Recent content by smabob

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  1. smabob

    Would you smoke this Brisket??

    Or  you could ask the butcher (meat dept) for some fat and tie it to the top or bottom with meat string. I have done this before with good success. Bob
  2. smabob

    Short ribs

    I bought the Argentine ones. They are loaded with meat. On the smoker right now. Needs about 5 hrs more Bob
  3. smabob

    Short ribs

    A quick question . Is ti worth $0.75 a lb to get imported Argentine short ribs to smoke or should I stick with the short ribs from Mexico?? I live in Mexico. Bob
  4. smabob

    Boston butt taking a long times it still safe?

    If you use your thermometer to check the meat after it reaches 140 (leave it in the smoker for awhile) then you will have killed the bacteria. I believe at this point you have the same rules that apply to an unpierced piece of meat (full muscle) Bob
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    resting.jpg

  6. smabob

    Pulled Beef

    Hi Guys.....    I live in a strange country (Mexico)!! I went to the butcher yesterday to buy a 7-8 lb lamb to smoke. While there I asked him the price of a chuck roast. He said 88 pesos a kilo ($3.25 per LB) ok I said then I asked him the price of T-bone steak . It was the same 88 pesos. I...
  7. smabob

    is uncooked bacon a bad idea for stuffed burgers?

    I would thaw them chop them up and make a smoked meatloaf out of them.That way you won't get a long piece of undercooked bacon being pulled out of the burger on the first bite Bob
  8. smabob

    Meat Thermometer

    I have read a lot of you guys are concerned about inserting a meat thermometer in meat early because of bacteria. Let me know if you think this is a workaround. I have a dual probe maverick. I put both probes in the smoker while it is preheating. When it gets up to temp (250 degrees) I open the...
  9. smabob

    Pastrami with qview

    Looks Great!! I love Pastrami. Bob
  10. smabob

    Hello from Mexico

    I live in San Miguel de Allende. Anyone comming down this way drop me a note. We'll hang out have some beer and Q Bob
  11. smabob

    Hello from Mexico

    I'm going out to the campo in 2 weeeks to get cabrito . My friend from Canada and will cook barbaquoa and lert everyonw how it wentt, Bob
  12. smabob

    temp probe

    What if you were to soak the probe in a large glass of Tequila for 30 minutes insert it into the meat then drink the Tequila? I think the meat would be safe Bob
  13. smabob

    Hello from Mexico

    Yes squid is cheap here maybe 4.20 a lb.... I'm looking forward to it Bob
  14. smabob

    Moinker Logs??? Bacon wrapped Tenderloin with Q/View

    Could you use a butane torch to crisp the bacon?? Bob
  15. smabob

    Hello from Mexico

    I feel welcome already. Bob
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