June 17, 2016 – Ribs had thawed in the refer and pre-seasoned with Four Seasons. June 18, Saturday 8:00 am – Sprinkled evenly My Rub kicked up to 2t of Cayenne. Smeared Mustard Moisturizer for Pork on top of the rub … Continue reading
Category Archives: Smoked
June 17, 2016 – Two 3-pound bone-in loins have thawed in the refer so sprinkled with Four Seasons to pre-season and salt brine. June 18, Saturday 8:00 am – Sprinkled evenly My Rub kicked up with 2t of Cayenne. Smeared Mustard … Continue reading
June 5, 2016, smoked with apple chips along with pork loin bone-in. Rubbed the tomatoes and peppers lightly with EVOO so the smoke would stick. [Not sure that worked.] They smoked for 1 hr 15 minutes on the top rack … Continue reading
Very nice fresh 5# bone-in roast bought at Randall’s for $0.99/lb. Night before dry brined with APL’s Four Seasons. About an hour before putting in MES added Cayenne, paprika and dried minced garlic. Ambient temp stayed around 76° and humidity … Continue reading
This smoked followed one done by SmokinAl at SMF where he said he always smokes meat in an aluminum pan with a broth. This cook began the afternoon before, June 3, 2016, when Mary dry brined it with Adam Perry … Continue reading
Cook it until you reach an IT of 140-145* ============= mixed 2 ml (1/2 teaspoon) of mayonnaise with 2 ml (1/2 teaspoon) dijon mustard and 2 ml (1/2 teaspoon) dried dill weed and spread over fillets on a small sheet … Continue reading
By BearCarver with a lot of photos http://www.smokingmeatforums.com/t/244780/pork-loin-jerky-step-by-step-with-pics Recipes by DirtSailor with a lot of photos. http://www.smokingmeatforums.com/t/227772/london-broil-we-aint-gonna-let-spoil Thai Style pork loin jerky By CrankyBuzzard http://www.smokingmeatforums.com/t/235473/dry-cured-pork-jerky By SQWIBS with good Q-view of finished product http://www.smokingmeatforums.com/t/174131/sqwibs-jerky-recipes See also Chef JJ’s advice in … Continue reading
Prep began on the evening of May 17th, 2016,by taking the 9.48 lb. Boston Butt out of the freezer and into the refer to start defrosting. The evening of the 18th removed it from the cryovac and salted with kosher … Continue reading
May 14, 2016 – Saturday Ambient temp is in the mid 70″s and humidity is 90%+. Line of thunderstorms rolled through about 4 PM. Bought four small turkey legs and a tray of small chicken leg quarters at Fiesta. About … Continue reading
May 12, 2016 – Mary bought a farm raised fillet at HEB. I rubbed with APL’s Four Seasons plus black pepper. Pre-warmed the MES set at 250° and added apple chips to the tray before starting. With the element on … Continue reading