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  1. dwiens

    ABT's

    Has any ever tried messing with adding hot sauce or what not with the cream cheese in the filling? Also if I smoke some tonight and have zero oven access at work can I reheat in a crockpot or something? Or put in tin foil pan set it on electric skillet would they warm ok?
  2. dwiens

    Pork & Beans

    For the upcoming Husker game got some butts and wicked smoked beans! Here they are on the MES!!!
    • dwiens
    • Thread
    • Replies: 10
    • Forum: Pork
  3. dwiens

    MES - best way to vent from shed

    I am building a shed behind my house. My plan is to run electricity to this shed and house my MES inside along with tools and gardening stuff(mower, spreader). If I build a platform and the vent the smoke from the top vent do you guys see any problems? Also I know there are some old threads...
  4. dwiens

    First attempt with charcoal

    So I had my first run with a offset charcoal smoker. I have been using a MES for the past two years. Here is a look at the smoker. So as i said this was my first run on the charcoal. I do not own a chimney starter and think this was my first mistake. So we got the coals burning...
  5. dwiens

    Brisket help -MES

    Hey all just had a question for all you MES users. I have done several briskets (7-9lb range) over the past 18 months. Had very good sucess with the overall taste and the tenderness. But my big question is how do you or what would you recommend to get that dark red smoke ring that I see so...
    • dwiens
    • Thread
    • Replies: 8
    • Forum: Beef
  6. dwiens

    Crab Stuffed Mushrooms

    So tonight I bought about a dozen crab stuffed mushrooms, topped with cheese. I purchased these from the meat dept at my local HyVee. The butcher said that the crab meat was completly cooked. I plan on serving these tomorrow at work to some friends. I want your guys opinion on how I could...
  7. dwiens

    Daughter's Birthday Brisket

    Sorry just getting to post these photos from my daughters 5th birthday party. Smoked a 7.75# brisket. Started it at 3:30 am and pulled it off and sliced around 3 or so. Turned out really good with great flavor. Had to let it sit till the overnight in the refrigerator till the party the next...
    • dwiens
    • Thread
    • Replies: 8
    • Forum: Beef
  8. dwiens

    Brisket

    Saturday morning I am going to throw on my second brisket to be served Sunday for lunch. Celebrating my daughter's 5th birthday. Would it be better to put the brisket whole back into the refrig and warm next day to slice or to slice, refrig, and warm?
    • dwiens
    • Thread
    • Replies: 3
    • Forum: Beef
  9. dwiens

    First Brisket

    So last night I tried my hand at my first brisket. It was about 7.5#'s. I had rubbed it the night before and wrapped it in Saran wrap and placed in refrigerator. I placed on my electric ECB with some JD oak wood at 6 pm. the break down of temps and times are as follows: Time Meat...
    • dwiens
    • Thread
    • Replies: 11
    • Forum: Beef
  10. dwiens

    GOSM- Propane usage

    I am looking at buying one of these. How much propane does it use for smoking? I dont smoke that often but looking to increase production and having a better unit than my electric ECB.
  11. dwiens

    JB Fatboy rubs

    Any one have any experience with these? I bought a few lately but been in process of moving and have not smoked for a while. http://www.jbsfatboy.com/
  12. dwiens

    Liver N Onions

    Any one have good recipes or ideas on preparing liver? I have heard soaking over night in milk mellows the "organ" taste to it and breaks down the connective tissues. Thought?
  13. dwiens

    Big Sale

    So yesterday I went to my local grocer, Super Saver. I was not aware or prepared for what I found. They had a HUGE meat sale. Normally this store does not carry a lot of different cuts, so for different meat I have to go to Hy-Vee. So I get to the meat area and the long deep open freezers...
  14. dwiens

    Camerons 1-pt. Hardwood Smoker Chips

    Has anyone ever tried these? http://www.amazon.com/Camerons-1-pt-...ef=pd_sxp_f_pt
  15. dwiens

    How about this for a christmas present

    So my parents drove the couple hours to my house to share a Christmas Eve meal and watch their grandkids open presents. I had to work until 4:30 on Christmas eve, but I came home to the most spectacular sight! My empty stand up deep freeze was completly full of Beef! My parents butchered a...
  16. dwiens

    TriTip Roast

    So I am doing a Tri Tip roast that I got the other day at my butcher. I think I may have bought way too much. I have it cooking in the slow cooker with some onion soup and cream of mushroom while I am working. Any thoughts or ideas for left overs?? Merry Christmas everyone!
    • dwiens
    • Thread
    • Replies: 5
    • Forum: Beef
  17. dwiens

    New House - Landscaping Ideas

    Hey all, happy Friday. I noticed this forum today and wondered what all you thought of this idea. I am currently building a new house in SE Nebraska, near Hickman. I have a large lot but the one down fall is that the back part of the yard is going to be sloped upwards pretty good. So I got...
  18. dwiens

    Homebrew & BBQ

    Where at in Nebraska? I live in Lincoln, building a new house in Hickman though. Who is going to be the next Head Coach? Go Big Red Dana
  19. dwiens

    Thanksgiving Results

    I smoked two pork tenderloins on Sunday. I had rubbed with yellow mustard and then a mix of brown sugar, cumin, paparika, salt, pepper. Holy cow, it turned out soooo good. Nice red smoke ring. My wife was quivering about how moist and tender it was. I also had a spiral sliced bone-in ham. Hormel...
    • dwiens
    • Thread
    • Replies: 12
    • Forum: Pork
  20. dwiens

    Did I mess up

    I have been planning on smoking a bone in ham for Thanksgiving. Now the bone in ham I had purchased is a Hormel 81. I am not sure if it is spiral sliced, will that matter if it is? Also, all the hams I can find in Lincoln, Ne are already cooked. What would you recommend doing for temp and...
    • dwiens
    • Thread
    • Replies: 4
    • Forum: Pork
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