Recent content by Master-Hack

Costco 3 lb. pork roast.  Started with a 24 hour equilibrium brine with kosher salt crystal brown sugar.  Dried & coated with mustard and a fair amount of Memphis Dust.  Used 2 oz. of hickory & 1/2 oz. sugar maple with apple juice in the pan for 45 minutes at 160 then upped to 245 to an internal...

Broke down and bought the Auber 1200 for my SI 2.  Install with the wall mounted sensor was a snap.  Auto tuning as I write.  Outside temp here is in the mid 90's and most days from now through summer will be there and higher. As winter comes, it will obviously be cooler.  Would it be wise to...

I have an A-MAZ-N 5 X 8 pellet smoker arriving today and dying to play with the new toy.  Unfortunately, it's been very hot in Boise this week (101 yesterday) so cheese is out till it cools down a bit.  I have received & enjoyed gifts of smoked salt & thought I would give it a try.  I plan on...

First smoke was king salmon.  Not a traditional smoke as a snack though.  A light EVOO coat to hold the seasoning which was an Italian rub with a small amount of fine pepper flake.  Apple chips on the chip tray for an hour at 185 then removed it & finished in the oven at 350 to an internal temp...

Since I work all day, ribs or boston butt would be hard to get smoked in time for dinner before midnight.  Was thinking about a quick smoke on some king salmon fillets and then finishing them off in the oven.  I did this once before on my pellet grill (by accident – long story).  The end result...

Pure torture!  Wife says there is a big box on the porch for me and it's too heavy to move.  I won't be home for another 3 hours.  I'll have just enough time to open it up & get it seasoned tonight.  Then the next torture session.  Waiting until I can get some baby backs going.