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Newbe from Central Florida

post #1 of 5
Thread Starter 

Quick background.  Originally from LINY, retired and moved to Western NC in 1998 for last 20 years, and now a recent transplant to Daytona Beach area of Florida.  Having an abundance of free time and having a liking to cooking, I decided to try my hand at Smoking foods.  So, after a lot of research, I designed and built my own well insulated "box" Smoker that has an offset firebox, which seems to be working quite well although takes quite a while to get it up to temperature. I suspect the smoking box is slightly too big compared to the fire box. 

 

  

 

Have already made a number of recipes form the Smokiing Meat Web site, Including, London broil, Beer Can Chicken, Stuffed Pork Chops, Pulled Pork and Pork Tenderloin to mention a few.  I do use Jeff's Rub only slightly modified to increase amount of Garlic to suit our taste and his BBQ sauce is great on the pulled pork. Very happy with both although I have a recipe for a "Hot" Mango Habanaro BBQ sauce that I like a lot also.

 

Hope all that is an adequate introduction.  However, I did join the forum so I could ask a question now and then as needed.  Here is my first.

 

I made Jeff's recipe for Cornish Hens following the recipe. They turned out delicious with one exception.  Unlike when I smoked the Chicken, these Cornish Hens were very tough.  They did reach a little over 165 degrees in about two hours.  Can anyone explain why?  Was it the Birds or did I do something wrong?

 

Thanks for letting me join in.  Looking forward to any comments.

post #2 of 5

Welcome to SMF FrankV!  Glad you are here and finding ways to fill your free time with smoking success.  Definitely looking forward to seeing you around the Forum.

 

Wish I could help you with the Cornish Game Hens, but I haven't made them in probably 20 years, and I've been cooking every day for the last 42.  I remember my wife and I were not all that impressed with them so once was enough.  From what I read online I understand the meat can be tough and stringy, which sounds to me like it needs brined so the meat denatures.  

 

Chef JJ will probably be along shortly and give some good advice.  Can't go wrong with his guidance. 

 

Have fun FrankV!

 

Ray

post #3 of 5
Welcome from SC, Frank. It's good to have you here on this great site.
post #4 of 5

Welcome to the forum!

 

Glad to have you with us, Frank!

 

Al

post #5 of 5

Welcome to the Forum from North Texas.  Glad to have you on board!

 

Smoke ON!
 

- Jason

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