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  1. aklee987

    MES 30? New to electric smokers

    Hi. I recently acquired a slightly used smoker. It's probably only had 4-5 smokes in it so far. It is way more awesome than your smokers because it was free. I believe it is an MES 30, gen 2? I could easily be wrong. Any mods i should look into? I'm already collecting pieces for the mailbox...
  2. aklee987

    Anyone need a date?

    Here's what I started with: Sliced: Taking the pit out: Cream cheese and chorizo: Stuffed: Cold smoked on the Egg using Amazn smoker: Wrapped in bacon and ready to eat:
  3. aklee987

    What should my next purchase be?

    I currently have a large Big Green Egg which I love. The one thing that I do not like about the Egg is the capacity. I can do 2 whole chickens or 2 large pork butts. But I would like something that can hold at least double that amount, 4 chickens or 4 butts. I'm looking at pellet smokers...
  4. aklee987

    Price for prime rib (choice)

    I found some for $6.99/lb. Not sure why they call it prime rib when it's choice, but it looks good. Not sure if this is a good deal, bad deal, or normal deal. Can anyone help? Sent from my SCH-I535 using Tapatalk 2
  5. aklee987

    Green bean casserole ideas?

    So my wife decided that we are having Easter dinner with some neighbors. Which is fine, but she signed me up to bring green bean casserole. Not brisket, or ribs, or pulled pork, or anything cool like that. Has anyone ever made a smoked green bean casserole? Or have a good recipe that doesn't...
  6. aklee987

    Burger help please

    Hi guys. I have a problem with burgers, I'm hoping you can help. I'm not a smoking/grilling expert, bit I'm not totally new either. I love the burgers that I see you guys doing, but that's not what my problem is. The problem: My wife and kids like plain, thin burgers, kind of like you get at...
  7. aklee987

    My first prime rib

    I don't think it's actually a "prime" cut, but it turned out pretty good.  $7.99/lb, not sure if that's good or not. Was going to dry age it in the fridge for a week, but didn't have the balls to do it. I was too worried about foodborne illness.  I left it in the fridge for 1 night, then...
  8. aklee987

    My first fatty - Thanks to everyone!

    Hey guys. I've been reading all your fatty posts for a while now, and finally tried it yesterday.  Thanks for all the info. First impression: It was a lot smaller than I thought it would be.  It looked a lot bigger on the internet.  [insert dirty joke here] I made a very simple breakfast...
  9. aklee987

    How long to smoke a chicken?

    OK, this is not the normal "how long to smoke a chicken" question.  I understand that you want the meat to reach 165 or 175 depending on the cut of chicken. I plan on doing whole chickens. My issue is not with not having enough time, my issue is having TOO much time. I want to smoke a chicken...
  10. aklee987

    Low Carb Diet and Smoking Meat

    Hi guys. I'm new here, I just posted in Roll Call.  Anyway, my wife and I started a weight loss challenge (against each other) a couple days ago. I'm doing the NO/LOW CARB diet, and I have no idea what she is doing. She ate a special weight loss candy bar for lunch yesterday.  Anyway, it looks...
  11. aklee987

    Somewhat New Guy Here

    Hi guys.  I've been lurking around the forum for a couple weeks now and was encouraged to introduce myself. I have a large Big Green Egg, had it for about 6 years.  I love to cook and smoke, but am by no means an expert.  I just got a BBQ Guru for Christmas. My experience is pretty much...
  12. aklee987

    Baby Back Ribs question

    Hi all.  First post here, I've been reading/lurking for a little while now. Anyway, I made some ribs yesterday using the 3-2-1 method, but doing a short sear at high temp instead of the "1".  They turned out pretty good, but I think they taste better today than yesterday. Next time, can I...
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