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.
-
A Couple Turkey Questions
Thanks for all of the great help you guys it came out fantastic. Things were so crazy I only had a chance to snap one shot of Tommy Turkey. Cheers! -
Chicken Spedini
Wow those look fantastic! My "to-do/to-smoke" list gets longer every time I come here. -
-
Italian ABT's?
Here we go! These puppies were gone quick. The stuffing recipe is inexact, I'm a handful/dash kind of cook. It was made of mild italian sausage, ricotta, mozzarella, pimentos, fresh chopped basil, smoked roasted garlic (about 3 cloves) and maybe a tablespoon of Newman's Own Roasted Garlic and...- uberhack
- Post #11
- Forum: ABT's and all things Appetizers
-
Italian ABT's?
Served them at our friends' party tonight to rave reviews. Qview in the morning along with more details.- uberhack
- Post #9
- Forum: ABT's and all things Appetizers
-
Italian ABT's?
Nice. I'll go for it. I just need to call my Italian brother-in-law and find out how to say Atomic Buffalo Turd in Italian.- uberhack
- Post #4
- Forum: ABT's and all things Appetizers
-
Italian ABT's?
So we're making calzones tonight and we have a bunch of extra stuffing left over. It's ricotta, Italian sausage, pimentos and mozzerella. Thought it might be good to make ABTs out of them for a New Years party tomorrow. Maybe wrap them in prosciutto. What do you guys think?- uberhack
- Thread
- Replies: 14
- Forum: ABT's and all things Appetizers
-
A Couple Turkey Questions
Got it. Pulled and thawed. It was only a quarter frozen, so it was an easy finish. Next question. Since I'm precooking, should I under cook a bit so it can finish on reheat or go the full 160 deg? -
A Couple Turkey Questions
First, I want to thank you guys for all of your help so far in my smoking adventures. Everything I've done has been great and my wife loves you all :) Here we go. I'm pre-smoking up an 8 lb turkey breast tomorrow. It's about half thawed (been in the fridge since Sunday, weird huh?). I went... -
A poultry smoke. Hot with hickory, plain with birch
Well done sir! Next time you use the birch, grab yourself a couple bottles of birch beer. It delicious, but hard to find. It's non-alcoholic and very refreshing. -
Spares, Tips, Skirt, Hot Links & ABT's w- Qview
Looks fantastic! Did you fry the wings at all or just straight smoke? -
Time for a Pork Loin
Sweet. Thanks. The Mrs. picked up two on a two-fer special today. Might as well do both while I'm at it. Looks like I'll be shoveling a path out there tomorrow though. Got about six inches of snow this evening and it's still coming down! -
Time for a Pork Loin
Looking to do up a little 1.75 lb loin tomorrow. I saw the recommendation to go around 275 deg to 150 deg internal. Any guess about how long that would take? -
A Garlic Chipotle Beer-B-Q hunka pork
Wow! That looks incredible! Well done. Did you mop it at all during the process? -
What are your favorite T.V shows?
The Ultimate Fighter HDNet Fights Inside MMA Diners, Drive-Ins and Dives Mythbusters Dirty Jobs DirectTV Sunday Ticket, all Sunday long.- uberhack
- Post #23
- Forum: General Discussion
-
Meatloaf and more
Had them in with the meatloaf at 225-ish. Maybe in there about an hour and a half. -
Meatloaf and more
It was a little bacony. The tater were a little underdone though. Next time, more time. -
Smoking garlic cloves
Thanks so much for the help guys. It came out awesome and we kept the vampires away!- uberhack
- Post #6
- Forum: Fruit, Nuts & Vegetables
-
Meatloaf and more
Smoked up a meatloaf tonight along with bacon-tater bombs. Also, since it is Halloween, I threw a head of garlic in there for an appetizer so the missus and I could keep the vampires away. The meatloaf was darn good. I used a mix of hickory and apple. Took about 3 hours to get to 155 deg. Next... -
Smoking garlic cloves
Oh yeah. That's what I meant.- uberhack
- Post #3
- Forum: Fruit, Nuts & Vegetables
