https://www.youtube.com/watch?v=GuWvjqsfric&feature=em-subs_digest … Continue reading
Tag Archives: Q’Journal
8/20/2017 – This smoke turned out good. Smoked a beef shoulder roast that was vac packed and frozen in mid-January 2017. Thawed it in a cold water bath starting about 6 AM then trimmed silver skin and fat. It fell … Continue reading
8/13/2017 – Smoked the rack of ribs–rubbed with Stubbs Hot Pork Rub–over the Butt done at the same time. MES set at 240 and smoke from a combination of pellets from Trafalger Hickory and ChefMasters blend. Put them Put them … Continue reading
8/13/2017 – Ran out of Stubbs Hot Pork Rub so used a store bought cajun seasoning with additional course cracked black pepper. Smoked in the MES with mixture of Trafalger Hickory and _____. This smoke turned out great. … Continue reading
8/5/2017 – This was a simple smoke for lunches and dinners. Used 6 large chicken drum sticks and a package of CSRs. Mary had salted and peppered the drums 2 hours before then I added store bought cajun seasoning to … Continue reading
7/30/2017 – Smoked an approximately 7 lb pork butt in heavy smoke as the Amazen tray burned up in 4 hours. I had lit both ends and left it to flame too long so it had a lot of pellets burning. … Continue reading
Meat is moist and very flavorful with a little kick. Color from the heavy seasonings and smoke was great. The Amazen tray was lite on both ends for more smoke given the shorter smoke time for the turkey. This was a … Continue reading
This cure and smoke turned out good. It was a joint effort with Mary helping a lot as we set it up and took it to the farm to turn it every day. Brought it back to Houston and smoked … Continue reading
6/25/2017 – Smoked a fresh 8.98 lb. Smithfield shoulder roast bought yesterday at HEB for $1/lb. Just the usual smoke with Stubb’s rub. The only thing different was Spritzing with apple juice and smoke was from half Lumberjack pecan pellets … Continue reading
6/17/2017 – First beef short ribs smoked and they turned out great. Great piece of meat from B&W, only salt and pepper for seasoning then 9 hours of smoke in the MES on Father’s Day.