Recent content by jonathan

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  1. J

    Masterbuilt not working properly

    Ugh. I was just going to report odd behavior when doing my test run on the cornish game hens. Unit preheated to 275, I stuck in 4 birds, and 35 min later the unit had gone down to 208. Mostly closed the vents and 30 min later the unit was at about 213. Guess I'll need to break out the tools...
  2. J

    Chicken: Crispy Skin

    Sure. Why not? I'll do one with the cornstarch. This is a test batch after all :) I'm feeling all scientifical
  3. J

    Chicken: Crispy Skin

    Doing a test run tomorrow morn of 4 cornish game hens Its a 12 hour brine (black tea based brine, with chinese spices as a variation). Tonight I'm going take it out and let sit in the fridge the airdry the skin. Tomorrow morning I'm going to baste two with some oil and two with some mayo as...
  4. J

    New Masterbuilt smoker

    Depends? :) Birds are all brined. Things like a brisket are rubbed. Goat has been marinated. Depends on the meat and prep. Do other people get a good ring with their MES smoking?
  5. J

    Chicken: Crispy Skin

    Interesting. The whole cornish game hens thing is an experiment. Local place has em for $.99/lb, which is about 1/3 of normal around here, so I'm loading up. I'm going to try a couple on Sunday to test cooking times and such for such a small bird. I'll try some mayo on one to give a report. Any...
  6. J

    Chicken: Crispy Skin

    The dilemma of the MES. Love the smoker, but the cap of 275 for temperature makes getting a nice crispy skin on the chickens tough. I had some success taking them out a bit early then tossing them in the oven at 400 for the last 20-30 minutes. That has given inconsistent results. A couple times...
  7. J

    New Masterbuilt smoker

    I was thinking about this recently. I find I can get some nice smoke flavor with my MES, but I certainly can't let it go for hours on a handful, particularly with the vent wide open. I also notice I just don't get a smoke ring with the MES. I figured it was the fact its not actually burning...
  8. J

    Need Knives & Cast Iron Pots

    Another set of knives which might do are the Global knives. Japanese, a vanadium steel alloy that takes special stone to sharpen due to the extra hardness. Handles generally are a touch lighter since designed for an asian hand. I got lucky and got a 5 piece set < $200. Sadly, I can't say I've...
  9. J

    Mystery Beef Q-View

    Well, it has(had) a bit more color than the pics showed. Just tossed the ribs themselves on. Your idea of it being a younger steer is possible. Dunno. Tasted good though ;)
  10. J

    Mystery Beef Q-View

    Great site. Thanks for giving me a new bookmark :)
  11. J

    Mystery Beef Q-View

    I know.. it does look like pork (particularly in the pics, the color is a little off in the pics, but not much. Its pretty pale). Definitely beef. I wondered about the color myself though. Came right off the base of some beef ribs. I was there at the butcher as they were chopped. Also tastes...
  12. J

    Mystery Beef Q-View

    Well I have no idea what it's called, but I ended up smoking a pound and a half hunk of meat at the base of some ribs I bought today. I figured in my bumbling novice way 'That should be done in 3 or maybe at most 4 hours.' And so I set about rubbing this hunk of rib meat with a magic dust...
  13. J

    Whatcha smokin' for the Super Bowl???

    I'm not a football fan (hockey fellow) but do like get togethers, and a friend is gathering folk in. Going to do a lamb schawarma with the fixings, a few stuffed jalapenos. A friend is doing chickens and pork shoulder. The host has a grill and will be cooking something or other on that too.
  14. J

    What's that piece called...

    Oops. Should be beef
  15. J

    Show your dog

    Thai Ridgeback.
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