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Best BBQ in Every State - foodandwine.com
Hey ya'll, My BBQ joint in Marysville, WA made this list. Do you see your favorites on here? Cheers, Jeff Jeff's Texas Style BBQ Marysville, WA https://www.foodandwine.com/travel/best-bbq-restaurants- ynot2k
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- Replies: 27
- Forum: Messages for All Guests and Members
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Brisket "Fake News"
There is so much mis-information about smoking brisket on the www. Cooking temperature. Rubs. Marinades/injections. Style of smoker to use. Finished internal temperature. Wrap or no wrap? Foil or butcher paper? Rest method and time. Wood. I would like to thank the senior members of... -
You can't smoke to temp or time
Please....the brisket is done when it's done. Probe it. Feel it. Do whatever you have to do to make sure it's done. But please don't use time or temperature as a measure of when it's done. This is an art. Be artistic. Be patient. Usually, the brisket is done when it's internal... -
Some Turkeys on the SPK-500
One of our Turkey smokes this Thanksgiving (we filled the pit several times!) Happy Thanksgiving to all from Jeff's Texas Style BBQ! -
Well, I'm going pro
I've been lurking this forum for a while now, so I feel I have the authorization to post this. I've been a back yard BBQ pit master for quite a few years now. I started a catering business about 2 years ago, which did well. I've decided to go pro - my own BBQ joint. Jeff's Texas Style BBQ...- ynot2k
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- Replies: 108
- Forum: Blowing Smoke Around the Smoker.
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Another Costco Belly Success
Dry cured and cold smoked for 12 hours with apple in my MES 40 and AMNPS. Sliced some half slices (ala Bearcarver) and some whole slices, some thin and some thick. My first bacon. Process was smooth and easy thanks to posters here on SMF. The wife says she won't be buying any more store... -
Fundraiser
Mods, please delete if this is outside the rules... I am raising funds for the Leukemia Lymphoma Society - the Big Climb in Seattle. 69 floors of the Columbia Tower. Whew! My dear friend Jane T died of leukemia last year. I'm am raising funds and climbing that big tall building in her...- ynot2k
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- Replies: 4
- Forum: General Discussion
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Boneless skinless thighs - loss?
Will I get any weight loss smoking boneless skinless thighs for pulled chicken? I'll be adding my BBQ sauce to keep it moist when holding for serving. Yes, I used the search tool but didn't really get an answer to this question. And while I'm here, what are your thoughts about boneless... -
Prime Rib for two with Q-View
Just 1/4 of the the 14# monster purchased. Fired up the Klose mobile smoker for this smoke - I'm still getting used to burning wood, so I'm doing smaller cooks until I feel confident. The smoker worked well, maintained a good 200-235 degrees and the results speaks for themselves. Also made... -
YNOT2K - St. Louis ribs - first time with AMNPS
It was 6:00 a.m. when I rose from a sound sleep to get the smoker going - ah, the life of a pitmaster... The grow lights in the greenhouse are the only lights on this morning. Ok, I'll be using the Masterbuilt 40 for this small cook so I turned it on. Wow, that was easy. So far so good... -
I may just buy this one - if the price is right
I'm considering buying this - but I have no real idea how much it's worth. What do you all think it's worth? Or, better yet, how much would you pay for it? 2004 Klose BBQ trailer pit. This pit is fabricated from 1/4 inch plate in the main cook chamber and smoke box as well as 3/8 inch plate...- ynot2k
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- Replies: 12
- Forum: Blowing Smoke Around the Smoker.
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Question on Klose mobile smoker
I'm considering buying this - but I have no real idea how much it's worth. What do you all think it's worth? Or, better yet, how much would you pay for it? 2004 Klose BBQ trailer pit. This pit is fabricated from 1/4 inch plate in the main cook chamber and smoke box as well as 3/8 inch plate...- ynot2k
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- Replies: 12
- Forum: Wood Smokers
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Brand New MES 40 + Spatchcocked Chicken = Fail
I wanted to try out my brand spankin' new MES 40 so I thought I'd go cheap and try something I could afford to fail at - whole chicken - $7.00. Spatchcocked and rubbed with SPG. I made so many mistakes on this one - here are some of the highlights of my adventures. I did not brine the bird... -
Brisket on my new MES - help!
Hello fellow smoky meat lovers, I ordered a 40" MES with window a week ago. It should arrive next Monday, Sept 22nd. The BIG party is Saturday, Sept 27th. HELP! I have a Traeger which will be put into service on the two pork shoulders - no problems there. I'll smoke them during the day on... -
Smoked Pork Loin for tacos?
I have two event coming up in 2 weeks, one Saturday and one Sunday and I want to supply pork tacos. Ordinarily I would do pulled pork with a Boston Butt but I happen to have access to "free" pork loins. Lots of them. As much as I could possibly need. Five of them, each about 9#. I only... -
Everyone has to have a "first" fatty, right?
Half mild, half spicy sausage, sauteed onions, mushrooms, spinach and gruyere. Card is for scale. More Q-view this weekend when I smoke 'em! Thanks to all the rollin' and smokin' forum members who inspired me to try this crazy thing. -
new here
This looks like an active forum and I'm happy to have found you. I have a Traeger and a BGE right now. I've been smoking food for about 10 years. I know how to use the search function, and I'll try to keep questions to a minimum. I'll also try to add my own knowledge if needed. Jeff
