Search results

  1. Moomtaz

    Venison snack sticks

    Has anyone tried making them on a pellet grill? If so, what kind of results have you had. Can you please give me some tips as I have never made any kind of sausage before... Just trying to branch out...
  2. Moomtaz

    This is why I love....

    This is why I love my Yoder YS640. Its the size and versatility. This weekend I used "Big Bertha" in her first competition. Plenty of room on her for all the meat. At one time I had a 14 pound brisket packer, three bone in butts and three racks of spares. Great smoke, consistent temps, and...
  3. Moomtaz

    Rib Binders

    I usually use something wet to coat my ribs before I rub them, I call it binder but i'm not sure if it has a real name. I have mostly used mustard, but I have also used molasses. Others use some type of oil, i.e. olive, grape seed, or vegetable. Ive even heard of people using maple syrup...
  4. Moomtaz

    Your Smoker's Name???

    I decided to name the Yoder. I went with "Big Bertha" because it incorporates the fact that the Yoder is a beast (currently weighs in at 325 lbs) and recognizes my love for golf. There are some pretty famous grill names on this forum, but the question is....... Does your smoker have a name...
  5. Moomtaz

    Illinois vs. California weekend

    I wanted to switch things up this weekend. I had a culinary showdown against myself. It was Midwest vs. West Coast. Illinois vs. California. Meatstraviganza vs. Gluten-free. Corn belt vs. Napa Valley. This is how it went. For Saturday, i decided to stray from the Midwestern staple of...
  6. Moomtaz

    Need some ideas for upcoming comp

    So I am cooking in a comp next weekend and it has an extra category on Friday night, besides the big four. It will be judged by local firefighters, not the KCBS judges that we will have on Saturday. The theme of this category is Shish Kabobs, but anything goes. I'm taking some suggestions as...
  7. Moomtaz

    Questions about MAK smoke setting

    This is a question for you MAK experts out there, BP and others. I see in many of your posts that you start cooking on the "smoke setting". what temperature is does that equate to? I was just wondering so I can adapt your recipes to my Yoder.
  8. Moomtaz

    Weekend Mega Cook

    So I basically spent the weekend cooking. I concentrated my efforts on the big three: brisket, pork butt, and ribs. Just for good measure, I threw in some ABT's and moinks. We will briefly go through each of these cooks. <br /> <br /> Brisket<br /> <br /> I started my brisket by giving it a...
  9. Moomtaz

    First week with new smoker

    Well, it's been a great first few days with my new Yoder YS-640. Let's take a look at a few of the highlights. First things first, I said good bye to my old gasser. Haven't used it in two years since I went back to the webber kettle, anyway. No love lost there. The next part was a little...
  10. Moomtaz

    Hello, my name is Jim and I will be converting my competition team to pellets!!!

    Hello. My name is Jim and I am part of the Notorious P.I.G. competition barbecue team (KCBS). In all previous competitions we have used three WSM's (complete with digital temperature regulators) for all categories. We have just completed an order for a Yoder YS640 that we plan to use in...
Top Bottom