Recent content by weekend smoker

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  1. weekend smoker

    Beef tongue

    Have done a few beef tongues, I like them this way: - boil them for 3 hours (in water put salt, garlic, pepper, - and whatever else you want to flavor) - skin them - much easier after boiling - let them cool down a little - smoke them at 160 F for about 2 hours (you can smoke warm immediately...
  2. weekend smoker

    CharGriller Pellet Smoker temp charts

    Been using the Char-griller pellet smoker for about a year now, and was looking for ways to keep the temperature swings, while holding more heat.  I put 4 large bricks in the bottom of the grill to add some mass that would hold heat better than than the air that is there now.  The bricks are the...
  3. Birthday Fattie

    Birthday Fattie

  4. weekend smoker

    Birthday Fattie

    My 16 year old son wanted to have his birthday celebration over brunch on Sunday morning.  I figured it this called for making a fattie that would go good with eggs and biscuits. Started with the 1 lb breakfast sausage, stuffed it with spinach, garlic, onion, red pepper, black pepper, and...
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    IMG_0119.JPG

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  6. IMG_0117.JPG

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    • Album: Birthday Fattie
  7. weekend smoker

    preparing for T-day

    Hazard, I smoke a few turkeys each year and just smoke a 20 lb bird this last weekend. -Brine the bird - the smoke flavor is enhanced, the turkey ends up juicier, and it supposedly keeps better afterward - Inject if you want to add some additional flavors.  My hands down favorite is to inject...
  8. weekend smoker

    A step by step jerky recipe. Part One

    was planning on doing some pork jerky this weekend and was looking at White Cloud's recipe and pictures.  Looks great! One question - I am reading that I should freeze the port loin for about 20 days to guard against Trichinosis......does the temperature of 170 F that White Cloud uses eliminate...
  9. weekend smoker

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

     “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke every piece of meat I eat this summer." That statement is not out of the question
  10. weekend smoker

    Char Griller Pellet Smokers

    Received my Chargrill pellet smoker as a father's day present.  It is definitely easier to use than the MasterBuilt bullet smoker I have been using for the last 12 years. Noticed that the fan on the Chargrill runs constantly.  This does keep the pellets burning efficiently but it does not...
  11. weekend smoker

    Brisket

    Butcher paper wrap????    Why butcher paper versus foil?
  12. weekend smoker

    grilled fish - came out soggy

    Leah, Thank you for the advice.  I did buy this fish on sale at one of the big box stores so it would not be outside the realm of possibility that it had thawed or started to thaw before I got it.   Have one more packet of flounder in my freezer.  Next time I cook it I will keep the grill time...
  13. weekend smoker

    grilled fish - came out soggy

    Just pulled some flounder off of the grill.  It turned out very soggy.  Any ideas how to prevent this? It was from the freezer and I thawed it on my counter top for a few hours.  Patted dry with paper towels to get moisture off if it.  coated with oil and some spices. Grilled at about 350 F for...
  14. weekend smoker

    Corned beef brisket

    Try making it into Pastrami...... After the brine and rinsing it, put the following dry rub on it and let is sit overnight before smoking: 3 TBS - crushed black pepper 1 TBS - white pepper 2 TBS - coriander 1/2 TBS - onion powder 1 TBS - paprika 2 TBS - dark brown sugar pinches of...
  15. weekend smoker

    Pastrami from Top Round - Temperature

    Pastrami  Pulled the three rounds at 160 - 162.  Came out great.  Had my boys and some other family over when these got done resting, and ended up with only about 2 lbs left to package for lunch meet, of the 10 I started with.   Would have taken pictures of these sliced, but it was...
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