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159 article submissions by the SmokingMeatForums.com community.

Tony Chacheres Cajun Seasoning

  • by emanSuper Moderator

This is the recipe for Tony Chachere's cajun seasoning in the green can that most of us use.   1-26oz box of salt 1-1/2 oz fine ground black pepper 2 oz cayanne pepper 1 oz garlic powder 1 oz chilli powder 1 oz msg (accent)   Mix well and use like salt.  when it's salty enough, It's seasoned to perfection.   This is from Mr. tonys cook book  from 1972. read more

Usda Food Temp Guildline

  • by DutchAdmin

Folks wanted a location in which to locate the USDA Food Temp Guildline so I have created this Wiki as a resource.   Thanks to bbally and the other members that posted links do the various USDA sites.       TEMPERATURE RULES! Food °F Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb 160 Turkey, Chicken 165 Fresh Beef, Veal, Lamb Medium Rare 145 Medium 160 Well... read more

Gosm Smoker Covers

If you're looking for a cover for your GOSM smoker, they can be ordered/purchased from Landmann at  http://www.landmann-usa.com/dashboard/landmann-smoker-covers.aspx   Rich read more

Squirrel S Home Made Mozzeralla Cheese

  Homemade mozzarella is really easy to make. There are certain steps than can cause success or failure. The recipe I use comes from Home Cheese Making by Ricki Carroll. This is a great book for beginners. I make a few changes, and as you become more comfortable making this cheese you too may want to make your own changes. Let’s start with what you’ll need:   Milk - I purchase whole pastuerized, non-homogenized fresh, local milk. Unless you have your own cow that you milk yourself and are certain Betsy will give you uncontaminated milk, then go for the pasteuized... read more

Lower Your Salt Intake

Describe 'Lower You  Pops6927 OTBS, SMF Premier Member, Resident Meathead, Trusted Authority   online Joined: July 2008 Location: Fort Worth, Tx. Post Count: 1,494 How many times have you heard this from articles, advice columns, your doctor or for doctor's advice for relatives or friends?  Pretty common, right?  Well, how many of us actually take this advice?   I didn't after my first stroke, not to the extent that I should have.  Come the second... read more

Risk Factors For Strokes

Describe 'Risk Factors For Strokes' here     n light of recent events I am compelled to post some things I have learned in my classes at HealthSouth Rehab Center I am taking while recovering from my second stroke.  A stroke is sudden when it strikes.  However, there is a long and progressive path prior to that strike that is entirely preventable.  It's called "Risk Factors".   Although I know this was not the primary reason for RonP's death, but his cause of death is listed as a stroke and needs to be addressed (there were other factors leading up to the stroke).... read more

Food Safety Low And Slow Discussion

Good info from our very own forum.  I made this a wiki because I got tired of digging through all the posts to find this one:   http://www.smokingmeatforums.com/forum/thread/72852/food-safety-and-low-and-slow-discussion read more

Season A Ugly Drum Smoker

  18 Hours on half a basket of charcoal now that is efficient.   read more

Minion Method Explained With Tutorial

As we've seen an influx in new members lately (Yeah!!) I've seen a few questions about the Minion Method and also building fires and maintaining temps. So while getting the WSM fired up this morning I thought I'd take a few or better pictures and jot down my thoughts on the subject. Below my tutorial is something I copied off another website (sorry forgot where) that I've included that also explains how the Minion Method got it's name and how it started. First, I start by using a high quality lump charcoal. Seven Oaks is my current fuel of choice. It's made... read more

Tuna Grilling Marinade

This is awesome for grilling tuna, wahoo, yellowtail, albacore and such. Take 2 cups blush wine, 1/2 pound of unsalted butter, 1/8 cup chopped garlic, and 2 tbs. fresh or dried dill, fresh is way better. Melt it all in a sauce pan and remove from heat, you don't want it to hot. Then take your fish and dip in the marinade and get it on the grill over some apple wood, before you flip it over dip it again. Put a squeeze of fresh lemon or lime on top and maybe some wasabi sauce. read more

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