- Dec 10, 2015
- 9
- 15
Been lurking for a while and have been wanting to learn as much as possible. I finally found what I want on Black Friday for the price I wanted to pay. Proud new owner of a MBE 30 Gen 1.
I guess I'm fairly smart when it comes to cooking. Not classically trained in any fancy institutions but mostly self taught. I've been told I make some of the best food people have ever eaten. I figured it was time to break down and try something new and broaden my horizon and try this smoking thing out.
I'm lucky and married into a family where my father in law has been in a kitchen for 35+ years and has started his own line of spices and sauces. Basically I get free spice rubs and bbq for the rest of my life or until he kicks the bucket. He has a Espresso Pork Dust to die for.
The first weekend I had it I attempted my first smoke. Got a small Pork Butt for a casual football party and was aiming for a delicious pulled pork. Learned a bunch that weekend and I hope to continue to learn. Had a great first 4 hours or so of smoke but then I hit the dreaded plateau at around 160. I started to get to hungry too quickly and was lookin and not cookin. I smarted up, shut the door and got it to 175 about 30 minutes before serving time. I pulled it and let it rest for 30-45 minutes and just did a simple chop. Even though I didn't get the pulled like I wanted, the chopped was to die for.
Well this weekend im gonna do a few smaller items for a holiday party. I'm thinking Jeff's pulled chicken, 2 dozen ABT's, and a new thing I found yesterday called Moink Balls. Maybe i'll do a Qview if im feeling confident.
Wish me luck.
Happy Smoking!
I guess I'm fairly smart when it comes to cooking. Not classically trained in any fancy institutions but mostly self taught. I've been told I make some of the best food people have ever eaten. I figured it was time to break down and try something new and broaden my horizon and try this smoking thing out.
I'm lucky and married into a family where my father in law has been in a kitchen for 35+ years and has started his own line of spices and sauces. Basically I get free spice rubs and bbq for the rest of my life or until he kicks the bucket. He has a Espresso Pork Dust to die for.
The first weekend I had it I attempted my first smoke. Got a small Pork Butt for a casual football party and was aiming for a delicious pulled pork. Learned a bunch that weekend and I hope to continue to learn. Had a great first 4 hours or so of smoke but then I hit the dreaded plateau at around 160. I started to get to hungry too quickly and was lookin and not cookin. I smarted up, shut the door and got it to 175 about 30 minutes before serving time. I pulled it and let it rest for 30-45 minutes and just did a simple chop. Even though I didn't get the pulled like I wanted, the chopped was to die for.
Well this weekend im gonna do a few smaller items for a holiday party. I'm thinking Jeff's pulled chicken, 2 dozen ABT's, and a new thing I found yesterday called Moink Balls. Maybe i'll do a Qview if im feeling confident.
Wish me luck.
Happy Smoking!
