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161 article submissions by the SmokingMeatForums.com community.

What is the differences between Brining, Pickling, Corning, Marinating, and Curing?

Describe 'What is the differences between Brining, Pickling, Corning, Marinating, and Curing?' here http://en.wikipedia.org/wiki/Marination Marination From Wikipedia, the free encyclopedia This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2011) Chicken in marinade Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in... read more

wet-curing-bacon

I call it easy because it is quite easy and safe. When I first joined here I was interested in making sausage and bacon. Never made or attempted any before. I read and used the handy dandy search tool a lot. My first bacon was made using Bears step by step and turned out great. I used this recipe quite a few times...alway came out great. http://www.smokingmeatforums.com/t/96761/smoked-bacon-step-by-step-with-qview  He was very generous with his help. Pops6927 is a lifelong friend of mine and his family had a store and his Dads bacon,smoked hams and such were famous. Pops... read more

pot belly pig

this may sound weird to some but i want to know can you eat a pot belly pig there are so many of them for free in our local penny saver so why pass up free meat read more

Rendezveous

Describe 'Rendezveous' 4cup distilled viniger 4cup water 1/3 cup of their rub which is 1/2 cupsalt 1/4 cup pepper 1tbsp garlic powder 1tbsp oregano 1tbsp paprika 1tbsp chilli powder 1tbsp celery seed simmer on stove at least 10 min. Heard it from the man himself on good mornig america before he died . http://www.youtube.com/watch?v=q9uLN2BoSz0 read more

Thin Blue Smoke

Here is a prime example of Thin Blue Smoke.....   read more

Beef Breakdown Fore And Hind

Describe 'Beef Breakdown Fore And Hind' here   Series of 6 videos showing the breakdown of a hindquarter and a forequarter of... read more

Rub Grinder

I'M NEW TO SMOKING AND WAS HAVING A HARD TIME SPREADING THE RUB ON MY CHICKEN AND MEAT, BECAUSE THE BROWN SUGAR IN THE RUB WOULD FORM LITTLE CLUMPS AND ROLL OFF THE MEAT. MY SOLUTION WAS TO PUT THE RUB IN A PEPPER MILL. THE RUB COMES OUT UNIFORM AND FILL IN ALL THE LITTLE NOOKS AND CRANNIES. read more

Galvanized

Describe 'Galvanized' here I'm new to smoking, I'm trying  to go cheap is galvanized OK to use and if the tank is galvanized and painted how can tell read more

Chicken Sausage And Shrimp Gumbo

  • by emanSuper Moderator

Describe 'Chicken Sausage And Shrimp Gumbo' here Chicken , Sausage & Shrimp gumbo Ingrediants: 1c flour 1c oil 2 c onions (diced) 2 c bellpepper (diced) 1 1/2 c celery (diced) 1 lb sliced okra 1 lb smoked sausage (1/2 " slices) 1 smoked chicken (deboned and cubed) 1 1/2 lb shrimp (cut up if lg shrimp) 2 qt chicken stock 1 tsp oregano 1 tsp basil tobassco salt and pepper 1 tbsp vinegar Let's cook In a skillet ,Brown the sausage and set aside pour out any grese but don't wipe the skillet . Put the okra in the skillet and stir . when the okrea... read more

Link To Great Information On Using A D O Dutch Oven

If you ever have tried to figure out how many coals to use on top or the bottom, or how many coals to use for a certqin temp, then here's a greta guide. This link even has a calculator to determine how many coals to place depending on how you're cooking. Check it out, it's a great link for DO cooking information. http://www.dutchovendude.com/campfire-cooking.shtml  read more

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