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  1. steevieg

    Eye of round jerky

    Who in their right mind would say no to that? I'd like to see a picture of the bend. No reason, I just like to see that....
  2. steevieg

    Finally got a snack stick recipe that I love.

    Those look fantastic and I will do a batch very soon, but can I leave the bowels out and use a bowl or two instead? 
  3. steevieg

    Best Smoker for Cured Sausage?

    I got a 30" MES just for the purpose of smoking sausage and drying Jerky.  Works like a charm.
  4. steevieg

    root beer pulled pork

    I'm doing something similar to this over the coming weekend, but I'm going to reduce the root beer down to almost a syrup as mentioned above and inject some with apple juice and some rub, then mop periodically with the remaining root beer. I have absolutely no idea if it will be any good, but I...
  5. steevieg

    Pink Salt

    It was a "kitchen sink" type of marinade, but I started it with 2 bottles of Moore's Hickory Marinade.  I added some garlic powder, onion powder, chipotle powder and a few spices.  The marinade had salt as the 2nd ingredient.  I really like the stuff and had a couple of bottles so I used it as...
  6. steevieg

    Pink Salt

    I marinated some beef last night to make jerky and realized this morning I forgot the pink salt.  Is it possible to add it to each piece just before I put it on the smoker and will it work as effectively?
  7. steevieg

    First time smoking jerky

    Nice
  8. steevieg

    Smoker or Dehydrator??

    I did the smoker then dehydrator combo 2 weekends ago with some "London Broil" (I know that's a cooking method and not a cut of meat, but I'm not sure which cut it was - Top round maybe?). I hung the cured, marinated and sliced pieces on toothpicks between the slats on the top grate of my WSM...
  9. steevieg

    WSM Jerky Rack

    Never did see any "action pics".....
  10. steevieg

    Bourbon Bacon Chicken Q-View

    CHOINK Balls    Magnificent, simply magnificent!!!  And that's what's for dinner tonight... 
  11. steevieg

    Pulled Pork Plateau

    To check your thermometers accuracy, put the probe in boiling water.  It should read 212 degrees.  If it doesn't you'll know how much it's off. I've had plateau's last that long, and longer.  If it was mine, I'd foil it and put it in the oven at a higher temp since there isn't much benefit from...
  12. steevieg

    Tri tip!!!!

    Hmmmm  no qview?
  13. steevieg

    FINISHING SAUCE (for Pulled Pork)

    When I do PP I do enough to vacuum pack and freeze and eat for lunch or several more dinners.  If you put the sauce over the whole PP at the beginning will the vinegar continue to break down the pork further?  Or would it be best to just have some of the sauce separate and use it on what's being...
  14. steevieg

    Beef Back Ribs "aka Dino Bones" on sale at Publix.

    Bump to say that I picked up some at a Publix near Atlanta for $.99 yesterday.
  15. steevieg

    Beginner Problems

    I had the same problem with my first offset. What I didn't realize was that on mine there is a 'football' shaped piece of metal that I didn't punch out where the offset meets the main chamber. I couldn't get it up to temp at all. Once I removed that metal piece which increased the hole size...
  16. steevieg

    First Pulled Pork Q-View May need some help.

    Careful with that finishing sauce. It is great but some people I've served it to said it was too much vinegar. I like it a lot, but not everyone does.
  17. steevieg

    Rib Rub Smoked Almonds

    Looks great! Did you let them dry before you put the rub on and into the smoker?
  18. steevieg

    Pork Shoulder Taking Too Long?

    You know, I've never ever thought about the consequences of putting the meat probe in at the beginning of the smoke. It makes good sense not to and I won't do it anymore. However, if you were to put the part of the probe that is going in the meat into boiling water immediately before inserting...
  19. steevieg

    brisket

    Thanks anyway. How big of a juice can do you use and do you stand it on end or lay it down? I suppose whatever makes it fit is the way to do it, right?
  20. steevieg

    After the perfect brisket

    Sorry for the delay in responding. I PM'd you with a link.
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