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Messages - gregbooras

Pages: [1] 2 3 ... 155
1
Beef / Re: Smoked Prime Cowboy Steak
« on: Today at 03:34:56 PM »
Just put the steak in the smoke along with a sweet potato. Smoke set at 220 degrees with 2 oz. of Texas Pecan!
I will update once it finishes, well after I eat it :)
Best Greg

2
Introductions / Re: New 2D owner in Razorback country
« on: July 21, 2018, 07:15:13 PM »
Welcome Ben,
Ribs are a great for the first smoke!
Best Greg

3
Introductions / Re: just an ole Florida boy who like to smoke
« on: July 21, 2018, 09:55:51 AM »
Welcome, I like your setup!
Best Greg

4
Introductions / Re: Hello from Coastal NC
« on: July 20, 2018, 03:33:31 PM »
Welcome Ron from Dahlonega Ga!
Best Greg

5
Anything Goes!! / Re: Coiled Ribs
« on: July 20, 2018, 12:14:41 PM »
Doug,
Nope that is a new one on me, but I did find a few videos on the internet. Looks like you can put them on the round Weber grill this way. Should be interesting to see how they turn out!
Best Greg

6
Beef / Re: Smoked Prime Ribeye Steak with Bone
« on: July 20, 2018, 08:47:56 AM »
Looks like Sunday will be the day for this bad boy. My plan is to rub with olive oil and then hit with my Texas Rub. Add a couple oz of pecan and smoke at 220 degrees. I will plan for about 75-90 minutes.

I will post the results!
Best Greg

7
Steward,
First of all welcome!
Unless you are making jerky, the water pan will not hurt the smoke. I would also forget about the 3-2-1.... with this smoker the no peak works wonderful.
P.S.
Take time to read the basics, (Lots to read, but we are a friendly group so you can also ask on how to do this or that) when you want to do something that is on your first time list.
Best Greg

8
Introductions / Re: Stoked!
« on: July 19, 2018, 07:18:40 PM »
Welcome Bill,
Best Greg

9
Beef / Smoked Prime Cowboy Steak
« on: July 19, 2018, 07:14:26 PM »
Hey Guys,
I was at Costco today and they had 2lb Ribeye steaks with the bone. The one I bought was slightly less than 2lbs around 3" thick.

Since I have never done this before, also what can I expect the smoke time to be?
My thoughts are to put it in the smoker at 220 degrees until it hits around 135-140 degrees and then reverse sear on the grill.

Has anyone done this before with this cut of meat?
Open to suggestions!
Best Greg

10
Greg:
Smoked/baked potatoes yesterday in the 3D WiFi. Went 5 hours, in with an already smokin' rack of spares. Didn't use any liquid in the flavor savor, potatoes were a bit dry in spots, but still really tasty.
I did poke each one 4 times with a fork prior to rubbing and seasoning. Too many holes allowing moisture to escape maybe? Will try just one poke next time, will definitely try again.
Oh, and I used salt, pepper, garlic, and some onion powder.
Thanks again for the recommendation
Skip
Hey Skip,
Never had them being dry before, just apply VOO and salt and pepper....
Maybe just old potatoes?
Best Greg

11
Happy 4th! Two idiots caught my folks town on fire and we had to evacuate. Lots of oak around so it smells like good ‘cue for miles. Everyone seems to be safe. God bless the firefighters.
Wow glad everyone is safe!
Best Greg

12
Pork / Re: No Peek vs. Foiled Ribs Taste Test
« on: July 04, 2018, 08:20:02 PM »
Traditional Smoking, the new way....
With this smoker you decide to check and wrap or just forget and enjoy. I have done both and for me, if the end results are about the same...
Drink a beer and enjoy the results.
Best Greg

13
Gadgets and Gizmos / Re: Chamber Sealer Question
« on: July 04, 2018, 07:57:10 PM »
Hey Jason,
I would not vacuum seal hot, but warm is good. I want to retain some of that moisture of the meat!
Best Greg

14
Anything Goes!! / Re: Thanks to the Forum - Sing it with me
« on: July 04, 2018, 06:08:50 PM »
Way to go Terry,
Looks great and I agree this forum is really a wealth of knowledge.
Best Greg

15
Smokin-It Announcements! / Re: "Big Red" is HERE!!
« on: July 04, 2018, 06:07:49 PM »
First smoke with the Big Red, simple chicken wings, just on setting 250 degrees for 2 hours.
Unless I am missing something it would be nice if the app rang to let you know that the smoke was completed. Other than that, I am really liking the new setup.
Best Greg

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