I don't remember a town called Georgia east of San Fernando, which is in the Northeast San Fernando Valley. We got a Pacoima. Perhaps Georgia was a sub-suburb now the site of a strip mall?
noob trying to grasp all this!
- Thread starter dogwalker
- Start date
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Ok, I *literally* laughed out loud! People are looking at me now as if I'm strange. Wait, they always look at me that way.
I'm sorry, I should have warned you, Dogwalker. I have that effect on people. Thank goodness I've won every lawsuit filed against me. At least in this case you just gave me my defense. "Ladies and gentlemen of the jury, Mr. Dogwalker's disturbed appearance and manner predated Mr. daRicksta's extremely funny comedic written remark. Thererfore ad nauseum and jurisprudence I move to have this frivolous lawsuit against my client dismissed and to award him punitive damages paid by the plaintiff of one million dollars, Mr. Powers!"
Sorry, wrong lawsuit. Got carried away.
meatpacker
Fire Starter
Thanks, Meatpacker! I don't smoke as much as a lot of guys here but I have smoked a lot of ribs in my MES. I'm still experimenting with foiling vs.non-foiling to get the bark and meat right every time instead of most of the time. Problem is baby backs and St. Louis ribs are two separate animals.
Man, I can't wait to smoke ribs! Tonight I'm smoking a chicken and a pork loin. I put on a pretty spicy rub, "Steve's Basic BBQ Rub" so I'll be interested in seeing how that comes out.
I'm going to have to smoke some chicken wings here soon!
I'm going to have to smoke some chicken wings here soon!
Any chance you might think about moving near me?
Remember: "No Qview--it didn't happen". But I'm really bad on taking and uploading photos. I got enough to do just getting the food to turn out right!
jted
Smoking Fanatic
Dogwalker, Don't let Rick snow you. I have seen his ribs. You won't find prettier ones coming out of a electric smoker Great color and nice pull back. Jted
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Oh, shoot, guys! Last night, we were wanting to test the smoker out and cook for the upcoming week, but I didn't think to take pictures! I do have photos of the Thanksgiving birds.
Here are the results from last night.
1) First, we used a rubs recipe from online, and decided we don't like it; too much paprika and pepper, so we'll look for something else.
2) we dry brined the chicken but forgot to rinse it AND added the rub to it. Incredibly moist and tender, but a little too salty. And I wish I could crisp the skin, although I'm the only one here who eats skin.
3) the salmon came out awesome, although personally I'd like it a tad drier (my wife's the opposite).
4) I don't seem to have great luck with pork loin. It's tender and juicy, but I found the taste kind of bland.
This time, we smoked the salmon differently. My first time, I laid the salmon directly on the racks, and I thought it was perfect. This time, wife wanted me to follow this other recipe that has us brine it for 20 minutes in salty water, then let it dry for two hours, and then put it on aluminum foil with the edges folded up so we could put in some lemon juice (it said lime juice, but we had only lemons).
Taste was fantastic, but it was a little "wet" and less "crispy" (for lack of a better word) to me.
Temps
- smoked everything at 220 (smoked salmon separately just because we were letting it dry two hours)
- for chicken and pork, used mix of cherry and maple
- spatchcocked the chicken
- removed chicken when breast was at 150 and thigh was at 165, let it rest about 10 minutes
- removed pork loin when it hit 140, let it rest 25 minutes in foil
I think I should have added more smoke for at least the pork, I think that would have helped. I didn't add smoke very long at all, probably 90 minutes total? Then I was just slow-cooking.
When I cooked the salmon, I added cherry smoke for about 45 minutes, because the salmon cooked pretty quickly. Removed it at 140, too.
**** I would love any suggestions on how to improve, including choices of wood! ***
Fun stuff!
Here are the results from last night.
1) First, we used a rubs recipe from online, and decided we don't like it; too much paprika and pepper, so we'll look for something else.
2) we dry brined the chicken but forgot to rinse it AND added the rub to it. Incredibly moist and tender, but a little too salty. And I wish I could crisp the skin, although I'm the only one here who eats skin.
3) the salmon came out awesome, although personally I'd like it a tad drier (my wife's the opposite).
4) I don't seem to have great luck with pork loin. It's tender and juicy, but I found the taste kind of bland.
This time, we smoked the salmon differently. My first time, I laid the salmon directly on the racks, and I thought it was perfect. This time, wife wanted me to follow this other recipe that has us brine it for 20 minutes in salty water, then let it dry for two hours, and then put it on aluminum foil with the edges folded up so we could put in some lemon juice (it said lime juice, but we had only lemons).
Taste was fantastic, but it was a little "wet" and less "crispy" (for lack of a better word) to me.
Temps
- smoked everything at 220 (smoked salmon separately just because we were letting it dry two hours)
- for chicken and pork, used mix of cherry and maple
- spatchcocked the chicken
- removed chicken when breast was at 150 and thigh was at 165, let it rest about 10 minutes
- removed pork loin when it hit 140, let it rest 25 minutes in foil
I think I should have added more smoke for at least the pork, I think that would have helped. I didn't add smoke very long at all, probably 90 minutes total? Then I was just slow-cooking.
When I cooked the salmon, I added cherry smoke for about 45 minutes, because the salmon cooked pretty quickly. Removed it at 140, too.
**** I would love any suggestions on how to improve, including choices of wood! ***
Fun stuff!
And this, Jted, is why I keep you on the payroll!
Dogwalker, despite the danger of making this a Mutual Admiration Society, I've seen photos of Jted's ribs and they're just as pretty as mine with the same pull back. His other smoked meats look just as good. He's given me some great tips which have helped improve my Q.
Darn this is frustrating. It's cold, wet, and windy here in western Washington. I wish it was springtime so I could roll both my MES and my Weber charcoal grill out of the garage.
Dogwalker,
Sounds like you're doing pretty good now!!!
I don't know if you already had this, but the link below can give you a lot of tips when using an MES:
Just click on "Bear's Step by Steps".
Bear
Sounds like you're doing pretty good now!!!
I don't know if you already had this, but the link below can give you a lot of tips when using an MES:
Just click on "Bear's Step by Steps".
Bear
meatpacker
Fire Starter
jted
Smoking Fanatic
Meatpacker, Most folks that have used a smoker for awhile understand that Bear and his work in providing tips and analysis is highly informative. In his steps by step page you will see lots and lots of recipes with tips. Take it for what it is worth. Jted
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