Recent content by mikesr

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  1. mikesr

    Maple Glaze for Salmon

    I've got some Steelhead in the smoker right now over apple wood. Glaze is on the stove cooling.
  2. mikesr

    Final Smoked Salmon with recipe, instructions, and Qview

    I just pulled some Steelhead out of the smoker. This is the best recipe I've ever tried for fish. I didn't take any pics. You guys know what smoked fish looks like. Thank you for the recipe.  I had a little trouble getting smoke on my propane Smokey Mountain so I had to bump my heats up a...
  3. mikesr

    Tried some ribs and a chicken on new smoker with all wood two very different taste

    Does it look like this? It might take a full-blown scientist to figure out why one did and one didn't, but here's what i do in my Smoke Hollow: I make up a couple of packs of chips in aluminum foil, poke a few holes (not many) in them. Next, I place a sheet of aluminum foil over my chip...
  4. mikesr

    FATTY goodness for the first time!

    The blueberries reminded me of a fattie idea I had. I bought a bag of dried mango & berries from Costco and while eating some I thought that cutting up some of this stuff and mixing it into some ground pork then stuffing it might make an interesting fattie. Stay tuned. Nice job BTW.
  5. mikesr

    What wood to use with Fattie

    Apple wood and spritz the fattie now and then with apple juice.
  6. mikesr

    My Fatty Split

    Looks like a steam explosion. Those pieces of pepper look pretty big. How much cheese did you put in that thing? Next time maybe you could try sauteeing your peppers and onions ahead of time, letting them cool and then contsruct your fatty.
  7. mikesr

    A BBQ sauce that I have come up with

    I mixed Sweet Baby Rays and A1 Sauce on my plate one day while eating a smoked meatloaf. I think I might try that on some ribs soon.
  8. mikesr

    white Christmas gone wild!!!

    Yeah, but will it be 75 in July?
  9. mikesr

    Here It Comes!!!!

    Wind and rain here in Michigan. This Southeast wind is the absolute worst direction for my smoker on the patio. I'm still going to attempt a couple of tri-tips. I'll push the propane barbecue over near the smoker and hope it breaks some of this wind. I have an extra package of tri-tip that...
  10. mikesr

    Who's Smoking for Christmas?

    Tri-Tips here. I went to COSTCO today and all they had was Tri-Tips cut into steaks. I bought two packages of those in case I didn't find two Tri's somewhere else. Went to another COSTCO and the butcher looked in the back and found two Tri's for me. They're not butchered very well but hey...
  11. mikesr

    Man, those Tri-Tips cook fast

    I did two small Tri-Tips today that got away from me and ended up doner than I wanted. Her'es the deal: Twenty degrees outside so I figured that I will need to set my propane (Smoke Hollow) a little higher than I normally would. Being too smart for my own good, I decided to soak Pecan chips...
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    • Replies: 3
    • Forum: Beef
  12. mikesr

    Marie Sharp's Hot Sauce

    I bought a bottle of this stuff while on vacation in Belize several years ago. The Orange Pulp Habanero. It was too spicy for me but a friend of mine absolutely loved it. http://www.hotsauceworld.com/marie-sharp-s.html
  13. mikesr

    First smokey meatloaf

    Get a rack like this one. Nonstick.
  14. mikesr

    Smoking some rainbows for my Pops I need a lot of info

    I did some Rainbow fillets a while back using Dutch's recipe at the top of this forum. I used Apple chips and mopped the fillets several times during the smoke. If I remember correctly, I took the fish to an internal temp of 160 - 170 degrees. http://www.smokingmeatforums.com/for...ad.php?t=82552
  15. mikesr

    Rookie mistake... horrible bitter aftertaste

    A friend of mine does hamburgers in the smoker for 15 to 20 minutes then throws them on the barbecue grill. He says that's the only way he'll eat them now.
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