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  1. skootchnc

    yummy eye round.... (with pix)

    Local grocery had a special on black angus eye rounds, so I pocked up a nice one washed it (I'm weird like that) slathered with yellow mustard, and covered with a rub of my own. aking for dinner, I suggested the left over eye rounds, with peppers and onion.... she added with french fries...
  2. skootchnc

    Smoked Roast Chuck

    Between the price of brisket these days, and  we have an "empty nest' I wind up freezing about 1/3 of a brisket, giving 1/3 to neighbors, and pigging out on the last third...NOT complaining mind you.... definitely a "first world problem" so to speak. But, thanks to Jeff and his newsletter.... I...
  3. skootchnc

    gotta do something, while smoking a turkey

    My lovely wife announced last week, that she volunteered me , to smoke a turkey for a co-worker's last day. Not a problem I replied, and after some back and forth... we settled on two whole breasts e\ather than a single bird. While shopping, I was thinking about what else to smoke, for OUR...
  4. skootchnc

    First turkey, in new Smokey Hollow 44"

    Went to the grocery store and picked up a frozen  turkey breast, and thawed it.... first I gave it a quick massage with olive oil (extra virgin) then K-Paul's Black Magic, and some granulated garlic, and more herbs, Filled the chip/chunk boxes with apple wood, and got a steady 300 degrees...
  5. skootchnc

    Moved up, to Smoke Hollow 44 inch...with pictures

    My beloved Masterbuilt's bottom rotted out, and while a stack of blocks got me through this year... I knew it was a matter of time before I would have to replace it. Thankfully I have Smoking Meat Forums to consult... as well as other sites. As I have no interest is competion smoking.... just...
  6. skootchnc

    what am I doing wrong?

    Butterball Turkey breast. Apple/cherry wood... Masterbuilt pro smoker chugging away @ 250 roughly 6 hours IT 160 Meat tender and juicy but skin like leather.... I have made a dozen or more turkeys (whole and bone in breast) each one was delicious, but all of them have had skins of leather...
  7. skootchnc

    Eye Round w/pix

    while shopping at BJ's last night, I decided to throw another Eye Round on the masterbuilt pro... yummy Hickory and Pecan wood, 225, for about 5-6 hours Pulled at IT of 165   nice med rare just the way I like it. gonna eat well this week
  8. skootchnc

    another week... another brisket (w/pix)

    Fine tuning the process.... I tried a bit slower, and a bit lower (250  VS 275) Usual rub/prep I have a Masterbuilt, and it is GREAT... yeah, there are better, and I have my eye on either a camp chef smoke vault, or a smoke hollow 44.  Either of them will allow me to lay a rack of ribs, OR a...
  9. skootchnc

    July 4th Brisket (with pix)

    Latest adventure with my Masterbuilt Pro.... Picked up a whole brisket ($2.96 /pound) smallish 11.76 pounds. I trimmed much of the excess fat away leaving about 1/4 inch. My best guess is I trimmed 1/2 a pound off Basic Texas style rub, mostely coarse salt & pepper, with a little garlic, and...
  10. skootchnc

    BBQ with Franklin on PBS

    I have been watching PITTMASTERS on TV, and taking notes, but it tends to get confusing, with 3 judges, and 3 contestants each having a (slight) difference of opinion. Plus the different cook schedules on each show. The other week I caught BBQ with Franklin on PBS. He demonstrated 3 methods of...
  11. skootchnc

    been watching "pit-masters" on TV

    I'm open to learning.... and I know I won't learn any "secrets"... but general rules and the such. I noticed the judges, as well as contestants were talking 250-275 even 325 for the smokers... I fired up the master built Memorial day... a brisket flat, and 4 racks of ribs... Slipped some...
  12. skootchnc

    Fresh face in Raleigh

    Hi'm Frank.... for many years I've cheated... seared the meat on my grill, then low and slow in the oven. It works "well enough" but doesn;t hold a candle to smoked meat. I am a yankee, living in HOG 'cue heaven.... but I lived in Louisiana, and THAT is the 'cue I love.... oh, I like ALL...
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