Recent content by Heyoleman
-
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.
-
H
Tomato Pie
I use the Pillsbury frozen crust. The type that needs thawed out, unrolled, the pressed into a pie pan. The instructions said to bake it (at 400°) before adding ingredients. I did. I'm no help on the smoker temps issue.- Heyoleman
- Post #21
- Forum: Blowing Smoke Around the Smoker.
-
H
Tomato Pie -Just had to make it
Thanks for the feedback gentlemen. I doubt the wife would think much of a smoky pie. "Happy wife = Happy life" I'll probably make two next time. One smoked and the other in the oven. Oh, today's pie turned out just a bit greasy. I should have degreased the sausage a little better. -
H
Tomato Pie -Just had to make it
OK...got my pie baking as we speak. Yeah, in the oven. My recipe is pretty much like the ones already posted. Except, I put 1/3 lb of Italian sausage in mine, and a teaspoon of Frank's Red Hot sauce. The lil' woman wasn't too keen on cooking it in the smoker. I gave in...not a big deal. I... -
H
Tomato Pie -Just had to make it
I'm a TPF (tomato pie fan). I've baked quite a few over the years, but never in a smoker. I'm going to give it a shot. Bacon doesn't sound bad. I've gradually turned mine 'pie' into a deep dish pizza. -
H
Tomato Pie
TOMATO PIE!!! People look at me like I'm nuts when I mention tomato pie. I've been making them for years. I started out with the exact recipe mentioned above, then gradually tweaked it along the way. Now I go heavy on the basil, cheese/mayonnaise, and add some Italian sausage. (I rinse as...- Heyoleman
- Post #19
- Forum: Blowing Smoke Around the Smoker.
-
H
26 hour venison roast
My gawd, that's a good looking piece of meat. I'm no hunter, and have never been a big fan of venison. I have a son-in-law and grandson that get a couple deer every year. I WILL tell them about your method. It looks too good not to give it a shot. What was your choice of seasoning? -
H
BUFFALO HOT WING SAUCED RIBS
Now THAT is a good looking rack-o-ribs!! -
H
Planning My Second Cook
Yesterday's cook went pretty much according to plan. The results... The ribs were pretty tasty, but just a tad bit dry. They looked so good I didn't put any BBQ sauce on them. Maybe next time I'll wrap them in foil the last couple hours. The package on the tenderloins said 2lbs. One was bigger... -
H
Planning My Second Cook
Thanks gentlemen. I'll keep a close eye on the tenderloin, and get them off a bit early. I don't mind a hint of crispy in my zukes. It sure beats mushy. The wife did quit buying produce online. But she still buys meat there now and then. After 42 years of marital bliss, I've learned to pick my... -
H
My First Smoke
Nope. Seems the Waltons aren't interested in little burgs of only 5,100 people. There are a couple 20 minutes north or south of here, though. We do have a Tractor Supply. They have a few grills sitting outside. I'll see what they have to offer the next time I'm out. -
H
Planning My Second Cook
The plan this afternoon it to smoke 2 1lb pork tenderloins, 1/2 rack of babyback ribs, and 1 foil tray of zucchini. (The wife orders a grocery list on line, then they bring it out to her car. It's convenient for her, but sometimes she doesn't get exactly what she had in mind. Thus the small... -
H
My First Smoke
I like super juicy! I doubt I'll find Injectables or accessories in my sleepy little town. The next time I go to the big city, I'll pick some up. Thanks Aaron -
H
My First Smoke
That thought crossed my mind while I was trimming it, but everything I saw/read said to get it all. Next time… I did use my water pan. Thanks for the suggestions -
H
Chicken wings and zucchini from my garden
That’s my kinda meal, right there. Good looking wings! I’ve had zucchini just about every way there is to have it...except smoked. How long did you leave it in there?
