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  1. Reuben Fatty.jpg

    Reuben Fatty.jpg

    • bimmer
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    • Album: Gettin ready for my first fattys!
  2. DSC_0587.JPG

    DSC_0587.JPG

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    • Album: Gettin ready for my first fattys!
  3. Advantages to a Different Smoker?

    Advantages to a Different Smoker?

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  4. bimmer

    Advantages to a Different Smoker?

    Well, I saw what I thought was a deal today on a used Brinkmann on Craigslist. I've been using my dual-stack modified ECB's for a number of years now. I'm hoping that while I lost a little smoking space, I'm hoping that I'm gaining efficiency. It look like there's very minimal oxidation and...
  5. Presentation1.jpg

    Presentation1.jpg

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    • Album: Advantages to a Different Smoker?
  6. bimmer

    Witchy Woman's (New Smoker) Maiden Voyage! (with heavy q-view as usual)

    All Kudos Kat! Pure Heaven you gots right there, with all the right trimmin's! There's nothin' like that fresh smoke smell. I come in from checkin' the smoker and the wife goes nuts and says, Dayum! I wish someone would put that in a bottle as cologne! With St. Paddy's day comin' this weekend...
  7. bimmer

    Grilled salmon on QMATZ

    You are most welcome! The only real difference is that the Pacific Northwest Native Tribes use Alder or Cedar planks to smoke them on.
  8. bimmer

    Grilled salmon on QMATZ

    I spent a lot of time Salmon fishing in the Pacific Northwest both in the inland waters and out of ILWACO and one trip out of Ketchikan, AK. Nothing better than fresh Salmon! Grilled is great! Smoked is ever great-ER! I just mix 50/50 parts Kosher salt and brown sugar and packed the fillets in...
  9. bimmer

    Scarbelly Wings (Buffalo Style)

    I've found the Cajun Butter at my local grocery in the meat section with the other meat preparations and also at Bass Pro if you have one near you.
  10. bimmer

    I want to know what you spend on smoking wood and charcoal when you smoke your turkey?

    When you say charcoal, what you mean exactly?...I never smoke with briquettes but always use "lump charcoal." I think it burns hotter, longer and more consistently. I mainly use it because I never have to worry about chemical additives.
  11. bimmer

    How to cut a turkey in half

    Thanks for the tip about cutting the joints! I have two birds that weigh about 14 1/2# each so I brined them for two days in a separate fridge using a turkey fryer pot after splitting them in half with a large HEAVY cleaver. Right now they're drying on racks in the same fridge. Noon time is...
  12. bimmer

    First time for smoking a turkey -new member need help!

    That's when you just tell them that the wait is, "Oh, SO WORTH IT!"
  13. bimmer

    WHY do you let the bird dry in fridge after brining?

    I am by NO means a master at this but from what I've gleaned so far is that partially the reason for allowing the turkey to dry is that unless you have a consistently mean hot smoker, the skin will not crisp up. I also know that you generally would want whatever you're smoking to be dry as the...
  14. bimmer

    Times for Turkey Pieces Not Whole Bird

    Thanks David! I'm thinking too that I might be able to get all four halves on the grill, rather than stacked with a grate just underneath the top one. I loved the "nibbles" idea! I've always claimed that neck and gizzard as pre-turkey dinner morsels. YUM-O! I'm smoking with apple chunks this...
  15. bimmer

    Times for Turkey Pieces Not Whole Bird

    I've got (2) 14# birds I'm wanting to smoke. They're already thawing in cold water since yesterday until tonight, then they go into the brine until Thursday morning. Going to inject with cajun butter while the smoker is getting primed. My question is this. What do you think of halving those...
  16. Times for Turkey Pieces Not Whole Bird

    Times for Turkey Pieces Not Whole Bird

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  17. 315015_10150402040103192_103245679_n.jpg

    315015_10150402040103192_103245679_n.jpg

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    • Album: Times for Turkey Pieces Not Whole Bird
  18. Scarbelly Wings (Buffalo Style)

    Scarbelly Wings (Buffalo Style)

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  19. bimmer

    Scarbelly Wings (Buffalo Style)

    I prepared these as I do my fried buffalo wings using Louisiana Hot Sauce I injected them using a 2:1 ratio but instead using better, I went with the post option of using Creole Butter. Once Iinjected them, I lightlyl brushed them with the same sauce and then sprinkled them with Tony Chachere's...
  20. DSC_0521.JPG

    DSC_0521.JPG

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    • Album: Scarbelly Wings (Buffalo Style)
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