Recent content by GeeBee

I just got an email advert about this item, thought I'd pass the info along. For you guys into this sort of thing. It's actually more expensive than an Auber ($239 on sale), but again, some of you guys are into remote monitoring. It will remotely show temps on phones and tablets and uses Type K...

I've tried the ABT's, Wolf Turds and some other concoctions, and really didn't like any of them all that well. I found a simple recipe for poppers. 24 jalapeno's; 8 ounces cream cheese softened; 8 ounces shredded cheddar; 8 slices bacon, fried and crumbled. I cored and seeded the peppers, made...

Here in Ohio, we love corn on the cob as a side dish for about any meal. I've searched for years for a good cooking method. Most involve boiling water, etc. My wife saw a local chef on a local TV show with a method that was stunning (to us anyhow). I've tested it extensively and decided to post...

I'm toying with the idea of buying a meat slicer. I find very little here about them, other than passing mentions. Those that have them, what do you recommend? I know nothing about slicers.

I need help from you Costco or Sams Club shoppers. I'm looking for a specific cut of meat. I'm looking for a sirloin flap steak. In the NAMP Meat Buyers Guide, this would be cut # 185A. Here in Podunk Ohio, I have limited access to butchers shops. The three I did visit all said they couldn't get...

Well, the first batch of jerky "evaporated", the DW said she really liked it and some more would be appreciated, so.... Did another batch yesterday. I believe I have a method down that I'm going to stick with (doing it dry). I sliced this batch a little thinner than last time, same wood, time...

Another experiment! Did a meatloaf yesterday. Used the recipe from Smokin' Meat forum. Used 1 ounce of Texas Post Oak and 1 Kingsford charcoal briquet. Smoked at 225 until IT of 160. The smoking aspect of it turned out fantastic. Smelled and tasted like it had just come off the old charcoal...

Well, I did my inaugural try at cold smoking cheese yesterday. I tried an experiment, in the quest to automate the process. I have to report failure, but I did learn from the process ;). I put the Auber probe #1 (cabinet temperature) under the cold plate, in the same "chamber" as the heating...

While making jerky the other day, I thought to myself "It sure would be nice if I could put the James Jerky Dryer in place at the beginning of the process, plug it into the smoker plug on the back of the Auber and have it kick on at the proper time." I knew how to program the smoker outlet to...

OK, I'm going to try this again. I did a big writeup, then lost it, so I'm going to try and do this in sections. I've got lots to say, so bear with me. All I can say is WOW! My first attempt turned out great. I started out with 2 "Eye of Round" roasts from WalMart. I trimmed all visible fat from...

Went to the Columbus, Ohio Turkey and Deer Expo this afternoon. Met Steve and I think his wife (I forgot to ask). Picked up all my new gear and had a nice chat with him. Got everything home. I'm not sure how to put pictures in the body of the text, so the first picture is everything in the...

I'm still anticipating getting my #2 in a couple weeks and I'm thinking about one of my first smokes. Can anyone tell me what the lowest cabinet temperature is, that will produce smoke? In other words, is it possible to set the cabinet temp at 120 degrees (for example) and get smoke? I will be...

1/3 cup onion, chopped 3 slices bacon, cut into 1" pieces 1/2 cup Montgomery Inn Barbecue Sauce 28 ounce can pork and beans (I like Campbells) 1/3 cup brown sugar 2/3 teaspoon dry mustard powder Preheat oven to 350 degrees. Prepare 2 quart baking dish with nonstick spray. Saute onion and bacon...

OK. I've stopped lurking. I just updated my profile. I lurked at Smoking Meat Forum for a long time, almost had myself convinced to get a MES, but kept reading about all the problems, mods required to get it working right, etc. so started looking elsewhere. Ended up here. I've decided on a #2...