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  1. jaybone

    JayBone's 3-2-1 St. Louis Ribs With KasseKnacker & Jalapeno Cheddar Brats

    Had a bunch of time on my hands after starting a batch of Silver Salmon on the WSM so decided to use it wisely by doing some 3-2-1 St. Louis Ribs, KasseKnackers, & Jalapeno Cheddar Brats on the Weber Genesis Gas Grill. The ribs were purchased pre-rubbed from Costco. Can't tell you what kind of...
  2. jaybone

    JayBone's 18.5" WSM Kenai River Silver Salmon Smokefest

    Finally got some time off Christmas week to smoke up some of the Silver/Coho Salmon I caught and brought home from the Kenai River up in Soldotna Alaska the last week of August 2013. First time smoking fish on the 18.5" Weber Smoky Mountain. Real pleased with the results. Hope you enjoy the...
  3. jaybone

    JayBone's 7/8/13 Mortgage Lifter Tomatoes & Jalapenos

    Early Girl, Brandywine, & Roma tomatoes are annual staples in my veggie beds. Each year I add a new tomato variety to the garden.. This year's addition is one called Mortgage Lifter. Here's a picture taken 6/25/13; Today I was fortunate enough to be able to harvest some. This is a shot of...
  4. jaybone

    JayBone's Cherry Pecan Smoked Bacon Weave Wild Turkey Breast

    Friend of mine turned me on to a couple of wild turkey breasts. Finally pulled em out of the deep freeze to smoke. Brined the turkey breasts in Slaughterhouse Poultry Brine for about 14 hours. Out of brine, rinsed, patted dry, coated with Jeff's Rub. Threw on a fattie bacon weave then coated...
  5. jaybone

    Anyone Use a Tribest Sedona Dehydrator?

    Doing some food dehydrator research and am wondering if anyone on the forum has any experience with the Tribest Sedona Dehydrator. Thanks, Jay
  6. jaybone

    JayBones "Couldn't hep it I gawt hongry" NACHOS

    Got home from work late this evening and just needed a little something. Lets see, what I gawt? Gawt some cherry smoked Gouda. Gawt some cherry smoked cracked black pepper white cheddar. Gawt some Jalapenos out back. Gawt some vac sealed smoked pulled pork. Gawt a big ol bag o white corn...
  7. jaybone

    Vacuum Sealers Unlimited VacMaster Pro305 Ordered & On The Way

    Weather forecast showed a couple of 50 degree nights here so decided to cold smoke ~15 lbs of cheese on my WSM. Used my A-Maze-N AMNPS and smoked in 2 different batches using apple pellets for one smoke and Pitmasters for the other. Got 1st batch smoked and rested then started baggin' em with my...
  8. jaybone

    WSM & BBQ Guru DigiQ DX2 ATC Inaugural Zephyr Cove Lake Tahoe Break In

    Finally got to break in my new 18.5" WSM & BBQ Guru DigiQ DX2 ATC at a Zephyr Cove Lake Tahoe Cabin outing with the family 6/10-6/14. Special cudos to Craig (fpnmf) "How I Start & Use My WSM" and Eric (forluvofsmoke) "Wet To Dry Brisket & Pork Butt". Smoked a 12.71 pound packer brisket (after...
  9. jaybone

    Need Help With Forum Issues

    Can someone please help me with several issues that I am having using the forum?Wanted to post Q-View of a recent WSM breaking in smoke session but discovered several issues preventing this.When attempting to start a new thread and/or reply to existing threads I am able to input text into the...
  10. jaybone

    JayBone's Reverse Seared Rib Eye & Filets

    Cold smoked a rib eye (for me) and two filets (for wife & daughter) for about an hour in my Brinkman Electric Smoker.  Then used Alton Brown's chimney starter cooking method for high heat searing.  Modified the chimney starters with stainless steel screen at bottom to prevent coals and ashes...
  11. jaybone

    JayBone's 1st Time Fatties (Thanks SMF)

    Finally got around to making fatties.  Made 1 with regulator bulk breakfast sausage and another with bulk hot Italian sausage.  Each used 1 pound of sausage.  Flattened each in one gallon ziploc bags.  Put in freezer for about 20 minutes to firm up and make rolling easier.  While in the freezer...
  12. jaybone

    How To Hunt Polar Bear

    My native alaskan guide and I finally reached our Polar Bear hunt sight and so he began with directions on setting up the hunt. He first had me cut open a 4' wide hole in the sea ice with a chain saw. Next he had me sprinkle a can of green peas around the outside of the hole. I asked him how...
  13. jaybone

    New Member JayBone

    Just created my smokingmeatforums.com account and submitted a Premier Membership transaction.  Been checking out this forum for a couple of weeks and like what I see/read.  Really appreciate the friendly advice.  My current outdoor cooking equipment consists primarily of a Weber Genesis propane...
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