Thanks Dave!I am curios to know what your second plate looked like? The first one looked great.
Thank You Dan!!!That truly is a fine lookin roast Bear, thanks for sharing the view.
Thanks Michael !!!Looks great as always
Thank You Rap !!!Great job Bear; RRB doesn't get any better than that.
Mayo,horseradish,Provolone,cheezy taters..................WOW!
You've got the food pyramid covered.
Thanks for the Qview buddy
P.S. Awesome BearView
Thanks Solar!!!Looks tasty Bear! Next time leave it in the cryopack in the fridge for 4 weeks before smoking it and then you will have something truly magnificent.
Thanks Elly!!Love the rare beef!!!
Looking good.
Thanks Bassman!!!That's about as pretty as it gets, Bear! I'd just love to have a pile of that for a French dip.
Thank You Much, Tyo !!That looks great.. Nice job bet it was tasty... Have fun and Happy smoking
Thanks Solar!!!
I can't do that. It says on the pack "sell by 10-8". I figure they got a reason.
Not to say you or others shouldn't do that.
I'm an old guy set in my ways---I use fresh meat----Tasted Awesome this way.
Bear
LOL---Thanks Gary!Looking good Bear - If you keep posting stuff like this you are going to get a following!
Thanks Moikel !!!Absolutely brilliant. Done to perfection,rare like I prefer. Thats a great price on whole sirloin. Its also a really neat tidy set up. Hiding that photo from wife.
Thanks Smoker!!!Oh Man, that looks awesome. MAkes me want a roast beef sammie right now. How long does the sliced roast beef stay good in the vacuum bags?
Grant
Thanks Teez!!!Looks awesome! SmokinAl seems to be quite an inspiration lately. That meal must've been heaven when you added the cheese fries.
Now I see why you asked that:Bear I am putting it to the left of the chip burner....I was thinking you were using yours placed inside the foil tray, and then into the smoker....unless you just placed it in the tray to light it.....I have to analyze everything, lol!
Would a cross rib roast be suitable for this. Which is more tender sirlon or the cross rib? I bought on sometime back and I want to cook it soon. Also have you ever tried smoking salt or fresh herbs? I was thinking that would dry them and give an interesting unique flavor.
It's a tight fit, so how about making a little foil pan of your own?Looks awesome!!! Bear, where are you placing your AMNPS inside the smoker? I have the MES 30.....love the idea of placing it in the foil tray but have no idea where you would find space to place it. On a rack above the meat? Thanks
Thank You, Fire!Wow, that looks great!!
How do you keep that window on your mess so clean???
Sorry to come across snobby!!No Todd, not just getting around to using it! I thought I sent you an email a long time ago saying it was working great. I use it a couple of times a week just fine, using the suggestions we already discussed in emails. I know it fits perfectly in the space to the left of the chip tray. I asked Bear this question directly rather than you because I wanted to know if he was placing his AMNPS INSIDE the big foil casserole dish before he placed in the the smoker. I thought perhaps it was another option. It was easy for him to see what I meant by his reply:
"Now I see why you asked that:
I got into the habit of lighting my AMNS (with dust) in a foil pan, so I didn't get sawdust all over my front porch.
And under the Amazing is a fire brick wrapped in foil, so I don't wreck anything I set it on.
I don't want to get yelled at---LOL
BTW: A foil pan might constrict air flow inside the MES."
Thank you Bear for your explanation, and thank you Todd for being so concerned I was using the pellet smoker the correct way