Recent content by hitechredneck

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  1. hitechredneck

    Smoked Tuscan Chicken

    I made this for my wife a year or so ago and since then it has become a staple in our house. I've made this a couple ways. The first time I did it, I simply followed a recipe for Tuscan Chicken. Then I decided to kick it up and smoke the chicken first. I'll capture some pictures next time I...
  2. hitechredneck

    Homebrewers Roll-Call

    Brewing for 4 years. Hill Country Hoppers is our local homebrew club here in the Texas Hill Country. I mostly brew Blondes, Mexican Lagers, and some normal Pale Ales, and some IPAs. I brew 5 gallon batches and use a Spike Trio system. I just upgraded my cold-side to a Spike conical CF5 as...
  3. hitechredneck

    What are you smoking for Christmas supper?

    We've gone from a big 10lb Prime aged rib roast that I was going to do on the pellet smoker with family to just staying home due to the 'rona and we're just going to reverse sear a couple of T-bones (smoked first of course)... Sides looks like Scalloped potatoes, asparagus & bacon, and some...
  4. hitechredneck

    OFG Summer Sausage

    Thanks for the info. I poached a bit and you’re right. Peppercorns would have been too much. I went ahead and ran everything through the grinder again as part of my stuffing exercise, hopefully it’ll make the mix a bit more firm upon smoking. We’ll see!
  5. hitechredneck

    OFG Summer Sausage

    Just mixed up a bunch of summer sausage from a kit today. First time trying it. I just wanted to confirm something that you did in your OP. You mixed the meat 4 minutes in the mixer? I only did a couple of minutes and it looked like it was fully mixed up. Did you do this longer because it...
  6. hitechredneck

    First Jerky -- wife says thumbs up

    Looks like some folks mistook your OP in that you said you made the jerky out of 'Eye of Rib' steak.  Most folks would assume that means Ribeye.  You apparently meant 'Eye of Round' steak.  Totally different cut of meat.  Low in fat typically and great for jerky, but as you finished at a high...
  7. hitechredneck

    Easiest and tested Jerky Recipe IMO for dehydrators or smokers

    Made it using ground venison.  I think next time I'm going to up the salt a bit and might try to find some liquid cayenne pepper to bump the heat factor.  My boys don't like chili flake where they can see it, so using something like the liquid gives heat without the visual. Overall though, I...
  8. hitechredneck

    My take on grilled cabbage

    I've seen the cabbage steak idea.  Never tried it.  Worried it would just fall apart on me.  Sounds great though with the pepper flakes...
  9. hitechredneck

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    I was all set to smoke the meat and beans as previously posted, but the wife brought home a couple of HUGE steaks from the meat market.  They were the kind that start with a W and end with a U, so you know they were expensive.  I can't believe she actually spent a hundo on a couple of steaks...
  10. hitechredneck

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    Ha!  #1 was complete a long time ago!  As for #2, I'm making my neighbors jealous by firing up the smoker for an all day smoke-fest.  There will be: Beans - the wife's recipe *Chicken - Got whole chickens for 0.67 / lb at HEB Deer Jerkey - got a hankerin' Pork Tenderloin - another sale...
  11. hitechredneck

    Curing time

    You can use any flavor you want. You're right, it's not bacon, it's pork belly.   Good idea!  Bacon is a "labor of love" as my wife puts it...  Takes me a month to do my bacon from start to finish.  I've never gotten sick doing it and it's some of the best bacon I've ever eaten in my life.  I...
  12. hitechredneck

    Curing time

    Here you go... http://www.smokingmeatforums.com/t/79038/hot-smoked-pork-belly-w-qview
  13. hitechredneck

    Step by step directions?

    I've vac sealed mine for a while now, but in Feb this year I tried waxing.  Did a lot of research before hand. Personally, I put the cheese on the smoker right from the fridge.  Never had issues.   I let the cheese mellow in the fridge (vac sealed) for about a month after smoking before I...
  14. hitechredneck

    Curing time

    Why not hot smoke it?  That would be some really good Pork Belly.. Edit:  I see someone else thought of that too... :)
  15. hitechredneck

    GARY's VERY FIRST BOLOGNA with Lots of Pics

    I love it on the grill.  Especially if it's a high quality bologna.  This recipe looks fantastic.  And you did a good job showing how to do it, thanks! And I'm all for the raw red onions w/ mustard...  Perfect combo.
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