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Type: Posts; User: DavidJ3d

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    owene- Just saw your post, so, probably too...

    owene-

    Just saw your post, so, probably too late with my answer since the weekend has come and gone, but, just in case: I would suggest you use a digital thermo probe of some kind (most everyone...
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    I butterflied my turkey this year and smoked it...

    I butterflied my turkey this year and smoked it at 225 with maple. I did not brine it; I just rubbed both sides with olive oil, and sprinkled generously with kosher salt, black pepper and a little...
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    Been around a while, but just haven't gotten to...

    Been around a while, but just haven't gotten to this post. I am a User Experience professional and Senior Information Architect. Basically I help figure out how web sites and applications will work...
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    I love doing bone in rib eyes in my 1400. I...

    I love doing bone in rib eyes in my 1400. I usually pull them out right at 100 and then throw them on the hot grill to get a good sear and satisfy different people's desires for different levels of...
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    Ameyer- I have used the recipe/techique in...

    Ameyer-

    I have used the recipe/techique in this post: http://smokintex.com/forums/showthread.php?722-Pecan-Praline-Honey-Ham-my-way! several times and it has come out great. I plan on doing it...
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    i was reading this the other day and thought i...

    i was reading this the other day and thought i would share it in this thread:

    http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html

    DavidJ
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    I smoked them at 225 and it took around 2 hours...

    I smoked them at 225 and it took around 2 hours to get to the temp. Then just on the grill till they were well seared on both sides.
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    Sorry about that these links should work,...

    Sorry about that these links should work, corrected them above too just in case:
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    Smoked Rack of Lamb and Cheeses

    Marinated racks of lamb over night in vacuum bag with olive oil, red wine vinegar, garlic (smoked a while back) fresh oregano, salt, pepper and sugar.

    Smoked with 2oz cherry until it was 139...
  10. Thread: King Mackerel

    by DavidJ3d
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    I have never had mackerel, but after doing a...

    I have never had mackerel, but after doing a little reading I think I would be tempted to do them the way I have been doing most of the types of fish lately.

    I would season them up however you...
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    Mashed Potatoes

    Was doing some rib eyes using the recipe from the web site and decided to give something a try.

    I spread out a cup of instant mashed potatoes onto a tray made with aluminum foil and put it in the...
  12. Thread: Makin' Bacon

    by DavidJ3d
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    Thanks all ..I am definitely pleased with the...

    Thanks all ..I am definitely pleased with the results and will be doing more soon.
  13. Thread: Cheese

    by DavidJ3d
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    I smoked mozzarella with about the same settings...

    I smoked mozzarella with about the same settings you did (perhaps for just a little longer, do not have notes with me) and had no problem with extra moisture. They came out the nice overall golden...
  14. Thread: Makin' Bacon

    by DavidJ3d
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    Bacon Success

    Smoked all four pieces of cured belly with about 6oz of hickory until the internal temp of the biggest one was 150.

    Then I cut each one in half (longest one in thirds) because my meat slicer...
  15. Thread: Makin' Bacon

    by DavidJ3d
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    Makin' Bacon

    Got a little less than 7lbs of pork belly in 4 pieces and cured it this last week.

    Used the cure from: Charcuterie: The Craft of Salting, Smoking, and Curing. For two of them I used maple syrup...
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    Smoked Catfish

    Just a quick note about some smoked catfish fillets I did tonight. I sort of combined the two recipes on the web site and was very happy with the results. I bought 3 good sized fillets that were...
  17. Thread: Great smoker

    by DavidJ3d
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    I live in the Dallas area and smoked during our...

    I live in the Dallas area and smoked during our little 4 snow day ice and cold snap. Everything worked well and came out great. You will love your smoker.
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    First Smoked Salmon

    Picked up a large salmon fillet and prepped it yesterday using Alton Brown from the Food Network web site recipe/technique for a dry brine (although I followed the advice of the comments on the...
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    Advice on Adapting a Recipe

    I have about a 12lb pork shoulder I am planning on smoking in the next couple of days. I have previously used a recipe I found online that works well on a stick-burner setup. I know some of you have...
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    Question for Curt

    Curt-

    Is that just a temperature probe on top of your ST or did you add separate digital controller or PID?

    I have seen a little discussion of using something like the DigiQ for better temp...
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    Frenched Rack of Pork Loin

    Sam's has started carrying these so I decided to try one this weekend. I washed it, patted it dry and used John Henry's East Texas Greek Style Rub. I used 1.5oz of apple and 1.5oz of cherry chips...
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    Thanks

    BillyBob did as you suggested and it basically just fell apart in my hands.
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    First Pork Shoulder

    Here is my first pork shoulder. It was 7.5 lbs pre-cooked weight. I used a store bought rub and smoked it with 3oz of pecan for about 12 hours (to internal temp of 190). Unfortunately it did not...
  24. Thread: Oysters?

    by DavidJ3d
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    Oysters?

    Anyone out there in SmokinTex land ever tried smoking oysters?
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    brisket

    Kaz-

    I smoked a brisket yesterday as my second smoking session. Don't have a picture of that but it came out great. Mine was a 5.25lb and I put it on yesterday about noon at 190 with my digital...
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