May 5, 2016 Ambient temp is about 75° and humidity is 28%. Boiled a dozen Large eggs and shelled. Cut three medium white potatoes in half and rubbed with EVOO. Put potatoes near back wall and eggs in front of … Continue reading
Category Archives: Cooks
Texas Style Barbecue Sauce From bbqaoa, April 18, 2016 Ingredients: 1/4 – lb butter or margarine 1 cup vinegar 1 cup water 1/2 cup tomato ketchup 2 tsp Worcestershire sauce 1 tsp dry mustard 2 tsp chili powder 1/4 tsp … Continue reading
Aaron Franklin’s Beans First made April 30, 2016 based on Aaron Franklin’s Beans on page 196 of his book A Meat Smoking Manifesto. Our changes are cited along with his original. Turned out really good although a bit too hot for Mary. … Continue reading
April 30, 2016, Saturday. Ambient temp is 78° and 100% humidity waiting on the rain. Thursday before – The 10.78 pound Boston Butt has been thawing in the refer since Wednesday so Mary pulled and salted it with Kosher salt. … Continue reading
Overall Comments – Interesting but not one of our favorites. Should try it again considering adjustments tried below, but… Made first batch on April 27, 2016. Aaron calls this his sweet sauce. See the paragraph at the bottom about how … Continue reading
April 24, 2016 – Tried our first Spare Ribs (SR) and second Country Style RIbs (CSR) in the MES40. Saturday mid-day, lightly salted the both and rubbed with Stubb’s Hot Pork Rub. Put back in crovac and into refer. 10:30 … Continue reading
Saturday, April 23, 2015 Bought the leg quarters and turkey legs this morning at HEB to smoke this afternoon as the second smoke in the MES 40. Had gotten this week the air probe for the ChefAlarm as well as … Continue reading
April 17, 2016 on the “new” MES 40. Smoked two ears of corn that had been slathered with melted butter, dusted lightly with The Best Cajun Seasoning (no MSG version) from The Best Stop in Scott LA. The cobs were wrapped … Continue reading
Sunday, April 17, 2016 Having bought the MES 40, gen. 2.5, yesterday we had a lot of things to smoke. Decided that filling it with all kinds of cold meat was not a good idea so we did the chicken … Continue reading
Cook date was April 3, 2016. The process below was derived from: the Smoky Au Jus recipe and method by Chef Jimmy J (click here) the sear-first brisket technique by SmokieOakie (click here) the pulled BBQ beef chuckie by PatioDaddio … Continue reading