Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. tntxajun

    Buttermilk brined Chicken wings w-Qview

    I have used a milk brine for smoking my game meats ( deer, antelope, bear, and javalina, etc.) for many years. It helps remove the gamey taste and acts as a tenderizer. I have never considered it for poultry because it does not need tenderizing. What is the primary purpose of the buttermilk, in...
  2. tntxajun

    Food Storage Information + tips on safety

    Discovered this site with a wealth of good food storage information and tips. Thought this would be helpful information to share. http://www.stilltasty.com/ Jack~
  3. tntxajun

    Exchange Program- Anyone up for a trade?

    Hey Rivet, Have a selection of organic super good japs, hot banana peppers, beautiful sweet green and yello peppers, habaneros OR homemade jalapeño/apple jelly, habanero jelly, plum jelly, blackberry jelly-OR- my special hot pickles, and just packed pickled hot banana peppers and /or my soon to...
  4. tntxajun

    Need help with Rib and Chicken cook

    Put your chicken on the lower rack(s) Pieces usually cook around 2 hrs @ 250 F. Whole about 3-4hrs for a 3 # 4-6 hr for 4-5#. When chicken is about 1/2 done you could put your ribs on. Remember not to put you chicken above your ribs. I do not know your sizes or weights,, BB's or spares. A bit...
  5. tntxajun

    Help! making crisp pickled banana peppers

    Sure would appreciate anyone sharing the secret of getting crisp pickled banana peppers and green tomatoes. I have read many recipes and this topic is usually not mentioned. Tried last year and mine were mushy but tasty. Thanks to all that can solve my mystery. Not wanting to use chemical...
  6. tntxajun

    Eye of Round Roast

    I have done an eye of round numerous times and absolutely love it. Cook to 138-140 max for lightly rare. I use an aluminum drip pan to catch the juices. When temp is reached, I place the roast in the drip pan, cover with foil tightly and poke a few vent holes in the top. Place in a pre-warmed...
  7. tntxajun

    Been a while w/qview

    Sure looks awesome. Mind explaining 'Moink Balls' please. Ingredients/time/prep info. Inquiring minds so curious to know. Thanks in advance, Jack~
  8. tntxajun

    brine for 7 pound turkey breast.

    Many turkey breasts are already brined in a solution. I brined one once before without reading the label carefully and it was very salty. If I get one now I let it sit in fresh cold water first, changing every 2 or 3 hrs. I do that about 3-4 times depending on the size of the breast. An 8#r like...
  9. tntxajun

    What kind of beef to use?

    Got a phone call before finishing my previous post. I usually try to find a lean flank steak or bottom round. But you can be quite creative when ya get the hang of it. I use a variety of marinades. The bologna one will surprise ya big time. I use terriyaki, worcestershire, ginger, garlic and...
  10. tntxajun

    What kind of beef to use?

    My rule of thumb is to use TQ if in the smoker and I usually go 4-5 hrs at 135-140. In a dehydrator I usually dont use TQ but ya can. 225-250 is cooking it rather than drying it. Like said above, the leaner the better and trim away any and all fat. Hope this helps.. Jack~
  11. tntxajun

    when do i take it out of the freezer?

    Take out now and let it sit on the counter for only 1-2 hrs. The size you have it should not be anything to worry about. Put in fridge and monitor how its doing. If it needs a boost on thawing put in cool water in its wrapper. Change the water after an hour or so. Monitor and repeat in water...
  12. tntxajun

    newbie to smoking

    Hey, and welcome. Am in Putnam county, stop by for a brew and a snack. Always something smokin here. Jack~
  13. tntxajun

    when do i take it out of the freezer?

    Would do exactly what Rivett stated, now is the time for this weekends smoke. Immediately if not sooner. Jack~
  14. tntxajun

    Top Round London Broil

    I have done several also and agree with marinating overnight in allegro, mojo etc. I personally use a fair amount of my rub mixed in with Dales seasoning. I do one other step if smoking, and slather mustard with a heavy sprinkling of rub. I totally agree that 135-140 *F is the time to pull, and...
  15. tntxajun

    Need some help on creating a price list

    Thanks Jim, for your prompt reply, but I should have been much clearer in my question. For the church, I plan to donate my time without charge. There are many members who have asked me to smoke some things they have in their freezer and do not know how or the equipment to smoke with. It is with...
  16. tntxajun

    Need some help on creating a price list

    Help with suggestions on creating a price list. I have been approached by a small church group to do some custom smoking for their fund rasing events. They would be providing the meats and I would be only smoking, no procurement but prepping, brining, using my rubs etc. I would like to extend...
  17. tntxajun

    Any Ideas on an Elk Roast?

    Been smoking and grilling game for along time and wish to add another thought. I learned this method over 30 years ago and used it on elk, deer, antelope, caribou, bear and boar. Refrigerate overnite in a mixture of whole milk and a good sippin red wine. Does not have to be expensive but...
  18. tntxajun

    Twigs

    I use a fistful of the smaller twigs like chips and/or mix 'em with the larger chunks for some flavorful combos for smoking or grilling. The smallest pieces I let dry out for about 3-4 months and use 'em semi-green. The larger they are the longer the drying time. I use bark and all. Fantastic...
  19. tntxajun

    Need some help and ideas

    FWIW: For those of you who have not done this, IMO, it works extremely well removing moisture from the steak hence allowing a deeper more robust flavor from an absence of steam in the meat while cooking. Since I would be slow cooking @about 225-235 was wondering if I could omit that step.
  20. tntxajun

    Need some help and ideas

    Am wanting to try a whole rib-eye for the first time. I need some thoughts on this question. When I prepare rib-eye steaks I usually salt cure for at least 24 hrs prior to hitting the grill. Has anyone done this with a whole one for smoking? consensus of opinion for or against please. TIA Jack~
Top Bottom
Back
Clicky