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.
-
Marked down Oklahoma Joe-opinions needed!
I just saw an Oklahoma Joe marked down from 499 to 348. The other smoker I was considering was the 22.5 WSM. I know for a charcoal smoker, then WSM will be much less tending, but the 2 racks is a bit of a hassle too. Right now I have ECB, so either one will be a huge step up. Let me know...- bookem
- Thread
- Replies: 7
- Forum: Charcoal Smokers
-
Roast Beef help
I'm going to smoke an eye of round to make roast beef. If I'm making roast beef for sandwiches to eat cold, do I have to cook to a certain temperature or use any cure? Thanks -
Medium Rare sirloin tip for roast beef sandwiches (updated with pastrami pics)
A couple of weeks ago, whole sirloin tips were on sale so I bought a 12 pounder for $2.50 a pound. I quartered it up and smoked half of it for sandwiches and put the other half in a brine last night for pastrami. Tough wait new for the next 10 days. Here's the pics of the process. Here are... -
Sirloin tip for sammies
I picked up a whole sirloin tape to smoke up to make some roast beef. Grocery store had it on sale for $2.50/#, but only if you bought them whole. Problem I'm having, this thing is huge. It's 12#, a little bigger than a bowling ball. What am I supposed to do with this thing? Do I smoke it... -
Breakfast Fatty Trio
It's taken a while for me to get this post up, with the holidays, but I had to share, now that things are getting back to normal. On Christmas Eve morning, I smoked up three different breakfast fatties for my in-laws. Half of my family has decided to go vegan, so my in laws are the... -
New grinder for Christmas
I got a new grinder as a Christmas gift. I did a search, but can't find any reviews or people that have mentioned it on the forum. I found some reviews on Amazon, and as you would expect, some people love it, some hate it. I've not made sausage before, but want to start, but I don't really...- bookem
- Thread
- Replies: 6
- Forum: Slicers, Grinders, Tools, Equipment
-
Thanksgiving Fatty
Made this Thanksgiving fatty yesterday morning and brought along as a snack to eat before the big dinner. It turned out to be a big hit. I rolled out 1.5 # of ground turkey, put a layer of gravy on top with a little bit of Jeff's rub. Then added a pile of stuffing and a couple of slabs of the... -
A couple of picnic roasts for pulled pork
Picnics were on sale this past week, so I bought a couple for pulled pork. The 2 were about 7# each. Had them on the ECB at about 250 for a total of 13 hours until they got to 205. Here they are rubbed up with mustard and Jeff's Rub. Here's pics after a couple of hours in when I put... -
Short Ribs
I picked up a small package of short ribs, just to try smoking them. Should these be smoked using 321, 221, or some other method? Thanks, Dan -
how long can I keep sauce
I made several barbecue and hot sauces a couple of weeks ago. I used some of them, but the recipes made a lot. They've been in the fridge since, will they still be good? Thanks, Dan- bookem
- Thread
- Replies: 5
- Forum: Sauces, Rubs & Marinades
-
Whole pig help
Does anyone have any idea how much a small whole pig would cost? I'm thinking in the 50-75# range. -
Sesame ginger chicken
Threw some drumsticks on the ECB for the kids Sunday. They don't eat ribs yet, not sure if that's good or bad, more for me. I used Lawry's sesame ginger marinade and let them sit for about 4 hours while I started everything else. I had the wings on for about 3 hours at 250*. I didn't through... -
Sunday smoke
Had to clean some meat out of the fridge Sunday, so I did a tip roast, corned beef for sandwiches this week, drumsticks for the kids, and ribs for me. Here's pics of the spares rubbed up with mustard and a rib rub. I never really know what to do with the center chunk of ribs that they always... -
Sunday tip roast, and corned beef
Sunday was crazy windy here, but I hadn't smoked anything in a while, so I busted out the ECB for a Sirloin Tip Roast, corned beef, some drum sticks, and a rack of ribs. Had to do some careful arranging, but it all fit. I'll put the ribs and chicken under the other headings. Here's the tip... -
Some UDS questions
I've been looking at some of the UDS builds, and they are really intriguing. Right now, I have a ECB, but would like something bigger, and it seems like these units are much more efficient than some of SFB options. My first question, regarding the air intakes on the bottom. It looks like most...- bookem
- Thread
- Replies: 3
- Forum: UDS Builds
-
A question for the butchers
I've purchased the tri tips from the local butcher store, but I don't make regular trips there yet. I see sirloin tips advertised on special at the grocery store meat departments all the time. Is this the same cut of beef? The difference from the butcher to the grocery store is about $1 or...- bookem
- Thread
- Replies: 4
- Forum: Meat Selection and Processing
-
Cookmaster by Masterbuilt
So I just purchased this new electric smoker. It was on sale for $100 and since it was made by Masterbuilt, I thought it was a good deal even if it may be secondary brand. Does anyone have any experience with these units? Also, I'm thinking I can use this for cold smoking with the AMNPS. My...- bookem
- Thread
- Replies: 16
- Forum: Electric Smokers
-
First time Qview tri tip
We had some family over for my son's birthday last weekend. I've read lots of posts on the tri tip, so thought I'd give one a try. Glad I did. Tons of flavor and really tender. For the price, a much better bargain than the prime rib I made a couple days prior. Rubbed the tri tip with thick... -
Smoke house ideas
I have an opportunity to purchase these plywood boxes. They look like 7/16" or 3/4" plywood. They're only $20 each, and I'm thinking I could invert them to make a smoke house. I've looked at a lot of the builds on the site, but when it gets right down to the nitty gritty, I'm a little lost at...- bookem
- Thread
- Replies: 11
- Forum: Smoke Houses
-
Enough Lurking
I've been lurking and learning from this site for the last couple of months and love all the ideas and creativity. My bought me an ECB last year for Christmas and I used it a bunch. Tried the usual fair, ribs, butts, brisket, wings, even did cheese this fall. Now I'm ready to move on from the...
