Recent content by courtland
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Masterbuilt Smoker and Chicken Wings - Water, No Water, No Pan?
I'm about to smoke some whole chicken wings with Jeff's rub recipe in my Masterbuilt 30" Gen 2. I've smoke wings in it before and they come out pretty good at 275F for about 1.5 hours with about a cup of water in the pan and the wings on the upper 2 racks. Would they come out crispier if I...- courtland
- Thread
- Replies: 3
- Forum: Electric Smokers
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logistics help needed!
Thanks for the replies. Brent, I will try that. -
logistics help needed!
Tomorrow morning starting at 5am I will be starting a long day of smoking. My problem is real estate on the smoker for my planned menu. I have an ECB with 2 14" racks available. I am smoking 2 racks of ribs(3-2-1 cut in quarters), an 8lb butt, a fattie, and Earl D's Wicked Beans recipe (in... -
Help with Thanksgiving travel
I have to smoke a turkey tomorrow for serving Saturday night. What temp and time should I reheat a 12# turkey at in the oven? Should I slice it cold before or after reheating? Should I baste too? Thanks, Courtland -
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Sausage Gravy - Thanks Dutch!
Kirsten got them locally at Ross. I originally found them online at Smart Home where I get my home automation remote control dimmer modules. White http://www.smarthome.com/9162.HTML Stainless version http://www.smarthome.com/9162s.html They spin independently for a cool effect and can be... -
Sausage Gravy - Thanks Dutch!
I was just getting pics off the camera this morning and wanted to post some stuff. I made the sausage gravy from your recipe. It is awesome! I've made it twice now and my wife and I both agree that it's better with the spicy fatty rubbed than the maple fatty rubbed. here's a pic with my... -
back beef ribs
I want to try some of these this week. So, should I try 2-2-1 or 3-2-1/2? I have used small needle nosed pliers to get the membrane off and it works better than paper towels sometimes. -
smoke and beer or beer and a smoke
I agree that Smokey Bones has the best restaurant baby back ribs, but they also have the worst brisket. My new favorite thing there is the 1/2lb buffalo burger.- courtland
- Post #7
- Forum: Beer & Ale
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Party Dillema
It came out really good! It took longer than expected though. I'm assuming it was because of the high winds and colder air that day. Everybody filled up on fatties and other appetizers so we had plenty of leftovers for the neighbors that were smelling the goodness all day. -
Small pork tenderloin
Here's the site for wood. If you only buy 1 bag of wood chunks the shipping doesn't make it worthwhile. If you add 3 bags then the shipping is only a couple bucks more. If anybody has a better online source please let me know. http://www.barbecue-store.com/woodchunks.htm -
Small pork tenderloin
I got my wood online at a bbq site. When I get back on myPC i'll send you the link. -
Party Dillema
Thanks JamesB, It's just after 6:00am here and I just threw the meat on the smoker. It's crazy windy here today. 20-30mph winds, but it's only 55* outside. -
Party Dillema
I'll be trying your beans recipe next weekend with some ribs. (or Boston butt if it's still onsale this week). Quick question from the n00b. I couldn't get a packer cut brisket from both places I went to. I ended up with a 7.x# flat untrimmed. Will my smoking time still be roughly 1.5... -
Small pork tenderloin
I cooked it to 170*. It was just under 2lbs I think. served 4 people (2 twice). It was so very tender. I ate the leftovers for breakfast as a sammich and my wife told me I have to make her another one now.
