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  1. chef marko

    Smoked mozzarella fonduta?

    Looking for any insight on a smoked cheese dip. Anyone ever make any dips with cheeses in smoker? Maybe something similar to the Olive garden Smoked Fondutta. thanks, Mark
  2. chef marko

    Project runyolk

    Second attempt for smoked sunny side up eggs. I will be turning it into a delicious sandwich so there are some other ingredients that joined my egg friends Separate yolk from eggs place eggs in muffin pan. I lucked out and found these shallow pastry shells at work. Make sure you spray...
  3. chef marko

    Pickled smoked eggs and other snacks Q-view

    All the ingredients. Got my pearly whites already peeled and ready for smoke.  About 5 cups vinegar 6 cups water 2 cups sugar and  1/8 cup salt for solution. Im going to boil this with minced garlic, crushed red pepper, and dill but first Im smoking those 3. Top right corner- garlic, dill...
  4. chef marko

    Beef steak jerky

    Whenever I get jerky at stores their is always a steak jerky. Its always a lot thicker and has a meatier hardier bite. I wanted to try and make some just wasn't sure how. It might be as easy as a thicker piece of meat or is their some technique someone has to achieve what I'm looking for. 
  5. chef marko

    Cyber Monday help

    Anyone know any good deals? I have amnps, vacuum sealer, meat grinder, and pellets on my Xmas list
  6. chef marko

    Banana boats!!

    Peanut butter and nutella Snickers and butterfinger Ill post finished product in a few. Baking at 300 in oven should be done around 5-10 minutes.
  7. chef marko

    Pterodactyl egg help

    Came out awesome looked and cracked like something prehistoric Smoked 275 for 2 hours. A little too rubbery and a real pain to peel. I'm sure the answer is a little under cooking anyone have any consistent numbers with success for temps and time. They still taste great though thanks to...
  8. chef marko

    Smoked eggs and ham sammie

    This might of worked better with tin foil but I ran out and the baking sheets worked fine. Spray them down and you'll have no prob getting off the eggs. Smoked 250 Mesquite wood thats ham on the other side. Threw some swiss on halfway through. Came out with beautiful smoke tinge and tasted...
  9. chef marko

    Great salmon brine and marinade. Super sweet BBQ sauce

    First here above is my super sweet bbq, which I forgot to take a picture of the sauce just some chicken I had put it on. Anyway what I was hoping to show was the texture in this as well. its not only very sweet its actually a bit hardy too. Start off by simmering 1/4 cup butter, two cinnamon...
  10. chef marko

    Cold Smoking

    Got an MES wanted some tips and success with cold smoking rigging any advice would be appreciated thanks!
  11. chef marko

    Smoked Philly Cheese Steak

    Im a native so before any people from philly get on me for attempting to butcher a delicacy I have my rights!! Tray has smoked steak plate has pan-fried. Incase my idea wasn't golden, I needed a back up to have some philly steaks. Also you gotta have the steak wit wiz! so thats whats in...
  12. chef marko

    Great Salmon Smoke

    The Brine 2 qt water 1 cup brown sugar 1/2 cup sugar 1 1/2 soy sauce 1/4 cup fresh dill 1/8 cup minced garlic 1/8 cup old bay Boil all ingredients to release some garlic and dill flavor, refrigerate, brine salmon for 12-14 hours with skin side up to keep meat submerged. I used oven...
  13. chef marko

    Boneless/skinless mayo?

    Doing some 3oz chik breast boneless skinless was going to do a rub with mayo as the glue anyone ever try this out? Mainly using this technique because I heard it keeps more moisture in chik as well. Any ideas/methods for tender juicy would be appreciated, thanks. Already in brine btw.
  14. chef marko

    Help quick party smoke

    Friend of my wife decided to call last night and say she doesn't have money to buy food for a baby shower she's throwing her at OUR house. Well anyway all I got are some bone/skinless, already got them brining. First question, anyone try rubbin them with mayo then adding seasoning to preserve...
  15. chef marko

    Mark from Florida

    Looking for some new smoking tips.
  16. chef marko

    Boneless smoking

    Any luck or tips for smoking boneless chicken? Thighs or breast?
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