Search results

  • 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.
  1. smokinbarrles

    SmokeRx - the first large scale test

    Very nice! Huge props to you for the smoker build and the cook, that sucker can hold some meat. Well done!
  2. smokinbarrles

    Newbie question

    I like to mix mine with water.
  3. smokinbarrles

    Newbie question

    yes such as breakfast sausages (no cure), but i believe if you smoke fresh sausage (like brats) at 250 it would reach safe IT fast enough that botulism or any harmful bacteria would not be a concern. Edit, but like others said it will not have the same flavor, looks, and maybe even texture.
  4. smokinbarrles

    Boudin balls

    Man that all looks mouth watering! I've never had one with cheese in it, sound good! Like
  5. smokinbarrles

    Newbie question

    If you smoke a fresh sausage at 250 would it fat out and become mealy?
  6. smokinbarrles

    Venison Ribs

    Older post, but like others here either its food for my dogs, or food for the hogs.
  7. smokinbarrles

    Finishing Sausage in SV Question

    Thanks for the suggestions everyone!
  8. smokinbarrles

    Finishing Sausage in SV Question

    When making smoked sausage and finishing with SV does one need to seal the sausage in a bag? Or can the links be thrown directly into the bath? Will this affect the texture of the casing? Would the grease from the sausage cause issues with the SV if its not sealed in a bag? How do you know when...
  9. smokinbarrles

    Whats on your Christmas Menu?

    Thats a heck of a menu. We usually have goose and a ham for Christmas day. And the usual sides.
  10. smokinbarrles

    Braised Venison Shanks

    Looks Awesome, gonna try this one. I have an abundance of shanks in the freezer.
  11. smokinbarrles

    9lb Prime Rib..2 hours in. .can't wait!

    That looks killer! Big like on that one!
  12. smokinbarrles

    Hickory/cherry smoked deer heart

    Nice! Is it tender like this? We usually slice and slow cook them with some onion.
  13. smokinbarrles

    Venison liver

    Iv never ground liver but in my experience, we skin the liver slice it thin for liver and onions and soak in a bowl of milk for a while. No glands that im aware of. But soaking in milk or water is pretty crucial in my opinion.
  14. smokinbarrles

    Stuffed Flounder

    Fresh seafood is definitely a bonus to living on the coast.
  15. smokinbarrles

    Stuffed Flounder

    Galveston Bay
  16. smokinbarrles

    Tremendous Tomahawks!

    Holy cow! Those look insane! You are an inspiration in the cooking world my friend.
  17. smokinbarrles

    Blackbuck Antelope TAMALES !

    Very cool iv been wanting to make some venison tamales, hopefully i can find some time and give it a go soon. Like!
  18. smokinbarrles

    Stuffed Flounder

    Thanks for the likes and kind words everyone. @Bearcarver i know exactly how you feel on that one being on the coast we have had a couple of our boats wash up on shore in a pile of debris during a hurricane, thats no fun.
  19. smokinbarrles

    2019 Deer Hunt and Processing in the Books!

    Looks like alot of work but well worth it! ill looking for some whitetail myself opening of rifle season.
  20. smokinbarrles

    Stuffed Flounder

    Well falls is in the air and the local fishing is picking up as the flounder head out to the gulf, and the trout move into the lake. Went out this weekend to just kill an hour or so and it ended up being a pretty action packed trip. Ended up catching a few flounder, speckled trout and redfish...
Top Bottom
Back
Clicky