Recent content by coachB

I know a while back someone posted about doing a Cowboy Ribeye (SuperDave?), but I did a search and couldn't come up with anything.  I have a couple of these ribeyes and need help ASAP.  I do NOT want to overcook these steaks.  I would appreciate any advice on possibly a reverse sear.  Thanks.

Here's the backdrop: 15lbs of Sam's pork butt, Tony's brine (24 hrs), mustard and rub, back in fridge overnight, 225 to 195 IT with a hold for 2 hrs @ 140 on the Auber in an SI2. Put in the smoker at 9:30am Sat.  At 5:30 butt was at 161, dropped back to 160 at 7:00.  At 11:30 it was 167 so I...

I am back home now with the entire wedding thing over and done.  Thank God.  What started as "I am just doing the pulled pork, they can get everything else" fell by the wayside.  I ended up with:       15lbs pulled pork butt--brined and injected (thanks Tony, came out fabulous) w/Famous Dave's...

I've got a thawed out 9 lb turkey breast to smoke.  I am planning on smoking to 145 in the SI then blasting it in a hot oven to finish at 165 with hopefully a crispy skin.  The label says "injected with (assorted chemicals) approximately 15%"...  The chemicals mean nothing to me--by injecting...

Throwing out a question for the poultry guys.  I have not done any poultry smokes to this point so I don't know if this is doable.  First thing, I love the crispy turkey skin.  I will tear off the skin, salt it, and chew on it like it's jerky.  I looked through the previous threads but didn't...

For anyone who does a fair amount of poppers you have probably dealt with problem of efficiently stuffing the peppers.  It is definitely a PITA.  I went in search of a stuffer and located a kind of funnel that was not much better than a spoon.  The only other stuffer I could find looked like a...

OK, so here's my question.  When a program is set for box temp and time, what happens when the end time is reached?  My experience with the Auber with box temp and IT has been that the unit shuts off and flashes END in both windows when it has been reached.  My unit kept the box temp within...

My Auber has been working flawlessly with my #3.  Except when smoking ribs.  As others have noted here, there appears to be a problem when smoking using strictly temp parameters.  Set program #1 for 6hrs at 235, all other programs zeroed out. Not using probe 2.  SI box controller set fully to...

OK, so I am almost ready to jump into sausage making.  I now have a 3/4 hp grinder, a 20 lb meat mixer, a 15 lb vertical stuffer, a 13 cup processor, the cold plate rack, and a bunch of recipes.  I plan on ordering the Jerky Dryer from Steve.  Everything seems to be pretty straight forward up...

About to do my first pork belly for bacon.  I am doing Brian's cure method and will be smoking according to his instructions.  This belly does not have the skin still attached.  My question is whether the belly is loaded on the rack fat side up or down.  I know it has been discussed before, but...

OK, so this past weekend I was asked to give away the bride at her wedding this June.  She is getting married in Charleston, SC, and the after-reception party will be at a Kiawah Island beach house.  I have been volunteered by my ex to provide pulled pork for 20-25 people.  (This from a woman...

I need some advice guys.  I thought I had this installation figured up and wired correctly, but I think I was wrong.  I did an Auber permanent install (no problems), and the factory bypass with the DPDT switch.  I then did the autotune which appeared to be fine.  Had to do a rib smoke yesterday...

Intro time.  Well-seasoned adult in Myrtle Beach area.  Semi-retired golf clubmaker and smoker. Cigars and food.  Been smoking for a few years with moderate success.  Been through 2 Brinkman electrics and decided it was time to upgrade.  Started looking at the usual sale smokers, MBE, cajun...