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  1. fat sal

    Results of first Turkey smoke....

    I totally agree with Fritz and Upper. Brine it for 24 hours, then let it sit in the fridge uncovered overnight to dry out. I wouldn't inject the brine. Smoke it at 325-350, until the thigh is 170º and/or the breast is 160º. Should only take 2.5 to 3 hours. Leave the water pan empty. Be...
  2. fat sal

    A Briefcase Full Of Turkey Brines.

    Howdy, pilgrims: There have been a ton of threads lately about brining turkeys. A couple of other Q sites I frequent are listing different turkey brines. Click HERE for about.com's top 10 turkey brines. Also, click HERE for Virtualweberbullet's turkey brines of choice. FYI...I've tried the...
  3. fat sal

    Smoking a goose

    Hmmmm...why do I feel like a wishbone at this moment?
  4. fat sal

    Smoking a goose

    Cook's Illustrated has a recipe for roasting goose in an oven. It recommends that, the night before, you ***** the skin with a skewer or trussing needle. Then, submerge the goose in boiling water for one minute--until "goosebumps" appear on the skin. You'd need to do that half a goose at a...
  5. fat sal

    Inject brine?

    I wouldn't. Just soaking overnight in the brine will do a fine job of moistening and flavoring the bird. But injecting brine (which, I'll admit, I've never tried) would, I'd assume, make the meat way too salty. We're talking 1.5lbs. of salt here. Just a hunch. As I said, I've never tried...
  6. fat sal

    best beer for BBQ

    Great input, Doozer! What are your thoughts on pairing Q with Belgian ales?
  7. fat sal

    Portabellas!!!!

    Hi there: Hey! Love those portobellas! I hope this isn't too basic/obvious to mention, but I will anyway. - Brush with olive oil or butter or a combo of both. - Sprinkle with kosher salt and coursely ground black pepper. - Grill over high heat till black streaks appear on both sides. - Off...
  8. fat sal

    Venison Fatty <s>

    Well, I've never made a venison fatty. But you asked for creativity. So... I've found that sweetish, dark fruits work well with venison. Think about all the times you've seen venison medallions with (for example) a cherry or currant reduction sauce on a froo-froo restaurant menu. So...if I...
  9. fat sal

    Peace, Love and Barbeque

    HH: When that book arrives, be sure to mix-up a big batch of Magic Dust. That recipe has ruined me for all other rubs. Sal
  10. fat sal

    Silence Of The Lamb.

    Hey, Debi: Thanks very much. I like to write, I like to Q, and I like being silly. My blog allows me to mix all three. As for the coconut, I smoked it as a joke for my girlfriend. To be honest, I wouldn't do it again. But here's how I did it. - Bore three holes in the coconut and pour out...
  11. fat sal

    Injecting Butts!

    I brine my butts overnight in a water, salt and sugar brine. I do it for flavor, rather than moisture. The few unbrined butts I've tried (i.e., my first few) were disappointingly bland. I've not yet tried injecting.
  12. fat sal

    What sounds good?

    How about a variation on ABTs? Stuff an almond into a date...and then the date into a jalapeño...and then wrap the jalapeño in bacon. Call them "ACTs" (Atomic Camel Turds). I haven't tried this (won't be able to until January), but it popped into my head last month and I think it might be...
  13. fat sal

    Silence Of The Lamb.

    [Note: This old write-up pertains to a smoke that I did last year. Since it pertains to lamb and lamb is a pretty esoteric topic, I figured that it would be good to get this info onto SMF. If you want to see pix, you can find them HERE.] Hello, SMFrs: Since the entire country of Spain falls...
  14. fat sal

    Expert Advice needed

    Hi there: I've never done ribs with foil on the pit. Not because I think foiling is bad, but because I tend to try and simplify things in my life. I've only smoked spares, because I like them better than BBs. My process is as follows: - Remove membrane. - Rub with yellow mustard and dust...
  15. fat sal

    Cooking background/training

    Like most of you, I never had formal training either. Although I once took a foie preparation seminar in Barcelona. Never made any of the recipes, of course...but I'm prone to whip-out the certificate whenever I have guests over and we're on our third Martinis. Anyway...I learned to cook...
  16. fat sal

    calling all smf musicians

    I play ukulele. Not terribly well, but I play. Generally, I like to listen to 60's psychedelic music. A goal before dying is to play in a pschedelic ukulele jam band. We'd call ourselves, "The Electric Rigatoni." Gotta have dreams. Sal
  17. fat sal

    A Very British Joke (pg-13)

    Ok, Ok. From now on, I'll just stick with limericks. (Rated R) There once was a man named Sweeney. Who spilled some vermouth on his weenie. With a nod and a grin. He added some gin. And offered his date a Martini.
  18. fat sal

    HELP with Brine and Basic Ingredients

    Hi: My basic, all-purpose brine for birds or swine is the following: 0.5 liter boiling water 6 T. table salt 3/4 c. sugar 0.5 liter cold water Fully dissolve salt and sugar into the just-boiled water. Top with cold water. As a basic brine, I use this all the time with good results. I...
  19. fat sal

    A Very British Joke (pg-13)

    I heard this joke on BBC radio several years ago. I nearly swallowed my tongue. It's, shall we say, very British. Sal * * * * * * * * * * * A man walks into the freak show exhibit of a travelling carnival. While perusing the freaks, he sees and falls madly in love with one of the Siamese...
  20. fat sal

    How did you come up with your screen name?

    Why "Fat Sal?" A couple reasons. Sal *is* my real name. That part isn't made-up. But "Sal" alone is a pretty lame Q handle. The only adjective I've ever heard accompanying Sal was "Fat." There was some mafioso named Fat Sal. There is also a Fat Sal's Pizzeria somewhere out east. But no...
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