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  1. parrot-head

    Has anyone hung bellies with NON sharpened "S" hooks?

    Wondering if the hooks NEED to be sharpened and if a NON sharpened hook will go into the belly easily?
  2. parrot-head

    Question about smoking a cured belly...

    I have made bacon a few times now and have always hot smoked it to a certain IT for what seemed to be 3 or 4 hours. My question is...will just cold smoking for about the same amount of time have the same effect? If so, why does anyone even hot smoke at all? I guess I'm trying to figure out what...
  3. parrot-head

    My first bacon - turned out great

    Did a small belly first to learn the process. Smoked with cherry wood. Don't think I will ever buy store bacon again.
  4. parrot-head

    Wings smoke with peach wood

    275 for about 2 hours then crisped on the grill on the flat side of my Grill Grates Caribeque Honey Heat rub
  5. parrot-head

    Pecan smoked baby backs

    Dang these were good.   Rubbed with Caribeque Honey Heat 275 for 4 hours, no wrap. Tender and fall apart delicious with just a little pull.
  6. parrot-head

    I like big butts and I cannot lie...

    My little smoking buddy waiting patiently Love to separate the pan juices and mix them back in.
  7. parrot-head

    First time ABTs

    Wow, these things are addictive!  Had a bunch of peppers coming on so I figured I should try ABTs.  Couldn't stop eating them! I have a bunch more peppers almost ready so I'm probably going to prepare them ahead of time and freeze before smoking to they will be ready for next time.
  8. parrot-head

    2nd time doing brisket

    2nd brisket, better than my first, which was just a flat. This time, did a 12 lb. packer. Wrapped in pink butcher paper at about 165. Point got to about 198 first, so I separated them and pulled the point and put it in a cooler. he flat took a couple hours longer. Amazing how moist and tasty...
  9. parrot-head

    Stopping a roast from cooking

    I recently bought a home slicer to make jerky and to make lunch meat cheaper than from the deli. I made a top round roast to slice up for sandwiches.  This turned out pretty decent but ended up being a little more toward the medium side after cooking it and slicing. This week, I made an eye...
  10. parrot-head

    Time for some more baby backs

    Did these 275 straight thru, no wrap for about 5 hours. Turned out very tender with a slight tug..quite tasty with Stubbs Sweet Heat sauce.
  11. parrot-head

    Hell of a deal on a 30" Sportsman Elite

    http://www.dickssportinggoods.com/product/index.jsp?productId=60673666 $120 - free shipping Plus an extra 20% off
  12. parrot-head

    Another round of PMBE - aka "Meat Candy"

    Poor Man's Burnt Ends are one of my favorites to make.  I did two roasts this time. Started about 10 p.m. the night before.  When I woke up they were in the upper 160 range and one of the roasts was within 5 degrees of the other.  They were both the same size. Use the 5x8 tray for the...
  13. parrot-head

    Sunday baby backs

    Baby backs last night. Did 2-1/2, 2, 45 minutes.@ about 240. For the 2 hr. wrap coated with honey, then brown sugar then squeezed the juice of 2 nectarines for each and added about 1/4 cup of cranberry juice. Wedgie lasted about 3 hours with hickory and produced good smoke the whole time. ...
  14. parrot-head

    Anyone using a Wedgie pellet burner yet?

    They have become pretty popular on the FB Masterbuilt page. They can be had for 16 bucks shipped so thought I would pick one up. Haven't used it yet but reviews are positive.
  15. parrot-head

    Pork butt - + question/thoughts on pellet smoke level

    Pics from latest pork butt from yesterday.  Was quite a long smoke as I started it about 7 p.m. for an overnight smoke.  When I got up it was around 168, so it was progressing nicely. Problem is, I had to run an errand and forgot to increase the timer.  When I came back, I noticed it had lost...
  16. parrot-head

    Poor Man's Burnt Ends - still one of my favorite meals

    Still in love with PMBE..so damn delicious. 3.5# chuck roast rubbed with a brown sugar (substituted turbinado sugar) rub.  Started at 11 p.m., smoked with Hickory pellets. This one took a little longer than I had expected.  Probably because I kept the temperature lower overnight figuring I...
  17. parrot-head

    First time poor man's burnt ends...amazing!

    Wow...this is truly meat candy!  I can't believe how great this is.  Rubbed with Paul Prudhomme's Meat Magic.  Put 3.5# chuck roast in at 11 p.m. for an overnight smoke.  By noon it was at 185 and ready to be taken out for a rest, then cubed and sauced and back in for a couple hours. The family...
  18. parrot-head

    Nothing special...just another pork butt. LOL

    16 hrs. on this one overall.  Put in at 10, went to bed and when I got up it was coming out of the stall. Finished at 2 p.m. and then into the cooler. Rubbed with Pork Barrel BBQ All American Seasoning and rub.  I didn't really care for the rub myself.  Seemed like it had too much celery seed...
  19. parrot-head

    Stuffed pork loin

    Wanted to try a stuffed pork loin for a while now.  Butterflied, stuffed with broccoli, mushrooms and cheddar.  Rolled, sprinkled with Stubb's BBQ rub and wrapped in bacon. Smoked with apple wood until an IT of 150.  Next time I need to put a little more cheese.
  20. parrot-head

    Stuffed pork loin ?

    Thinking about doing a stuffed, bacon wrapped pork loin in the MES30 For those that have done one, does the loin cook long enough to crisp up the bacon decently, or does it need to be put in the broiler afterwards?
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