decided to try...
  13. redclaymud

    Beer Can Chicken -- Next time I'll read the directions first.

    I decided to give Beer Can Chicken a shot last night, made a bunch of mistakes and it still turned out juicy and tender.  First picture is of the chicken after I had washed, mounted  and not so completely dried the birds.  I also didn’t use any oil, so the rub after applied showed a less than...
  14. redclaymud

    The dressings that go with meat.

    I just had a great smoked prime rib sandwich, reheated in one of those pressed sandwich thingies and did a light coating of prepared horseradish on the opposing piece of bread.  Let me tell you, that horseradish almost ate the skin off the roof of the mouth as I was chewing the first bite.  I...
  15. redclaymud

    Comparing Pellets

    Yep, I want an "A-MAZE-N-PELLET-SMOKER for Christmas.  Feedback on this forum has convinced me of that. Question though:  Can I use just any BBQ pellets or is this unit locked into A-MAZE-N Pellets? Has anyone else tried out a different (less expensive) brand of pellet?  What were the results...
  16. redclaymud

    Electric Smokers and Smoke (or lack thereof)

    I've got a Masterbuilt 40" that looks identical to the MES 40.  My biggest complaint is not enough smoke . Maybe it's my choice of wood.  The hickory chunks I normally use in the WSM won't fit in the chamber so I use handfulls of apple or cherry wood, refilling the small chamber three times...
  17. redclaymud

    Shopping the Darker Side of the meat isle

    My late wife never allowed me to go to the grocery store unattended for good reason.  I spent all my time scanning the meat department for interesting and unusual things for one of us to cook. I've been looking into what can best be described as the rest of the animal and today I purchased a...
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