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  1. shannont

    Pulled, smoked Chuck Enchilada's

    Did you use regular enchilada sauce or did it have some sweet baby ray's in it too?  I just had a burrito that had bbq sauce in it instead of salsa and was blown away at how good it was.
  2. shannont

    Smoked Almonds

    I made these almonds tonight just as the recipe was written and whew they were good! My first attempt at almonds and I'm happy I started with this recipe.
  3. shannont

    It's been awhile since I rolled a fatty, so I rolled 2

    To be "blunt" that looks delicious.
  4. shannont

    Issues w/ dry brisket???

    This girl's suggestion - what if you added a can of water in the smoker at the beginning of the cook - I use a minimum of 14oz per cook on my brisket to keep some humidity in the smoker and lessen the dry out.  Others have also said that they like to put a container of sand in the smoker to help...
  5. shannont

    Bacon, just bacon! ~ Foamheart

    I was mentioning today that I now need to learn to do bacon and looking at this thread is inspiring!  Also I'm wondering Foamheart do you have team of elves roaming around your place. I'm exhausted from all the work you put in but it all looks like its worth it. great job!
  6. shannont

    OH NO MOLD!!!

    Thank you so much - I was freaking out.
  7. shannont

    First try at cheese (very small batch) Qview

    This is sweet - I bought my cheese and I'm just goofing off until I get a cool day to do it on.  Keep up the good work.
  8. shannont

    OH NO MOLD!!!

    I got rained out at the end of a cook and left a towel on top of the SI2 when I brought the food in. My husband being helpful covered the smoker with that damp towel and then again with the regular cover. I cant be mad for him being helpful... but for the first time ever I had MOLD growing on 2...
  9. shannont

    Kielbasa in the e-WSM

    This reads like a suspense novel - I'm anxious to see the finished product.
  10. shannont

    Char Siu Pork On The Mini

    Ok whew so glad I read this forum - I had one of those epic char siu fails using the pre-mixed packets and I never tried it again.  I am definitely going to try your version Disco and the JPT recipe in the link.  Not even my local Chinese places carry Char Siu any longer - this could be my comeback.
  11. shannont

    Honey mustard corned beef on a mini

    I never thought of a honey mustard sauce to go on them - I gotta try that. Nice smoke and oh how I miss those beaches.
  12. shannont

    Wilson's Meat Market Crystal Springs Mississippi

    Well now this changes EVERYTHING!!! If I can buy the seasonings I am going to be placing my order very soon thanks CMIX!
  13. shannont

    How do I store unwrapped bulk cheese for aging?

    Thanks for the input I found a Wine, Beer & Cheese DIY store close to the house(who knew) and now I have Cheese Wax from the New England Cheesewax company. I'm going to dip them, store them and wait impatiently for them to age.  After I cant wait any longer I'm going to unwrap and SMOKE them...
  14. shannont

    How do I store unwrapped bulk cheese for aging?

    I've read the posts that all say its ok to store your cheese in the store bought wrapping thats either vacuum sealed or packed in plastic.  I bought bulk mild cheddar cheese today 4/2/15 at Sprout's Market because its on sale for super cheap. The cheese comes wrapped in a single thin layer of...
  15. shannont

    1st serious cheese smoke - 8 lbs of chedda (all pics already inside)

    Did you cold smoke with the Lid off to reduce bitterness or is that just for the  pic?  
  16. shannont

    2015 Christmas Gift Cheese - Aged - Smoked - Waxed

    WOW this looks great. Thanks for the pics it makes me want to get on it right now.
  17. shannont

    grilling pizza w /q view

    Nice pizza - I'm still at the burnt on the bottom raw on top stage. I'm going to try your 1/4 turn method and see if that helps me.
  18. shannont

    Wilson's Meat Market Crystal Springs Mississippi

    My family and I L-O-V-E the breakfast sausage from Wilson's Meat Market.  I live in CA and yes they now ship their sausage but shipping is so expensive I cant afford it.   Does anyone have a recipe similar to theirs or know where I could go to find one. They've told me their recipe isnt...
  19. shannont

    Too much of a good thing???

    Thanks! It was the smoke it was so heavy that it overpowered EVERYTHING.  I will take the temp down on my next attempt/
  20. shannont

    Too much of a good thing???

    I have what I think is a terrific recipe for stuffed "baked" jalapenos. I decided today to wrap them in bacon and smoke it - hence ABT.  I smoked using pecan its what I had and wow it was too smoky and the bacon overpowered everything else. I smoked for 1 hour at 250 to ensure my bacon was...
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