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Note to CHLLady,

MES stands for Masterbuilt Electric Smoker. I got mine from Academy, but 'may' be found at Lowes or Home Depot.

Google for Masterbuilt, and with any luck, they will have a list of retailers on their site.

Good Luck!

CHLLady wrote:

WildBill wrote:Next I smoked some chicken.

[ Image ]

That looks like a professional meal done up right there! YUM!!

Do you plan to smoke a whole turkey for Thanksgiving?

And not to hijack your thread, but I have an electric turkey fryer. I've just not been able to get it as tasty and thoroughly flavored as Popeyes turkey. Do you have any suggestions?

When you fry turkeys to achieve the optimum flavor, besides injecting seasoning you must fry more than one bird.Frying multiple birds is the secret. The oil becomes more flavorful and thus the birds do too.

I have fried many birds over the years and done up to 12 birds in one day. I typically save my oil used at thanksgiving to fry birds again at Christmas.If you filter your oil and refrigerate it it will keep a long time. Few have enough reefer space for that.

Mrs Anygun does not care for fried turkey. I am going to smoke one this year. The La Grange Knights of Columbus,of which I am a member recently smoked 80 turkeys for a fundraiser. They were absolutely delicious.

Anygunanywhere

RoyGBiv wrote:

WildBill wrote:I found this one. It's quite different from the one that RoyGBiv posted.

http://articles.chicagotribune.com/1985 ... der-pickle" onclick="window.open(this.href);return false;

Go for it. Please make enough so you can invite us all over

I like to mix liquid smoke with Sriracha.
(If you like Sriracha, try it, like ketchup for me, you won't be disappointed... I also like to take leftover chicken, dice it up, add a bit of mayo [Dukes], Sriracha and liquid smoke. Great way to turn leftover Costco chicken into spicy smoked Chicken Salad..... And if you've never had Costco's rotisserie chicken, you're missin' out. Best $5 you can spend in Costco. /OT)
Not a fan of using liquid smoke in lieu of real smoke unless I'm in a real pinch for time. But it can be a real time saver.

Thanks for the tip. I like Sriracha, but never tried it with liquid smoke.

I use liquid smoke very sparingly. I have had the same bottle in the refrigerator for several years.

I have been researching Tasso some more. Everyone seems to have a different version or recipe. I am thinking of trying it on "country style ribs" so I can make a small batch. According to one youtube video that I watched, this cut of pork is from the pork shoulder [Boston butt]. I am also deciding whether to use a dry cure [probably will] before the seasoning and smoking steps.

george wrote:Thanks for the tasso recipes.

It gets expensive shipping that from Houston.

Now, how about a recipe for jerky like they make at Woody's in Buffalo?
Am I going to far?

Woody's jerky is okay. It's always been a little dry for my taste. I still get, but also get some cheese and a bottle of water to go with it. My last trip through Woody's I tried some Peppered Hickory Smoked jerky that was pretty good. I also got some baby swiss and smoked baby swiss. Yum!

I received a couple of PMs for my "recipe" for smoked sweet potatoes.

Here is what I did:

Scrub the skins and then split the sweet potatoes.

Coat them with a little oil and seasoned with Tony Chachere's all around.

Fire up the smoker to about 250F and add some soaked wood chips. I used 1:1 pecan and hickory.

Put them flesh side up on the grate and smoke for about two hours.

When they started to get soft I put them in an aluminum pan, flesh side up.

Then I brushed the tops with melted butter, brown sugar and seasoned them with freshly ground white pepper and freshly ground cumin seed.

Then I added some more wood chips to the smoker and put the pan back in the smoker and continue to cook.

Remove when they are done - enjoy!

Here are four Cornish game hens with smoked red onions and rice with mushrooms

Looks tasty, WildBill. Do you part them before or after you smoke them? When I smoke poultry, I usually stuff them with onion and either orange or apple slices.

TXBO wrote:Looks tasty, WildBill. Do you part them before or after you smoke them? When I smoke poultry, I usually stuff them with onion and either orange or apple slices.

Usually I will season the cavity of the whole bird and loosely fill it with chopped onion and celery.

This time I prepared and cooked them spatchcock style. It was for luncheon at work so it was easier to serve this way.