Recent content by walking dude

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  1. walking dude

    New Platform - What do you think? (bug reports)

    hmmm, i wonder why THAT is? just saying
  2. walking dude

    New Platform - What do you think? (bug reports)

    I DO NOT LIKE THIS NEW SETUP. I can't even close the site out! ! ! ! ! I have to restart my computer to leave this site. I won't be back, till THAT bug is fixed!
  3. walking dude

    Coffee mop for spiral hams

    can someone interpret the amounts used in emtee's recipe please. I am assuming the its a 1/4 of syrup, and a 1/2 cup brown sugar.
  4. walking dude

    PP - 190 and sit for hour or 195-205' and no sit?

    I foil at 170, this softens up the barq, because my barq gets SO hard, take a jack hammer to break it up...........then either back in the smoker, or in MY case, oven till 200 or so, then rest at LEAST one hour, this lets the juices redistribute into the meat............but it can rest for...
  5. walking dude

    2nd Annual Iowa Gathering

    soon as I know, you will know.......still trying to get the camping spots picked..........who woulda thunk, weekend AFTER labor day, the park is filling up.........
  6. walking dude

    2nd Annual Iowa Gathering

    I thought someone else was starting this thread, but i guess not. 2nd weekend in Sept. Saylorville Lake, i "THINK" cherry glenn camgrounds.......18 bux anite, but each site will hold either two tents, or a camper and a tent, so the cost can be split. Several of us will be there either thursday...
  7. walking dude

    First attempt at pickling sausages

    getting ready to do these again...........so doc, did you do any mods to the recipe?????????
  8. walking dude

    brinkman gourmet charcoal smoker - 1st time

    no CLUE why no one directed you to the mods i did to mine here's a link to em all http://www.smokingmeatforums.com/for...805#post321805 will really help with temp controls and getting a hotter more useful fire d88de
  9. walking dude

    ECB Gourmet Links

    pretty sure i put all these together once, so they must of gone down during the problems fire pan mods........... http://www.smokingmeatforums.com/for...ad.php?t=64186 inlet airflow mod http://www.smokingmeatforums.com/for...ad.php?t=63553 third rack mod...
  10. walking dude

    Central Iowa Get Together-non gathering

    hows come i am JUST finding out about this LUNCH !......... my invite get lost in the MAIL BUZZZZZZ ! ! ! ! !
  11. walking dude

    2nd Annual IOWA gathering.....camp grounds

    and my pics Iowa Gathering.........the camp site ! Buzz and I ran up to the campsite this morning.......... *YAWN* MAN what a long drive........LOLOL nice lil town...........we talked to the butcher shop owner......WOW, i should of taken pics of this place........THIS is a ol time butcher...
  12. walking dude

    Signature lines and number of Pictures in a Post

    LOLOLOL, BUBBA, WHERE'S THE SPEW ALERT ! ! ! ! ! !!
  13. walking dude

    English or Irish Bacon

    no water, in the fridge or it will spoil. i do a DRY cure, not a wet cure. Big difference.
  14. walking dude

    Wow

    before the crash, i had like 10-12 dark and lite green tiles.........then i had 5 dark and 1 lite green tile, like everyone here. Now i have only ONE tile. HMMMM. Yeah, i know, everyone will pile on and say tiles don't mean crap. BUT, they are given out by our peers, not like the rep points...
  15. walking dude

    English or Irish Bacon

    TQ= tender quick. you can find it in most grocery stores. look in the spice aisle. I rubbed well with the tq and bs and put in a ziplock baggie for 5 days, as this small loin weighed only @2 lbs. After 5 days, rinse and rub well to remove the salt. Then into the fridge for about 8-12 hours to...
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