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    • bmaddox
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    • Album: bmaddox's turkey breast overload
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    • bmaddox
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  7. bmaddox

    SQWIBS Urban Garden Adventure

    I just looked that up and think I will be heading to the hydroponics store soon to get some supplies! Thanks for the info. 
  8. bmaddox

    Victorinox slicing knife, granton or not?

    That is the hard part with a knife that size. Mine lives in the back of a drawer so it is out of the way. 
  9. bmaddox

    Wild Turkeys...

    Oh man that would not fly at my house (see what I did there ). 
  10. bmaddox

    Yeah it's snowing...

    If that is all it takes maybe I can live up north.... on second thought I can always stay down south and drink them here. 
  11. bmaddox

    Advice on Smoking Fresh Ham

    The cure is what gives pork the pink/red color and the ham taste. Without cure it will just taste like regular pork (think boston butts). You can still smoke a store bought ham. Here is one of Bear's recipes: http://www.smokingmeatforums.com/t/236101/double-smoked-ham-bear-style
  12. bmaddox

    New here and to smoking meats, bombed my first try at brisket today!

    3 hours per pound is more than twice the time it should have taken. Without getting into all the details here I suggest you read this thread: http://www.smokingmeatforums.com/t/181613/lets-talk-brisket It will answer any question you could ever have on brisket.  As for trying a turkey, you...
  13. bmaddox

    second time smoking and the meat has a grey tint, 2 cases exploded why?

    I have not worked with TQ before but 2.5 teaspoons for 25 pounds of meat sounds like it is way too short on TQ. A quick search of some of Morton's recipes for TQ call for 1.5 teaspoons per pound. 
  14. bmaddox

    Yeah it's snowing...

    I feel your pain. The temp made a huge drop here.... it was 55 yesterday morning!  I don't know how you guys live in all that snow. 
  15. bmaddox

    Masterbuilt 30 inch digital smoker

    I don't know if it would be that simple to swap the pans out. The inside of each generation is drastically different from the others. At the end of the day the Gen2 works fine it is just not the preferred model. 
  16. bmaddox

    Older MES

    I have a Maverick ET733 and it works great. Other members here use the iGrill and seem to be happy with it. Either one will get the job done. 
  17. bmaddox

    BDSkelly~ 2nd Smoke on the New Stick Burner Pork Butt.

    Agreed! I had the GPA but not the money! I had a scholarship to stay in Florida so I broke from the family tradition and did not go to A&M. Fortunately I went to a college that doesn't have a football team which leaves me open to still root for the Aggies.  
  18. bmaddox

    Advice on Smoking Fresh Ham

    @Chef JimmyJ  is spot on. To turn a pork leg into a ham takes 3-4 weeks in the brine to cure it (using cure #1). If you are getting a fresh ham that has not been cured it will not have the traditional ham flavor. If it has been cured then you can smoke it to 145 then glaze it and take it to 160. 
  19. bmaddox

    BDSkelly~ 2nd Smoke on the New Stick Burner Pork Butt.

    Gig'em 
  20. bmaddox

    Spatchcocking

    At 275 it should take around 20 minutes per pound. Will that big of a bird fit once spatchcocked? You might have to split it in two and cook on two grates. 
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