Got 3 pounds for my neighbor. Looks like half he is going to send to SD to his son.
My basic secret receipt wet marinade ;D No peeking :D
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0568.jpg)
Strips ready to rumble i mean tumble :D
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0570.jpg)
40 mins. 2x at 20
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0571.jpg)
That's going to be one happy neighbor! No wonder you get so much free stuff from your neighbor. Bribery works every time! ;D
KyNola
Quote from: KyNola on May 06, 2010, 09:20:07 AM
That's going to be one happy neighbor! No wonder you get so much free stuff from your neighbor. Bribery works every time! ;D
KyNola
They are great neighbors. I would tell ya what he gave me but 10.5 will say sumpn ;D :D
Hmmm, cayenne and curry powder.
Rack it and let it get room temp...Yeah don't believe everything the mafia USDA tells ya :D Have your smoker pre heating @140* right ;D
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0573.jpg)
I dont use water in my pan. Some have said yes use water so you dont have a fire.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0575.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0576.jpg)
My PID is in the cabinet to help ramp the temps.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0577.jpg)
Salty and dry just how they like it.
(http://i123.photobucket.com/albums/o290/stlthy1/IMG_0584.jpg)
Hi there, Question , Your smoker is amazinly clean,, I thought it should be dark
Clean? It looks like it has a nice mahogany patina on it. I think he just got that one not to long ago Steve.
Quote from: KItsapSteve on July 18, 2010, 09:26:26 PM
Hi there, Question , Your smoker is amazinly clean,, I thought it should be dark
That was in May
This is July
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF6866.jpg)
I use a similar method with tthe LEM seasoning and tumble for 20 minutes - just about all liquid is absorbed. I modify by adding about 1/2 - 3/4 cup fresh ground pepper
I usually place in the smoker around midnight and heat 6 hours, and take it out in the morning around 7AM. How long do you smoke/cook for??