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  1. mnfred

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke tons of Cheese for guests as a pre-dinner snack for Thanksgiving.”
  2. mnfred

    Turkey Burgers burning no matter what

    I am making 5.3 oz patties and taking them to an IT of 165.  
  3. mnfred

    Reverse Seared Pork Chop Help

    Dave, Thank you for the response.  I will follow your advice and try to let you know how it turns out. :)  
  4. mnfred

    Reverse Seared Pork Chop Help

    We are having a get together and I thought it might be fun to try Reverse Searing them.  I was going to brine them first to help with the moisture issue.  My biggest concern is what temps to shoot for in the smoker before searing them to a final tempurature of what?  I find the knowledge base...
    • mnfred
    • Thread
    • Replies: 3
    • Forum: Pork
  5. mnfred

    Turkey Burgers burning no matter what

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  6. mnfred

    Turkey Burgers burning no matter what

    I have tried making turkey burgers with a recipe I like, but no matter how I try to cook them, direct heat, indirect heat or in the oven, they turn black on the outside by the time they are done on the inside.  The original recipe said to cook them using the broiler. There is no added sugar in...
  7. mnfred

    Turkey fatty?

    I've done one and will do another.  Maybe I cheated, but I ground my own turkey thighs to make it.  I thought it turned out great. :)
  8. mnfred

    Need help with my "bad skin"

    Hi there.  I have experienced black skin and have determined my problem as being the sugar in the brine I used.  I needed to rinse like crazy and then dry it off with paper towels and then let it air dry in the fridge for a few hours.  That solved my problem, but if you didn't brine it then...
  9. mnfred

    Chicken smoking question about a wet cure

    That's why I am giving the recipe I found a shot. I didn't want to mention the source of the recipe as that it has previously been discussed in another thread. I am going to modify the recipe a little based on my past experience with brining. It looks like wet curing a chicken is new ground...
  10. mnfred

    Chicken smoking question about a wet cure

    Hello all you guru smokers. I ran across a recipe that was for a whole chicken. In it they said to brine with the addition of instacure, pink salt, I am a little skeptical. Has anyone done this before? Any opinions would be greatly appreciated. I must say once again we have a smart group here.
  11. mnfred

    Cornish Hens. Q-View.

    It looks like they turned out great. Now I will have to try them. :) I don't have the number of taste testers you do and I'm not sure how my two cats would go for it.
  12. mnfred

    Digital Thermometer?

    Hello Group, My digital meat thermometer has died. It won't register above ~131 degrees. I'm looking for suggestions. The one I had had a plug in cable so it could be placed outside the cooker, or the oven, when doing other things. Is there a brand that you can reommend bith for accuracy...
  13. mnfred

    Last weekend in February, Whats Smokin'?

    But I plan on smoking a pastrami. The last one I did only lasted two days and my craving wasn't satisfied!
  14. mnfred

    A spice shoulder

    Hi there... what was your impression of the Penzey's BBQ of the Americas ? I have seen it and purchased other spice blends but always end up making my own from scratch using Penzey's bulk spices. I would hate to have another commercial blend end up just sitting in my spice cabinet. :D
  15. mnfred

    Explanation Needed ? Steamed Pastrami !?

    I do the following. Pre-heat the oven to 250 degrees, put boiling wanter in the bottom of a roasting pan. Place a rack in the pan and then the pastrami. Cover tightly with foil and put it in the oven for three hours. It turns out great. I have also heard, but not tried, you can slice it...
  16. mnfred

    Explanation Needed ? Steamed Pastrami !?

    Hi there. That's correct. The "Traditional" way its done is to smoke the meat to about 150 to 160 degrees internal temperature. Then when you are getting ready to serve it steam it, covered, either on a rack or in a pan with about 1 inch of water for about 3 hours. I have done it and it...
  17. mnfred

    What's your occupation?

    I am a Technical Coordinator for an Educational CO-OP ,fix anything with wires or a "brain" working half days. Before that I was a Programmer Analyst at a power company. Before that I was a Power Plant Chemist. (fossil units) Before that I was a Medical Microbiologist. That about covers it I guess.
  18. mnfred

    MN where to buy beef brisket question

    Hello all. I am a bit frustrated, maybe because I am "old", but I am having trouble finding a beef brisket larger than 2-3 lbs. in the Twin Cities area of Minnesota. I have looked at Costco and have never been impressed with what they had to offer. Could my expectations be too high? Where...
  19. mnfred

    Smoked Chuck on Drum Beer Bread

    That looks Great! Can you share the beer bread recipe. I want to try this when the ice is off my smoker.
  20. mnfred

    This Sucks - Carol Left Me - I Quit Smoking

    I know it is no consolation right now, but my experience has been when things like this happen it has always been a good thing that it did. (Looking back on it down the road.) Other than having to find a new place to park your smoker things don't sound all that bad. Good Luck and try and have...
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