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  1. tntxajun

    Meatball question...

    less than 2 hrs especially if you are going to finish on the grill. The ones I do are larger than that and that time is what I generally count on. I would peek at and test in about an hour. You don't want them to dry out. Good luck, Jack~
  2. tntxajun

    Habanero ABT's...I must be insane!

    Since moving to mid-Tn. locating several of my favorite peppers has been next to nil in my local area. When Habaneros are available they sell them like green peppers, individually, .35-.50 cents each. Double ouch !! I planted some this spring and they are doing well and almost ready to pick. I...
  3. tntxajun

    Looking for info on smoker

    I bought mine about 2 yrs ago to try. I chose propane over elect for personal preference. I have several gas grills so plenty of tanks and I did not want to worry with an elect cord for portability. I have been pleased with the integrity and build for my starter, will be looking hard at the...
  4. tntxajun

    Looking for info on smoker

    I have really gotten lazy with my vertical propane. Mine is a Kenmore that has about 2 years heavy use out of. Its 4 rack with water and wood pans. Except for real windy days when I have to improvise a break or 40 and below when she wears a blanket. Still use my offset when the crowds are...
  5. tntxajun

    Need some help and ideas

    Thank you Mikey, It had no lava rocks when he got it but I did mention I use them in my verticle gas unit. It really helps when I use it in the winter. The sand idea seems quite feasible and cheap enough, have never used fire brick but might consider that instead of the lava rocks for my unit...
  6. tntxajun

    Need some help and ideas

    Wont have a chance to add a pic until tomorrow. He wont be back until late tonite. Just thought I would throw the question into the group and see if any thoughts might come up. It is the basic bullet style with an access door on the base, no stack vent, just circular top , water pan, and...
  7. tntxajun

    Need some help and ideas

    A neighbor/friend of mine picked up a bullet style elect. smoker from a garage sale this past weekend. After trying some of my pork, chicken, etc. He decided he wanted to join the smoking club also. It is in very good condition and he bought it super cheap. The problem is that it only gets to...
  8. tntxajun

    Blight or Fungus

    Our weather has been very wet and ultra humid for weeks and my tomato and pepper plants have contracted either blight or a fungus. Any one know how to tell the difference and/or what to treat them with? The leaves around the base are turning yellow with brown splotches, leaves are shriveling...
  9. tntxajun

    Using Pickling lime for banana peppers

    Was wondering if soaking my banana and jalopeno peppers would be crisper if I soaked them in pickling lime for several hours before canning. I would like to keep them as crisp as possible. Stored on a canning shelf and not refrigerated. TIA, Jack~
  10. tntxajun

    What happened to Texas-Hunter?

    I was a registered member before the crash and after I had difficulty re-registering Yuck,,, Before joining, I had lurked for many months and found this site to have a wealth of accurate information and a huge number of passionate people willing to assist, help, share, encourage, and support the...
  11. tntxajun

    Pork loin question

    After wrapping in HD foil, I wrap an old bath towel around it and put it in either the oven or microwave to avoid drafts and AC. Neither microwave or oven is on. If either are being used I will put in a pre-warmed cooler. Jack~
  12. tntxajun

    Pork loin question

    I brine, use a rub and yes use mustard also. Cook 'til internal around 135 F, Pull and place in double wrapped foil for about an hour. No mustard taste at all. I use a combo of hickory and apple. 50/50. After an hour temp is about 150. And I consider that safe for todays pork. It is extremely...
  13. tntxajun

    Huge Injector

    Hoping to go on a Safari next year and might need that for my elephant or rhinoceros smoke. Looks a tad small for the hippo. Wtgeauxxx ! Jack~.
  14. tntxajun

    how to??

    I use an iron pan,, pre-heated ,, pitch in the onions with some jap quarters,,, EVOO, salt, pepper and lemon or lime juice when they are translucent. Ummmmmmmm! Jack~
  15. tntxajun

    Help ! Pickled Florescent Light Fixture

    Thanks for the information,,, Kinda knew that but had my fingers crossed for a magic cure. Successful Smokes to all, and again many thanks for the replies. Jack~
  16. tntxajun

    Help ! Pickled Florescent Light Fixture

    Help please, I have a 4 tube kitchen light fixture I think is fried. (so to speak) It is failing to light with the exception of only 1 tube with only a faint degree of visible light. The other 3 tubes are completely void of any hint of anything. Its an older fixture about 12 years or so with no...
  17. tntxajun

    how hot can I go??

    Exactly 318.752573 F. and err, ahhh, more or less ! (I think !) or was that Centigrade. ? Maybe, Perhaps, Possibly, Could be, Ummmmmm ! Jack~
  18. tntxajun

    Drying wood

    I once used my dehydrator on some green plum tree chunks (1-2") and they were dry enough for me to use without any problem. I let them dehydrate for about 24 hrs. My assumption would be that you would be doing something very similar. Mine did not show any checks or cracks but the weight was...
  19. tntxajun

    Looking for Your Input

    I would consider doing whole chickens, large chuck roast, whole pork loin, or a whole rib-eye. None of these take exceptionally long and usually are enthusiastically welcomed. Might consider also some wings, fatties, and abt's to add to the mix. Sounds like a fun outing, hope your weather is...
  20. tntxajun

    Need help with Rabbit

    If these are wild rabbits, soak in a mixture of whole milk and red wine. If farm raised, red wine and chicken stock. Soak covered 18-24 hrs. You can grill, smoke, crock pot, etc after that. If smoking cover with bacon or use water pan. Cook to 150-160 , foil tightly and let rest for at least...
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