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Fresh PIG BACON!
Thanksgiving weekend marks a long standing family butchering tradition. Figured I would show as much of this from start to finish as I could. We slaughtered and butchered two hogs this year along with two beef. These are big gals.. 650 - 700# 2 year old sows. Doesn't get much fresher than... -
First Turkey Help
Hey Skinman, not to disagree with an o'l veteran... but 14# is definitly within the range IMHO. I just smoked four 12#'s last Friday, brined at 300* using apple and cherry and they were 167* in the breast afte 3.5 hours. No need to go low and slow on the birds. I'm guessing that a 14#'er... -
Turkey Breast trial run for Turkey Day
Good on ya, Dean - looks fantastic from here. It's been my experience that some folks are finicky as hell when it comes to smoked poultry. If the fam has problems with it in the "too strong" category, you should A.) send that one to me... and B.) cut back on the mesquite on the next one. For... -
Turkeys at 20*... with Apple and Cherry
Quote: Marlin, WALLE is the name of my smoker. I converted an old Stoker-Matic coal stoker in to a pit with a 3'x2'x4' high box. When I was building it, the family told me it looked like WALLE from the Pixar movie... it just stuck! Per Pixar: Waste Allocation Load Lifter Earth class... or in... -
Turkeys at 20*... with Apple and Cherry
Sorry it took me so long guys... yesterday was a long day. Got home after 7:00 and crashed! It turned out great. I'm sharing the two pictures I managed to get trying to hit my turn in time... THAT is the only thing that blows on these company gigs... when you have 200+ folks waiting for chow... -
Turkeys at 20*... with Apple and Cherry
Fourthwind, they are not stuffed, just a couple of orange quarters in there. That's for the comment though... definitely coming on to Turkey season and lots a folks need to be careful of just that. Beer, Those are the necks and tails for my old neighbor, he just loves them. !@#$ wish I... -
Turkeys at 20*... with Apple and Cherry
Starting off the day smoking four birds and two hams for the company Thanksgiving potluck. As I looked at the temps outside this morning, I recall it was this event last year that inspired me to insulate o'l WALLE like the Iron Maiden - thanks to BBQ Engineer for the idea, it makes and... -
Monster Seeds
Well heck, Keith! If I'd a known that, I could have fixed it so's you had a handful to nibble on while hunting the elusive wapiti this weekend! The meat tasts great. The draw back is that the shells are so thick, you can't just munch the entire thing, you have to crack them and dig it...- walle
- Post #3
- Forum: Common Vegetables
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October TD Honorable Mention - disqualified (but definitely worth mentioning)
Dang, Squirrel that's the best single post spread I've ever seen. DAMN RULES!! ha! I know one thing for sure, your house will NEVER burn down... you probably have to call OFF the local FD every time you light up your smoker... heck, I'd be over there just to make sure everything was okay!- walle
- Post #35
- Forum: SMF Throwdowns
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Smoked Pork Fried Rice
Dang! Awesome looking rice, Squirrel! One heck of a wok ya got there. My and the Mrs's were on the chinese kick a while back and made some kick azz flied lice... You made me hungry for it all over again! Thanks -
Monster Seeds
It's been a while since I've posted anything... just nothing outta the ordinary going on here, regular o'l ribs, shoulders, and such. If felt this was worthy, so I hope you enjoy it. My mom grew these punk'ens and gave them to the girls. The biggest one was just shy of 100#'s - could hardly...- walle
- Thread
- Replies: 4
- Forum: Common Vegetables
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Fall 2010 OTBS Members
Congratulations to you both - very well deserved. Welcome aboard! -
She looked at me weird when i said i was joining a forum for meat smokers....
Welcome aboard, Falcon! Yeah... that's just some thing you'll get used to. Wait until you have a crowd and start dragging out the camera... don't let it bother you! I caught hell from everyone for a while (at least a year).. now they actually step and say "Hey, this would be a good shot"... -
HELP!!! Not enough time but still want to impress.......
Thor, Couple of ideas for ya... pulled pork is pretty forgiving when it comes to reheating and juicy. Save the juice, add it back and reheat. Crock pots work well for that if you have someone that will assit given the fact you only have an hour to reheat and hit the road. On the brisky...- walle
- Post #2
- Forum: General Discussion
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long tongs for pulling ribs off of smoker
Stiffy, I've gone through a lot of different tongs, and these are by far the best I've found. Had mine for ever and the only problem I've had is with the handle melting after some dumbea$$ left them setting on the edge of my grill! They have absolutely no flex n the middle. Hope you find a... -
My 1st post here. Wondering about smoking bacon.
Welcome aboard, Carront. Good to have ya. Follow Dan's advice and you'll be good on the bacon. Awesome looking job on the ribs and brisky!- walle
- Post #9
- Forum: Hot Smoked Bacon
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first time smoking pork loin.
Billy - sounds GREAT!PICTURES, BROTHER, PICTURES!!! -
First time cold!
RW, YES - you need to seal them up and fo-geta-bout-it for at least a week! It really makes a difference. My $.02 - you are used two of the strongest woods out there, so six hours may be a little long... with that said, if you like it, it was just right! When I did my batch, I did a mixture...- walle
- Post #4
- Forum: Smoked Cheese
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Walle-potle Garlic Salt
Very good flavor - I love garlic, and was very impressed with the flavor of the dried. I'm going to keep Bassman's dryer and do another batch! The tast is incredible. I have some cayenne that use in my rib rub... did the o'l tast test comparison last night and there is no comparison. ... -
First batch of dried peppers and garlic
Distre - I only smoked my salt 2 hours with hickory along with my chilies. Thanks, for the comments! DUDE! Hey bud, thank you. Haven't crossed ya in a while - good to hear from you.
