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  1. hank

    Little Johnny

    Little Johnny came home from school with a note from his teacher. It said "Johnny seems to be having some difficulty with the differences between boys and girls. Please sit down and have a talk with Johnny about this." Johnny's mother took him quietly by the hand and led him upstairs to her...
    • hank
    • Thread
    • Replies: 3
    • Forum: Jokes
  2. hank

    Something new?

    Just found this and have not tried it yet, but it sure looks good, thinking about smoking some. http://www.aldenteblog.com/2008/08/scotch-egg.html
  3. hank

    Forget jerky - make yourself some biltong :-)

    Don't usually post unless it's important to me......this is interesting. Just spent the entire morning researching this, it will be done. Thank-you for sharing a new idea
  4. hank

    Cuts Like A Knife

    Just wanted to be sure......... Thanks to all
  5. hank

    Guess the Nationality

    I believe the label is in Russian
  6. hank

    Cuts Like A Knife

    I've been using a 1" X 4" diamond whetstone for over 20 years, and before I move on to a larger size, what do you use to keep your knives sharp? Is there a better product that a diamond whetstone? Looking for a good product to keep a large set of Henckels sharp and to add to a growing collection...
  7. hank

    Hello from Massachusetts

    Welcome from Whitman MA, past guest of Francis Farm
  8. hank

    GOSM Smoke Help!

    Glad to help, but my dog sure is mad, he keeps looking for his bowl
  9. hank

    GOSM Smoke Help!

    No holes for me, only in the foil to let the smoke out, about a dozen for a 12" bowl.
  10. hank

    GOSM Smoke Help!

    Grease??? That's just a seasoned smoker that's used every week....... Actually it's getting a bath next week, maybe even getting a big brother, Fathers Day is coming, and this Dad just may get one, thought about getting myself a new tie, but the kids may do that
  11. hank

    GOSM Smoke Help!

    My pleasure, you can also find these bowls at Wally World, they are galvinized and a lot cheaper, just season the pan before using it to burn off any chemicals. Also if you plan on smoking alot, go to BJ's and get an industrial roll of Heavy Duty Al Foil, you will use it up.
  12. hank

    GOSM Smoke Help!

    Go to a pet store and look for a stainless steel dog bowl, I found one that is 12" round but only about 2" deep. Next take out the original firebox rack and replace it with a piece of flat grill. I then use HD Al. foil about 8" long, double up on it and position it over the middle of the dog...
  13. hank

    Fatties chicken almonds hotdogs

    Fry almonds in a pan with butter for a few minutes, making sure not to burn them, remove and strain. Place on a wire mesh and smoke at about 225 for about 30 to 45 minutes, remove from smoker and coat with kosher salt. Spread on cookie sheet to dry out. Times are off I usually do it by color and...
  14. hank

    Marinade for fish?

    Another reason to spend more time in bed........
  15. hank

    Oven Directions For Pork Shoulder

    I have done it with Turkey size Reynolds Oven Bags. Set oven for 180 for 8 hours, will not get the bark, but great for pulling. The bag basically steams your butt or shoulder. Comes out as good as smoked, BUT with no smoke flavor.
  16. hank

    Marinade for fish?

    Basic marinade for smoking fish is 1/2 cup kosher salt, 1/2 cup white sugar with 1 Qt. water. To this you may add whatever you like for flavorings. For swordfish steaks marinade for about 8 hours. Rinse off all marinade and let rest for a few hours, a glossy sheen will develop on the fish, this...
  17. hank

    cool toy

    Outback Steakhouse Bloomin Onion 4 Vidalia or Texas Sweet Onions Batter: 1/3 cup cornstarch 1 1/2 cups flour 2 teaspoons garlic, minced 2 teaspoons paprika 1 teaspoon salt 1 teaspoon pepper 24 oz. beer Seasoned Flour: 2 cups flour 4 teaspoons paprika 2 teaspoons garlic powder 1/2 teaspoon pepper...
  18. hank

    help! i had a disaster!!

    Oh, I don't quite agree. Never saw a cold smoked raw kielbasa. And I've been making it for over 40 years. Traditional Polish (and I'm one) kielbasa is smoked with heat to a cooked state. Smoke is usually applied at a low temperature and this temperature is gradually increased to cook the...
  19. hank

    Hello from Maine

    This should help: http://www.smokingmeatforums.com/for...ead.php?t=9916
  20. hank

    Round Pastromi

    Good eyeball! Summer Sausage drying out the casing. The mix is from Hi Mountain. Just wanted to try a different mix.
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