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  1. desertfox59

    MES in Extreme cold.

    I'm not worried about the hot corner as much as I"m worried about losing heat when I open the door to check on the prime rib. It's currently 8* in Iowa and I'll be cooking for 15 on christmas day. what do you think?
  2. desertfox59

    MES in Extreme cold.

    anyone ever put a fire brick in the bottom? if so does that help hold the internal heat better?
  3. desertfox59

    The Thanksgiving day plan **advice and suggestions wanted**

    The stuffing is an old family one and it is a wet stuffing, a very wet stuffing. Some might even call it soggy, but it is truly delicious and unique like no other I've ever had. What if I pre-cooked the stuffing for a couple of hours then put it under the bird?
  4. desertfox59

    The Thanksgiving day plan **advice and suggestions wanted**

    Thank you for your replies...they lead to more questions: how is the turkey drippings falling into the stuffing any different than if I stuffed the bird with the stuffing and cooked it? My whole family grew up with the the stuffing surrounding the bird and stuffed inside it. those birds...
  5. desertfox59

    The Thanksgiving day plan **advice and suggestions wanted**

    No. The stuffing will be just below the bird catching the drippings, unless someone can convince me that it's a bad Idea.
  6. desertfox59

    The Thanksgiving day plan **advice and suggestions wanted**

    My wife and I are hosting our first Thanksgiving tomorrow and I'd love to here advice and suggestions on My Thanksgiving day smoke meal plan. My primary concern is with the stuffing, I'm worried about contamination. Here is the plan: Smoker - MES at 230* mixture of woods apple, cherry...
  7. desertfox59

    Step by Step Smoked Corn OFF the Cob

    My wife made a version of this. We call it smoked chicken corn chowder. It was out of this world. Her family Christmas eve get togethers include three different soups (one from each branch of her family) We decided after the first bite that this smoked chicken corn chowder would be our...
  8. desertfox59

    Leftover Pulled Pork - quick ideas, please?

    we always do one of two things with our leftover pork (both loin and butt). we either: 1) chop it up fine and mix it into our smokey baked beans or 2) chop it up fine and reheat it with half a packet of taco seasoning and use it as taco meat. both choices are delicious.
  9. desertfox59

    Looking for ideas and this is the best group to ask

    I wouldn't take offense at the request, but I also wouldn't change the injection. Instead, if I were you, I'd use the finishing sauce on the pork page for the butts as the added/requested twist. It's fantastic. By experimenting with the sauce you can achieve subtle differences with out...
  10. desertfox59

    Step by Step Smoked Corn OFF the Cob

    I use a mix that comes in a bag at the store. It has a variety of wood chips in it including but not all: cherry, apple, oak, hickory.
  11. desertfox59

    Step by Step Smoked Corn OFF the Cob

    That's what prompted this recipe. We loved Waking Dude's corn but my wife hated the prep work. This turns out almost as good. I think there is something to the leaves that adds to the on the cob taste, but the off the cob recipe is close enough in taste not to warrant the prep work, at least...
  12. desertfox59

    Shrimp

    keep the shells on because they help keep the shrimp moist. butterfly (through the shells), soak in your favorite marinade, then Smoke with the vents closed almost all the way (again for moisture reasons). When they start to open up and they take on the pink color you know they are done...
  13. desertfox59

    Duckling meet GOSM w/Q-View

    That looks great. One question: Do you Brine the duck before hand?
  14. desertfox59

    Crawfish Question From A NewEnglander

    The key to good Biscuits and gravy (IMHO) is to make sure the biscuits themselves are soft light and flaky. I've used smoked sausage in my gravy and it's better than any other gravy I've had. Put about three tablespoons of sausage drippings in your skillet on med. heat. whisk flour into...
  15. desertfox59

    Step by Step Smoked Corn OFF the Cob

    Not much. You want just enough to glaze over each kernel. There is going to be plenty of juicy runoff and too much oil out of the gate will only increase that. The butter pads will also melt and create runoff. We put this corn on the top shelf of a Beer can chicken we did this weekend and it...
  16. desertfox59

    Step by Step Smoked Corn OFF the Cob

    Has anyone else tried this corn yet?
  17. desertfox59

    A howdy from North Iowa

    Welcome from Bettendorf.
  18. desertfox59

    What $315 BILLION Looks Like. Take a L$$K

    One dollar used to be able to get you 1oz of gold....I wonder how big those piles would be if we were still on the gold standard. 315 billion oz of gold is probably the size of a major city.
  19. desertfox59

    issues with pics

    I just now followed the tutorial for photobucket and it worked perfectly. Thanks to whomever posted that.
  20. desertfox59

    Bacon & Cheese Monster Burger

    Those look great...."We'll be trying those in the MES soon." say's the wife.
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