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  1. bertman

    Pork cheeks, how did I not know?!?!?!?

    I've had beef cheek tacos, but never pork cheek. If that tasted as good as it looks, it must have been a treat.
  2. bertman

    Wire brushes

    What? This is a thing? I use a wire brush and have never had an issue.
  3. bertman

    Tennis racquet sweetbreads...lol

    dernektambura, your post made me do some research. My in-laws refer to the loin of a deer as the tenderloin, and refer to the tenderloins as sweetbreads. Other than that, I wasn't familiar with the term "sweetbreads". Thanks for the opportunity to be educated. Looks delicious!
  4. bertman

    Mongolian Venison over rice with Venison egg rolls...

    Got a ton of venison in the freezer, and always looking for new ways to prepare it. These look delicious.
  5. bertman

    burger buns

    I can't stop my mouth from watering. That finished pic is a great shot.
  6. bertman

    Pork butts on Camp Chef PG36 Wifi

    Sounds delicious. Any pics of the shredded pork before it was consumed?
  7. bertman

    Sunday Butts

    My plan for Monday. Looking forward to an update.
  8. bertman

    anyone know there chestnut trees

    Yeah, I don't think that's chestnut.
  9. bertman

    Burgers on My Weber “Q”

    Damn, you eat good. My wife would have a fit about eating the same thing every night, but I'd sit down at your table in front of every one of those plates. By the way, I thought I was the only one who "mooshed" the ketchup and mustard.
  10. bertman

    Yardbirds on the new WSM

    The temp climbed quickly to 220 right away, so I nearly closed all three bottom vents to try to keep it around 205. I even played with the top vent. I was able to keep it right around 200-205, but couldn't get the temp up when the birds stalled at 140, no matter what I did. Any advice for...
  11. bertman

    Yardbirds on the new WSM

    The flavor was probably better, but I'm anxious to test it out on ribs, pulled pork, and maybe some summer sausage. With the MES, I was using the mailbox mod along with the chip tray, just to get something close to the smokiness I wanted. The MES is definitely easier, but anything worth having...
  12. bertman

    Yardbirds on the new WSM

    When we got married back in 1992, we received a smaller WSM as a wedding gift, and I made good use of it. For some reason, I quit using it, and quit smoking in general, until I purchased a MES about eight years ago. The MES has been used quite a lot, and I wanted something with more smokey...
  13. bertman

    Pizza oven, Santa maria grill , & smoker build

    You ever decide to move; You might have a buyer.
  14. bertman

    Krakow Sausage (Kielbasa Krakowska krajana)

    Man, I love Krakow.. That looks amazing.
  15. bertman

    Venison summer sausage -starts in the smoker and ends in sous vide

    That's not enough sausage. You'd better start another batch right away.
  16. bertman

    Double Smoked Ham

    Nice. I had been considering that for a Thanksgiving meal. Your post may have been the deciding factor for me.
  17. bertman

    Hello, new member

    Welcome from MO. Jealous of the abundance of walleye and the size of the deer in your neck of the woods.
  18. bertman

    My first time smoking anything

    Major cred for choosing brisket for the first smoke. I could never have been so bold. Looks great, though.
  19. bertman

    Ribs and polish sausage

    Everything looks great but the broccoli shots. Coulda done without that. :emoji_laughing:
  20. bertman

    New meat smoker from Georgia

    Welcome from MO!
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