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Recent content by gruelurks
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http://www.smokingmeatforums.com/forum/thread/88528/mes-with-full-load-of-butts
Smokeguy did 8 in his 40" MES in the above thread.
I did 80# over 3 days in my 30" MES. It was time consuming but worth it over trying to cram as much as possible in there at once.
What a bummer. Never met him but his persona on here and other forums really made him stand out as an upstanding person, and the world is a sadder place without his presence around here. RIP Ron.
Blech! This stuff is nasty! I've tried all the varieties it comes as, in various recipes. The light version is the best tasting in my opinion. The only thing I ever liked it on was a burger, and that was still pushing it. Avoid the deviled egg recipe on their site, it's horrible.
Now Bacon...
I haven't been posting much on here lately but still read the forums every other day or so. I live in Central Oakland County, right in the middle of all the lakes. We've got a few good meat shops around here to choose from, Marketplace Meats, White Lake IGA, Snooks Butcher shop, to name a few.
Actually I've decided to hold off on the beer injection for now. The pork butt is for a beer tasting I am attending this weekend, so a lot of the food people are bringing is meant to be matched with beer or have beer as an ingredient. Instead of the injection, I am going to make a finishing...
I was thinking of using a bourbon barrel aged imperial stout mixed with some other liquids but I haven't quite figured out what. The stouts I have are strong in flavor and might overpower the taste of the pork. Maybe as a misting solution might be better.
Anyone ever do a smoked pork butt with some form of beer as an injection or marinade? Looking for some ideas for a beer/food tasting coming up this weekend. I have a lot of craft beer on hand, everything from Imperial IPA's, Bourbon Barrel-aged Russian Imperial Stouts, Scotch ales, fruity...
Again, thanks for all the advice. I ended up boiling the meats in a chili like broth but I should have tried making tamale dough long before the day of the party. I could no get the dough to come out pliable using the masa and lard and chicken broth.
Let me hear your tamale dough techniques, I...