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Pickerel Deep Fried
We catch one or two down here in Michigan, and agree with your assement of their palatabililty🤠 -
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Hot and Fast or Low and Slow
To do the Italian beef thing, it’s wet in a crock pot....- Jonok
- Post #7
- Forum: General Discussion
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Hot and Fast or Low and Slow
This stuff is awesome. I supplement it with a little. “Better Than Bullion” but it makes even spring bear something I want to eat.. https://www.meijer.com/shop/en/pantry/cooking-meal-helpers/meal-helpers/louies-italian-beef-au-jus-seasoning-3-oz/p/65515623394- Jonok
- Post #5
- Forum: General Discussion
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Pickerel Deep Fried
I rather suspect that Murray is referring to “pickerel” in the Canadian sense, and that those are walleye fillets. Grass pickerel are long and skinny like Northern. (And I don’t think they’re particularly common in Alberta) -
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Hot and Fast or Low and Slow
We always make Italian beef out of the roasts with about 3 hrs of smoke, and then finishing in a crock pot with the Italian beef gravy recipe of your choice. So I guess low and slow...- Jonok
- Post #2
- Forum: General Discussion
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Upgrading to a quality electric smoker
PID controllers (Proportional Integral Derivative controllers) basically hit and maintain a given set point with a great deal more accuracy given the constraints of various smokers. MES smokers come with basic On-Off temperature control, so this is a big upgrade. AMNPS trays or tubes are ways...- Jonok
- Post #13
- Forum: Electric Smokers
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Upgrading to a quality electric smoker
I got an inkbird 4 probe which really works well. The MB probes have been kinda sketchy for me, I haven’t tended to trust them.- Jonok
- Post #12
- Forum: Electric Smokers
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Upgrading to a quality electric smoker
For a $300 smoker, the $30 warrantee from Sams club has never failed me when the factory one did. The very first smoker I ever bought is still contributing to great Cue, despite having been taken off line 7 years ago.- Jonok
- Post #9
- Forum: Electric Smokers
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Upgrading to a quality electric smoker
I’ve made an auful lot of quality BBQ on an MES. I have made a lot of mods, which I’d be happy to share, but the basic design is solid. I personally, have never been left holding the bag between factory and Sams Club warrantees, though I’ve got three which are all in some stage of repair or...- Jonok
- Post #6
- Forum: Electric Smokers
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Smoke or deep fry the Turkey?
Fried after a couple hours smoke is the only way to go on a wild. Inject 1/4# per pound with strained herb butter prior to cooking. Makes shoe leather palatable. -
Parts of the pork shoulder
Have seperated them before, but mostly just smoke em and pull em with a little mop sauce. Pork butts are so forgiving that it’s really hard to make bad product. -
Over Smoking Chicken
If you’re going to smoke thighs low and slow, scrape the fat off the inside of the skin and re-apply. Smoke at 225-250 for enough time to get to 170, pull and rest under cover for a while. Skin bites through, meat stays moist. On the other hand, I just inject them with a little butter mixed...- Jonok
- Post #4
- Forum: Grilling Chicken
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Cost Effectively Freezing Smoked Meat
Relative to the acquisition cost of vacuum sealers, I’m not sure I’ve ever been to a higher end thrift store that didn’t have two or three on the shelf for less than $50....- Jonok
- Post #25
- Forum: General Discussion
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Skinned hog
I’ve done a bunch of babies/unborns on a great big California kamado (Mississippi hogs which were reallly good). I’ve also done a bunched big southern bastards over a charcoal 10 rpm 280 gal direct heat smoker that my dad built in 1978. Everything still seems to work... -
Skinned hog
They eat each other so cook em up to 170 or so, but you’d do that anyway just to make em tasty. -
Skinned hog
Nope, they smoke ok, but not over direct fire. If you’re in that situation, 250 degrees and 18 hrs or so, with skin, 275 over direct heat for 12hrs will do the trick for a 200lb dressed hog. -
Sausage grinder/stuffer
I shoot enough deer that I’m good with hot link other dry sausage as a byproduct (my processor is a meat science professor and does a nice job for a reasonable price). I’m just looking at making hot links for a recurrent meeting of a bunch of guys every couple months. At this point, we have... -
Sausage grinder/stuffer
I’m talking a couple hundred links (probably 1/4lb each) every couple months. Not going into super commercial production, but I’m looking not to shoot myself in the foot. A few hundred bucks one way or the other isn’t a deal buster, and I know that there are guys on here who know what they’re...
