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Messages - SuperDave

Pages: [1] 2 3 ... 165
1
Poultry / Re: Smoking chicken quarters without the skin ?
« on: Today at 05:15:08 PM »
Since chicken quarters are dark meat you might get away with it. You might leave the leg skin since there isn't a lot of meat there.  One option might be to experiment with 1/3 of a slice of bacon on a couple thighs to see if they turnout any different than the naked ones.

2
Pork / Re: First set of Baby Backs on the #2
« on: Today at 02:01:59 PM »
Every set of ribs are going to cook differently.  Take all the guess work out of it and do the toothpick test near the end and pull them when they are really done, not based on a set time. 

3
Auber PID Tips and Tricks / Re: Installing permanent probe
« on: Today at 11:46:00 AM »
I've done a number of autotunes on my Auber over the years and always get different results in my numbers.  With my current tune, the temp always seems to over run by a few degrees but eventually settles in.  I wouldn't worry a bit about a couple degrees seeing as those with analog have 30 degree temp swings. 

4
Poultry / Re: Great Turkey Recipe.
« on: Today at 10:02:46 AM »

My technique for getting seasoning under the skin involves mixing herbs and spices in soft butter and then refrigerating so it can be sliced and put under the skin.

Loosen the breast skin first:


Slice seasoned butter that has beem chilled:


Slide seasoned butter under the skin:



5
Pork / Re: First Boston Butt on the #2
« on: Today at 09:52:25 AM »
  Spritzed every 2 hours with apple juice. 
Also, the design of these smokers is to retain smoke and moisture.  Opening the door every 2 hours kind of defeats the design of the box. 

6
Appetizers and Side Dishes / Re: Moink Maddness
« on: September 24, 2017, 10:15:52 AM »
Jim, buy a pound of hamburger and a 1 pound tube of Jimmy Dean sausage.  Mix it like you are making a meat loaf and make your own meat balls.  They are way better than any store bought meat balls. 

7
Anything Goes!! / Re: Freezing and refreezing HELP
« on: September 23, 2017, 10:01:35 PM »
Sometimes I re- warm my brisket that has been frozen for a long time in Au Jus to make French Dips. It might be a good way to use some of your refrozen packets.

8
Anything Goes!! / Re: Freezing and refreezing HELP
« on: September 23, 2017, 09:16:09 PM »
Totally safe just not the best for texture and taste. 

9
What's Cooking? / Dinner for under $10
« on: September 23, 2017, 08:30:22 PM »
Papa Murphy's has been advertising the chicken, bacon and artichoke pizza for $8.  I added a few additional ingredients and put it on the grill.  It was good eats!




10
Rubs / Re: Dizzy pig
« on: September 23, 2017, 03:19:43 PM »
I wish the ingredients list was a little more explicit on the spices list.  I've got a cupboard full of rubs that have "spices" that I don't particularly care for but don't know they are in the rub until I purchase it. 

11
Model 3 & 3D - The Big Brother / Re: #3
« on: September 23, 2017, 09:35:12 AM »
Ray, don't know what part of the country you are in but I was thinking about your pucks and thought that they might work great for some smoked cheese when the weather gets cooler.  A little ingenuity and some ice and these smokers make some great smoked cheese. 

12
What's Cooking? / Fish Taco Night
« on: September 23, 2017, 09:31:12 AM »
I went to Alaska in June and have been enjoying the bounty we brought back. Last night was fish taco night. Grilled Alaskan Halibut with slaw, red onion, cilantro, tomato and a salsa ranch sauce.





13
Auber PID Tips and Tricks / Re: PID with Wifi
« on: September 22, 2017, 01:55:57 PM »
Tman has some for sale.

Any idea how much they were? I am about to pull the trigger on a #3 Wondering if I should wait.
I wouldn't wait.  The smoker functions great without all the bells and whistles and can always be added.

14
Model 1 - The Little Guy!! / Re: First Smoke Meat Choices
« on: September 21, 2017, 11:57:10 PM »
A whole chicken is about as economical as you can get.  And as long as you have means to monitor internal temp, pretty easy to make turnout with no problems. 

15
Auber PID Tips and Tricks / Re: PID with Wifi
« on: September 21, 2017, 04:05:56 PM »
Google Heatmeter PID.  I thought that I had seen them offered retail before.

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