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Recent content by rickylee
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smoked b nana ?? hmmmm sounds cool
i smoked peaches with butter and maple ytrup that was cool i was thinking about trying an avacado we have em down here the size of pine apples
yep thats right
,smoked eggs
i know whoda thunk aye lol
yea i boiled some eggs and put them on the smoker while smoking ribs
for about 1/2 hr they took on the smoke just fine
my girl
CARMEN LA LOCA
SAID
" QUE BONITA "
then made some killer deviled egg sald out of em
mmmmmmmmmmmmmmm...
MMMMMM MMMMMMMMM
THOSE SURE LOOK NICE
DOWN SOUTH WE GET MULLET FISH 'salt water '
BUTTER FLY EM
SOAK EM IN SALT WATER WITH A LITTLE CRAB BOIL FER 1/2 HR
BRUSH EM WITH OLIVE OIL COAT EM WITH OLD BAY SEASONING
SMOKE EM FER AN HR OR SO AT 220
SQEEZ A LITTLE LEMON AND GET BUSY
MIX SOME...
HOWS SHE LOOKIN - LOL
JUST KIDDING
HEY IV'E NOT DONE A GOOSE YET
HOWEVER I DID PAR SMOKE A TURKEY FOR 2 HRS AT 220 ON MY LANG DOUBLE BARREL USING OAK,PECAN.AND ORANGE CITRUS THEN TRANSFERED IT TO THE OVEN
IT CAME OUT GREAT
I DONT SEE WHY YOU CANT PAR SMOKE THE GOOSE IF SHES WILLING TO...
hey bob
sounds like its going to be a nice bird
i dont think your idea is over kill it should be nice and moist just what you want
i smoked several turkys on thanksgiving with my lang double barrel
mine were store both 10 - 12 pounders i prefer small birds rather than large because they cook...