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Recent content by nate_46
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All these look good enough to try, but not the one I remember. Wasn't the cherry bombs or cherry bounce (but will need to try that one as well). Bugs me that I can't remember the specifics. I think it was a Christmas or new years thread, but it could have been a summer party thread. Maybe...
A couple years back there was a thread that contained a cherry drink that was made from cherries (can't remember if they were fresh), alcohol (ever-clear?), other ingredients (???), and was put into individual mason jars to be stored in the fridge and consumed at a later date. I thought I had...
I too have a Brinkman offset, but no longer use it. The amount of charcoal I used was disturbing. There are mods that you can do to help (search this site) but unless it was summer and in direct sunlight I burned two bags every smoke (12 hours plus). Around here there isn't much hardwood...
I don't think it has anything to do with the meat absorbing juices excreted during the cooking process. I believe that the meat, with all its juices from dissolved proteins and fats, is heated and the internal pressure causes additional fluid loss if cut while still at cooking temperatures. If...
Not sure about this one. It looks like the Warning Pro slicer I purchased a year or so ago, and I am not very impressed. The gears behind the blade are nylon and the motor can't be removed (easily) for cleaning. It does the job, but it isn't as easy like the all metal slicer I borrowed from a...
My barrel had mineral spirits originally. A drum with kerosene would work just fine as well. If you cut the top off a barrel that has had any oil of fuel in it be careful and know what you are doing. I wouldn't want you to burn yourself or produce an explosion. Easy to do, just fill the...
Look at this post:
http://www.smokingmeatforums.com/t/84666/pineapple-brown-sugar-injected-strawberry-and-lemon-glazed-ham-q-view#post_391145
Did this for the last two years, and it has turned out incredible.....
Good luck and Merry Christmas.
If you do a little research on dry aging you will find that most "high end" steak houses age their meat for up to a month. That being said, the conditions need to be monitored closely, strict rules need to be followed, and there is very little room for error. I am not suggesting you to do...
I see no problem with what you want to do. If I might make a suggestion, figure the time you want to start the bird to be ready for dinner (with the recommended resting time) and then add 2 hours. You never know what might happen and late Christmas dinner doesn't always sit well with guests. ...
Well I got the time to work on it. Semester is over and besides chores around the house I have time to smoke what I want. I pulled the three vac-u-pacs and opened them. All three smelled really strong, not bad just like pickling spices. Here is a pic....
I saw no problems, a fair amount...