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Recent content by boonedawg
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Anyone interested I just purchased a 1,000 of Jumping Jack pellets. 5 different varieties in 40 lbs bags.
Cherry
Hickory
Pecan
Oak, Hickory, Cherry
Maple, Hickory, Cherry
With shipping I've got around $25 per bag
You want any, let me know!
Bath Ohio (Akron)
Anyone interested in a group buy for pellets. I'm open to suggestions. I can store them until pick up...I am using the REC TEC pellets currently however I'm open to suggestions. 2,000 lbs of REC TEC pellets are between .44 & .50 per pound depending on the mix.
Let me know on here, I'm...
I've looked at the Blazin grills, the only problem I have is that they must be embarrassed to put their price on the site...I mean I have to send a pricing request, c'mon.
Don't know why they can't price out the grills and accessories, why is it a secret???
I think they will be great, I personally would bacon wrap them to give them some fat, but that's your choice.
Another favorite way we do mallard is brine them, then cut a pocket in the breast, stuff with a mixture of: cream cheese, finely chopped jalapeno pepper and some Tony's or seasoning...
Another one of Rance Gamblins creations.
Spicy Smoked Wild Turkey Breast
Marinade ingredients1/4 cup extra virgin olive oil1/4 cup red wine vinegar3 tablespoons lemon juiceseveral shakes of Tabasco1/2 teaspoon of cajun seasoning1/2 teaspoon of coarse ground black pepper Take boneless, skinless...
Bacon wrapping is the way to go on those lean cuts, we always wrap our ducks and geese. I see you use Tony Cacheres, I like it to and it's pretty inexpensive, the only thing my wife doesn't care for all the SALT. Have you tried the Paul Prudhommes, a lot less salt and I think a better...
It was in there, you just may have overlooked it. See below
Get your smoker up to 220-225 F, and smoke the meat until the internal temperature is 150-160F (a remote meat thermometer is a wonderful thing). I like to use apple cider in the water pan, but experiment to see what you like the best...