Recent content by pattywagn

  • 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. pattywagn

    Lebanon style snack sticks (made using ECA)

    Can you give me your measurements for the spices and your recipe? Looks amazing
  2. pattywagn

    My First smoked tri tip

    Thanks, I read it in a Texas cook book and have always done it that way! That's all I would need is to make everyone sick!
  3. pattywagn

    My First smoked tri tip

    Really, I thought you were always supposed to bring to room temp? Is it because there could be a bacteria issue? Thanks
  4. My First smoked tri tip

    My First smoked tri tip

  5. pattywagn

    My First smoked tri tip

    I recently purchased  a MES 40, not sure which generation, and I'm getting great results.  I like the Bluetooth so when Im inside or at night I can check the status.  Anyhow, I bought a 4# tri-tip, marinated it for two days and brought it to room temp.  Smoked it at 230 for 2 hours, leaving a...
  6. IMG_1205.JPG

    IMG_1205.JPG

    • pattywagn
    • Media item
    • Comments: 0
    • Album: My First smoked tri tip
  7. IMG_1210.JPG

    IMG_1210.JPG

    • pattywagn
    • Media item
    • Comments: 0
    • Album: My First smoked tri tip
  8. pattywagn

    Apple juice reacts with aluminum

    Parchment paper is what I always use if the broth or sauce is acidic, just place it under the foil.  
See more
Top Bottom
Back
Clicky