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Grilled porterhouse with marsala mushroom sauce and grilled asparagus.
Yep...glad i saw this brought back up. Im doing a nice steak for myself tonight as well to initiate the weekend camping. Was going to pickup a Ribeye, but man that Porterhouse looks good. Might sway my opinion, havent had a porterhouse in a long while. What was that L word that you used? ...- hdsmoke
- Post #16
- Forum: Grilling Beef
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Fresh or frozen...is there a difference in taste?
Quote: I have had fresh (cooked) salmon, and i have had frozen (cooked) salmon. I never paid attention to taste difference though...i like them all...but my favorite is Sashimi (raw but having been frozen) salmon!- hdsmoke
- Post #14
- Forum: Meat Selection and Processing
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Fresh or frozen...is there a difference in taste?
Nice post Pops. But i have a question. I live in rural Ohio, and get my pork from a local independant butcher. Do you think this has been frozen? Or is it fresh? I just always assumed it was fresh, but maybe not. When i get butts from him they come in a simple plastic bag and there is some...- hdsmoke
- Post #13
- Forum: Meat Selection and Processing
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What kind of tree is this?,,,NEW PICS
Im going to say maple too...but not definate. Can you get a shot of the trunk? Im also going to say its silver (soft) maple, judging by the smoothe bark. I also dont think it looks like it has been down for that long. That break looks fresh, and the moss looks fresh. And 6 month seasoning...- hdsmoke
- Post #9
- Forum: Woods for Smoking
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Royal Oak - Red Bag
Quote: We have both Lump and Briq in Red Bags around here...at Walmart its Lump, but Menards red bag RO was briqs and Green Bag RO was lump. I bought 5 bags of the green stuff and will be putting it to use this weekend. I normally use Red Bag...so i will see how it compares.- hdsmoke
- Post #44
- Forum: Charcoal Smokers
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Hmmm...when to start, when to start
Quote: Thanks...but im doing this for Friday eve dinner, not the 4th. And reheating in an oven while camping is not an option for us. So i have to smoke Friday...the question is put it in tipsy at 2am or hungover at 5am! 2am sounds like the better option. -
Hmmm...when to start, when to start
Ok, here is my dilemma. I am camping 4th of July weekend i am doing 2 butts, about 9lbs each on my WSM. For dinner Friday evening (anywhere from 6-8 eating time is fine). I dont know if its my temps or what but typically (i have done about 4 this size) they take about 12 hours give or take. ... -
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Rolling a Fatty
I poke holes in the 2 bottom corners and then leave the bag unsealed...i usually completely fill it from the bottom to about 1 inch or so below the seal strip..this gives you a good thickness to roll with...i love the conversations about rolling fatties... -
Finding good beef
I have to agree...there has to be an independant butcher somewhere close to you, they are few and far between but still do exist. I live in Podunk Ohio (Amish Country) and I'm lucky to have 3 butcher shops within 15 minutes of my house, and 1 is just a couple minutes from work. He is where i... -
How long does Jeff's rub keep?
I made my first batch of Jeff's rub over Memmorial Day Weekend, and its been in a Tupperware container since then...is the leftover mix still good? Im guessing it is...i dont see why not. But thought i would turn to the vast knowledge of the SMF!- hdsmoke
- Thread
- Replies: 6
- Forum: Sauces, Rubs & Marinades
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Camping w/ fatties
Quote: Never done it...but the problem i see is getting the sausage to hold up to being cut and handled before being cooked. Im thinking i would go ahead and smoke it then refridgerate it whole then cut up cold and then reheat on skillet/fire. It would be firm enought to hold together then. ... -
WSM 18.5" Maiden Voyage - Need some advice
Quote: Here is how my WSM routine usually goes. Fill chimney almost full and light it. Put a bit of lump in the ring and then some wood then fill it the rest of the way with lump...when chimney is going dump that on and then a few more pieces of wood on the hot coals. Then i will let it sit...- hdsmoke
- Post #16
- Forum: Charcoal Smokers
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Joined WSM Club
Quote: I just put them under the lid...i dont even run an ambient thermo anymore because my lid thermo is accurate...just 20 degrees hotter than the top grate. I havent ruined any of the wires yet being crimped under the lid, but its a risk....oh well.- hdsmoke
- Post #9
- Forum: Charcoal Smokers
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Joined WSM Club
You'll love it...i am still impressed everytime i use mine. Basically once you have the vents dialed in on the beginning of the smoke it will run steady until you run out of fuel or water...its great. Congrats- hdsmoke
- Post #5
- Forum: Charcoal Smokers
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Need help with trailer springs
Yeah, your going to have a hard time to get it level with all the weight on one side. adjusting shocks is one answer...ie airbags or something with preload settings...or counterweight on the other side.- hdsmoke
- Post #3
- Forum: Reverse Flow
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A damper has been put on my smoking/fishing weekend. Booooooooooo
Yep, thats a good one! I see your toes are already turning black...did it in Highschool football once. I thought the Doc was full of it when he said its not broken. I think those hurt worse than a break...and take just as long or longer to heal to full strength. that stinks it messed up your...- hdsmoke
- Post #22
- Forum: General Discussion
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pallette wood (oak)
Because its free...and easy to come by...and burns well...and your not cooking over it...and you are burining at hi temp, not cooking at low and slow...by the way congrats on getting your liner out...i gave up on mine after about 8 pallets, a weedburner, and a sanding flap disk on my angle. ...- hdsmoke
- Post #12
- Forum: Woods for Smoking
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Any good way to grill yellow squash and zucchini?
Well, id say you got enough responses...but i'll give mine too. I do a lot of vegies on the grill over the summer. For zucs and squash i cut in diagonals (enough of an angle to make pretty long slices but not quite completely lengthwise) just for a different presentation. Then usually just...- hdsmoke
- Post #23
- Forum: Grilling Tips
