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- captmoby
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Weekend Prime Rib with Q-View
Looks good! About how long was that in the smoker? Jim -
Has anyone ever smoked a while Cauliflower?
Try this: Slightly core the whole head and boil untill just tender. Keep it in one piece. Cover the head good with a mix of 2C Miracle Whip 1/4C mustard and cyanne to taste. I try to press the mix into the head even pressing some up from the bottom. Put the whole thing into a oven prof dish... -
Smoked Hot Dogs
Find yourself a case of 8oz dogs. They are huge, about 10 inches long and a inch and a half in dia. We order them from a wholesale food supplier. I've never seen anybody look at them with a straight face. We call them "Home Wreckers". They smoke up great but they will need a hogie type bun. -
How do you smoke a whole pig?
What I have used with great success was a 2'x4' section of shelving. The kind with the round posts on the corners. A 150lb pig can be secured to the shelving with wire around the legs. Kind of like it is sitting on it's haunches. This makes it easy for several people to move it in and out of the... -
Need tips on Lil Smokies
I've been looking for some recipes for Lil Smokies and can't seem to find any. I have the seasonings purchased from Midwest and every thing else I need I think, but was wondering about smoke temps and times etc. I was figuring a pretty cool smoke for 4+ hours to keep them from finishing to quick... -
Making Chipotle's
I make them every year. I usually try to use ripe red Japs or Habs or what ever peppers are ready. Green ones are fine but the ripe red ones tend to be a bit sweeter and not so hot. When I have an abundence of peppers I will core them and smoke them at about 200 degrees for several hours in a...- captmoby
- Post #5
- Forum: Fruit, Nuts & Vegetables
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First shot at Landjager w/pics
B4011, I used the fermento which is in Kutas recipe and just spiced it up a bit. -
pork rinds
Pike, How about a little more detail on the process. I'm interested. Where do you get the rinds? Local butcher? Thanks -
First shot at Landjager w/pics
I dried it for about 4 days in the smoker and then smoked at the same temp as the drying about 70 degrees. Then kept it drying for another week at about 50. A water pan with a wicking cloth will keep the humidity up and the heater keeps it down. And on the smoker build since you asked: Sorry I... -
Cheese Making?
I've got a Stilton in the cheese cave right now. It's gonna be hard waiting for the next couple of months just to cut one open. Then another month or two before they are realy ready.- captmoby
- Post #7
- Forum: Cheese Making
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First shot at Landjager w/pics
Landjager is a flat sausage usually put in a oak press to flatten after stuffing. I just stuffed them very loose and pressed them flat by hand. I dried and smoked at 70 degrees with hickory. I wanted a fairly strong smoke flavor. My cold smoker has electric heat on a thermostat which gives me... -
First shot at Landjager w/pics
They tasted great! I was very happy with the results and so were many others. Doubt I will change anything next time. Gonna have to start a new batch soon maybe 30lbs this time. -
First shot at Landjager w/pics
I used Kutas basic recipe with some seasoning adjustments. I dont know what it is but I just cant follow a recipe with out some of my own tweeks. Ready for the grind: Stuffing: Drying: Cold Smoking: Done: -
Grind/Mix or Mix/Grind?
I know that most recipes call out to grind your meats and then mix in all the seasonings etc. It seems to me that you would get a better mix if you mixed the seasonings before you grind. Is there something I am missing here as to why grind then mix? Or how about mix/grind/mix? What works best... -
Pulled pork and Pickled peppers
Here is one I found: Pickled Sauerkraut Stuffed Banana Peppers 3-lbs mild yellow banana peppers 2-cans sauerkraut, drained well 1-cup sugar 3-cups white vinegar 4-tsp salt, divided 4-tbsp oil, divided 8-tsp pickling spices, divided 8-dashes turmeric, divided Wash, cut tops off, and... -
More eggs and veggies w/Q-view
Take a Cauliflower strip the leaves and core the stem but otherwise leave it intact. Mix about a cup + of mayo ( I prefer miricle whip) with 2T mustard and cayane pepper or tobasco to taste. Boil the full head untill almost tender and drain. Smear the mayo mix all through the cauliflower and...- captmoby
- Post #11
- Forum: Fruit, Nuts & Vegetables
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Foil = Boil
I have probably smoked or grilled hundreds of racks of ribs in my life but never tried the 3-2-1 method so today was the day. Then I read this thread. Hummm?? So! I have decided to foil one of the racks for the 3-2-1 method and smoke the other as usual. I'll report back. Captmoby -
Patty pan squash
A little late for your post but I grow them, grill and smoke them all the time. Here is how I do it: Hollow them out like you would a pumpkin, saving the top. I fill them with butter, brown sugar, shredded coconut, and pecans. Top with a bit of nutmeg and put the top back on. When grilling I...- captmoby
- Post #8
- Forum: Fruit, Nuts & Vegetables
