Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
-
Deck Re-do @ The Bear Den
Excellent work! (...and composite is the only way to go - almost no maintenance). I did the same many years ago, and all I need do each spring is a good pressure wash to get rid of the tree debris.- idahopz
- Post #5
- Forum: Blowing Smoke Around the Smoker.
-
Pork Roll (and the last Scallops)
No snow yet thank goodness - just lots of smoke from the fires and relatively warm temperatures with almost no rain. -
-
-
Dirty Rice with Andouille/Chicken Livers
That looks absolutely delicious- idahopz
- Post #10
- Forum: Side Items
-
-
Smokin some meatloaf
I never liked meatloaf the way my mother prepared it with breadcrumbs, but my wife introduced me to oatmeal based meatloaf and I loved it. Cooking it on the smoker makes it even better for me - dries the outer part into a crust that you don't get in the oven. -
Chicken Parmesan on the kettle
Man, that looks good - equal to anything that has been posted! -
-
-
First Time Cheese - Smoked, Rested, Still Not Good...Advice?
As has been mentioned, smoking cheese is something particular to the person's tastes, and is affected by many things including the smoker, time, and temperature. I use a Bradley which wastes lots of wood, but applies only the sweetest smoke in my opinion due to it extinguishing the pucks only...- idahopz
- Post #33
- Forum: Smoked Cheese
-
Jerky
You can do jerky in just about anything as long as the temperature is good enough, and you have prepared the meat properly. I've done jerky on an old Big Chief, a Bradley, a dehydrator, and even in the house oven. Just keep an eye on it until you get the feel for your cooker and you should be...- idahopz
- Post #5
- Forum: Pellet Smokers
-
old sayings
Don't piss down my back and tell me it's rainin' ... Josie Wales -
-
Love Halibut but it's pricey, any economical substitutes ?
I like the rockfish available at Costco for about $5/lb - firm white flesh, it works equally well for fried fish or blackened with cajun spices. The price makes it very attractive for us, as well as the texture. Not really a substitute for halibut, but at 1/3 the price, it is worth it for us. -
Quicker Cooks - Your go to?
Sorry: Smoke, Roast, Grill, a propane unit that has a side pellet basket for smoke. Charbroil calls it an infrared cooker, and I always use it do pork butt. It also cooks the most succulent juicy chickens. Also does some of the best salted baked potatoes I've tasted.- idahopz
- Post #18
- Forum: General Discussion
-
Quicker Cooks - Your go to?
My all time favorite is doing pork butt in the SRG. About an hour and a half to set a good crust and a bit of smoke, and then wrapped in foil into the house oven (set at 250 degrees) for the duration until an I.T. of about 200 degrees. Never takes more than 4-5 hours. I know it is a bit of a...- idahopz
- Post #8
- Forum: General Discussion
-
-
grind once or twice ?
This is not exactly about sausage, but is likely relevant to the topic. I saw a Michael Simon program in which he recommended grinding twice through a 1/4 inch plate for the best burger meat. I tried it and the missus did not like the final product - too mushy she claimed, and I tend to agree...
