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  1. SmokinEdge

    Giblet Gravy

    Excellent.
  2. SmokinEdge

    Giblet Gravy

    Who still boils the neck, gizzard , heart and liver for gravy? I usually always smoke the turkey but we always boil the giblets with spices and seasoning for gravy which in turn makes the house smell like food from morning to eating time. So good.
  3. SmokinEdge

    Thermometer - Which is best?

    And barometric is allowed for in my post. 2 degrees per 1000’ foot elevation climb. As election climbs the barometer decreases. I’m at 6500’ elevation and my barometer stays close to 24hg.
  4. SmokinEdge

    Parkerhouse Hot Smoked Sausages

    Never ate them but guess would be hot gut style made with all pork no beef. Should be fairly simple to duplicate.
  5. SmokinEdge

    Well, cooking for 50 worked out.. Thanksgiving

    Nice work. Looks fantastic.
  6. SmokinEdge

    Happy Thanksgiving

    Happy Thanksgiving Giving to all.
  7. SmokinEdge

    Wanting a new turkey-dressing recipe (not stuffing)

    Wild rice and sausage stuffing (dressing) 1 (6oz ) pkg, Uncle Ben’s long grain and wild rice mix. 1 lb. Bulk sausage ( we like sage) 1-1/2c sliced mushrooms 1-1/2c chopped onion 1c chopped celery 1 (8oz) pkg herb seasoned stuffing mix 1/2c fresh parsley chopped 1/2 to 1tsp poultry seasoning...
  8. SmokinEdge

    Woody - My first BBQ Smoker Build

    What a beautiful smoker. You will get a lifetime of excellent bbq. Thanks for sharing this journey.
  9. SmokinEdge

    Turkey Day Eve Brisket

    Looks good. My Ys640 runs hot on that right hand side.
  10. SmokinEdge

    Brine in water pan?

    No benefit to keeping it, just toss it.
  11. SmokinEdge

    RANT - Tired of all the AI slop cooking sites

    They can actually be interchangeable, but to effect a good cure you must keep TQ at or above 1.5% to meat weight. This controls salt/sodium and cures perfectly.
  12. SmokinEdge

    Sous vide and Instant Pot

    Mine has a “custom” setting and there you can set whatever specific temp you want. That’s SV, however the water does not circulate so even though the temperature is set it’s not exactly true SV.
  13. SmokinEdge

    Sheboygan Brats

    32-35mm hogs
  14. SmokinEdge

    Sheboygan Brats

    Did these based off 2 guys and a cooler recipe. I changed a couple things. I cut the nutmeg in half and added half mace, then cut the caraway out (not my favorite) otherwise stayed with the recipe. It’s legit good. So if you like brats give it a go. I’ll add a link in a bit. Did some beer...
  15. SmokinEdge

    2025 Thanksgiving Plans...

    Just a few of us this year, hoping my youngest makes it home from Virginia. A 16# bird smoked and all the usual sides. Maybe a ham the day before. Pretty quiet really.
  16. SmokinEdge

    How to avoid tough skins on smoked sausage?

    First you want to store your casings wet in a brine of water and 26% salt( this is the point that salt stops dissolving) when using casings pull out the length you need and flush with warm water, then place in a bowl with just enough water to cover and add about 1 tsp of baking soda, gently stir...
  17. SmokinEdge

    22 pounds of smoked salmon

    Those look great! Cherry is great wood to smoke with.
  18. SmokinEdge

    Asking For Suggestions!

    Sausage is my first thought.
  19. SmokinEdge

    Big bird little birds on the PBC

    That looks like a great day! Nice work you two
  20. SmokinEdge

    Gluten Free Thanksgiving Side Dishes

    BFree is another brand to keep an eye out for. They make some decent baguettes and pita bread.
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