Recent content by humdinger

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  1. humdinger

    Any new Michigan Members?

    Hey cool breeze! Thanks for checking in. What part of the state do you call home? Hooker with any questions. Humdinger
  2. humdinger

    Any new Michigan Members?

    Hey Brian! Glad to hear you're headed "home". The weather is a little bi-polar in metro Detroit right now, but that's March every year! Sault Ste Marie might take a little longer to warm up, but it sounds like you've done this before. :emoji_snowflake: Take care.
  3. humdinger

    Any new Michigan Members?

    Welcome Donzi! How are them water levels? You flooded out yet? ;)
  4. humdinger

    Ribs, Tips, Bacon and Beans (lots of pictures)

    Looks awesome Jonok! I love that quiet time early in the AM while prepping the smoker and food...it's like meditation. Your guys are lucky. The only thing my boss ever gives me is a generic Christmas card and a stale candy cane! ;-)
  5. humdinger

    Any new Michigan Members?

    Welcome Hobbes! Sounds you're moving up quickly in the smoking world.....Thanks for checking in and I'll keep an eye out for more cooks from you. Yeah lurking on this site is like going to see new puppies "just to look..." ;-) It'll hook you every time! Welcome to the MI group and thanks for...
  6. humdinger

    Group question

    Welcome Stormtrooper - Well you've found the Michigan members group, and that's about all you need to do! A few years ago you would have to manually "join", but that process limited non members from commenting on threads started within the group, so they just opened it up to all. Take care and...
  7. humdinger

    Franklin's recommended brisket temp and times

    I agree, your extended rest time is probably the reason it doesn't end up mushy. When the meat is hot out of the cooker, the water in the meat is 'rushing' to escape (especially when cut or pulled), but a long rest allows the juices in the meat to stabilize and meat fibers to firm up a bit. As...
  8. humdinger

    Any new Michigan Members?

    Welcome ponzLL. Thanks for joining and I look forward to seeing more good cooks and Qview. -Humdinger Welcome AnnArbor. No Mak here, but I've had my eye on the ceramic type cookers for some time. Good Luck and keep smokin'. Welcome rjbachli Thanks for joining! Go Green! ;-) jk
  9. humdinger

    Any new Michigan Members?

    For sure! We're all friends and neighbors here. It's good to meet you. -Humdinger Martin, Thanks so much for sharing your marinade. Aldi has a great A1 generic for $1/bottle so I will definitely try it. One question though; what temp do you smoke it at and for how long? Thanks Humdinger
  10. humdinger

    Any new Michigan Members?

    Welcome Martin! Thanks for checking in! You'll find lots of ideas, camaraderie, and laughs with this group. I dabble with smoking fish so I'll be sure to hit you up next time I do. Take care and talk to you soon. -Kurt Cam! How goes it old buddy? Hope you had a good Christmas. See ya around...
  11. humdinger

    I need some ideas

    No problem. I always believe that when it comes to smoking, appetizers are a great way to get creative!
  12. humdinger

    Question on 21 lb Turkey for Thanksgiving

    Thanks. Do you air dry the turkey uncovered in a fridge?
  13. humdinger

    I need some ideas

    Serve something different from the main course fare. Things like smoked crab dip on crackers, asian egg rolls with a soy-ginger sauce like Richie says, or you could do a smoked shrimp cocktail.
  14. humdinger

    Question on 21 lb Turkey for Thanksgiving

    Hey Chilerelleno, have you ever brined before doing the baking powder rub?
  15. humdinger

    Any new Michigan Members?

    Hey John! Yes the fatty contest was a hit. Always a fun way to spend the day. Glad you found your way back to SMF, and the MI members group! Take care and see you around the forum!
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