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The ASPCA or at least my local branch Sucks!
i got my blue heeler for $90 at 12 weeks old 6 years ago and it's the best dog i've ever had (Craigslist) we did get a couple shelter dogs over the years from a place called PAWS both times they charged $50 for adoption fees but both had heart worms when we took them to our vet and both times...- uzikaduzi
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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smoker advice needed
i don't own an electric smoker and I've only had things hot smoked on them a few times... i don't think things are as good with electric as charcoal or wood but that could be the execution from the people cooking on the few electric smoked food i've had so take that for what it's worth. i would... -
Beef back ribs
what was your set up with them? i like to go higher with beef ribs between 250-275 with just salt pepper galic powder and onion powder and bring them up to 190... i've never gotten them to be like pork ribs fall off the bone tender whe they look trimmed down like you have them, but i still very... -
sausage in the freezer
Boukjo, that link says: "Freeze sausage if you can't use it within times the times recommended for refrigerator storage. Once frozen it doesn't matter if the date expires because foods kept frozen continuously are safe indefinitely." -
Bought an AMNPS
I'll post a slice pic next weekend... this is 24 hours post smoke -
20160925_213529.jpg
- uzikaduzi
- Media item
- Comments: 0
- Album: Bought an AMNPS
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Pork tenderloin smoke
Haha... I just pulled some ribs early because the wife is complaining she was hungry. It was too early by 6-8 degrees. Not terrible, but not what I like texture wise -
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sausage in the freezer
Are those suggestions for best taste or for safety? I've kept sausage 6-8 months... as long as I can keep freezer burn off it, I've kept it, but I would avoid that if it's a safety issue. I dry my sausage in the fridge overnight. I actually do that with all meat I freeze... I don't have a... -
Pork tenderloin smoke
Did you cure this first? You are in dangerous territory here because to be safe you should get from 40-140 in 4 hours... I know you want smoke but I would put it in a hot oven maybe wrapped... this maybe an eat at your own risk type of thing -
Smokehouse Galore!
I think you have 3 real choices... silver, red, or green. Silver only seems cool if it's corrugated and has some old surface rust. Green and red are a toss up, but I'd still pic red. Lol. Honestly it looks great and any color would be cool... I did hear they recommend screwing through the...- uzikaduzi
- Post #18
- Forum: Smoker Builds
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Using hot coals
I think your idea is going to give you exactly what your after. I misread that you would be also adding raw wood on top of pre-burned hard woods- uzikaduzi
- Post #7
- Forum: General Discussion
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Beef shorties again!
Never tried smoking short ribs... always braised 'em but it sounds great... super interested in how they turn out -
freezing / storing mop sauce
I know apple cider freezes well... we're originally from upstate new York and can't seem to get good cider in texas... my in laws freeze gallons of it and bring it down dorm us once a year- uzikaduzi
- Post #3
- Forum: General Discussion
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Using hot coals
I think what your suggesting is the preferred way to do it... I have done it but once wood is down to coals I don't think I personally get as much smoke using just the coals... I'm also lazy so I just use raw wood but if you don't keep it hot burning using raw wood it gives bitter smoke real...- uzikaduzi
- Post #5
- Forum: General Discussion
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Pulled Pork gravy (my finishing sauce)
Man I can almost taste it from the pics and the ingredients... I love tangy vinegar and smoked paprika together I can only imagine the rest goes great together- uzikaduzi
- Post #5
- Forum: General Discussion
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Made ground venison jerky last weekend. Thoughts?
Looks great!!!- uzikaduzi
- Post #22
- Forum: Making Jerky
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Bought an AMNPS
Normally I do 1/2 cup kosher salt and 1/2 cup brown sugar with 2 tsp of cure#1 for a 10 pds belly and dry cure it for 14 days flipping daily. Pull and rinse and dry on a wire rack uncovered in the fridge for 7 more days smoke with a combination of oak and hickory or sub the hickory for pecan for...
