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. lnmnmarty

    First Shot at Snack Sticks...Hoooked Q-View

    Great job pal, especially for your first time. You definitely wont see pics of my first tries 
  2. lnmnmarty

    HELP! 2 5/8 flange sausage tube??

    How did you take that picture? Nice mixer by the way, very similar to mine.
  3. lnmnmarty

    Newbie wants to try an 11 lb boneless pork shoulder

    Pork butt is pretty easy to que. The biggest thing is fire control. Keep your pit temp steady. 225-275 will work. I'd keep it simple for the first time. If you have the ingredients buy jeff's rub recipe. It is as good as any store bought rub, and you will save a lot of money in the long run by...
  4. lnmnmarty

    HELP! 2 5/8 flange sausage tube??

    That ebay stuffing tube has 7/16 OD. That is pretty much the same size as the cabelas tube. I may be wrong, but if you want one smaller, with that diameter opening you have to fabricate it. Personally I dont know how you get the meat to flow through that small of a tube without making it sausage...
  5. lnmnmarty

    kabanos (Dried and Finished)

    Those kabanos look really good. I have been making a lot of beef snack sticks lately. May have to try these. In your opinion are these as good as snack sticks? I know, kid of a silly question, everybody has different tastes. Just curious about yours.  Nice looking sausages 
  6. lnmnmarty

    Pro Bowl Ribs

    Thanks jarjarchef, that is the correct size. If any body is interested google Vollrath 20028. That is the stainless. The link I posted in post 19 is for the nickel plated steel. Both will fit in the larger disposable pans from Costco, as long as they are 18x10 approximately.
  7. lnmnmarty

    Pro Bowl Ribs

    That link is for the 1/3 size. The ones I use fit the 1/2 size pans and are 18"x9 3/4". They run about $4 or 5. Buy several they are cheaply made, after a dozen or so uses the thin layer of chrome comes off and they rust. They make stainless I think, but more expensive. I think they're great. ...
  8. lnmnmarty

    What should I do with this thing? Updated with Q-View.

    I applaud your sense of adventure. That looks really good. I tend to copy a tried and true recipe. Meat is so expensive these days, I hate to screw up. Guess I am a coward . Good job
  9. lnmnmarty

    Q-vei of my two pork shoulders from saturday

    That looks good. I love bark!!!! 
  10. lnmnmarty

    Pro Bowl Ribs

    Did you mean internal meat temp at 171? That should be good for poultry. I use a Thermapen, especially for poultry. Very accurate. Insert tip into thickest part of meat. Check your probes in boiling water. 212 deg at sea level. Sometimes the smoke ring can make the bird look underdone,but that...
  11. lnmnmarty

    Pro Bowl Ribs

    I tried to use these pans in the mes40 and they fit so tight they hindered heat/airflow to the meat. The newer mes40's may be different. I'm sure someone will chime in who knows better. I quit using them in mine. What problems are you having? Ask around on the forum. Lots of MES users here. I...
  12. lnmnmarty

    Pro Bowl Ribs

    Thanks SV, Turkey sounds good too. The foil pans can be found at Costco or Sams Club. The racks inside are for steamer pans. You can find them online or at a restaurant supply. They keep the food up out of the grease and let air and smoke circulate underneath. The pans keep the mess out of my...
  13. lnmnmarty

    Pro Bowl Ribs

    Out of the smoker They look burned but they aren't Sauce and no sauce That'll work Like I said I don't normally foil. I like to keep things simple. You get a more intense bbq flavor without it. A better smoke ring also. They actually weren't very overcooked. Still had a little tug. I...
  14. IMG_0150.jpg

    IMG_0150.jpg

    • lnmnmarty
    • Media item
    • Comments: 0
    • Album: Pro Bowl Ribs
  15. IMG_0149.jpg

    IMG_0149.jpg

    • lnmnmarty
    • Media item
    • Comments: 0
    • Album: Pro Bowl Ribs
  16. IMG_0148.jpg

    IMG_0148.jpg

    • lnmnmarty
    • Media item
    • Comments: 0
    • Album: Pro Bowl Ribs
  17. lnmnmarty

    Pro Bowl Ribs

    After foiling. Only went about an hour and a half. May be too tender. I don't like falling off the bone. A little Blues Hog and some more rub. Cranked up heat to set sauce without much more cooking. Won't be long now....
  18. IMG_0147.jpg

    IMG_0147.jpg

    • lnmnmarty
    • Media item
    • Comments: 0
    • Album: Pro Bowl Ribs
  19. IMG_0146.jpg

    IMG_0146.jpg

    • lnmnmarty
    • Media item
    • Comments: 0
    • Album: Pro Bowl Ribs
  20. lnmnmarty

    Pro Bowl Ribs

    Into the smoker at 250f 3 hours later A little brown sugar and ready to foil....Chunks of brown sugar will melt foiled and back in
Top Bottom
Back
Clicky