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  1. smoker jb

    Smoked Sirloin Tip Roast - Any pointers

    It just dawned on me that on the west coast Tri-tip has been staple for about 30 years. Living in Fresno (not my fault, went to college here and couldn't afford to move) for over 30 years...that's what we have most every weekend. Smoked version is great and I have two ready to hit the smoker for...
  2. smoker jb

    Canning BBQ sauce 2014

    Thanks folks!! This is for my consumption only!! UC Davis has a canning/preserving day class through Fresno State that we will both be attending in a couple weeks. They ask that you bring what you want to can...so hey...why not! Actually we are bringing green beans, but they said bring the sauce...
  3. smoker jb

    Smoked Salmon Candy w/ Qview

    Have a lot of Costco salmon fillets in the freezer...this should be a great use of them! Thanks for the post.
  4. smoker jb

    Smoked Sirloin Tip Roast - Any pointers

    We did a tri-tip last weekend at to 140*, Jeff's rub on hickory in the MES @ 230* for 3 hrs. I did toss it under the broiler for just a minute to brown the outside...probably doing another next weekend!!
  5. smoker jb

    Canning BBQ sauce 2014

    Thanks folks! My main concern was the lack of vinegar in the sauce, but pressure will overcome that issue.
  6. smoker jb

    Canning BBQ sauce 2014

    Having gone through every post about jarring/canning sauce from 07' to last year...there was nothing to put my foot down on, nothing definitive. Let's do this...1) I want to can "Jeffs Sauce" in a pint jar. I have both pressure and boil methods at hand. 2) I want to make a sauce from the...
  7. smoker jb

    White Balsamic in sauce

    Thanks Kat!! That really looks yummy, but I'm looking for white balsamic...tons of stuff on red or dark...had some really tasty white in Monterey last weekend and thought I'd have a lash at it.
  8. smoker jb

    White Balsamic in sauce

    Ran it through the Search engine and didn't get a hit, so.... Anyone ever try substituting white balsamic for apple cider or white wine vinegar? Was thinking of doing a swap on a generic sauce recipe...not on something epic! Thanks for whatever constructive input you may have!
  9. smoker jb

    pork butt stall

    Exactly!! I do 6-8lb shoulders and put them in at 2100. at 90 to 120 minutes a pound...stall all you want, you will come to temp by the time I wake up, have coffee and a shower, 210*, foil and towel until I feel like it. Now...I've only done 6, so the jury is still out...but no complaints so far.
  10. smoker jb

    First Chuck Smoke

    That looks great! Made some enchiladas out of the last one. What kind of smoker are you using?
  11. smoker jb

    your orgin

    Portuguese and Irish...Great great great great great nephew of Aaron Burr...yeah...I know, heard it all through college!!
  12. smoker jb

    Mustard alternative

    I know many use mustard as a glue for rubs. Getting a Farmer John bone in shoulder ready for an overnight smoke and was wondering if there is an alternative to mustard? I read that mustard won't influence the taste of the meat, but is there something to use that will act as glue and influence...
  13. smoker jb

    Brisket Cut Question

    Glad I found this and thanks for the post!! Doing my first brisket this weekend and had the same issue fitting it into my MES 30" Smart & Final label shows where to cut the slab. Since it's just the two of us...may have to freeze the point and smoke the flat. 1.5-2 hrs/lbs I'd guess is still...
  14. smoker jb

    Brine and rub?

    I didn't see this addressed so thought I'd ask. Doing 2 pork loins, the Costco ones that come 2 to a pack...couple pounds each. Brined overnight in apple and white grape juice. Wrapping one in bacon due to the lack of fat, and bacon is the king! The question is...rubs traditionally have a...
  15. smoker jb

    Woodworking/Furniture/upholstery & working for myself?

    I'd stay away from PSI...they worst service on the planet! Craft Supply (woodturnerscatalog dot com) is far superior to PSI. My first pen was about $1000  the next one was $3.50. After 2000 pens in 10 years, they sell well, but unless you invest heavy time,  money for top end stuff and quality...
  16. smoker jb

    Bacon wrapped chick cordon blue

    Here was my effort. 30 minutes to long I think and next time I'll smoke with the slit facing up so the cheese won't head south. Sent from my SAMSUNG-SGH-I747 using Tapatalk 2
  17. smoker jb

    Vertical Electric Smoker

    MES30 & AMNPS work great for me. Put on my chicken cordon bleu at 250* lit the Amzn and when to church. I picked up an MES at Target.com and used wifes Red Card. Shipping was free and got 5% off... $152 to the front door. Hope that helps a bit!
  18. smoker jb

    First time in the box

    Overall...I'm thinking 5 out of 10...good rub and what bark I had was great! Noting my wife's immortal words "Close the door bozo"! Will get better results today! Handled the analog system ok, but the PID that's on it's way will be a big help. Sent from my phone because I'm cooking!
  19. smoker jb

    First time in the box

    Hey folks! based on being involved in forums for years and loving to cook and grill...here we go...pic's to follow! Followed Bear's shoulder guidelines. So here is my log; 09-Sept 2013 1930 - pulled everything out of the fridge...shoulder, mustard, injection liquid...so on. Rinse and pat dry...
  20. smoker jb

    favorite liquor

    During the fall through spring, single malt scotch and a good cigar while I BBQ, which is almost every night! Summer it's zinfandel...and a cigar. Good pale ale if I'm not in a vino mood.
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