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  1. tropigal08

    Cherry/Maple Smoked Bacon.....Q-View!

    It's called food porn...and I love t. hahaha
  2. tropigal08

    Cherry/Maple Smoked Bacon.....Q-View!

    Amazing job!! We plan on trying some bacon.  I know this isn't about smoking, but that skin looks awesome. I'll bet you could make some good chickaron or fried pork skin with it.   Put the skin on the chopping board with the fat side up, try to remove all the fat you can, cut the clean skin...
  3. tropigal08

    Prime rib for daughter

    I'm drooling!! Excellent job! 
  4. tropigal08

    Double Smoked Hams---Times 4 (Step by Step)

    I'd think that would depend on whether you think hams are too salty to begin with. Sweet does balance out salty. It's all about the flavor you are looking for. 
  5. tropigal08

    Double Smoked Hams---Times 4 (Step by Step)

    If you want to reheat it whole rather than a few slices, I'd place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil, cut side down. Bake at 325 degrees F for 16-20 minutes per pound, until a thermometer  registers 135 degrees. 
  6. tropigal08

    Smoked a NY Loin Roast

    Haha! I didn't trim. I wanted all of that delicious fat basting the meat as it cooked. I know many people are afraid of fat, but I cherish it for cooking. I made a simple hash last night with some of the left over beef. I trimmed the fat and rendered it first to brown the potatoes in. Every bite...
  7. tropigal08

    Smoked a NY Loin Roast

    Thanks for the tip! I'm dead new at this. 
  8. tropigal08

    Smoked a NY Loin Roast

    Haha! I used to have a counter surfers. A ham disappeared one day but nobody would admit anything. Now all of my dogs are too small to reach. If they start pushing chairs to the counter I'm in trouble.
  9. tropigal08

    What's your occupation?

    Why are there so few women around here?? I'm a manager for a large company that offers property management software, websites and other services to property management and real estate companies. I manage a group of writers who provide content (as in we write the bs you read when you visit the...
  10. tropigal08

    Smoked a NY Loin Roast

    Thanks. Definitely longer is better, I usually go anywhere from 3 to 7 days. But I just got my smoker and couldn't wait!!! 
  11. tropigal08

    Smoked a NY Loin Roast

    Thanks! Husband says this smoker is the best Christmas present he ever gave me.  
  12. tropigal08

    Smoked a NY Loin Roast

    Thanks! Definitely try it! Leaving it uncovered is basically dry aging the meat. Dry aging lets dehydration concentrate the meats flavors. If we're allowed to link to outside sources, here's a good article on it from Fine...
  13. Smoked a NY Loin Roast

    Smoked a NY Loin Roast

  14. tropigal08

    Smoked a NY Loin Roast

    We're breaking in the new MES 30" this weekend. The star of the show has been the NY strip loin roast. I salted it and left it uncovered in the fridge for 2 days. This morning I smoked it at 215 degrees with hickory chips. Didn't want it too smoky so I only filled the hopper about half full and...
  15. loinroast1.JPG

    loinroast1.JPG

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  16. tropigal08

    Double Smoked Hams---Times 4 (Step by Step)

    We're breaking out in meat sweats here!! Just sampling my first double smoked ham and it's amazing. We can't stop eating it. I didn't glaze it as we have two friends who are diabetic and they will be partaking. Thanks for the instructions. 
  17. tropigal08

    Panhandle Smoker

    My husband just gave me a MES 30" as an early Christmas gift. I love to cook and have been bugging him for a smoker. I think I tipped the scale when I mentioned making pastrami. After a trip to Sam's and the grocery I now have a brisket I plan to brine for pastrami, a ham to double smoke and a...
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