Toggle sidebar

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. mdboatbum

    Holiday Bread French Toast

    Wow! That looks really delicious! We usually use challah bread, but that Christmas bread looks even better! Thanks for sharing.
  2. mdboatbum

    BBQ "Fried" Chicken

    Nice job David! I too am a fried chicken junkie, but I also hate the cleanup and the disapproving glances from she who’ll be paying for my funeral. I’ll have to give this one a try!
  3. mdboatbum

    Lights - Smoking / Grilling at Night

    I got an LED head lamp a few years ago. I think it cost me $15 and I’ve never regretted the purchase. It puts the light where you need it every time. The batteries last next to forever as well. I think the first one I got is 150 lumens, which is plenty of light for grilling, working on the...
  4. mdboatbum

    Sous Vide Mock Tenderloin Steak.

    Beautiful steak! And nice quality on the video. You have a broadcaster’s voice. My wife is always suggesting I go into radio broadcasting. Just the other day she said, “You know Boatbum, with that face of yours, you really should consider a career in radio.” But I digress. I have to ask, who...
  5. mdboatbum

    Question about bears

    I can see that working beautifully. On me when I get up to take a leak in the middle of the night. ☠️
  6. mdboatbum

    Question about bears

    Thanks for all the insight guys! I guess I might forego bringing the mini along. Thing is, these camping trips have always been a chance to do longer smokes which I don’t normally do at home. We live in an apartment and I have to go to a park to use the smoker. We’ve always camped in coastal...
  7. mdboatbum

    Question about bears

    No, not planning on smoking any bears, but maybe smoking some food in their territory. Buddy and I are planning a weekend trip to Shenandoah this weekend and I’m told Yogi and Booboo and their friends are pretty active this time of year. I’ve read all the warnings about locking food in bear...
  8. mdboatbum

    Question on Stand Mixers

    If you’re still looking, one thing to consider is the longevity of the tilt head versus the bowl lift. If you’re thinking you’ll be doing a lot of heavy doughs, might be best going with the bowl lift. My tilt head has loosened up over time and likes to dance across the counter while kneading...
  9. mdboatbum

    Secret to good skin in the smoker

    You’ll see a lot of people scraping the subcutaneous fat off the skin, drying in the fridge overnight, blasting with a hairdryer etc...(trust me, I’ve tried them all. My wife is still mad about the hairdryer) These will all get you in the ballpark, but there is an easier way. Get a 13x9 baking...
  10. mdboatbum

    Seeing all those long time members no longer posting makes you wonder.

    I used to post a lot. I haven’t died, as far as I can tell. Wife killed ANOTHER computer so I had to give her mine, so I’m stuck on the phone. I can never seem to find the recent posts the way I used to, so I just sorta stopped coming on here as it’s just not fun on this phone. I still check...
  11. mdboatbum

    Former Member

    Please tell him Mrs. Boatbum and I have him in our prayers. Craig was one of my favorite members here when I first joined. Always friendly and helpful, and one heck of a cook!
  12. mdboatbum

    meat mixer

    I use my Kitchenaid to mix meat. Mine is the tilt head "Ultra Power", think it's 4 or 5 quarts. The most I've done in one batch is 5lbs. and it mixes the meat very well, though 5lbs was a bit much as some went flying. Usually I do a 5lb batch and split it in 2. Divide my spices equally, mix in...
  13. mdboatbum

    Need a DIY smoker box for gas grill...

    The simple answer is you need to put the foil wrapped chunks below the grate, on the burner. The Amaze'n tube is great, and I have one, but yes, you CAN get good smoke flavor with just chunks and HD foil. Not so sure about chips, they might burn up too quickly. In summary, wrap 2 or 3 chunks...
  14. mdboatbum

    Pork butt cooking time and temp

    It'll take your cooker longer to recover as there's twice thermal mass to overcome, so that might add an hour or so. The stall might be a little longer as you're generating twice the evaporative cooling, so that might add an hour or so. As gmc2003 said, you may wanna look into raising your...
  15. mdboatbum

    Looking for some quick guidance

    I believe pork butt/shoulder is the traditional meat in green chili. And if memory serves, it’s simmered until shreddable (though smoking would be amazing) then fried crispy in its own fat. I think it’s called c a r n i t a s. You can also cube the meat then brown it, then add it to the chili...
  16. mdboatbum

    Crawfishpolooza....Louisiana Gold.

    Looks amazing!
  17. mdboatbum

    Love to smoke but can't eat after?

    I've had this happen. Partly it's that I'm covered in smoke so I'm kinda over that aroma/flavor. Partly it's that I do it because I enjoy the process, and when it's ready to eat, the process is over, so I'm always a little let down. This happens in the kitchen as well. And finally, there may...
  18. mdboatbum

    Italian stuffed pork loin

    Wow, that basil must've been so fresh tasting!! Looks delicious.
  19. mdboatbum

    To brine or Not to brine ribs....

    Yes and no. The liquid doesn't all come out and wait to be reabsorbed, it's more of an exchange. What's really happening is the proteins are being denatured (unraveled?) so they act more like a sponge and hold onto the natural moisture better. This takes place at the surface and gradually moves...
  20. mdboatbum

    Halupkis (Bear’s Birthday Dinner)

    Happy Birthday Bear! Had a hankering for some Halupkis a couple weeks ago and made a batch. Like your “Hunky Jack” story, I first had them at a friends grandmother’s house in Roscoe, Pa. Mine will never be as good as hers, but it’s fun to try.
Great deal on LEM Grinders!
Top Bottom
Back
Clicky