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I've done pork(baby backs and Boston butt) and beef(short ribs) in my new MES. Today I tried my hand at chicken for the first time ever. I bought two 6 lb whole roasters. I brined them for 14 hours with simple salt and sugar brine. I rubbed one with herbs(Rosemary, thyme, sage, oregano, basil...
I got them at Market Street(higher price point sore in Albertsons chain, more specialty/gourmet foods and brands). I though they might have better/more knowledgeable butchers. Boy was I wrong. The ribs came 3-4 to a pack under the GTB(Geniune Texas Beef) brand. The only thing uniform was the...
Used an MES 40. Ribs were on for 3 hours at 225. I put em in a foil pan with about a cup and a half of 50/50 water/Worcestershire and covered them with foil and back in the smoker for 1 hour. Then back on uncovered for 2 hours. I was happy with the bark color and smoke flavor. The thickest ribs...
I was a little to aggressive on the salt and pepper in my rub so there is that. I'll live and learn on that. Ribs turned out ok on tenderness. I took them to 188 and that simply wasn't enough to break down all the tissue. Again, I'll live and learn on that. I'll probably stick with beef racks...
Smokin beef short ribs today. They are not a rack and came trimmed and cut. Not sure how to smoke these. I was gonna run my MES 40 at 225 with a 80/20 Oak/Mesquite mix. Since the ribs are trimmed with some much larger than the others I am not sure if I should string them together to make some...
So my wife bought me an MES 40" this week and I couldn't wait to try it out. I have always loved BBQ but never had the guts to try my own hand at it. Well Saturday I took the plunge. I went with a 4 lb Boston Butt and 2 racks of baby backs for my first try. I decided to make my own rub for this...