• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Search results

  1. rshermaniv

    Going to do another Pastrami

    I want to see the slices!
  2. rshermaniv

    Beef Braciole and Marrow Butter

    Thanked looks delicious!!! Thanks for sharing!! And I'm going to need and try that!!!
  3. rshermaniv

    The BUTT Foamheart

    Can you share your recipe too fir the   straight N.C. vinegar BBQ sauce ?   I loved your post!  I'm going to smoke a butt this weekend now!  Mind! Made! UP!
  4. rshermaniv

    SMOKED OCTOPUS & SMOKED STRAWBERRIES WITH WHEAT-FREE ANGEL HAIR PASTA & CHIVES!!!!!!!!!!!

    I love your dishes and your posts Leah!  Keep them up!
  5. rshermaniv

    Wings for SuperBowl

    I'm going to smoke 3-4 pounds of chicken wings for the Super Bowl, and I've found the best method for all smoked chicken to be Scooper's.  I am going to marinade / brine them for 48 hours, it worked great last time!  My run with his recipe is on the last page...
  6. rshermaniv

    Chicken Bombs

    Those look great!  Are you wrapping 2 pieces of bacon around the chicken or just one?  What was the sauce you used?
  7. rshermaniv

    To spatch or not to spatch?

    This is what I use as well, in fact i just posted about it, lol...  This is easily the best way to smoke a chicken that I've ever done.  I do the 48 hour brine for the wings too when i smoke wings.  I'm going to be doing this again this weekend and smoke 4 pounds of wings...
  8. rshermaniv

    Smoked jerk chicken w/ Q View

    Those hot Scotch bonnet peppers are some of the hottest peppers around, see the wiki post.   Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons,[1]  Bonney peppers,[1]  or Caribbean red peppers[2]  (Latin: Capsicum chinense) is a variety of chili pepper. Found mainly in the Caribbean...
  9. rshermaniv

    4 Stuffed Cornish Hens just into th MB smoker

    I like finishing all chicken in the oven at 400 for 10 minutes or so to crisp up the skin regardless.  My smoker can get to 350+, but again, nothing crisps up skin quite like the oven.
  10. rshermaniv

    Chicken Pucks & Q-View (Maybe)

    Indeed!  Those look delicious!
  11. rshermaniv

    Buffalo style chicken wing question

    I'm going to smoke 3-4 pounds of chicken wings for the Super Bowl, and I've found the best method for all smoked chicken to be Scooper's.  I am going to marinade / brine them for 48 hours, it worked great last time!  My run with his recipe is on the last page...
  12. rshermaniv

    Pork Shooters

    What's the mix you used here on cream cheese and sharp cheddar?
  13. Chicken, my new favorite method

    Chicken, my new favorite method

  14. rshermaniv

    Chicken, my new favorite method

    I was going to smoke a chicken this past weekend so I perused the forum looking for a good recipe and I stumbled upon Scooper's recipe.  It looked intriguing with the Catalina and Louisiana hot sauce brine, so I decided to give it a go. Here's the chicken before going on the smoker with the rub...
  15. smokin chick done.jpg

    smokin chick done.jpg

  16. smokin cig.JPG

    smokin cig.JPG

  17. smokin smoker.jpg

    smokin smoker.jpg

  18. smokin wings before.jpg

    smokin wings before.jpg

  19. smokin chick before.JPG

    smokin chick before.JPG

  20. rshermaniv

    First Time Chicken!!!

    A way i learned on this forum is to spatchcock it.  There's a video on youtube how to do it, but basically you take kitchen sheers and cut down one side of the back bone, then cut down the other side and pull the back bone out.  Then the harder part, well at last it was harder for me to tell...
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.