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  1. C

    Dehydrating Pickles

    My wheels are turning now about using the dehydrator to remove excess moisture and then egg wash ,seasoned breading and frying them.
  2. C

    Dehydrating Pickles

    I’m also curious how this turns out. My wife and one of my daughters are the bread bakers but I’m willing to toss them a challenge 😂
  3. C

    In honor of Bear Carver

    No time like the present. We love it, I just don’t take the time to do it often enough.
  4. C

    In honor of Bear Carver

    I very much appreciate this being featured, I benefit greatly from the knowledge here and try to contribute if I can. Thank you all for the help and advice.
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    In honor of Bear Carver

    I used his tutorial again to make Canadian bacon and it turned out great. I didn’t season the outside prior to smoking. I smoked to 145f and then let it rest in the fridge from Wednesday night until this morning. We prefer the thinner slices. I just wanted to post this to encourage anyone who...
  6. C

    Aluminum cart build for Hobart 2612 slicer with live edge slabs

    I have been pondering getting a scratch start tig set up to fool around with and at least have some capacity to do aluminum.
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    Aluminum cart build for Hobart 2612 slicer with live edge slabs

    Did you mig or tig the aluminum?
  8. C

    Roast beef (deli style)

    Found a tri tip and cooked it over lump charcoal to 125f then let it rest for longer than I meant to, it was a little over done for me but everyone who ate it said it was great. I thought it was good but I’m my worst critic.
  9. C

    Fried gizzards? Help appreciated

    I cook gizzards in the instant pot for about 45 minutes for the average pack. I then cool them dredge in flour then dip in a milk and egg wash and dredge in seasoned flour with a little cornmeal mix. About 3 cups self rising flour with a cup of cornmeal mix and seasoned with Tony chachares Cajun...
  10. C

    "Dispatching" Skunks

    Miniature marshmallows will get you too…….
  11. C

    New to the SmokingMeat Forums

    Evart
  12. C

    New to the SmokingMeat Forums

    Welcome from Alabama, I have kin folks in Michigan. They have invited me to come for years and I haven’t taken the opportunity.
  13. C

    Roast beef (deli style)

    The marinades from Tony’s are good, should be able to get them from the Walmart. They should ship to your store if you have one available.
  14. C

    "Dispatching" Skunks

    My son in law had something killing chickens. He lost about 8 hens and tried to catch it for a month using foothold traps. I gave him one of these and he caught it that night, big boar coon, used miniature marshmallows for bait, he set it again in a few days and caught the sow coon.
  15. C

    "Dispatching" Skunks

    I’m sure that trap is a lot like I feel about a dog proof coon trap. Worth every penny.
  16. C

    My new hot smoked salmon process.

    I don’t use my circulator near enough but shrimp and boneless chicken breast done sous vide are game changing.
  17. C

    Country Style Shoulder Ribs or Thick Pork Steaks?

    You should investigate the Wyoming saw. It’s not inexpensive but it is essentially forever.
  18. C

    Country Style Shoulder Ribs or Thick Pork Steaks?

    I have that Wyoming saw also, I’ve had mine for decades and have never regretted buying it.
  19. C

    Hello from Alabama

    Welcome, I am from near Double springs Alabama.
  20. C

    Recommend Outdoor Propane Fryer?

    I typically use vegetable oil because I am cooking for a crowd and have a nephew with a significant peanut allergy, EpiPen required allergy . Peanut oil with its higher smoke point and lovely flavor is my choice though. It is pricier but it lasts through several fryings and cooking fresh...
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