Recent content by spec

I say fillet a few of them up so we can get a look at what kind of meat we're up against... I've been smoking sheephead, whites and Carp all my life I just did 350# of caro a couple of weeks ago I've never done a Snake head but would be interested in helping with a recipe  to smoke them up

After almost a year and a half I finally pulled the trigger on the Mobile kitchen...I looked hard and long, changed my mind about a thousand times, comprimised and changed the game plan a couple hundred more times too... I finally had to poop or get off the pot... 78' Ford Eldorado...I wanted...

Shrooms will have to wait a few days...All the pix were blurry... Here's a a chicken favorite I really like chicken fingers, But, fried foods are out of Barbs diet so Icameup with this pne Sesame chicken Baked instead of deep fried.. Served over a bed of Stir fried...

In my opinion DON'T BUY FOODSAVER V2222 Junk...JUNK...JUNK I have an industrial Vac master compartment sealer, I can't remember the model # but it would take a 16" x 20" bag in it... It's down waiting for a new lid...It's  older, 5 years...And after about 1000 to 1500 cycles the lid didn't stay...

I have the LEM and love it I also have the dump mixer and sausage stuffing attachments...It is loud as all steel geared grinders are But for the overheating goes mines never overheated on me and I never do less than 45-50# at a time...Hell I used to mix and grind a minimum of 50# of Hamburgers...

I didn't vote cuz I couldn't make up my mind They all looked great and they all looked like winners to me

Update I splayed a Turkey for smoking...20 pounder...Holy crap...ALMOST NO EFFORT AT ALL... I did a couple of Rotis. chickens...They practically wacked themselves in half...Clean up was super easy..almost just twist the nut...be carefull of the spring...it can be interesting if it pops out and...

Sorry I posted without finishing here's the pix YUM YUM Next installment stuffed shrooms...

Sorry about the wait again...I didn't make it to supper last time...Smoked up 46# of  T-N-T a nd Apple Bacon today...amd down loading the memory card I had these pix. Here's how they go 3 large Chicken breasts...Almost Filleted leave 1/2" from 3 sides...Remenber your stuffing them 1 Pkg low...

Anybody tried these yet? Sorry about the Hiatis...Decided to sell my tractor and an old Ulcer resurfaced dealing with the A-HOLES ON CRAIGSLIST Cooking up some stuffed Chicken breasts tonight... I'll have some pix in the morning...Really tastee...and really good for you...but I gotta upload...

You shouldProlly soak first then D/F I have a batch of boneless/Skinless soaking now...I'll inject them right befoer going into the breading... then I'll smoke them for a short time I'll post pix Please disreguard...cold meds,and oxy cottons didn't mix well last night...

Hope you feel better soon Glad I could help

Thanks, Good read

I forgot... The top the tater switcheroo goes pretty much as follows Altho this is just a baseline flavor to your own tastes 20-24 oz Greek yogurt 1 TSP onion powder coarse ground 1/2 TSP Garlic Powder...Granulated is good too 1 TSP Spec pow 1 TBS  Dried Chives or fresh if you got them...

I couldn't find a blushing smiley guy...But thanks