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  1. mrmosh303

    food savers, seal-a-meals or what ever else you want to call 'em...

    just wondering the opinion of the group...once i smoke meat, chicken or beef or pork or turkey, and then i seal the pieces...since i rarely only smoke only one meals worth...how long do you think the meat will be good?? what if only in a fridge?? that is the main curiosity...if i do not freeze...
  2. mrmosh303

    my 1st butt...

    i put this in another area, and somebody let me know i should be in "pork"...so, i am going to post these qviews here, since i like to share, and maybe a little bit of a show off...i smoked 2 shoulders, rubbed with "schultz", at about 250, over mesquite, for about 6hrs, and "slaughter house"...
  3. mrmosh303

    1st shoulder...

    this is my 1st try at butts...these are 3hrs into 6hrs over mesquite, at 225-250...then they will be wrapped tightly in foil and continue until morning in the oven at 225...
  4. mrmosh303

    worked perfect

    turkey breast...an hour in a simple brine of salt and brown sugar...then injected with 1/2 cup honey, 1/2 cup apple juice...smoked over mesquite for about 5 hours...juicy, tender and sweet
  5. mrmosh303

    questions about honey

    i have not seen anybody talk about something like this, so i thought i would throw it out there to everyone... i was given a box of honey, and i was trying to figure out how to use it in my grilling/smoking...when i grill burgers, i put just a little honey on each side as they cook...they come...
  6. mrmosh303

    gonna try some thighs...

    well...i have not posted for a while...went and enjoyed my niece getting married in Houston, where i smoked 6 racks of ribs, about 20lbs of chicken legs and thighs, and 2 beautiful salmon halves...most worked great, but the salmon was skinless, and i prolly smoked it a little to long, a bit dry...
  7. mrmosh303

    just cause i like to post qviews

  8. mrmosh303

    has anybody tried...??

    so...as the wife and i plowed through the brisket from fridays smoke, we started talking about the next one...we talked about rubs, but more about injecting. one of the things we talked about was trying to add the flavor from bacon, since everybody loves bacon!! we thought about placing...
  9. mrmosh303

    opinions needed...

    posted in a different thread, but wanted to make sure it was seen...thanks... 15.5hrs later, fat up over some mesquite, smoking perfectly, with temps waffling between 205 and 230 and this is how it looks...it is now resting in a cooler, wrapped in foil, then 2 towels and a blanket...i was...
  10. mrmosh303

    a real brisket this time...

    so...the last time i did a piece of beef, it was some sort of tip, that the wife was steered into by the clown at the store, but this time, i got a full brisket...i have injected with simple beef broth with some garlic powder, strained, and then the tried and true "shcultz" rub...it is sitting...
  11. mrmosh303

    todays obsession...i mean smoke

    i will be doing 2 racks of st louis ribs, 1 rubbed with the schultzs and the other rubbed with a sweet mesquite produced by kirkland signature...3-2-1 over a chunk of mesquite...also going into the locker, during the last 2 hours of rib heating, i will be tossing in a beautiful piece of...
  12. mrmosh303

    salmon...i am just doing it simply

    so...been reading some of the posts from another spot in the forum about smoking salmon...brining for hours, waiting times and stuff like that...i am just going to rub the fish, with a schultzs rub from costco, and i will let that set for about an hour and 15, then i am going to smoke for about...
  13. mrmosh303

    it's been a while...

    i have been in the oilfields for a few weeks, and have not had time for my new addiction...smoking meats!! but yesterday, i was able to smoke some chicken...i brined some legs and thighs for a while, then put i rub (just costco sweet mesquite) and smoked them for about 3hrs at 225, surrounded...
  14. mrmosh303

    Our Feast Qviews

    just because we share in here...i am sharing in here...7.5hrs at 250(or just above)...stuffed with a few cut up oranges, and a few slices of orange toothpicked to the breast...i hope everybody elses bird turned out as good as ours Happy Thanksgiving SMF...this group IS one of the things i am...
  15. mrmosh303

    my turkey question

    i really thought i would be flooded with responses, but after 76 views, i am still the only one to comment on my last post about turkey smoking... i will put it out there again, and see what happens... i heard that citrus works well with poultry...so far with my smoking, i have dome 1 whole...
  16. mrmosh303

    trying ribs today...

    st louis style, rubbed only, 3-2-1 is what i will be trying, over TBS of mesquite... so far, every piece of meat i have put into this locker, has come out perfect...i have not had anything go for 6 hours...kinda nervous, and i think i will make a "slaughterhouse" spritz...i have no "liquid"...
  17. mrmosh303

    pork sirlion tip roast

    today i will be smoking just over a 2lbs piece, slowly under mesquite smoke, thin and blue...i rub it with a sweet mesquite from kirkland signature...i have used this rub with a small pork lion i did a few weeks ago, and the wife is still telling me it was the best piece of meat she has ever...
  18. mrmosh303

    have not seen this yet...

    so...i am going to brine, slaughterhouse, and prolly inject, slaughterhouse, but what i am curious about is this... i have been told that citrus is a good thing for birds...i have done a chicken, with a cored and sliced apple in the cavity and it was perfect...i was thinking of slicing oranges...
  19. mrmosh303

    about sealers and freezing

    so...i have been bit, and i smoke a lot now...more than we can eat!! but that is not going to stop me!! so...when i do decide on a sealer, i am curious how i will be "heating" the meat from frozen...do i micro-wave the bag it is froze in, do i remove it from the bag, and little convection oven...
  20. mrmosh303

    ready for my first smoke and need some help

    i have put the smoker together, cured it with charcoal, and now have the propane hooked up and a pan full of hickory chunks...i have seen the temp hold fairly well at 250-300, maybe a little high, but i think i can control it with a closer eye...and i have sufficiently filled my neighborhood...
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