Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by cripplecreek
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I'm smoking a pork loin tomorrow. I have some frozen au jus from a brisket i smoked a while back. Thinking about injecting the loin with it. Any thoughts or suggestions?
Thanks, Mike
rbranstner I agree on the pop out thing. I actually had pd it no attention until the other variables were going on. I was glad to hear of your quick smoke. It will give me more confidence the next time that happens. Thanks, Mike
Brined a 13 lb turkey (my first) for 12 hrs and put on the smoker using hickory and apple at 280* Thursday a.m. and went hunting. Came back 3 hrs. later and the calibrated temp probes in each breast read 175 and 165 respectively. I had also put on a breast at the same time and it read 155 at...
About to smoke my 1st turkey (13 lbs in 8% solution) in the a.m. for noonish meal. Brining tonight for about 12 hrs. How high can I go on smoking temps and how long will it take to get to 165 IT. Any other last minute tips are also appreciated.
Happy Thanksgiving to all
Mike
Being from the south I have access to a lot of black cherry (prunus serotina). Is this one of the cherry woods that would be good for smoking. If you break a twig or cut into the wood it has a strong pungent smell. Anybody got any ideas? Thanks, Mike
Jeff, I just smoked 7 roasts that come from a couple of hind quarters. After deboning the roasts I left them on ice for 4 days draining the water every day and adding ice. I then brined them for 24 hrs. (experimented with 3 different recipes..all were good) and smoked to 145 IT. Best venison...
Can't help much on quantities of meat required but much of your meat costs could be recouped by selling plates to non-players. Every team usually brings some spouses, girlfriends, etc. Just selling 5-6 plates per team would go a long way toward overhead. You probably have thought of this. As...
Being the redneck country boy that I am, I have some guys that work for me that eat coon and talk about how good it is. I've never tried coon myself but have them offered to me all the time. I figure that If I'm going to try one it will have to be smoked. Anyone have experience here (or...