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  1. bertman

    Hey all! What's for Christmas dinner?

    A little late here, but we just got back to bringing dinner to my dad. This is his third Christmas without Mom, and he recently was sentenced to a no sodium diet. I prepared cast iron skillet venison loin steaks and a crusty artisan bread with smoked, aged gouda and garlic, and the wife made...
  2. bertman

    Nobody ate the ham bone..

    To this day, ham and beans is one of my (adult now) kids' favorite meal memories. But ours wasn't spicy (kids!).
  3. bertman

    Damn, Life is Really Flinging Feces

    Stay positive, brother. My wife went through breast cancer, and I can testify that positivity is a huge weapon.
  4. bertman

    Homemade Red Pozole

    Until now, I don't think I've heard of pozole. Sounds like a Mexican pho (which I am a huge fan of). This will find itself in my kitchen soon.
  5. bertman

    Cast iron Italian Zucchini Boats

    I am not a big fan of cooked veggies, but this is a meal I would go back for thirds. I can't turn away from fresh garden vegetables.
  6. bertman

    First time breakfast sausage maker with a question or two

    Agreed. I've always been told the fine plate was for something like bologna or hot dog consistency.
  7. bertman

    Pancetta Arrotolata Stagionata

    Like I needed another reason to look forward to Christmas. This looks amazing!
  8. bertman

    Tonight's Dinner ... Forgot Pics ... Stuffed Venison Backstrap

    I've used a recipe for stuffed backstrap a couple of times that didn't butterfly it. I used kabob skewers to "hollow" it out. This wasn't smoked, but as I remember, the family loved it. Bacon improves anything. Yours is a recipe I'm gonna have to try.
  9. bertman

    Venatus...is the greatest!

    That looks really impressive. I quit smoking venison because it's too easy to get too dry, but this might make me attempt it again. Unlike most of the people who posted earlier, I still have a lot of venison in my freezer.
  10. bertman

    Smoked Bloody Mary

    Just now seeing this. I'm not a big fan, but my wife loves a Bloody Mary. When I shared the post I was reading through, she told me "I bet that's awesome". Which we all know means "You will make this for me". :emoji_laughing:
  11. bertman

    Yet another Newbie

    Welcome from KC MO.
  12. bertman

    80 Year Young Newbie to Wood Smoking

    Welcome to a forum that will make you a legend to your family and friends, but never leave you satisfied with your results. And as some band students in my class told me when I shared with them that I wanted to pick up playing a new instrument, "You are never too old to learn!"
  13. bertman

    Stuffed Avacado Fatty Wrapped

    That's something I would have to try for the wife as well. It looks like you used sausage. Was it regular breakfast sausage? Did the avocado take on much smoke? And what kind of wood? Sorry. So many questions, but this hit a nerve.
  14. bertman

    4th of July

    I'll be celebrating the Fourth in the San Juan Islands, but you had me at "beer". Grumpy Griller's smoked Chex mix sounds pretty good, too.
  15. bertman

    getting ready

    ...trying to calculate the amount of meat in pounds that my deep freeze would hold.
  16. bertman

    New Guy

    Welcome from MO. I had to chuckle when you mentioned what you "only" have presently. Hang around here much, and that will surely change!
  17. bertman

    Dried Jalapeno for summer sausage - Question

    Mike at Wurst Haus is the best. I'm wondering (and don't be offended) why you aren't using your own homegrown jalapeños for your sausage? I agree with everyone who says no seeds. I usually dehydrate our peppers and freeze, ziploc, or vac seal for later. Even better if they are smoked first.
  18. bertman

    Whole leaf or shredded lettuce on a sandwich?

    Kinda surprised this was even a question. Who was the first one to decide shredded lettuce should be a thing and why? Had to be a fast food thing. Tacos (and maybe subs) for sure, but other than that, what is the point? I would assume, too, that like ground beef, there is the bigger risk of...
  19. bertman

    Tips on smoking rainbow trout.

    Smoked with no brine is about the only way I like to eat (whole) rainbow trout, although I have prepared them Alton Brown style like tx smoker mentioned. Even if they dry out, you can still enjoy them with cream cheese and a cracker.
  20. bertman

    I am out of here

    Been a member of too many forums that feature members like this. Late to the party, upwards of 30 meaningless posts a day, love being the center of attention, and attack anyone who doesn't share their questionable opinions. How is this contributing?
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