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  1. a hooligan

    Smoking Chicken Wings

    Looking for some advice here regarding smoking chicken wings and I have a few questions. First, should it be whole wings or wings that have been broken down to the drum and flat, or would it be just as easy to purchase the drums and flats already separated? Next, what type of wood? I don't want...
  2. a hooligan

    Roast Beef Question

     I am wanting to smoke some roast beef in order to make lunch meat. Does anyone have a suggestion for the best type of beef cut for doing this? What internal temperature should i be looking for when smoking. please keep in mind I want a classic roast beef, none of that cooked into a gray mess...
  3. a hooligan

    Easy All in One Day Home Made Pastrami

    I start out with a store bought corned beef, one that you have to cook yourself but has already been corned. It doesn’t matter what size as we will be cooking it by temperature. You could go through the trouble and effort to corn your own, but I like easy as well as tasty!  Look for one that is...
  4. a hooligan

    My Masterbuilt extra wide propane smoker mods.

    Well, the ribs were probably the best I've ever made. The insulation kept the smoker at a steady 225 degrees with the gas knob at the lowest setting.
  5. a hooligan

    My Masterbuilt extra wide propane smoker mods.

    Thanks, ribs go on tomorrow and I have a pastrami waiting in the wings.
  6. a hooligan

    My Masterbuilt extra wide propane smoker mods.

    I just finished modifying my Masterbuilt extra wide smoker, I have to say it turned out pretty good. I went online to the Home Depot web site and bought a 4'x6' sheet of water heater insulation. Its the type that has the cloth like material on one side and the silver coating on the other. I used...
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  13. a hooligan

    Just bought Masterbuilt extra wide propane smoker, have a few questions...

    I would like to make a pitch about soaking. There are two very good benefits to soaking your wood prior to using. First as the wood heats up it releases vapors that help keep the meat moist and reduce drying. Secondly, depending what you soak the wood in you can actually flavor the wood. For...
  14. a hooligan

    First try at sausage sticks...

    Thanks for the responses guys. They tasted pretty good and I have an idea for some hot sausage sticks. I have acquired some ground Bhut Jolokia and will try my hand at some hot sticks. Once I refrigerated them and they had a chance to firm up a bit they were very good.
  15. a hooligan

    Need some advice on venison sausage

    Another consideration you may want to think about is using 30% beef trim and 10% pork butt.
  16. a hooligan

    First try at sausage sticks...

    Well I finally managed to get everything together today and made my first batch of hickory smoked sausage sticks. I used smoked collagen casings and a beef/pork mix. Here is the recipe I used:  2 lbs. Beef, lean (I used a 90/10 ground beef from my butcher) 2 lbs. Beef trim (50%) 1 lb. Pork...
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