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  1. flareside92

    Turkey failure

    Tried to cure a turkey with Pop's brine and after 3 days of sitting in the fridge, the liquid was all slimy. Perhaps temps too warm? Dumped it and tossed the turkey! Never had that happen before.
  2. flareside92

    New website

    Been awhile since I've posted anything but manage to sneak on once in awhile to look up some information. Been dealing with some health issues but hopefully things starting to look up. Looks like lots of new faces! Anyhow, hope everyone is doing well. Dan NW Iowa
  3. flareside92

    RAG what?

    From Wikipedia - "RAGBRAI is an acronym and registered trademark for the Register's Annual Great Bicycle Ride Across Iowa, which is a non-competitive bicycle ride organized by The Des Moines Register and going from west to east across the United States state of Iowa, that draws recreational...
  4. flareside92

    First smoke of 2014

    Happy New Year everybody! I've had a pork shoulder in a brine for the last 3 days and decided today was the day to get it done. I normally use the everyday salt and sugar brine but this time I added some Lemon Rosemary Rub from Pampered Chef. I wasn't sure you would be able to tell the...
  5. flareside92

    First Fresh Ham Question.

    Been awhile since I've posted anything on here and I figured this would be a perfect time to do it. One of my co-workers asked me if I would smoke a couple hams for him and I thought why not? After all, I've made bacon, cured porkloins for that canadian bacon taste and so far everything gets...
  6. flareside92

    New build question

    A friend of mine has a tank that he would like to make a smoker out of. We discussed horizontal or vertical and he likes the vertical idea. I'm not sure calculations are right figuring sq inches. My biggest question is this - if we go with the vertical, as seen in the diagram, the dotted lines...
  7. flareside92

    Saturday smoke

    It's been awhile since I have posted anything on here so I figured I better get back into the swing of things. We didn't do alot on the 4th because my daughter is going to be moving to Louianna so we planned a big going away party on Saturday. Picked up 4 pork butts and had a case of turkey...
  8. flareside92

    Pine construction

    Ok I have looked around a little and read opinions on plywood and particle board but I have a boat load of scrap lumber and just one question. Most of the lumber is pine as in 2x4s, 2x6s, 2x8, 2x10s and 2x12's. I was thinking of doing the tongue and groove thing and building a smokehouse in my...
  9. flareside92

    Maverick ET-732

    Wouldn't you know it! I get asked to smoke porkbutts for work and my Maverick blows a probe. (at least I think) Have a dozen on the smoker and first got nothing but --- then once in awhile a temp. I thought perhaps it might be batteries since I've had it for awhile and never changed them...
  10. flareside92

    First time Tri-Tip

    Ok so my deer sticks kinda bombed and I decided I had to do something to redeem myself.. to myself  lol I picked up a Tri-Tip the other day after looking at the posts and decided I would try one. I also knew I had to start taking paying closer attention to the details and taking better notes...
  11. flareside92

    Cruising into the 'deer stick' zone

    This is the first attempt at making any type of stick or sausage. I have a kitchenaid mixer that seemed to grind everything ok and once that was done, I was not sure of the seasoning. I have Leggs Old Plantation Pork Sausage Seasoning mix but was unsure of the curing agent since it says right...
  12. flareside92

    Saving Recipes

    I hope this is posted in the right spot. There is a program out there that is open source software, meaning it's FREE, called Open Office. There are also recipe card templates you can download for it. both can be downloaded at the following links: Open office http://www.openoffice.org/...
  13. flareside92

    Giving Thanks

    This year I picked up 2 turkeys, a 23lb and 20lb. My wife thinks I'm nuts because for the first time it is going to be only her and myself and our daughter and her family of hubby and 2 children. I really didn't think they turkeys would fit in the Brinkman so I decided to fire up the monster...
  14. flareside92

    New Project

    This is the 3 door cooler that I picked up early this spring. After seeing some of the builds here I think I can combine a few ideas to make it work. My biggest question is, do I need to remove all this plastic on the doors and replace it with SS? Will it mess up my door latches? I can just...
  15. flareside92

    Bacon Newb.

    Already typed this up once and somehow deleted it so this version will be shorter. 7 3/4lb pork belly from local butcher. ($20) Got the dry cure recipe from Cowgirl's Blog, (Thanks Cowgirl!) Used it on half of the pork belly, an experimental one on the other half. Cured 10 days. Used...
  16. flareside92

    Survived, but humbled, during first competition

    I was so ready for my first competition, or so I thought. I put porkbutts on way too early, my chicken was way too dark and my ribs did not come clean from the bone like I would have liked. I think the ribs were the only thing that had superb taste. I took some notes and didn't get near as...
  17. flareside92

    First Competition!

    August 27th, 2011. The 4th annual Hog Wild BBQ competition in Emmetsburg Iowa. This will be my first competition ever and I hope I didn't jump the gun but definitely looking forward to it. Any words of wisdom would be greatly appreciated. I took rattle cans and at least put a coat of paint on...
  18. flareside92

    Pork Shoulder

    Heck of a dilema. This shoulder was too big for my brinkman so the big boy gets it. I almost hate firing it up just for that because of the amount of fuel it goes thru but I'm not going to learn anything by just letting it sit in the yard. My Maverick and A-Maze-N smoker arrived yesterday...
  19. flareside92

    Time to get to work!

    Ok the snow is melting, ideas are flying around left and right, and so are the questions. First off, is there a certain percentage you are supposed to use for your door/doors on your smoker? I know there is a formula for the smoke stack but I haven't found that yet. This is what I will be...
  20. flareside92

    First attempt Fatty

    I have to admit that doing the weave was not as bad as I thought it would be.  While I fried some bacon for the center I worked the weave and moved immediately to the sausage. Who ever came up with the idea of putting the sausage in a gallon baggie and rolling it out, that worked slick! Ok once...
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