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  1. nabo4u

    Finally Found Fresh Belly

    Hey nepas I'm in Miami and I haven't had any problems getting the butchers at Publix and Winn Dixie to cut me a piece of belly off of the slab. I've gotten pieces from 2.5 to 7 lbs. All I did was ask.
  2. nabo4u

    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 a turkey for Thanksgiving.
  3. nabo4u

    Filetto for the win!

    Hey krusem, could you provide a few details please. I've been on the fence as far as getting a wine fridge for the same purpose. Jose
  4. nabo4u

    Heating element died

    Thanks so much for your help Dave. I'll do that probably some time this week. I truly appreciate it. Jose
  5. nabo4u

    Heating element died

    Sure enough, there's the problem. Thanks Dave. At least now I can try to resolve this Jose
  6. nabo4u

    Heating element died

    Thanks Dave. I'll do that right now Jose
  7. nabo4u

    Heating element died

    Thanks bonnie b. I was so upset about the whole thing that I haven't searched for anything yet. It's Super Bowl Sunday and with people coming over in a few hours, I got a little hysterical Jose
  8. nabo4u

    Heating element died

    Thanks guys. PGSmoker64 I have the digital MES. I already unplugged it for about an hour, checked connection, plugged in to different outlet, and nothing changed. Heating light turns on, but element doesn't heat up at all. Thanks for the number BBQ Bill. I'll definitely give them a call. Jose
  9. nabo4u

    Heating element died

    Hey guys, put up a pork butt in my MES 30 last night. Woke up this morning and butt IT was 165. Foiled it up and went about reloading AMZNPS and prepping brisket. Came back to smoker and found that temp was at 113 and falling. The heating element has died on me. I think I'll be able to salvage...
  10. nabo4u

    Soooooooo bummed out

    Thanks Kathryn. I'll do that Jose
  11. nabo4u

    Soooooooo bummed out

    So I put my 8lb boneless pork butt up last night using my MES 30 and a loaded AMZNPS. Got up this morning, butt at 165, pellet tray all ashes. Good so far. Foil up the butt, reload tray and go pull my brisket from fridge. After the pellets get going I go to smoker. Smoker temp is down to 113...
  12. nabo4u

    First pulled pork of the year

    Thanks jrod! Jose
  13. nabo4u

    First pulled pork of the year

    Had some leftovers tonight. Served in a warm tortilla with chipotle mayo and pickled red onions. Delicious Jose
  14. nabo4u

    First pulled pork of the year

    Got invited by a friend to go to an outdoor evening picnic event at a local winery. This was my contribution Figured I'd try something new. I usually hit it with a rub, wrap it and put in the fridge overnight. This time I brined in 1 gallon of water and one cup each of kosher salt, brown and...
    • nabo4u
    • Thread
    • Replies: 6
    • Forum: Pork
  15. nabo4u

    Feedback on injecting turkey

    What I've done the last couple of times with turkey breast is to brine it anywhere from 12-24 hours, pull from brine, rinse, pat dry, then inject with garlic butter, and place in fridge overnight. Then coat on and under the skin with a butter herb mixture. I place it in a pan and into the...
  16. nabo4u

    CHEESE SMOKING ADVICE

    I'd definitely look into getting an AMNPS. I've smoked cheese on a couple of occasions with the apple pellets and they turned out great. Also, and you letting the cheese mellow out for a couple of weeks? Jose
  17. nabo4u

    Bottom round

    Hey Wes, I wasn't really watching the clock but I'd say somewhere between 3 and 4 hours. Probably closer to 3-1/2. Hope this helps Jose
  18. nabo4u

    Eye-Eye-Eye

    Send my appreciation as well. 35H 1994-1999. Airborne! Jose
  19. nabo4u

    Recipe For A Real Man's Sandwich

    Amazing! Might have to try this for the Super Bowl Jose
  20. nabo4u

    Bottom round

    Yessir sliced as thin as my slicer would go. As far as pastrami, I've made a few in the past couple of months, but I've cheated and bought the beef already corned. I'm dying to corn the beef myself. This might be my next project.
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