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  1. up in smoke

    How does one accurately determine when a stuffed Fatty is done......

    As long as you reach an internal temperature of 160°, youâ€8482re good to go, why overcook and compromise the quality of your dish. Get one of those instant read clip-on spike thermometers ($9.00) I wear mine like a ball point pen when I smoke.
  2. up in smoke

    Baked Honey Chicken

    Sounds very good! Iâ€8482ll have to give her a try! Reminds me of the chicken we used to get on a roadside stop called Chicken in the Rough in Tennessee back in 1956, right there midst the Stuckey signs! This place had one old wood picnic table around back. You got your chicken, corn on the cob...
  3. up in smoke

    What's the best ting to do with a pork tenderloin

    This is my favorite way to prepare pork tenderloin! It’s where the gyro originated from, only much better! Souvlakia 1/4-cup olive oil 2-tbsp lemon juice 1-tbsp chopped fresh oregano (1-tsp dried) 1 clove garlic, minced 1/4-tsp salt 1/4-tsp pepper 2-lbs pork tenderloins, cut into 1" cubes In...
  4. up in smoke

    Fall off the bone, or a little "bite"

    I like a little pull as long as itâ€8482s tender to da tongue!
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    BBQ Sauce

    Linescum, Ya need to get ahold of a bottle of Sambal Taliwang, it’s made with the Naga Jolokia pepper (which has a Scofield rating of 800,000 units, and that’s unconcentrated) The Naga Jolokia (Bhut Jolokia) is a chili pepper that occurs in northeastern India (Assam, Nagaland, and...
  6. up in smoke

    Ribs...

    That looks purty good! Slobber! Here, let me try one!
  7. up in smoke

    Ribeye and Tater

    Thatâ€8482s my favorite cut too, Iâ€8482ll take that over a filet every time!
  8. up in smoke

    Pigeon and Pizza

    Damn Girl! I bet you make a fine white pizza too…Yummy!
  9. up in smoke

    Your Not even gonna Believe this!

    Last January, my little grandson (who was staying with us for a bit) went downstairs to filch some leftover Christmas cookies (we freeze them after we bake them, and then just thaw them out when we need them) and left the freezer door ajar, but not enough for the light to come on…about a week...
  10. up in smoke

    Members Mark Propane Smoker

    Iâ€8482m sorry all you guys have had so much trouble with your Memberâ€8482s Mark Smokers. I got mine late in November and had that same problem and I got my new brass jet in 3 days, and since then I have had no problem keeping my temps at 220°. I wonder what the problem is? I use mine every...
  11. up in smoke

    Basic questions about Fatty's

    Why donâ€8482t you try injecting them with a simple syrup, not as strong as maple though, or watered down honey!
  12. up in smoke

    terrible news about Jack Daniels

    Iâ€8482m gonna have to go with Jim Beam Black, folks!
  13. up in smoke

    I oversmoked my salmon. Now what?

    You could chop em up and make salmon salad (like tuna salad only smoked)! Or how about a salmon bisque! Smoked Salmon Salad 12 lg. eggs, hard-cooked, shelled & coarsely chopped 2 ribs celery, chopped 1 sm. red onion, minced 3 tbsp. fresh dill, chopped 5 oz. smoked salmon, cut into 1/4 inch...
  14. up in smoke

    Smoking in Pittsburgh

    Hi Jon! I’m from Pittsburgh too! Welcome! Lots of times, I see those good deals on chicken thighs (99¢/lb) and I smoke up a tray or two. Talk about good meat for chicken salad, or oriental or just eating cold! Or smoke them and freeze them for later. Mmmmm, smoked thighs!
  15. up in smoke

    Quick easy question

    Yeah! Use a vacuum sealer or double wrap those babies! You can probably freeze those cryogenic packs too!
  16. up in smoke

    PA is up to 13 residents present!

    WooHoo!
  17. up in smoke

    Droopys in the House!

    Iâ€8482m a displaced southern boy living in Pittsburgh, I was raised in Catonsville, seven miles west of Baltimore! p.s. and I still warsh my car and miss the state of Marelin! Welcome!
  18. up in smoke

    Need help w/cole slaw

    Has anyone ever substituted balsamic vinegar for the normal white/apple/wine? And if so …how was it?
  19. up in smoke

    Alton Brown did a great show last night...

    I loved Justin Wilson! Incredibly entertaining show! As for Alton Brown…read his history. He was a cook turned cinematographer, and did all his own shows! I like his weird sense of humor and his analytical approach to culinary feats. Best show on Food Network! I have learned tons from him
  20. up in smoke

    3-2-1 Memorial day ribs a bust, help!! (warning - long post :)

    Sad news indeed…sounds like quite a perplexity! After step #1, was the meat pulling back from the bones like maybe 1/4"? That would be a good sign to foil. Yes, the membrane removal is desireable for pulling off the bones, but would not render ribs inedible. Are you sure your thermometer(s)...
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