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  1. grilldad

    The ultimate Dyna-Glow wide body modification

    After years of cooking in a homemade trash can smoker I decided to upgrade a little. I settled on a Dyna-Glow wide body vertical offset charcoal smoker. I'm not a fan of chasing Temps or continuously feeding the firebox so I ordered a banjo burner on Amazon with a 20lb regulator and some fire...
  2. grilldad

    DIY Hydro Sausage Stuffer

    I saw the Dakota stuffer and like many others said to myself " I could make that myself " So I did! Even with the clear pvc at $25 a foot It was still cheaper than one you could buy. We have been using our kitchen Aid stand mixer to do all the grinding and stuffing but It takes forever to stuff...
  3. grilldad

    1st smoked turkey legs

    Any meat on a stick is good but turkey legs are fantastic. I used a basic brine and poultry rub. I brined for 48h and smoked for 3h @ 230* with apple and mesquite smoke cooked to an IT of 170* They turned out so tender and juicy! I will say they really taste like ham! Not what I was...
  4. grilldad

    my 1st. cupcake chicken

    I got a Myron Mixon cook book for Christmas gift and I wanted to try his world-famous cupcake chicken. I trimmed the knuckle bone off 6 chicken thighs and placed them skin side down in a aluminum cupcake tray with holes poked in the bottom then put the tray in a pan of chicken broth. Cooked for...
  5. grilldad

    what do you do if you discover your sausage is not cooked through after an ice bath?

    Last night we smoked some sausage @ 160*-170* for 2.5 H. Reached an IT of 156*. I pulled then gave an ice bath and a bloom. We grilled a tester and it was delicious. But upon further inspection I saw that some links were touching and seemed not to be cooked, particularly at the point of...
  6. grilldad

    To Vinegar or Not to Vinegar?

    I am trying my second batch of Polish Sausage. I have heard that adding a little vinegar to the water while soaking natural hog casings can help make them a little more tender. I have read many different recommendations for how long the casings should be allowed to sit in the vinegar water...
  7. grilldad

    Smoker cleaner

    Ok so I have been doing a lot of brewing for the holidays and im gearing up for some pulled pork in the morning. As im cleaning my thermo probes and stuff and found that my brew cleaner works very well at cleaning the smoky black mess off your smoker! No soaking no scrubbing just dip it in and...
  8. grilldad

    My 1st. smoked salmon

    This is not ground braking but its was my first. My dad gave me some beautiful wild caught north west salmon and I dry brined it with 1 cup dark brown sugar and 1/4 cup canning salt and some fresh minced garlic (about 1 tbs) I picked the smallest piece of fish for a tester. Because of that I...
  9. grilldad

    last minute summer sausage

    Can I make good summer sausage in two days? I would like to have some ready for turkey day but...I don't even have a recipe! Im looking to do a 5lb. batch and have beef chuck and pork but. If any of you could part with a good recipe and some advice on how to do this in two day that would help me...
  10. grilldad

    Look what i made at work.

    I put these babies together one day at work to fit in my Brinkman smoke n grill smoker. Im doing a test run now to see if the it will work and for how long. what do yall think?
  11. grilldad

    My 25$ smoke generator

    I saw how to build one of these on youtube and had to make one for myself. I got the aquarium air pump at petco  for 21$ and picked up some copper fittings at Lowes. I already had some copper pipe and the cocktail shaker. I drilled a hole on the top and bottom of the shaker. Top hole was sized...
  12. grilldad

    Sweet N Spicy Grilled Thighs

    Today we tried a variation on our usual go-to S&P Bone in Breasts grilled and then glazed with BBQ sauce. (My wife's favorite!). It's quick and easy and tasty. This time we used bone-in thighs that we brined for 8 hours in apple juice, water, brown sugar and salt. Then we seasoned them with...
  13. grilldad

    Smoked Jack Daniels Wings!

    We started with 3.5lb.  party wings (could use whole wings) 1-1/2 cup Sweet Baby Rays "sweet and spicy" BBQ sauce 1/2 cup Jack Daniels 2 tbls. brown sugar Bring that to a simmer for about 5 minutes. Remove from heat and stir in: 1/2 cup Plus 4 tbls Dijon Mustard Allow the mixture to cool...
  14. grilldad

    First smoked sausage

    After some major mods to my little smoker I thought I would try to do some sausage. My wife and I have made our own sausage before with her Kitchen Aid stand mixer but we never had the means to smoke them. I got my Brinkmann Smoke 'N Grill BBQ to smoke at under 150 degrees so... here we go! My...
  15. grilldad

    My first pork butt

    I have been working on my grill/smoker to get it working right, and now I feel ready to do pulled pork. I went with a recipe found on youtube Called "Every Day Barbecue Boston Butts", the recipe was based on Myron Mixon's recipe. I brined a 4.5lb bone-in butt in apple juice, vinegar, brown sugar...
  16. grilldad

    Smoke poser

    Hello everyone my name is Dave I'm 32 live in Longview WA. I have been a griller for about 12 years now. I also enjoy cooking over the camp fire and dutch oven cooking. I have always used smoke chips and chunks when I cook but wanted to try smoking. I got a Brinkmann charcoal vertical smoker but...
  17. grilldad

    Brinkmann Smoke N Grill Professional-Smoker Mod

    Got this Grill for Father's Day, Love the 5 burners and rotisserie burner. Discovered that the smoker on Low runs around 300-320. Too high to smoke most meat, so I installed a needle valve in line with the burner. All I could find was 1/4 inch compression fitting needle valves, so I soldered the...
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