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  1. smoke on the water

    FINISHING SAUCE (for Pulled Pork)

    Smokeeater, this is the recipe for the cajun seasoning. 20 oz box free flowing salt (Morton') 1 1/2 oz box ground black pepper 2 oz bottle ground red pepper 1 oz bottle pure garlic powder 1 oz bottle chili powder He says to "mix well and use like salt. When it's salty enough, it's seasoned to...
  2. smoke on the water

    Pepperoni

    Smoked, let us know how they turn out. Don't forget the pics.
  3. smoke on the water

    Follow up on Ham

    Thanks David I have all the ingredients. I will give that a try when I get a chance. Bill
  4. smoke on the water

    Capocollo Ham

    That does look great!!! I bet you it even tastes better!!! I am going to have to give this a try some day.
  5. smoke on the water

    Pepperoni

    Debi, If you wanted to hang pepperoni would you just substitute prague #2 for #1.
  6. smoke on the water

    Follow up on Ham

    David, How do you make the brine for your ham?
  7. smoke on the water

    First batch of sausage for 2007

    Cheech, What recipe and process do you use? They look awsome!!! I would like to try and make some.
  8. smoke on the water

    BBQ magazine

    Cheech I subscribed to the "Chili Pepper" Magazine 5 years ago. I like it alot. It is published by same people. I think I might subscribe to fiery foods also.
  9. smoke on the water

    Standing Rib Roast

    Dutch If you make it in the oven try this recipe. It is awsome!!! http://www.lawrysonline.com/theprime...go_recipes.asp
  10. smoke on the water

    BBQ magazine

    Cheech This might be a better link. I have been subscribing to chile pepper for about 5 years now. Lots of recipes. http://www.fiery-foods.com/ffmag/default.htm
  11. smoke on the water

    Lighting Methods

    Smokehouse Here is a link to a chimney starter. This works much better than lighter fluid. http://virtualweberbullet.com/chimney.html
  12. smoke on the water

    Country Style Sausage

    Larry, I believe he cooks it later like canadian bacon.
  13. smoke on the water

    bwaaaaaahaaaaaahaaaaaa

    DDBBQ, Invite a bunch of friends over. Have everybody bring something different to throw in the pot full of beef broth. Vegetables, meats, rice, anything you can think of. It has been good every time we've had it.
  14. smoke on the water

    Dutch's "Wicked Baked Beans"

    Sorry Dutch I forgot to reply. It's always windy here. Even from the water.
  15. smoke on the water

    makin bacon

    Bassrat, how did you cure it?
  16. smoke on the water

    Cooking in advance

    Steve, I have smoked pork butt and pulled the next day. I see no reason why you couldn't freeze it for later use. Buzzard is right about the vacuum sealer it helps food last a long time in the freezer.
  17. smoke on the water

    Cleaning Grates

    The one thing everybody probably dislikes about smoking is cleaning the grates. Does anybody have an easy way to do this or a cleaner that cuts the grime.
  18. smoke on the water

    Dutch's "Wicked Baked Beans"

    Dutch, I have to agree. These are awsome beans. I have smoked them three times in the last 5 weeks.
  19. smoke on the water

    Newbie Comin On Board

    Jill, I usually brine over night. Recipe is: 4 cups water, 2 cups brown sugar, 1-1/2 cups salt reg. or kosher. Smoke at 225 degrees till done. It will flake when done.
  20. smoke on the water

    Newbie Comin On Board

    Jill, I usually brine salmon with salt, brown sugar and water. Then smoke with apple wood. Tastes great.
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