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Recent content by humdinger
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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.
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! ;-)
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...
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...
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...
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
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
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...
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.
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!