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Recent content by gene reda

  1. gene reda

    Smoked Salmon with Citrus Glaze

    It doesn't get any better than that. Enjoy!
  2. gene reda

    Peach Cobbler

    Sick Puppy, I just wanted to check one thing on this. You put the peach mixture on top of the flour mixture? From the picture, it looks like the crust is on top, but I guess that could have risen up from under the peaches. Wow this sounds good. Can't wait to try it!
  3. gene reda

    cole slaw blues

    Kaluka-Luke, I always follow the way they serve it when I am in the Smokey Mountains of Tennessee. You take a mound of pulled pork (or Brisket for that matter) and put it on a soft roll and then add your favorite BBQ sauce on top of that. To top it off add a scoop of slaw right on top of the...
  4. gene reda

    Smoked Salmon with Citrus Glaze

    That vendor sounds like someone you'd like to keep on doing business with! Enjoy the salmon...I might have to go out and get some more now just thinking about how good it was the last time.
  5. gene reda

    Pizza and Breads in the Smoker?

    Hi All, Wasn't exactly sure where this should go, so I figured I would try it here! I apologize if this should not be posted here Jeff. I am thinking of trying to make Pizza and Artisan Breads in the smoker and was planning on putting in a couple of the ceramic or soapstone baking stones on a...
  6. gene reda

    Great Outdoors, Smoky Mountain Series Propane smoker

    To jcharpenter I got one of the big block black units off the web just before Father's Day, and it does have three dampers, a large fire box and the same water pan design that Aubrey mentioned on his stainless unit. Mine replaced a smaller wood/charcoal unit that I had for 10 years, and I...
  7. gene reda

    Italian tomatoe garden

    Nick, That was good. No offense taken. Here in North Jersey that's how we usually get our gardens turned each year!
  8. gene reda

    Fiery Foods & BBQ Magazine

    Hi John, The url is as follows: http://www.fiery-foods.com/ffmag/current.asp It seems to have some good articles, although the issues I looked at seemed to focus mainily on the fiery foods part and a little bit of the BBQ side, although they do have a good column written by Dr. BBQ, Ray Lampe...
  9. gene reda

    Pork

    Wow that looks like some really great Que... whatever wood it was cooked on. I am sure that I speak for alot of us when I say I am jealous...Puerto Rico, sun, sand and warm water topped off with an 80# Pig. Sounds like a great 4th! The question that would be most important to my wife however...
  10. gene reda

    brisket

    Jeff, You were on the money with your guess that it would not hold that long. When I saw the temps start to drop in the early afternoon, I took the brisket out of the cooler and split the point muscle from the flat and put both in the fridge to cool. I then put the flat back in the smoker at...
  11. gene reda

    brisket

    Hi Jeff, I am actually happy to say that the bear never showed up last night, although the dogs around the neighborhood began barking about 2 AM which is usually the first sign that they around! I have a question about the brisket. I started with a 12# brisket which I expected to finish at...
  12. gene reda

    brisket

    Hi All, Anyone still up out there? There has to be someone else on a long smoke tonight. Just about four hours into a 17 or 18 hour brisket smoke, and fortunately the bear hasn't shown up yet. I'd love to get some pictures of him to post tonight...standing next to the smoker perhaps, and...
  13. gene reda

    Fiery Foods & BBQ Magazine

    Has anyone subscribed to or picked up Fiery Foods & BBQ magazine? Is it any good. Some of the articles on their website look pretty interesting.
  14. gene reda

    Great all around Smoker Cookbook and Resource

    For anyone looking for a good general guide to smokers and smoking techniques, I highly recommend this book...beginners and experienced alike. This is a real commom sense and "non-judgmental" book that takes an "if it works for you then go ahead and use it" approach to smoking unlike some of...
  15. gene reda

    brisket

    The only problem with long smokes here in Northwestern NJ, believe it or not, are the bears. We live around a few thousand acres of watershed property that has the highest Bear Population per acre of probably anywhere since they have almost no where else to go in this state that isn't...
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