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  1. gremlin

    Hot Sauce

    I saw the post for the Habenero glaze and thought about posting this heart warming concoction for everyones enjoyment :) This is my own recipe that I put together after a lenthy talk with the local fire marshall :lol: 1 Red bell pepper 10 green chilli peppers 14 Jalepeno peppers 20 Thai green...
  2. gremlin

    Picture of my first smoked ribs

    I must'a had my fingers on wilkat98's key board cause I just felt a sharp pain and now I'm missin a finger
  3. gremlin

    Smoked Fried Turkey

    Awesome looking grub...mmmmmmmmm . If I could only my skins to look that crispy. Is that a gas smoker?..... I don't think I will ever get skin that crisp in my electric smoker. Nice job nmayeux.
  4. gremlin

    Double Brining

    Okay !! Thanks everyone for the response. I think we are all on the same page on this one. I thought about most everything that was posted in response before I posted the question and I agree whole heartedly. I just needed some re-enforcement on the topic. Although I didn't consider the taste...
  5. gremlin

    Double Brining

    This may sound like a stupid question but if yu don't ask yu won't know. I was wondering if you could brine different meats in the same container. I'm thinking it's not a good idea but in order to cut back on brine and space in the fridge .... could you put lets say 4 chickens in a container...
  6. gremlin

    wants elgin sausage recipe

    Hello all I had some feelers out on this Elgin sausage thing and a fellow worker of mine who happens to be German finally got back to me and ....guess what??? His butcher says that you cannot get that sausage in Canada. He did say that the only place he knew of to get it was ..Yes Sir you...
  7. gremlin

    electric smokers

    Thanks for all the feed back everyone. I think I might have figured it out by accident. The outside temp dropped pretty good the other night and I did see the Temp rise in the smoker but I was foolin around with the vent on the top and found that if the vent was opened a little more I saw a...
  8. gremlin

    Freshwater mussells

    Man oh Man I don't Dive anymore (Asthma) but you guys just put an idea in my head! I know a spot where I can catch lots of those little guys....they're not as big as the Southern kind but they are good in the pot..I never would of thought to smoke em.
  9. gremlin

    Cleaning the smoker

    Thanks everyone. Mine is electric so I can't use too much water. Instructions do say a damp cloth and that's so it doesn't short out I guess. I'd love to take the power washer to it but she says it's my machine my problem. Just kiddin honey bunch.LOL
  10. gremlin

    Brining Venison?

    Never mind . I deleted the question. Musta been tired . This workin nights for a livin is highly over rated. For that matter so's workin :lol:
  11. gremlin

    Cleaning the smoker

    Question and you will be answered... Do you guys clean the smoker.......I clean the racks of course and my drip deflector and the drip pan but what about the walls ????. I have been cleaning them after every use but not to the pristine new look. Some one said that I could spray one of those non...
  12. gremlin

    test

    Tell me that aint a smoked pizza..........Joe yur killin me....You guys are good!!!!
  13. gremlin

    photobucket test

    Hey Earl... I was gonna show up unannounced for dinner but I checked the date on the pic and it looks like I'm a little late. Be a good fella and give me a bit more notice next time....LOL I will bring the frosties.
  14. gremlin

    My first pork shoulder

    Hey Joe hows it goin To answer you question .....No I didn't use a rub ,I brined it for 24 hours but I didn't like the taste that the brine left on the meat. I had to use a brown sugar and Jack reduction on the meat after I cut off the fat and the skin. I did that right after I took the pick...
  15. gremlin

    My first pork shoulder

    Good morning Earl et all. I used Hickory on it . 12 hours and 45 min in the smoker, I had to turn it up a notch for the last hour. I did pull it out and cut away the skin and most of the fat when I took the pick.....I'm not big on all that fat oozing onto a plate :? It went back in and I basted...
  16. gremlin

    Blood Sausage

    I grew up eating pigs feet and blood puddin/sausages. Nothin wrong with that at all!! I know in the old country they cook the blood in huge vats and add other things to it of course thats all I know about them other than I like em.
  17. gremlin

    My first pork shoulder

    Yes that mug belongs to me and make mine a Glennfidech.... hope thats spelled right or i will have to go to the liquor cabinet and check the label and you know what that means LOL' The smile was because my wife came home during cleanup and was callin my sausage makin buddie some names cause he...
  18. gremlin

    Massale' Chicken Sausage

    Great I look forward to the feed back. I had a nice mortor and pestle but I dropped it and well.....poor old humpty couldn't be fixed. now I have to get another. Thanks srmonty. By the way I was wondering about the SR . Did you get to kneel before the Queen and get the kiss of the sword LOL
  19. gremlin

    My first pork shoulder

    Hey whataya know it worked Sometimes I even amaze myself. this calls for a little libation LOL 8) after the pic was taken I skinned it out and put it back in the smoker
  20. gremlin

    My first pork shoulder

    I guess this should show my first pork shoulder
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