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2017 Smokers Weekend
Hello. Sorry Guys. I can't make that weekend. Step-Son getting married. I tried to talk them in to the reception at the campsite; but no deal. This will be he first one I miss but we all can't make it every year. Have fun! Take photos! Keep Smokin! Danny- kc5tpy
- Post #20
- Forum: UK Smokers
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2017 Smokers Weekend
Hello. Where do I sign up for the 10 course meal? Can I still be a judge? I wanna judge best wildebeast haunch! Keep Smokin! Danny- kc5tpy
- Post #11
- Forum: UK Smokers
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It's been a while but 1st smoke done - comments/guidance please!
Jim. Hello. Welcome! I am sorry you have not had a response before now. That food looks GREAT to me! Fine job. My invitation must have been lost in the mail. Offsets: Well they fall into 2 catagories. Cheap and custom made. I have used them and built them for years. I could never...- kc5tpy
- Post #2
- Forum: UK Smokers
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REHEAT QUESTION
I TOTALLY agree Bear! FAT IS A GOOD THING!!! Thanks guys for the advice. I have that turkey stock I made so a little of that "SHOULD" keep it moist. If you guys think the sliced turkey will take smoke I'll give it a try; IF I get the weather. Merry Christmas to you all. Danny- kc5tpy
- Post #5
- Forum: General Discussion
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REHEAT QUESTION
Hello Folks. I just came up with an idea I don't know will work so I thought I would ask the experts. Here is the deal: I have 14 coming for Christmas dinner. Considering the British weather I couldn't risk smoking turkey on the day. I have reheated smoked meats many different ways but it...- kc5tpy
- Thread
- Replies: 6
- Forum: General Discussion
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Smoked nuts
There are SO many cheap shots to be had here! Won't go there! Great idea Steve. Good tip! Thanks for posting. All jesting aside I haven't tried smoking nuts yet but I LOVE those things! You can also season them in many different forms which makes them a good choice for snacks at a dinner...- kc5tpy
- Post #4
- Forum: UK Smokers
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The site
CCLEANER! I haven't run that in a couple weeks! Thanks for that! Danny- kc5tpy
- Post #10
- Forum: General Discussion
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The site
Thanks Dave. Will try that before the hammer. You can fix a LOT of things with a hammer. BUT maybe not a computer problem; so they tell me. I am about ready to test that therory. I don'y do much with this"high tech" piece of plastic but now it is not co-operating with what little I...- kc5tpy
- Post #8
- Forum: General Discussion
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The site
Thanks guys. Sorry Gary. This silly puter doing odd stuff. My replies ( and PM's ) just "disappear" as I am typing and my screen size on this site only is at least double in size. Need to tinker with this "high tech device". "Where is my hammer?" Danny- kc5tpy
- Post #5
- Forum: General Discussion
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T dusted Chuck steak
Yeah Adam. That would be helpful. Please do. Thank you. Danny -
T dusted Chuck steak
Thanks my friend for clearing that up. So it is a product not readily available to the UK public. NOT making a statement! Just asking. We CAN order it online and pay the shipping fees IF they ship to the UK.. Never heard of that mix. Can you tell us what is in it? Would like to try it... -
T dusted Chuck steak
Dan. I won't hijack Adams thread anymore than I have. He made some FANTASTIC LOOKING STEAKS. I will ask Adam a question and then reply to you in a PM. I "hijacked" this enough. Sorry Adam. This is Adam's thread and he did a GREAT job! Adam; It says "T dusted". As in tea? I am not... -
Big offset build, need advice.
Hello. DARN IT! Here I come to rain on your parade! I HOPE I am wrong! I WISH you had come to us before you did the deal. The advice you have gotten is sound. As Dave pointed out you need air flow in the firebox. The only thing I would add to the above advice is get a STIFF bristle brush...- kc5tpy
- Post #5
- Forum: Smoker Builds
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T dusted Chuck steak
Hello. Looks GREAT Adam. " Yup, nice fat cuts. " Why don't folks "get it"? If you don't want to eat the fat ( your loss in my opinion ) trim as you slice or eat. By then the fat has done it's job and flavoured the meat. This younger generation just has NO clue as to what is good for you... -
Food safety advice on an idea needed
WOW! Good tip Chef. I would have said " NO WAY!". So frozen, thawed, grind it and refreeze is ok SO LONG as you keep it under 50 degrees? Or am I reading this wrong? IF I am reading this correctly you have saved me MANY hours of work. Keep Smokin! Danny -
Formed bacon
Well I'll be darned! SIMPLE! Good bacon or sausage cure ( whatever you prefer ) and you are on your way. No waiting days to brine or dry cure. Over night and get with it! Thanks Adam. GOT to try this one! Keep Smokin! Danny -
The site
This may not be the proper place to post this but are you folks having trouble with the site? My screen size jumps up without reason and some of my replyies are not getting posted. I MAY have posted the same reply several times and PM' might be repeated. Sorry folks if this is just my...- kc5tpy
- Thread
- Replies: 9
- Forum: General Discussion
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Formed bacon
Hello Adam. Well look here. I guess I am dumb as 6 bags of rocks cause I never thought of doing this. I just used to make pan sausage. My English wife isn't "keen" on the American breakfast sausage ( Is ok. I think English sausage sucks! Wer have an "understanding ) but I think she may... -
Garlic
Hello Dave. My Friend Eric has ya covered on that. Folks smoke EVERYTHING! Spices. Garlic. Onion. Salt. Lettuce. Salad dressing. Eggs. Nuts. You name it and someone here has probably tried to smoke it. My next project is I want to try cold smoking a cheesecake. The idea in my...- kc5tpy
- Post #3
- Forum: Fruit, Nuts & Vegetables
