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  1. oar

    Cold,Snowy,Windy Michigan Ribs

    I feel your pain on the weather. Extra time on the rub never hurts Matt
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    • Post #2
    • Forum: Pork
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    Not just another FATTY!!!

    Yummy that looks good Bubba. Did you try to keep everything in the middle or roll it any old way? Matt
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    Smoked hard boiled eggs.

    I am with Debi and msmith, put them in after your done for the day and wait for that color. Matt
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    Desperado from Buffalo NY

    Welcome local smoker good to see and have you here Matt
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    Vacuum curing

    I dont know diddly bout bacon, except that I LIKE IT, and I use the fat for alot of things, specially smoked taters. Anyway, bout the vacuum curing, what I know about this is that if you were to want to marinate something for say overnight, vacuum sealing it could get the job done in half that...
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    smoked dungeness crab

    I just got around to seeing this one. Man that sounds delicious, my girl and I both love crab, lobster and all that. I never thought bout throwing it on for some smoke. I would bet if you were able to save some it would make an excellent dip or spread. In any case if you still have the pics...
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    Try'n Ribs again, PICS

    Al those sure do look like some great ribs you got there, for sure the family will like them, if they dont send em my way. Last time I did ribs, I think i got away from 3-2-1 also, but in the other direction. By the time they came out of the foil I could not touch them with out them falling...
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    • Post #19
    • Forum: Pork
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    Saturday Brisket Smoke

    Theresa: Was wondering if for the rub on that brisket, do you mix the mustard and worcestershire or do they go on seperate? Any particular order if separate? The combo sounds and looks Yummy.. Thanks Matt
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    • Post #19
    • Forum: Beef
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    Onions on the grill

    When I had it I would soak onions in Chipotle Tabasco. Also, mixed in with them would be soy sauce, and red wine...I can't remember but maybe some garlic. I need to get more of that chipotle tabasco. Matt
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    Wanting to make my first jerky this weekend

    I have done lots of venison jerky. Once you have your base you can add almost anything that you can think of. Variations I have done are cajun seasoning, jerk seasoning, hotsauce, teriyaki (if you like that), I always use hot sauce, black pepper, garlic and onion powder (not salt) and...
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    Smokin' Yesterday's Catch - Spanish Macs

    Mike: Thanks for the time and effort with this thread. I found it to be informative and interesting. It sure looks like they turned out incredible. I do havve a question about florida fish as I have family members that frequently send some home. What has been your experiennce if any in...
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    • Post #10
    • Forum: Fish
  12. oar

    aussie ribs

    Throw the skin in there as well, see what happens. That's alot of money for alot of skin.
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    • Post #8
    • Forum: Pork
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    Butt Today - Tired of the Cold - Almost Spring

    I too am tired of the cold. It was gorgeous here on the ninth returning home from work. Today, was very overcast and bouts of rain. Went ahead with doing some ribs and taters. As an after thought threw on some hard boiled's. Today because of the weather I cheated some. Did the ribs and...
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    • Post #13
    • Forum: Pork
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    First smoke on Smoke Hollow Gasser

    I was given one of these Smoke Hollows for Christmas. It is the #6. Mentioned here is Seasoning the unit. I can't recall anything about that in the instructions. So my questions is How is this unti seasoneed? Thanks for the help. I love this site. Matt
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    Backwoods Jerky

    the first couple thin test strips are done. The girlfriend and five year old tried as did myself and my brother. It is YUMMY. So, to possibly answer Cheech's question, letting it sit in the marinade over night provides plenty of flavor!!!! Matt
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    Backwoods Jerky

    hey all, I am doing a small test of this recipe along with some variation to it this morniing. I was given a large buck last week and last night got around to cutting a couple pounds uo, mixing up the marinade and let it sit last night. I have about a half pound in the smoker to see if I want...
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    What's the craziest thing you've put on the smoker?

    Smoked Stuffed Apples. I usually do these over the campfire or in the oven but they turned out pretty good on the smoker. Jlloyd, You have to let use know what you put in these?, what apples do you use? Matt
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    First Time Smoking Baby Backs

    arrrggggghhhhhhh......man i read this thread spit dripping from my mouth, hoping for a pic and or a scratch and sniff and nothing????? So my question is HOW DID IT TURN OUT????? all comments are good comments Matt
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    • Post #10
    • Forum: Pork
  19. oar

    PORK SHOULDER?????

    So, I was at the grocedry today and on sale is what they call a "pork shpulder picnic". It has a bone in, has a fat cap on it, and is on sale for $0.99 a pound. Is this a cut of meat that can be used for doing a pulled pork? I appreciate your guys help. Matt Oh p.s. I posted some questions...
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    • Thread
    • Replies: 4
    • Forum: Pork
  20. oar

    my 200 gal. milk tank

    Ahhhhhhhh, man oh man, put some mop on me and throw me in
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