Recent content by stonebriar

Matchew - Yes, Sir. Thank you for the kind comment. I am excited for you being able to share with Grandbabies... Steve

Thanks Dave! We always appreciate your insight...

Thank you...

OUR STORY I am just a "Backyard Dad" who enjoys smoking meats, fish, beans, cheese, and almonds for his Family and Friends. Although our finished products have become popular, we never compete or sell our creations. They are simply given away freely. Among our four children, our only Son, Will...

It is the first snow of the Winter Season in Oklahoma! My wife said it was time to Cold Smoke some Christmas Cheese & Smoked Almonds for Holiday Gifts again this year. Two of our favorites and that of our family and friends! Featured are Sharp Cheddar and Pepper Jack. 14 Baby Loafs @ 3 lbs...

Any ideas how long it will keep refrigerated? Thanks...

Makes sense. Thank you again...

Thanks again, Leah. However, could you explain how the skin could ever reach a crispy level when smoking at approx. 175* in order not to dry out the fish? Are you referring to frying the skin after flaking? Not wanting to waste anything the fish provides...

Leah - I discarded the skin. It appeared it would take away from the consistency of the dip w/ its elasticity. Should I have kept it? Thanks for the comments everyone... Steve

Excellent work...

They look amazing...

Our children caught some King Fish while visiting the Florida Keys last Spring. I decided to make a Smoked Fish Dip using a recipe from the Keys they provided - a first for me. BRINE Started with Water, Kosher Salt, Worcestershire Sauce, Light Brown Sugar, Bay Leaves, Thawed Fish, and Ice -...

Interesting ideas. Thank you for the replies. What do you think about placing them on cookie sheets (spread evenly) in the oven @ 350* just for a few minutes to harden the honey? Thanks again...

I have been smoking almonds for some time now, but decided to change my recipe last week to something more natural. I simply melted butter, honey, and sea salt together, coated the raw almonds and smoked @ 225* for 3 hrs. using apple wood. The almonds are unbelievably delicious and a major hit...

I concur that both Roger and Steve pursue excellence in every way. We have had custom builds by Horizon and found them to be both exemplary and professional in skill set and service. If you have any questions concerning the expertise of Horizon, please feel free to contact me...