Search results

  • 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. jimp75

    Warming Smoked Prime Rib

    I’ve got a 6 lb boneless prime rib previously cooked (probably smoked) from Sams Club. Any recommendations for warming including how long it might take?
  2. jimp75

    Re- Warming Smoked Turkey

    In some of his recipes Jeff talked about serving turkey the day after its smoked. He follows refrigeration with 350 degrees for an hour in one case and 350 switched to 250 in another. This seems like a lot of heat. Also how different would it be for just a bone in breast? Thoughts!
  3. jimp75

    Smoking Spatchcocked Turkey

    Is there any reason not to use the brine and spices from Jeff’s Buttermilk Brined Turkey on a spatchcocked Turkey?
  4. jimp75

    Temp on a MES30

    Smoked a 3# point using a 2012 thread that said 220 degrees for 2 hrs per pound to a final temp of 193 degrees. After 10+ hours of smoking (11:00pm) meat temp had reach 175 and I quit the smoke. Pastrami turned out pretty good with quite a bit of bark on small end. Smoker set-up was point on...
  5. jimp75

    Fat cap on a boneless leg of lamb

    Got a marinated 2.7# boneless leg of lamb on sale a the grocery store.  Cut a small piece off to make Irish Stew.  When I did so I found a fat cap between 1/4" and 1/2' thick.  Because my wife likes to eat lamb but doesn't like to smell it cooking, smoking seems to be a good compromise.  Someone...
    • jimp75
    • Thread
    • Replies: 2
    • Forum: Lamb
  6. jimp75

    Another Super Bowl Fattie -Too much stuffing

    I rolled a fattie for Super Bowl party. (Thanks for very good instructions and pictures on how to roll.)  Added slightly cooked onion and garlic, small can of mushrooms, a few dried tomatoes cut up and some Havarti cheese.  At best it was fair; I now believe you can put too much stuff in these...
  7. jimp75

    Salt Water Fillets

    I have some small fillets of sea trout, sand trout, flounder and even whiting.  I want to smoke them with a new MES 30 which I believe has a low temp of 185.  The fillets are from small fish and are thin, like 1/4 to 3/8 inches thick.  Fortunately I have several and plan to use them as an...
    • jimp75
    • Thread
    • Replies: 7
    • Forum: Fish
  8. jimp75

    New Smoker

    Santa was good to me, new electric smoker. Live in Texas. About to get my CHL license. Started with wings (fair), then ribs (good - liked BBR better than St.Louis cut). Next is brisket for Super Bowl, hope I can figure out this site enough to get some help on time and temp.
Top Bottom
Back
Clicky