Recent content by tailgate72

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  1. tailgate72

    Buckboard Bacon (Step by Step)

    Hey there Bear..doubt you remember me, been awhile. I was looking for your BBB recipe as we loved it before and Angie is asking for more. Thanks for having it up.
  2. tailgate72

    Unstuffed Smoked Beef Logs (slightly hot) -- Bearcarver Qview

    Mr. Bear Thanks for the help. I was going to make these but while I was busy getting chicken ready for the smoker Angie actually put them all together and rolled them into logs, put them on racks and put them in the fridge. I printed out your step by step and she was just going to town with it...
  3. tailgate72

    Welcome to the YAWYE GROUP!

    Hello All, I LOVED the skin on chickens, the cracklins my grandmother made, was drinking Mt Dew like there was no tomorrow. The fried fat on chops and steaks was a great tasty thing to eat. Orange Juice, Apple Juice was always around. I had my gallbladder taken out and within two years after...
  4. tailgate72

    Brisket for family get together with some PP

    This will give you alot of info on the tuning plates. http://www.smokingmeatforums.com/t/54542/building-an-italian-offset-smoker This pic will give you a very small peak at the plates we put in. http://www.smokingmeatforums.com/t/112466/mod-to-my-old-country-20 And for the finishing sauce this...
  5. tailgate72

    Novice in Kansas

    Welcome, Glad to see ya Dave
  6. tailgate72

    Smoked Mushrooms

    That is a great thing to share King, I know what Im doing tomorrow/today. We eat alot of shrooms in our house. I think, used sparingly, they would add a very different taste to my wifes pasta sauce. Thx again Dave
  7. tailgate72

    7 Wonders of the World

    How true Dave
  8. tailgate72

    Ahhhh smoked mozzarella!!

    DOH, Now that is something I forgot alllll about. I have not been getting that tougher skin on it. JEESH, just put a test batch in too. Oh well, at least now I now what to look for and try and correct. Thx a million MidTownBistro Dave
  9. tailgate72

    Ahhhh smoked mozzarella!!

    I have my vent wide open.. I use the amnps smoked moz. I used the top and second rack ( one below the top ) Vac pack it and leave it for 14 days. I apologise MidTownBistro, didnt mean to hijack your thread..but I swear to all thats holy good or whatever if my next test batch comes out the...
  10. tailgate72

    Ahhhh smoked mozzarella!!

    I guess Im the fool because I have tried cheese on different occasions now and for some reason I keep screwing it up. My temps stay LOW between 50 and 70 degree's. I get tbs, I smoked for 2 to 4 hrs (have tried both) and every time I do it, the outside of the cheese tastes like crap. I get this...
  11. tailgate72

    First time packer, q-view after the jump...

    That brisket does look awesome.  I have two packers ready to go on today. What I plan on doing is when it hits 165, take it off, seperate point from flat, foil flat and cube the point, put it all back in the smoker and get after it again. My brother (got to love him) wasnt thinking when he...
  12. tailgate72

    Say a prayer for mom.

    Sorry to hear that..prayers to you and yours. Dave
  13. tailgate72

    Spare ribs on UDS

    x2  
  14. tailgate72

    Burnt-----Spatchcock-----Chickens

    The first time I tried to grill hambugers you could break car windows with them...the first brisket I tried to smoke I could have repaved a street with and gotten millions of miles out of. The first turkey I smoked looked like a black mess. NOW, after ten million searches and LOTS of learning...
  15. tailgate72

    Finally Retired (after a couple of failed attempts)

    Congrats..now you have all that extra time to help people like me that just cant seem to get it LOL Dave
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