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  1. dionysus

    WOOHOO! I LOVE THE NEW FORUM!!

    Funny, but I am getting emails from friends asking how come I'm sending them ads for Smokers and what not. Strange coincidence that these emails started the same time the format changed .....
  2. dionysus

    New Platform - What do you think?

    Meat Hunter, I like your signature. I could tell you but I suspect you already know 
  3. dionysus

    New Platform - What do you think?

    You're kidding right??  Definitely different but I wouldn't say "so much better" by any means.  New format is not so great, way too distracting now.
  4. dionysus

    where's my smoke ring

    Funny, the best info again comes from an ex member
  5. dionysus

    Deep Fryed Turkey

    Anybody who burns their house down from frying has to be, plain and simple .... an idiot. If you use common sense and pay attention frying is not a problem
  6. dionysus

    Et-73

    Try this .... http://www.smokingmeatforums.com/for...ad.php?t=92098
  7. dionysus

    Finally started to get some sausage making equipment

    For me the meat mixer was the BEST thing I bought. Even for small batches, it's sooooo much easier to get the spices blended evenly with the mixer.
  8. dionysus

    Chicken smoking question about a wet cure

    Have you ever tried brining? The beer can does work fine for whole chickens and I agree the bird might stay moister than with nothing, but the steam doesn't really add much flavor. It's also kind of hard to use on parts, spatchcocked birds or turkeys. But as you say I will respectfully agree...
  9. dionysus

    Chicken smoking question about a wet cure

    Typically, a brine is a simple solution of salt and water plus optional flavorings. The brining process breaks down and extracts some of the proteins from the meat, which allows liquid to be absorbed into the turkey. When the poultry is cooked, the proteins coagulate, preventing the absorbed...
  10. dionysus

    Boiling Your Ribs Tutorial

    The only thing you are going to taste is the sauce. Might as well just eat it straight from the bottle and save a whole lot of time
  11. dionysus

    Chickens inside of a whole pig?

    More importantly is how long it takes to get to those safe temps. Too long sitting outside those safe zones is just begging for trouble. The same reason you don't leave poultry sitting on your counter all day. I would suspect that it would be far too long reaching temp inside the hog. I would...
  12. dionysus

    Now Here's A Good Idea

    Haven't seen these yet in our local 7-11 but sounds like a good idea to me .... http://www.funpic.hu/en.picview.php?...&c=-1&s=dd&p=1
  13. dionysus

    Chicken Spedini

    Great idea, I was looking for something new to try this weekend ..... Points !!!
  14. dionysus

    Cheddar and Bacon Meatloaf

    Here's a new one (at least for me) I tried. Family really liked this one .... ·5 slices bacon ·1 small sweet onion, diced ·1 stalk celery, diced ·1 bell pepper, diced ·1 clove garlic, minced ·1/2 cup parsley, chopped ·1 cup bread torn into small pieces ·2 large eggs beaten ·2 tablespoons...
  15. dionysus

    My first MES smoke – Martini Brined Chicken w/Qview

    My wife loves chicken from the smoker (what's not to love ). I always have to do them 3 at a time. One for diner, the others she slices/shreds and quick freezes to use for her wraps and salads ...
  16. dionysus

    Smoked Pork Steak

    Great idea. When I think about it I shouldn't be surprised they are great, it is after all just sliced Pork Butt !!!! Good Job
  17. dionysus

    Back after being erased by technical probs..

    VERY NICE !!!! oh and BTW, Welcome. Looking forward to more pics ....
  18. dionysus

    How To Fab a Charcoal Basket For Your SnP

    Excellent post ..... POINTS !!!!
  19. dionysus

    Hello from the Sundrop BBQ contest home town

    Welcome Knothole. Lots of good info and very knowledgeable people here. Don't be afraid to ask questions. Make sure you check out Jeff's 5 day ecourse.
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