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Dosest Have To Be Smoked....dont Mean To Be A Head Case.. Can Be Done In An Oven Also.. And Be Great ....but If You Had A Choice How Would You Make It..
Canadian Bacon Is Really A Smoked Ham..just Smaller.. Yes The Pork Loin Is Used To Make It..the Folks In Canada Know To Them Its Just Under Another Name..us Americans Geez We Have A Slice Of Ham For Breakfast Right Now And Agian..lets Cut Through The Bs.. Canadian Bacon Is Really Smoked Pork...
I Just Posted A Recipe On The Link About Pirana..alot Of You Have Great Ideas..fish Shrimp Ect..this Is A Perfected Recipe..a Secret..something You All Need To Just Copy And Save..professional Chefs Create Blends Of Flavors..this Is One Of Mine..you Will Never Regret Downloading This Recipe..or...
I Just Posted A Recipe On The Link About Pirana..alot Of You Have Great Ideas..fish Shrimp Ect..this Is A Perfected Recipe..a Secret..something You All Need To Just Copy And Save..professional Chefs Create Blends Of Flavors..this Is One Of Mine..you Will Never Regret Downloading This Recipe..or...
Ever Hear Of Bloody Mary Shrimp....filet Your Fish..prep Your Pan Fry.. Here It Is
1 Can `v8 Veggie Juice...very Small Can Individual Serving
Add 1/2 Tbs Corse Ground Black Pepper..
Just A Splash Or Sprinkle Of Salt..(kosher )
A Good Tesp Ofgarlic.and Onion Powder..let The Mix Burn Off.stir...
WELL AS I READ ALL THE RESPONSES..THANK YOU !!
now for the questions..as i stated i have had a bout with the flu ..so i didnt get to fancy with this.. just tenderquick..i know boring to some but when ya feel like chit its hard to want to creat something..next time i will probably feel better...
welcome to the forum..glad to a minnesoitan here ..still my home state as far as football and baseball ..even hockey..basket ball hummmmmmm..lol
your going to love that smoke hollow smoker..mine has taked over all my smoking duties now..
i like this batch better then the last one i made..better flavor..was planning on smoking this last sunday but had a bad case of the flu.. used motrons tenderquick and 8 days cure ..about 6 hours smoke time..enjoy ..mike
PS THANKS PATTY
If There Is Any Way I Can Attend This Event I Will Be There..god I Have Posted So Many Conflictual Posts..maybe Its Time For Me To Shut Up And Show..and If I Get There I Will..i Will Accept Any Critics..lol Untill They Choose What I Offer To Eat.. But Remember Always Good Food Is In Our Own...
Mike I Am No Im Trying To Interfear With Smf Plans.. 700 Miles To Me Thats 2 Days Driving ..its A Shame We All Cannot Get The Time Off We Need To Go To These Types Of Planned Events..if You Plann To Hold Your Event In Late June..hers What I Have To Do..schedule 2 Days Driving..there..and I...
When I First Joined This Site..my Goal Was Geez To Be Known ..but As I Have Travled The Hard Road Lol..with All My Critized Posts..i Dont Really Seek Fame Anymore..i Just Want Everybody To Understand Food..most Of Us Are Great Cooks.. Some Need Help..ya Know I Just Watched That...
As A Michigander Myself And With No Ability To Head Down South For The Smf Smoker..perhaps We As Michiganders Can Come Up With Our Own Smoker..we Must Have 20 Members At Least ..find Somewhere Within A 100 Mile Area To Drive To..and Lets Smoke Some Good Grub.. Or Grill ,steam And Make New...
i agree with alot of what richtee is saying..there is a point where to much smoke will turn off some tastebuds..dont we all wish everyone had the same tastes we have ..i have smoked ribs to a point where i didnt like the over smoked taste ..but everyone else did..maybe they were just being nice...
Just Klet It Hard Smoke The First 1/2 Hour Or So Then Add Your Water Baste,,to The Fire....the Steam Will Keep Things Moist.there Has Been 1000 Segestions On Here To Smoke Turkey.. As For Memy Brin Did Alot ..alli Did To Start Was Add A Few Extra Squirts Of Salt Soilution.crispt Crust....mike
YA AGREE BUT WOULD LOVE TO TRY WHAT YOU SAY..HOW MANY POINTS DO YOU INJECT??......AND HOW. DO HOW MUCH YOU INJECT DO YOU HAVE A LINK DO YOU HAVE ANY Q VIEWS
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