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  1. Myk McCormick

    Flank Steak Fajitas (a 36hr. Sous vide + Smoked process)

    Just getting used to this new Sous Vide I got for Christmas and decided it was time to see what the Smoker could add to the cook. Money shot....topped with homemade cilantro/lime rice, sauteed pep and onion, fresh avocado, and a great chipotle salsa. (excuse the platting, it was just me and the...
  2. Myk McCormick

    Do the Bradley Smoker pucks do well in the WSM?

    This is not a question I think I would have ever asked, but when you parents buy presents without being too educated on the matter - one tends to be put in this situation. So as a present from my overseas dad, he sends me over a 16lbs box of Jim Beam (oak?) Bradley pucks. On the box, it claims...
  3. Myk McCormick

    Is there a "best way" to smoke a Butt and Full Packer simultaneously on a 22" WSM?

    Is there a "best way" to smoke a Butt and Full Packer simultaneously on a 22" WSM? I've been tasked with the Easter dinner and told Brisket and Pulled Pork is the main entree for the early afternoon dinner. Sounds like an untrimmed 14lbs Packer and a 10lbs Boston Butt is on it's way over...
  4. Myk McCormick

    A couple of chickens on a chilly winter morning with the WSM

    (got to apologize for the HUGE pics! I'd love to reduce these things to be view-able) Dad's getting ready to head back overseas after the holidays, so as per usual, I had to offer him some form of smoked meat before he left. He picked chickens, I picked the recipe (one that I'm starting to get...
  5. Myk McCormick

    My first go at Beercan Chicken on my 22"

    No plated pics, but I think you can get the jest of how it went. Not the bite-through skin, as I went with a slow-n-low method. But there's no denying the flavor that these birds came out with! (sorry these pics are so huge! Not sure how to downsize, or if I need to) I usually like to brine...
  6. Myk McCormick

    First Overnight Cook (15.5 hours of boston butt perfection....plus fixxn's)

    Local butcher brought this bad boy from the back room and told me I could have it for 2.49/lbs. Took the pic right before I was going to trim her up. Trimmed, rubb'd, and injected (using the Mr. Brown recipe) Minion method with Oak chips started around 10pm About 13 hrs into the smoke...
  7. Myk McCormick

    Different take on the "I'm cooking for a crowd" question...

    I saw some great suggestions and ideas regarding Q'in for large crowds on the WSM. I've recently picked up a 22 WSM and have been enjoying everything it touches, but my wife has given me a test that I would like to run by this community. Hosting my daughters graduation party and the wife wants...
  8. Myk McCormick

    22.5" WSM in Jackson, OH(?) for less than $300

    Looks like the newer style (with the new door handle). But the it doesn't seem to have the thermo grommet? http://chillicothe.craigslist.org/hsh/4988107966.html
  9. Myk McCormick

    2nd go at ribs on my 22" WSM

    I'm not sure if it's the fact that these were spares and my last batch were backs(?). But I was more impressed the first go around. Still, since I made 2-racks I was able to share. And the family and the neighbors came back for seconds. So I couldn't have done that bad. Finished off a gift bag...
  10. Myk McCormick

    New 22" WSM owner. Only 1 cook in, did they upgrade the lid thermometer?

    Being my first post here, I'd like to start this with a huge Thanks! Through this forum and the TVWB website, I've gotten off to a great start! http://imgur.com/a/mYpPa (<- pics from my inaugural smoke) To my question: After the insane amount of research I've done here and around the...

 

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