Recent content by Jim Fitzgerald

Dry rubbed chicken wing and Asparagus done in the smoker, I dry rubbed the wings and let them set for about a hour at room temp, rubbed in Memphis seasoning, The Asparagus was coated in olive oil and then with Parmesan cheese and non-salt seasoning, did the wings for about 2 hours at around...

WOW they look so good!! I love wigs and they are next to be made in my smoker!!

I didn't use a lot of wood so there wasn't a lot of smoke, depending on the type of smoker you have you can adjust the amount of smoke by adding more wood or less wood, I used a very little bit of wood and didn't have smoke on them the whole time.

I had them at 140 and in about a hour and about 15 min. The internal temp was just about 167 when I took them out, they came out so juicy and tender. let me know when you do yours and how they come out.

I smoked them at about 130 to 145, I keep adjusting it didn't want to dry them out, I should of pulled them out sooner but I like the crunch it gave them on the out side. first try at these so next time I will monitor the temp closer and not leave them in as long. they were still out of this...

I used stuffing mix original flavor, old bay and salmon, cooked my stuffing and shredded the salmon, I let the stuffing mix so I didn't burn my hands when making the patties, I used apple wood chips and smoked them for about 5o min until the internal temp was 145, I should of pulled them a bit...

the first time I pounded them out because I stuffed the with fresh tomato's and 6 cheese blend and in mine I added fresh mushrooms. second time I cut a pocket in the side and stuffed them that way

You just gave me a idea for the next time I make these, goat them in ranch dressing and than wrap them with the bacon

they are delicious, last time I stuffed the with tomato's and I out fresh mushrooms in mine

I made this before but stuffed it with different items, this time it was with sharp cheddar and Mexican blend cheese, wrapped it in hickory smoked bacon and used cherry wood for my smoke flavor, I tell you what, it was so juice and the cheese just oozed out when you cut into it.

Sorry about the picture quality, I made this for our cook out on Sunday. It was a big hit and only maybe enough left to make a sand which. When I cut into it the juice's just ran out like a water fall. After taking it out of the smoker, I used a trick I learned on here. I wrapped in foil and a...

I took every ones advice on my pork roast and took it out when internal temp was about 145/148 and man it was so juicy and tender. Now my other one was juicy and tender but not like this one. The Asparagus was coated in olive oil Parmesan cheese and some non salt seasoning and done on the top...

Next time I will double check my Therm to make sure its set right, it is a digital one. But I can tell you this, it was so darn juicy and OHHH SOOO GOOD!

actually it was so tender and when you cut into it the juices just ran out, you could cut it with a fork it was so tender, I could of shredded it and made pulled pork with it was so tender, the char on it was perfect and so full of flavor. I'll for sure try pulling at around 141-143 next time...

will pull it earlier next time, I still have the other half in the freezer, I waited til that temp because of how big and thick it was just to be on the safe side. even at the temp with you cut into it the juices just flowed out of it and you could cut it with a fork, in fact I could of...