Recent content by IRGoode

  1. I

    Memorial Day Brisket

    A friend of mine called me today to ask what he needed to do to get a brisket taste as good as the one I brought to our last party because he needs to smoke one for Memorial Day. I told him to buy a smokin it smoker!  He is going to stay up all night Saturday to maintain the correct temperature...
  2. I

    Pepperoni Mozzarella Snack Sticks

    I decided to try a recipe I seen on YouTube and I'm glad I did. Backwoods Pepperoni Seasoning Five cups of course shredded Mozzarella cheese Three pounds of ground pork Two pounds of ground lean beef Mix the seasoning and cure in 5oz cold water. Mix this and cheese with the ground meat. I...
  3. I

    First jerky in the 3d

    I have made jerky several times in my oven with the door cracked and it was fine but I want that smoke taste. Just ordered the jerky fan today after reading several posts here. I can't even start to tell you how helpful this forum is. So here is my plan. Please point out any problems you see...
  4. I

    Two briskest in the #3

    Putting 2 13# briskets in at midnight for a New Years Eve party. Planning on 15 hours at 235. They have been in the fridge all day with the normal beef rub. Equal parts onion and garlic powder, pabrika, black pepper, and kosher salt. Plan to put the temp probe in the bottom brisket and check...
  5. I

    Whole Spare Ribs Again

    This is my second attempt at whole spares. First time they were good but salty. This time I went with just Famous Daves and skipped the Tonys. They were not salty but kinda bland for my taste. I think if I had saused them in the last 30 minutes they would have been better. Don't get me wrong...
  6. I

    Jalapeño Cheese Bacon Backstraps

    I seen something similar on this forum but couldn't find it so I decided to show my version. These are simple and easy on the grill. I run the Backstraps through my cuber to make them easier to wrap around the jalapeño. I also soak the meat in milk for a while to mellow out the gamey taste. Here...
  7. I

    First brisket in the #3

    This brisket is a 11.5 lb choice from wallyworld. I have read a lot of your posts on smoking these and have developed a plan. I plan to inject with beef broth first. I was thinking of adding some soy sauce to the beef broth but thought it might make it too salty so decided against it. Also plan...
  8. I

    First spare ribs in #3

    I'm going with whole spare ribs and not cutting it down to St Louis style. I have always done 3-2-1 with these in other smokers. I am going to take what most folks are saying on this forum as gospel and try the no peek method. One reason I decided to try this method first is because I plan to be...
  9. I

    Turkey Breast Questions

    This is only my second smoke in the SI so I thought I should ask a few questions before I mess this bird up. I have a 9lb turkey breast that contains a 15% solution. It is a HoneySuckle White if that maters. I plan to smoke at 250 from the start with 3oz cherry wood. My questions are should I...
  10. I

    Spatchcock chicken in the model 3

    Just received and seasoned the model 3 yesterday. Smoked 2 spatchcocked chickens today. Brined for 3.5 hrs in Tony's (DM's) brine recipe. Used Tony Chachere's for a rub with 3 oz cherry wood. Took 5 hours to get to 165 IT but that was my fault. I started at 225 instead of 250. Finished in the...
  11. I

    Hello from East Texas

    This is Bob from East Texas "Waskom". Model 3 was delivered yesterday. Seasoned and smoked 2 chickens today. I think I am going to like this!!!!
See more
Back
Top