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  1. john3198

    Smoking Dry Aged Prime Rib

    Getting ready t o smoke a 40 day dry aged prime rib roast. I have smoked a lot of prime rib roasts. Is there anything I need to do differently with a dry aged roast, other than trim the aged bark off before smoking?
  2. john3198

    Doing my first turkey tomorrow on MES?

    I have been reading through posts on doing a turkey and I have decided to try one at 300F to get decent skin. Problem is that I just realized my MES will only go to 275F. Is that high enough to get good skin? If not, I can use another charcoal smoker where I can get the temp to 300 or higher...
  3. john3198

    Pork Butt at 300F

    I am smoking a turkey Saturday and want to run the MES at 300F to get decent skin on the turkey. I have a 1/2 (about 4 lb) pork butt I want to do as well for pulled pork. Can I put it in with the turkey at 300F or should I use another smoker at the usual 225? Will it be OK at 300?
  4. john3198

    Is this brisket too old?

    A friend of mine gave me a frozen brisket to smoke tomorrow. I started to prep it tonight and saw that the packaging date was April, 2009. It was vacuum packed and appears OK with no freezer burn. What do you guys think? Should I toss it and go buy a fresh one?
  5. john3198

    Is there a beef jerky tutorial on where somewhere?

    I want to start making my own beef jerky and I see a lot of information about cuts of meat to use, smoking temps, etc. My basic understanding is that you want to cure thin slices (1/4") for a couple of days. What is the best marinade/cure to use? Then it gets confusing. Do I throw it in my...
  6. john3198

    "Corned" pork and pork pastrami?

    Did a quick search on the forum but did not come up with much on this. Anybody ever tried "typical" dry cure spices (and TQ or IC) on pork butt like we do to make corned beef? Let it sit 7-10 days. What would you call it? Corned pork? Then how about you smoke it like pastrami with a lot of...
  7. john3198

    A great smoked chicken breast

    Made these tonight and they were great. Started with two bonless skinless CB's and pounded them a little then marinated them in an Apple Chipotle brine. I first seared them a little to get some caramelization then moved to the cold side of the smoker. I used some bacon on top to keep them from...
  8. john3198

    Carnation Milk Contest.....

    Carnation Milk Contest 65 years ago...... A little old lady from Wisconsin had worked in and around her family dairy farms since she was old enough to walk, with hours of hard work and little compensation. When canned Carnation Milk became available in grocery stores in approximately the...
  9. john3198

    The big warm up........

    The Arctic ocean is warming up, icebergs are growing scarcer and in some places the seals are finding the water too hot, according to a report to the Commerce Department yesterday from Consul Ifft, at Bergen , Norway . Reports from fishermen, seal hunters and explorers all point to a radical...
  10. john3198

    Never assume anything........

    His request approved, the CNN News photographer quickly used a cell phone to call the local airport to charter a flight. He was told a twin-engine plane would be waiting for him at the airport. Arriving at the airfield, he spotted a plane warming up outside a hanger. He jumped in with his...
  11. john3198

    Nag Nag Nag.......

    An attorney arrived home late, after a very tough day trying to get a stay of execution. His last minute plea for clemency to the governor had failed and he was feeling worn out and depressed. As soon as he walked through the door at home, his wife started on him about, 'What time of night to...
  12. john3198

    Smoked Shrimp Experiment and Killer Chip Dip

    Saturday we were prepping for the Super Bowl party. Did 4 racks spareribs 3-2-1 and they came out nice. A little too "fall of the bone" for me, but folks liked them. I also wanted to make a shrimp, spinach, and artichoke dip that I have made in years past. This time, I thought, why not smoke...
  13. john3198

    To trim ribs or not?

    I am doing 4 racks spare ribs tomorrow. Did one today to try out methods (never did 3-2-1 before) and tried some new rubs. I trimmed to a St. Louic cut. They turned out good, so will probably stay with 3-2-1- or some varient of that. Haven't decided whether to trim the ones for tomorrow's...
  14. john3198

    A Tale of Two Briskets.....sorta

    It was the best of briskets....... It was the worst of briskets...... OK, enough with the cheesy litterature references...... Some of you may remember a couple of weeks ago I was doing a brisket - first one I have done in years - and did a post about what seemed like an exceptionally long...
  15. john3198

    Eggplant???

    Anybody ever try to smoke eggplant?
  16. john3198

    3 hr brisket stall?

    Doing a 10lb packer. Has been stalled at 145-149 for 3 hours. Sound right? Don't want to end up with hockey pucks.
  17. john3198

    Brisket plans for the weekend - need feedback from those who know what they are doing

    Haven't done a brisket for a long time because the one I did way back when turned into dry dead cow because I didn't know what I was doing I still dont! So I dug back through about 10 pages of posts and the stickys and here's what I came up with: Start with whole packer. Don't separate point...
  18. john3198

    Smoked Acorn Squash

    Did an Acorn squash last night along with a chicken. Filled with butter, brown sugar, and dusted with S&P and freshly grated nutmeg. Wow. This was great. On about 3 hours with Pecan. Temps were 200-225 for first hour then 225-250 for the remainder. Here's a link to the whole qview in Poulty...
  19. john3198

    Italian Balsamic Chicken on the Smoker

    This is a reciepe that we do in the oven and really like the flavor that the herbs, balsamic, and pancetta bring to the chicken. So, why not try it on the smoker. Went on with temps 200-225 the first hour or so, but finally got them up to 225-250 for the remainder. Wanted to make sure the skin...
  20. john3198

    BBB Bag leaked.......

    I am 4 days into curing some BBB with Hi Mountain. When I turned the butt pieces today, I noticed thet one of the zip lock bags had come open (maybe since I started - don't know) and some of the brine, like 1 Tbs, had leaked into the foil pan holding the bags. I marked the leaking/open bag...
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