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Chicken Chile Cheese W/ JD Hot Sausage Q-View
Thanks all Lenny: About 3 hrs. smoke and pulled at 165 degrees wrapped in foil and let stand for 20-30 min. to let the moisture redistribute. I have done the foil thing on almost every thing I've smoked. Thanks Sumo for the points and while I've got you and Cinn "Knightesses 141-142 "... -
Hi From Utah
Thanks all. Love this forum ! Cinn and BBQG: The muffin tins contained an "Experiment" (which is my way of saying it didn't work out as I envisioned it) I was thinking Cornbread with Jalapenos (Pickled kind) and little smokies in a muffin tin but I "overestimated" the time I should allow for... -
Brined Salmon 1st try W/Qvue
It turned out Very moist but I didn't season it with anything but the Brine and a sprinkle of rub. so... the flavor was there but I like it just a little saltier. This was done at 215- 225 degrees so its a "hot" smoke. I checked it at 1 1/2 hrs and it wasn't flaky yet so i checked it twice... -
Brined Salmon 1st try W/Qvue
Brined 2 hrs (coulda used a little more) Smoked 2 1/2 hrs with Pecan and Mesquite, EVOO and a little rub on top. It was Delicious!! -
Chicken Chile Cheese W/ JD Hot Sausage Q-View
Brined Sliced Chicken Breast cut into strips and Mozz. Sticks Added Home Grown Fire Roasted Anaheim Chiles, Aged Gouda (4 years kinda like Parmesan) and some onions from the garden with some rub sprinkled on top Ooooh Heaven! Absolute Winner of this smoke! -
Hi From Utah
I've been mostly a griller until this summer. I got tired fo my ECB and picked up a GOSM Big Block did a pulled pork butt and got the family hooked. Tried my first Fattie Yesterday and it made me wish I'd Known about them all my life. I'll Put up some Q-vue ASAP Biggest Load So Far. Top Rack-...
