Recent content by rosencra38

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  1. rosencra38

    how long are sausage seasonings good for?

    So I've been slacking and haven't made any brats in a few years.  I was thinking about doing some up this weekend but am wondering if the seasoning I still have leftover is any good or if I should buy a new kit.  I know I'll need to get some more casings regardless.  The seasoning packet was...
  2. rosencra38

    Getting late on my butt smoke what should I do

    Ahh, I see.  Guess I will pull in the morning then before I leave.  Thanks for the help guys.  Now I can at least get five hours of sleep...  
  3. rosencra38

    Getting late on my butt smoke what should I do

    Well, I did finish it in the oven so maybe I will just throw them into the warm oven (turned off) for the night.  Not sure if I will pull them before I leave in the morning or wait until I get home.  
  4. rosencra38

    Getting late on my butt smoke what should I do

    Looks like my two boston butts will be done in the next few minutes.  Problem is my alarm goes off for work at 4:30am.  Has anybody  taken their butts from the smoker to the fridge then pulled the next day???  I'd rather not stay up until midnight to pull and only get a few hours of sleep.
  5. rosencra38

    Question about buttermilk brine

    Thanks, any idea if doubling this will be enough for a turkey?
  6. rosencra38

    Question about buttermilk brine

    No, I'm talking about this post. http://www.smokingmeatforums.com/forum/thread/81810/buttermilk-brined-cut-up-chicken-w-qview#post_358063
  7. rosencra38

    Question about buttermilk brine

    First, what happened to the recipe for chisoxjim's buttermilk brine?  When you look at the topic the recipe has been blanked out of the first post.  I tried sending chisoxjim a pm but haven't received a reply yet, then I looked at his profile and saw that he hasn't been around since July...
  8. rosencra38

    How to stop billowing white smoke?

    It's in my sig...
  9. rosencra38

    How to stop billowing white smoke?

    I must have had too much alum foil down cause it sat for almost an hour without any smoke.  Took out the foil and not 20 minutes later my chunks were on fire.  I can't get my heat any lower right now.  I'm at a loss.
  10. rosencra38

    How to stop billowing white smoke?

    I've had this problem the last few times I've used my smoker.  I'm having a heck of a time getting thin blue smoke, I just get billowing white smoke and after a while of this if I open the door for any reason the added oxygen ends up lighting my smoke chunks on fire causing me to start over with...
  11. rosencra38

    A little nut help please

    So you are doing a regular hot smoke with the raw ones then right, not cold?
  12. rosencra38

    A little nut help please

    Ok, so I bought an a-maze'n smoker an absolutely love it.  This past Saturday night I threw in some nuts and cheese and let them go about 4 hours.  I really liked the cheese and the nuts were good but I'm wondering if they can be better.  I used pre-salted/roasted nuts from the store.  I bought...
  13. rosencra38

    How to spatchcock chicken

    And if you are grilling it how long might you grill one over direct heat?  I don't plan on smoking the bird on the grill this weekend (wife doesn't like the smoke, I know she's crazy...) so why do indirect right?
  14. rosencra38

    Making chicken jerky this weekend got a question

    Hey guys, thanks for the comment/updates since I posted this.  I didn't realize some of you were posting here on the topic until now.  I ended up not pre-cooking and it turned out pretty good.  I really liked it a lot.
  15. rosencra38

    Sausagefest

    Now that's some sausage. I gotta say it though, the name of the post made me think twice about clicking on it......
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