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Smoking is an addictive habit that can lead to a number of health problems, ranging from various types of cancer to high blood pressure and heart disease. It’s also difficult to qu...

Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …Here are 5 Best Smoked Meat Forums you should follow in 2024. 1. Smoking Meat Forums. Welcome to Smoking Meat Forums, a place to talk all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, br... more. smokingmeatforums.com.First I was short on time and second I really wanted it to be tender. I basically treated it like a osso bucco dish. Braised the tail and Piedmontese beef, then smoked the tail along with some bacon for future use in the cook. All the beef went into the pot, baptized in beef stock and set on a low simmer overnight.Smoked Whole Chicken. If you're new to smoking meat, this is one of the first recipes you should try. A whole chicken is easy to prepare, and the result is always fantastic. People are always blown away by how moist a smoked chicken turns out. If this is too easy, try my smoked spatchcock chicken recipe instead.All times are GMT-6. This page was generated at 03:19 PM. Working... Yes NoNov 30, 2013 · In either case there can be a little blood left in the rear leg blood vessels that could be pushed out when defrosted. Experienced cutters Massage this small amount of blood out when breaking the carcass down. Regardless, Red Juices or Blood, it is safe to eat if it was properly handled, cured, smoked, and frozen by your friend. Newbie. Original poster. Nov 6, 2023. 5. 1. Nov 6, 2023. #1. Good morning, I’m new to smoking. I’m doing a 14 lb brisket and the control panel says 225 but the temp at bottom of brisket is 140 and at top of brisket is 174 so I adjusted to 250 on control and at bottom area around brisket is 165 and top area is 202 and advice on this.

Pour the Coke over the top (mix the other 1/2 of the Coke with rum and juice from half a lime and some crushed ice and drink). Add the cinnamon sticks, garlic and salt. Add a little bit of water, not so much that the meat is covered, but so the liquid is 1/2 to 3/4 to the top of the meat. Cover and simmer on medium-low for 2 hours.May 28, 2020 · I used coals from citrus and wet pekan wood chips for the smoke. washed the salt off them under the tap and dried them up with some paper. Smoking: First 2 hours on 65 C (149 F) and a third hour on 75 C (167 F) got to say, it came out amazing! very moist and tender and with a very nice smoky flavor and smell. After I finish putting in the meats, the temp has dropped considerably and it takes awhile for it to rise. In the meantime, it's pumping out a whack of smoke trying to compensate for the meat temperature and overall heat loss. I have also been using BGKYSmoker 's recipe and cooking guide. He runs them at 170f for 2 hours 15 minutes.Benidorm, a coastal town in Spain, has become a popular tourist destination in recent years. With its stunning beaches, vibrant nightlife, and rich cultural heritage, it’s no wonde...13. Dallas, TX. Jun 18, 2015. #1. Hey y'all, Found a nearly four pound chuck roast for $10 yesterday, and I just couldn't resist. Let er rip at 250 degrees on some oak wood until she hit 150 IT. Wrapped it up at that point to get nice and tender, as I knew I was going to shred it. Pulled it off the cooker at 190 and let it nap for an hour.if the customer supplies the meat i charge $15.00 per rack of ribs covers the cost of my supplies to smoke the meat. if i do a brisket and again the customer supplies the meat i charge $60.00 , there again covers my supplies and the time to do the brisket.Below are the best barbecue websites and best barbecue forums, message boards, discussion groups, and mailing lists. Click here to see links to the barbecue …Access online resources, information, and support to help you quit smoking at National Cancer Institute’s Smokefree.gov. Trusted Health Information from the National Institutes of ...

2 tablespoons fennel seeds. 1/2 teaspoon whole cloves. Heat a dry skillet over medium-low heat. Add the spices and toast until fragrant, 3 to 5 minutes. Transfer the spices to a bowl and let cool completely. Break the star anise and cinnamon sticks into pieces. Grind the spices to a fine powder in a spice mill.Traditional smoking or barbecuing is the best substitute for liquid smoke in a recipe. Spicy barbecue ingredients can also lend the recipe a similar flavor. Liquid smoke is meant t...Below are the best barbecue websites and best barbecue forums, message boards, discussion groups, and mailing lists. Click here to see links to the barbecue …265. SE Michigan. Nov 13, 2023. #1. I'm going to smoke a little corned beef (about 2.5 lbs) today. Bought the corned beef around St. Pattys time and froze it. Thawed it out over the last couple of days, and today I soaked it for an hour, patted it dry, and it's now in the fridge uncovered. Smoker's set to 275.Pour the Coke over the top (mix the other 1/2 of the Coke with rum and juice from half a lime and some crushed ice and drink). Add the cinnamon sticks, garlic and salt. Add a little bit of water, not so much that the meat is covered, but so the liquid is 1/2 to 3/4 to the top of the meat. Cover and simmer on medium-low for 2 hours.Small meats taking forever. Big meats cooking fast. And comparisons of equal sized meats taking significantly different times when smoked at the same temperature in relatively the same manner. Let me help you understand what is happening with temperature in your smoker. One more point: most of my comments apply to fuel …

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Jan 5, 2024 · I’m about to give up on trying to seal the door leaks on my cheap smoker. The firebox lid self adhesive tape from the manufacturer lasted almost one cook before emitting a noxious stench and falling apart and the cook chamber tape had smeared in places after 6 long cooks. I can buy the fancy... UK Smokers. Group Leads: Wade, Smokin Monkey, smokewood. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if …The experts at Smoke Guard will consider all areas of your space, from its potentially flammable design features. Expert Advice On Improving Your Home Videos Latest View All Guides...Newbie. Original poster. Nov 6, 2023. 5. 1. Nov 6, 2023. #1. Good morning, I’m new to smoking. I’m doing a 14 lb brisket and the control panel says 225 but the temp at bottom of brisket is 140 and at top of brisket is 174 so I adjusted to 250 on control and at bottom area around brisket is 165 and top area is 202 and advice on this.

Feb 19, 2007. #1. anyone ever smoke fajitas? i bought one of those "beef for fajitas" packages friday, as it was priced wrong (every other package was $2.99/LB, this one was $1.99/LB; same date on all). i plan on cooking it for supper tonight. cook it like a brisket?Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …Here are 5 Best Smoked Meat Forums you should follow in 2024. 1. Smoking Meat Forums. Welcome to Smoking Meat Forums, a place to talk all about smoking meat, smokers, grills, cookers, smoking meat recipes, how to smoke ribs, chicken, br... more. smokingmeatforums.com.Remove Ham from store wrapping, rinse well, and trim most of the exterior fat from the Hams (save fat trimmings). Make cuts in surface of Hams, about 1/4" to 1/2" deep, all around the Ham, with openings of cuts pointing upward to catch basting juices. Pat Ham dry, and place on a wire cooling rack, in a foil pan.Put meat probe in center of thickest piece of fish. Set smoker to 100 degrees. Put hickory chips & a couple chunks of Hickory in smoking pan. During smoking, when smoke stops, add Apple chips & chunks. Use Hickory only for first couple hours. I try for a light to medium smoke with my MES. A little burst of heavy smoke doesn't seem to …Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …11,863. Mar 1, 2022. #1. Took out a few too many Tri tips last week. Cooked up four. 1 to freeze and Sous Vide, 2 to give to neighbors and one to eat at home. Trimmed them up and seasoned. On to smoker with temps low around 200 cooked with oak wood. smoked for about 2.5 hrs until desired temp. Then seared on weber for about a min per side.Put meat probe in center of thickest piece of fish. Set smoker to 100 degrees. Put hickory chips & a couple chunks of Hickory in smoking pan. During smoking, when smoke stops, add Apple chips & chunks. Use Hickory only for first couple hours. I try for a light to medium smoke with my MES. A little burst of heavy smoke doesn't seem to …To trigger botulism poisoning, the requirements are quite simple - lack of oxygen, the presence of moisture, and temperatures in range of 40-140° F. When smoking meats, the heat and smoke eliminates the oxygen. The meats have moisture and are traditionally smoked and cooked in the low ranges of 90 to 185° F.4. Nov 30, 2020. #1. I just picked up the smoke vault and I’m doing some initial burn in/test runs. I picked-up the pellet maze (though now im seeing most go with the tube for the smoke vault) but figured id see if i can make the maze work given the 12 hour potential smoke time. I initially put it directly on the chip tray.Aug 13, 2006 · Smoke that brisket to 170 deg. Wrap in foil with a good splash of your spray/mop-back into the smoker until it reaches 190 deg. Wrap in several old towels and place into a blanket lined cooler for a couple of hours to rest and redistribute the juices then slice or pull and serve.

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First I was short on time and second I really wanted it to be tender. I basically treated it like a osso bucco dish. Braised the tail and Piedmontese beef, then smoked the tail along with some bacon for future use in the cook. All the beef went into the pot, baptized in beef stock and set on a low simmer overnight.777. Where The River Runs Through It. Jan 16, 2019. #1. Found chuck roasts for $1.99/lb, so I bought 5 roasts ranging from 5-7 lbs. About 11 a.m. I got a hankering for pot roast. It was always my dad's go-to dish for Sunday dinners and I hadn't had one in years. Sprinkled a 7 pounder with SPOG and a little paprika.When the meat reached 165 degrees F I pulled it out, wrapped it in a double layer of heavy duty aluminum foil and placed it back on the smoker. I pulled the meat out of the smoker when it reached 205 degrees F and put it in a towel lined cooler. In total the roast was on the smoker for about 7.5 hours and in the cooler resting for about 4 hours.Grilled Chicken with Spinach Alfredo over Pasta 12 large B/S chicken breasts 2lb pasta, dried 1qt heavy cream 1c whole milk 4c Parmesan, shaved 1- 8oz cream cheese, softened 9oz-18oz spinach, fresh (9oz is usually one bag, I normally use a bag and a half) 4T butter, unsalted 4T flour 2T... www.smokingmeatforums.com.Since poultry takes on smoke relatively quickly, you could smoke the turkey at 200° for 90 mintues then transfer it a preheated 325°- 350° oven to finish it. An 18lb whole bird at 200° would take forever and the skin will be rubbery.Feb 27, 2023 · Feb 26, 2023. #1. Also decided to break in the Savannah with a pork loin and honestly probably the best pork loin I've smoked. Just scored the top, mustard, then a homemade rub. Cooked it at 225 for probably 3 hours. It was super juicy and honestly almost falling apart. And honestly think the PitBoss is adding even more smoke to my food. Smoking-Meat.com, Tulsa, OK. 203,978 likes · 237 talking about this. A 400-page website, a smoking meat forum with more than 125k members, a newsletter...

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Dec 30, 2021. #1. Did a couple as experiment. Just cross hatched the on my SmokeFire at around 225-250 for about an hour and a half. I’ve read if you keep it under 300 it won’t melt. Wasn’t sure where to put this post…so I just put it under the cheese section. Sprinkled a little holy voodoo on it and poured some sweet chili sauce on one ...Oct 19, 2009. 1,301. 451. Doniphan MO. A moment ago. #1. Time for a hot salmon smoke with cherry chunks. Been a minute for this one! This is my own rub rhat normally use as a dry brine, but it sure is tasty on the the same day!Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) Forums. ... I had a small Browning slicer that I gave away here in the forum after I got a large commercial unit. Shortly after getting the new one I found myself missing the …Keep doing this until all slits are full. Lay a strip or 2 of bacon on top. Take roast to 142 an pull, wrap in foil & towel for at least 30 minutes Get a carry over temp of 145-147 so bacon is safe to eat. I guess you could pull earlier an pull out spikes but I believe that would be a PITA.10:00PM---------Meat Temps from 158˚ to 162˚. Pulled all out of smoker. Rinsed all pieces, patted dry, and cooled down to 100˚. Then put in a bowl, and put in meat fridge for a couple days. Day #16 (Slicing & Freezing): Two days later, I moved the pieces to the freezer for 4 hours, and then sliced it all up.Classifieds - Smoked-Meat Forums. Sell It Or Promote It Here. Topics. Latest Activity. My Subscriptions. Photos. Page of 31. Filter. 1 2 3 4 11 31 Next. Mark …Jul 7, 2022 · 1 Gallon water. 1/2 cup salt. 1/2 cup white sugar. 1/2 cup brown sugar. 1 TBLS cure 1. 1/2 tsp lemon extract ( optional ) I mix the brine , then dip enough out of the brine to inject into the breast . I pump it full , doesn't need to be a measured amount . It will naturally retain around 10 % . Dec 9, 2015. #10. I but 8 oz blocks and cut them in half. 4 oz block is one good serving. . Smoke 3 -4 hrs w/ the amnps loaded w/ apple dust. vac seal and do not touch for 30 days. I sell 4 0z for $3 a block or 4 for $10. i smoke sharp cheddar pepper jack and mozzarella.Instructions. Trim fat, apply rub, bring smoker/grill to 225°F. Place brisket in smoker until internal meat temperature reaches 165°F (about 7 hours) Remove brisket to wrap in butcher paper (or aluminum foil) place brisket back in smoker/grill until the point (thickest end of the brisket) reaches 200°F. ….

Brisket is one of the most popular and delicious cuts of beef for smoking. Learn how to prepare, season, and cook a whole packer brisket with tips and recipes from smoking-meat.com. Whether you want to try the "Wooster" brisket, a Texas style rub, or your own variation, you'll find everything you need to know on this website.Nov 14, 2019 · spotchcock, wet brine if fresh dry rub with favorite rub on and under skin, on your smoker at 225F with pecan/cherry until 150 at the breast baste with butter last hour. rest for 20 minutes. That sounds like a bird with rubber skin. Tri Tips will stall, but not like an actual brisket. If you’re not using a pellet grill, then I would bump the temp up to 275* degrees and monitor the IT temp until it reaches 160*-165* degrees and then wrap it with some beef Au Jus or beef broth. Butchers BBQ has some nice beef brisket mop sauce that’s great on the beef trisket as well.Had some questions about what some things look like in general about the Grill/Smoker. No pros and cons in this thread, just what it looks like. Pros and Cons will be in my review thread. First a view in the sun. Next the TBS. It is pretty thin, but it always there. there. Inside the 40#...Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) Forums. ... You can find all kinds of tweaks on this forum, but the main things are use Dry Pellets, Put it in the right place for your specific Model & Generation, and Spend the time …I preheated my smoker to 230 F and put the CSR's on. I smoked to an internal temperature of 120 F and then brushed them with a commercial BBQ sauce (this took me about 1 hour 15 minutes). I used Rufus Teague's Honey Sweet. I continued smoking to an internal temperature of 155 F (about 40 minutes). I let them sit for a few …777. Where The River Runs Through It. Jan 16, 2019. #1. Found chuck roasts for $1.99/lb, so I bought 5 roasts ranging from 5-7 lbs. About 11 a.m. I got a hankering for pot roast. It was always my dad's go-to dish for Sunday dinners and I hadn't had one in years. Sprinkled a 7 pounder with SPOG and a little paprika. Smoked meat forums, Basically a 6 pound Prime Rib is the same thickness as a 16 pound Prime Rib, therefore if a 6 pound Prime Rib takes 4 1/2 hours to get to 135° in a 220° Smoker, a 16 pound Prime Rib will take about 5 hours to get to 135° in that same 220° Smoker. The extra half hour will be due to the bigger piece of cold meat affecting the Heat in the ..., 265. SE Michigan. Nov 13, 2023. #1. I'm going to smoke a little corned beef (about 2.5 lbs) today. Bought the corned beef around St. Pattys time and froze it. Thawed it out over the last couple of days, and today I soaked it for an hour, patted it dry, and it's now in the fridge uncovered. Smoker's set to 275., Jul 27, 2011 · 2 tablespoons fennel seeds. 1/2 teaspoon whole cloves. Heat a dry skillet over medium-low heat. Add the spices and toast until fragrant, 3 to 5 minutes. Transfer the spices to a bowl and let cool completely. Break the star anise and cinnamon sticks into pieces. Grind the spices to a fine powder in a spice mill. , Newbie. Original poster. Nov 6, 2023. 5. 1. Nov 6, 2023. #1. Good morning, I’m new to smoking. I’m doing a 14 lb brisket and the control panel says 225 but the temp at bottom of brisket is 140 and at top of brisket is 174 so I adjusted to 250 on control and at bottom area around brisket is 165 and top area is 202 and advice on this., Jan 5, 2024 · I’m about to give up on trying to seal the door leaks on my cheap smoker. The firebox lid self adhesive tape from the manufacturer lasted almost one cook before emitting a noxious stench and falling apart and the cook chamber tape had smeared in places after 6 long cooks. I can buy the fancy... , Traditional smoking or barbecuing is the best substitute for liquid smoke in a recipe. Spicy barbecue ingredients can also lend the recipe a similar flavor. Liquid smoke is meant t..., Forums Wiki Roll Call (Member Introductions) Blowing Smoke Smoking Meat, Etc. Cold Smoking Recipes Only Supplies & Equipment Home Gardening Cast Iron Food Preservation Just for Fun Groups Search forums , Smoking-Meat.com, Tulsa, OK. 203,978 likes · 237 talking about this. A 400-page website, a smoking meat forum with more than 125k members, a newsletter..., Feb 18, 2024 · Feb 18, 2024. #1. Race or no race the ribs went on! These were seasoned with sumac, rosemary, thyme, oregano and spog. They went into the MES at 235 for about 3 hours until probe tender which happened to be around 190 IT. Used cherry/apple dust in the tube for smoke. Sides were steamed asparagus with lots of garlic and straight up mashed potatoes. , Feb 11, 2024 · Pellet Smokers. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this. Forums. , Oct 19, 2009. 1,301. 451. Doniphan MO. A moment ago. #1. Time for a hot salmon smoke with cherry chunks. Been a minute for this one! This is my own rub rhat normally use as a dry brine, but it sure is tasty on the the same day!, Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …, Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …, After I finish putting in the meats, the temp has dropped considerably and it takes awhile for it to rise. In the meantime, it's pumping out a whack of smoke trying to compensate for the meat temperature and overall heat loss. I have also been using BGKYSmoker 's recipe and cooking guide. He runs them at 170f for 2 hours 15 minutes., Basically a 6 pound Prime Rib is the same thickness as a 16 pound Prime Rib, therefore if a 6 pound Prime Rib takes 4 1/2 hours to get to 135° in a 220° Smoker, a 16 pound Prime Rib will take about 5 hours to get to 135° in that same 220° Smoker. The extra half hour will be due to the bigger piece of cold meat affecting the Heat in the ..., Chili recipe from meat church. Thread starter negolien. Start date Feb 18, 2022. Hey All, I know it's getting warmer, but I was thinking about doing chili again and came across the meat church youtube., Come join us. My screen name is Wingman! Smoked-Meat.com - This is one of my favorites. It's small in size but it's a very relaxed and free atmosphere. Everyone gets along and I have yet to see any issues at all. If you have a link to your BBQ site they encourage you to share it. I highly recommend you try this forum. , Beef, pork, MEAT tastes awesome. I wanted to keep some heat out of the kitchen with the upcoming summer already reaching 105° in the central valley. I thought of using my Grill more for chicken until i stumbled upon the Charbroil : …, Mixed up simple brine of, 1 cup kosher salt, 1 cup brown sugar, 2 tbl pepper corns, 1 tsp cayenne. Put the fillets in brine for 8 hrs, patted dry and let them air dry for 1 hr, while I got the smoker fired and warmed up. Put a full rack of fillets on at 170 for 2 hrs. Flipped them for another hr. ., I let it sit for 20 mins so your pork butt juice settles into the meat. Then I pulled the bone out with ease. Its funny people buy these expensive meat claws for pulled pork but the meat is so tender it falls off. And I just use two forks! Does the job great. This pork was really good moist and had a great smoke flavor!!, Traditional smoking or barbecuing is the best substitute for liquid smoke in a recipe. Spicy barbecue ingredients can also lend the recipe a similar flavor. Liquid smoke is meant t..., Feb 23, 2020 · I cooked 6 tenderloin in the smoker today. Dry cured 4 Pork tenderloins/Pork Fillets for about 16 days, also did two not cured which were marinated one in Soy sauce and another in worsty sauce for 24 hrs. Seasoned one cured loin with pork rub. (Was awesome, will do it again) Smoked for 8... , Many people gain weight when they quit smoking cigarettes. On average, people gain 5 to 10 pounds (2.25 to 4.5 kilograms) in the months after they give up smoking. Many people gain..., Forums Topics Posts Last Post; No forums found. Mark Channels Read. Topics; Latest Activity; My Subscriptions; Photos . ... Dont let your Meat loaf. by zombini. …, Place the turkey in cooler add brine then add enough ice to last the length of time the bird will be in the brine and make sure bird is submerged and place in a cool location. Soak a 12 pound turkey in the brine overnight or 10-12 hours in the fridge, the goal here is about an hour a pound., Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) ... Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions …, Jan 23, 2014. 23. 53. Grand Bay, New Brunswick, Canada. Oct 17, 2021. #7. I have smoked cream cheese a couple times (most recently was on Monday which was Thanksgiving here in Canada). We usually just coat it in a spice blend, smoke it and then put it on charcuterie board. We have also used smoked cream cheese on bagels., 10:00PM---------Meat Temps from 158˚ to 162˚. Pulled all out of smoker. Rinsed all pieces, patted dry, and cooled down to 100˚. Then put in a bowl, and put in meat fridge for a couple days. Day #16 (Slicing & Freezing): Two days later, I moved the pieces to the freezer for 4 hours, and then sliced it all up., Beef, pork, MEAT tastes awesome. I wanted to keep some heat out of the kitchen with the upcoming summer already reaching 105° in the central valley. I thought of using my Grill more for chicken until i stumbled upon the Charbroil : …, spotchcock, wet brine if fresh dry rub with favorite rub on and under skin, on your smoker at 225F with pecan/cherry until 150 at the breast baste with butter last hour. rest for 20 minutes. That sounds like a bird with rubber skin., Garlic 2T Gran. Onion 2T Dry Thyme 2T Black Pepper 1C Vinegar (Any) 1-11/2Gal Cold Water to cover Chix 1/2C Brown Sugar, Optional 1T Red Pepper Flake Optional Mix well and Soak the Bird over night or up to 24 Hours. Remove the Chix, rinse if desired and pat dry with paper towels., If it was Roast Beef, same thing after 3 or 4 days. Lebanon & Cheese, maybe only two days & I was tired of it. But Dried Beef was different, I could eat that for months, but it was always too expensive!!! Dried Beef and American Cheese with Miracle Whip (or Mayo) on white bread has always been my favorite "lunch-box" sammy., Dec 16, 2023 · 426. New Mexico. Dec 16, 2023. #5. It was a brisk and picturesque start to the morning. 21 F start at dawn. Set up 2 water pans in the bottom and one right under the ribs/loin trying to slow the cooking of the thinner areas. Had the meat on 15 minutes before target despite the frozen wood.