Toggle sidebar

Recent content by smokinshixa

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smokinshixa

    Comment by 'smokinshixa' in media 'Bloody Mary.png'

    Another reason for me to try bacon in my smoker!!!
  2. smokinshixa

    Smoked Chicken Halves w/ Q-View

    I'm going to give this a try...crispy chicken skin is certainly been a quest for me, I'll be searching to find the Dinasour Foreplay Rub recipe now
  3. smokinshixa

    How to get Rank at Smoking Meat Forums

    Thanks for this information, it was very helpful to understand how the ranking system works. When we participate we learn!
  4. smokinshixa

    Points?

    Thanks so much for asking that question, I did a search to help me understand...this thread did the best to explain...putting on my cape today to use that thumbs up button
  5. smokinshixa

    To Brine or not to Brine a deboned chicken

    Dave thanks for the info...it all makes sense actually and will be helpful next time....
  6. smokinshixa

    To Brine or not to Brine a deboned chicken

    Thanks Zoe. I enjoyed sharing that chicken at work...we put in on 5grain bread with a mustard base sauce...I think it would b great with a dark geen leafy salad also, appreciate your encouragement
  7. smokinshixa

    To Brine or not to Brine a deboned chicken

    Used the 1:1 ratio and the Smoked Maple Barbecue Turkey recipe with the chicken and it turned out just right...so definitely ok to brine a deboned chicken. Thanks for your advice
  8. image.jpg

    image.jpg

    • smokinshixa
    • Media item
    • Comments: 0
    • Album: Chicken De lish
  9. Chicken De lish

    Chicken De lish

    Out of the smoker on to the table
  10. smokinshixa

    Just Read Chapter 1...

    Now if they only had lesson for how to post, reply, and use all these buttons I would be set
  11. smokinshixa

    To Brine or not to Brine a deboned chicken

    I am wanting to try the Maple Barbecue Turkey recipe I just saw in the newsletter on a deboned chicken that I make into a roll...The brine has a lot of salt and I am wondering with the flesh open to the brine (because I deboned it)  will it make it too salty...Thanks
  12. smokinshixa

    Leg of Lamb came out wonderful

    Excellant..inspiration for me to give that a try next weekend
  13. smokinshixa

    Just Read Chapter 1...

    I'll be saving all these emails in a folder very helpful...can't wait for chapter 2
  14. smokinshixa

    Smoked First Ribs Today

    Great post and replies...new to forum & smoking only about 4 months...Ive done ribs a lot but use 3-2-1 on baby backs...next time I'll do 2-2-1...Thanks
  15. smokinshixa

    How to Post Qview to SMF.

    New to forum...This looks very helpful posting a reply so I can find when I need...Thanks
See more
Top Bottom
Back
Clicky