Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. foxmid

    First Chucks on New MES...

    You're right - a chuck roast is the infamous chuckie. Try one, they're pretty good!
  2. foxmid

    Western Style Pork Ribs?

    Pops, I know I wouldn't buy a steak with a name like that, but it's sad that they get away with it. Most people have no idea where any of the cuts of meat come from, and that's a crying shame. It leads to people doing stuff like using chuck pieces for ke-babs. You know, crimes against nature!
  3. foxmid

    More Mofungo

    Oh man that looks good. I'm going to have to try that combo, I enjoy fruit stuffed tenderloin, I can't imagine what that tastes like, but it's got to be good! Thanks for the q-view!
  4. foxmid

    Early Fat Tuesday

    Wow. Nice presentation! Love the platter and the angled placement. Those look very good. I have too much chicken breast in the freezer. I will be making myself one of these fatties soon!
  5. foxmid

    I will never make meatloaf in the oven again w/Qview

    Just wanted to say - great looking loaf. In fact, it inspired me to make one! Did one on Monday night for Tuesday's dinner. Actually sent the wife to work with a smoked meatloaf sandwich - slapped it between slices of the night before's no-knead bread. She called me at work and left a...
  6. foxmid

    When to inject your butt

    TMI, bro!! j/k - anyway I've never bothered with the injection. I'm surprised to see so many people doing them. May have to try them side by side to see if it's worth it.
  7. foxmid

    1st attempt at St Louis style, With QView

    I have a few of those lying around in my dead bbq pile. Gonna make my racks fit in the MES easier. Thanks for the q-view!
  8. foxmid

    Myron Mixon's Pork and Chicken Injection

    I only watched one episode of the pitmaster show so far, and man I'm glad that I am not the only one with the reaction to Mr. Mixon. I can't tell if he's really that big of a "richard head", or if it's played up for the "reality" show.
  9. foxmid

    Anyone have a great homemade meatball recipe they care to share?

    This is very similar to what my recipe is. I saute the onion with some garlic prior to mixing them up. I also add the zest of one lemon. My only other mod is to use ground oatmeal rather than bread crumbs. I find that the ground oats make a much more tender meatball than the breadcrumbs.
  10. foxmid

    King Kooker 38" smoker review

    Thanks for the review - been looking at getting a gasser or converting... I like the way this one looks.
  11. foxmid

    UGGHHH, big surprise inside my MES...HELP!

    that should be noted - bleach is very hard on stainless steel. I never use any sort of bleach solution on any of my stainless brewing parts - it diminishes their lifespan. I'd use soapy water and elbow grease to remove the mold, that and running the wattburner as hot as you can get it for awhile.
  12. foxmid

    Plastic wrapped, oven baked Babybacks

    I seem to recall an episode on PBS where Jacques Pepin wrapped rolled up stuffed chicken thighs or some similar meat and put them in a dutch oven of liquid and into a 350 degree oven. Due to the liquid being limited to a max temp of about 212, the plastic would never melt. Always thought that...
  13. foxmid

    Wagyu

    I don't know - the brisket provider that is listed at $2.95/lb for wagyu brisket might be worth trying. Not that much higher than what I pay at smart & final. Although shipping costs will obviously skew that. Thanks for posting the article - that was an interesting read.
  14. foxmid

    First Fatty

    Hey 7ten - check out the sticky at the top of the first page of the fatty forum. All of your questions will be answered. Be warned, however -- once you make one of these, you will be making more, possibly until the day you die. They're that good!
  15. foxmid

    Boy am I a Happy Camper-RonP inspired smoke

    Now it makes more sense. I was looking at the hunk of meat thinking - man, that's the leanest shoulder I've ever seen. I thought it looked more like a loin. As usual, it looks great! I'm starving over here.
  16. foxmid

    Today's Menu

    I would propose that you change your handle, as you are obviously no rookie. That's one hell of a great looking spread. I love the rig, too. The only real drawback I can find with my NB offset is the fact that the thing is too doggone small!
  17. foxmid

    On the Cooker Today..

    Man, the pic was worth the wait. Gettin ready to go over and have dinner at the folks place. Wish I were there instead. Nice looking roast!
  18. foxmid

    Another Italian Beef Smoke, this time with Giardiniera

    I cut in pretty decent sized florets, just like Fire it up said. You don't want them too small, and not too big, either. It's a fine line. The flavor of the veggies with the pickling/marinade - fresh raw crunch slightly tempered by the acid soak, like super crunchy pickles. The red onion...
  19. foxmid

    Beginner Beef Smoke?

    Agree with all that's been said in this thread thus far - the Chuck roast is a very easy, tasty, and typically reasonably priced chunk of beef. Rub it, throw it in the MES, try to keep the temp about 230ish, foil or throw in beef broth about 160 - 170, then take to 205. Wrap in a towel, place...
  20. foxmid

    Another Italian Beef Smoke, this time with Giardiniera

    I made this last weekend, and it is by far one of my favorite foods of all time. Even made the veggies, too! Purple and green cauliflower, Orange peppers, jalepenos, carrots, purple onion. Wow. I would have never thought of making my own, but this is something I will make on a regular basis...
Clicky