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  1. peculiarmike

    evil shortcut

    Confession is good for the soul. Just don't EVER do it again.
  2. peculiarmike

    Venison Fatty

    Exactly what I have been contemplating! Gonna thaw a pound of venison burger and hit the market for the rest. It's gotta be good.
  3. peculiarmike

    Burnt Ends

    Real burnt ends are a rarity any more, too much demand and not enough ends. Some places make their burnt ends from chuck roast, smoked, cubed, then resmoked. I like them. Ultramag has been known to turn out some good lookin' ones.
  4. peculiarmike

    Smoked a little brisket today

    And eat FINE I'm sure it did!
  5. peculiarmike

    Using two wireless Thermometer

    I have two identical Oregon Scientific thermometers, they operate fine together.
  6. peculiarmike

    Peculiarmike Made Me Do It

    Thank you! Thank you! I take credit for the whole thing! Dawg, those look mighty fine! Now I'm going to have to go warm up the leftovers.
  7. peculiarmike

    food poisoning , part duh ! birds bye bye

    Yep, saw that. Also saw the stuffing was precooked. You CAN cook a bird stuffed IF you get the temp. up where it needs to be to assure killing any bugs. Chefs do it all the time in restaurants, a lot of folks do it every Thanksgiving or Christmas and live to tell about it. Long as you do it...
  8. peculiarmike

    Smoked Beef Short Ribs

    I suppose that is just one of those regional differences. Having lived various places I know each move required a bit of getting used to the things we were used to being sometimes called other things.
  9. peculiarmike

    Smoked Fungi

    I plan to use these at an event and may share after that.
  10. peculiarmike

    Smoked Beef Short Ribs

    Here is a link that will tell you about beef short ribs, and a whole lot more. Click on "Beef Cuts". http://www.beeffoodservice.com/Home/Default.aspx Spares and backs are pork - that's different.
  11. peculiarmike

    Looking for new offset smoker/cooker

    Mark of a dead serious smoker! I'm down to two boats, sold the little one last fall.
  12. peculiarmike

    Looking for new offset smoker/cooker

    You are correct! The smoke outlet should always be at or slightly below the cooking grate level. That is a sign of good smoker design.
  13. peculiarmike

    food poisoning , part duh ! birds bye bye

    This is after the fact and hindsight is absolutely the best sight. What temperature were you smoking your birds at? There is no reason to, and you should never, smoke poultry "low & slow". If you are doing chicken you need your temperature up in the 350° range. Get it on, get it done, get it...
  14. peculiarmike

    Smoked Fungi

    Smoked stuffed mushrooms, WOW! These are as good as they come! I normally do these in the oven at 400°F for 15 minutes. Today I put them in the GOSM at 350°F for 40 minutes with hickory. The smoke adds a layer of flavor that is super! First pic is the batch ready to smoke, second is a close up...
  15. peculiarmike

    Smoked Beef Short Ribs

    Smoked some beef short ribs I picked up on sale. First time for these. I sprinkled on a bit of Cowtown Sweet Spot rub and smoked them on the GOSM at 250°F for 3 hours with hickory. Basted them with Head Country Sauce after pulling them off the smoker. These are good eats! First pic is the ribs...
  16. peculiarmike

    Porky

    I scraped all the paint off the tag. This tank was made by Pacific Iron & Foundry in Los Angeles in..................... 1947!!! 60 years old!
  17. peculiarmike

    Southeast Missouri

    Welcome! SE MO! Sorta neat area. Kinda shaky too. Get down that way ever so often on the way to Reelfoot Lake. I'm an ol' Ozarks Hillbilly myself.
  18. peculiarmike

    BB's, Butt, Corn, and Pig Candy oh My!

    Hey! My answer was correct!
  19. peculiarmike

    Rolling a Fatty

    Yeah, I had trouble rolling my first one back in '65.......................... Oh, wait....That's different. Um, you could try just removing the plastic wrapper and putting the thing on the smoker for 2-3 hours. Sure eats fine. Freezes and reheats well, can be used to make fatty breakfast...
  20. peculiarmike

    BB's, Butt, Corn, and Pig Candy oh My!

    My experience has been that it doesn't last too long after it comes off the smoker. Better make plenty.
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