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rabbit
Hey, folks. Wild rabbit will be found to be much leaner than domestic rabbit. The wild rabbits I bring to the table are most usually snowshoe hares. Further south in milder climates the game fare is the cotton tail bunny. The snowshoe is much larger than the cottontail and yet both have the... -
rabbit
In these parts I mostly come up with snowshoe hares. What kind of rabbit are you whacking in your neighborhood? After dressing the carcass and resting it overnight under a moist cloth I like to marinade in either Italian dressing or my teryaki sauce published some time ago... -
Why are you at SMF?
Great folks, super food and an undeniable addiction keep me goin'! Or should I say returnin'? Cheers!- monty
- Post #2
- Forum: General Discussion
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Restaurant search
Thanks, Joe! I'll pass your message on to all my brothers and sisters in orange! Wow! Fifteen months! Great going! Looking forward to my "change of circumstances". October 16th is THE day! We will visit you after Vermont thaws out next spring! Cheers!- monty
- Post #442
- Forum: General Discussion
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Texas June Bugs
WOW! Those look delicious! Have you experimented with seasonings? Cheers! -
Anyone seen this
The vent is a good idea. You can make an adjustable vent with a flat piece of steel or aluminum. Just bore three holes in a line and fit a piece of flat metal over them like crock suggested and you can open it a little or a lot. Hope this helps! Cheers!- monty
- Post #11
- Forum: Propane Smokers
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Restaurant search
Still stirring things up in Boston, eh? Funny note; my late father's name is James Montgomery. Therre was never a hint of blues in his music taste. Now, bring on a CD full of bagpipe tunes.... Good to see that things are happening in an awsome way. Perhaps I should rephrase that....Good to see...- monty
- Post #440
- Forum: General Discussion
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salt free canadain bacon???
I use the Buckboard Bacon Cure from Hi Mountain Jerky. www.himtnjerky.com I take a whole loin, rinse it well and do the dry rub thingy. Their instructions say leave in cure for ten days turning on the fifth. I leave it in for 8 days, turning on the fourth. Instructions say to rinse in cold...- monty
- Post #12
- Forum: Hot Smoked Bacon
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Anyone seen this
I see said the blind man as he picked up his hammer and saw. Well, fordman, I was mistaken in your quest for a propane tank gauge. You must have the 24" cabinet model. My 36" big block is a real charm for maintaining temps. And I will stand by my endorsement of that Propane Pal tank scale...- monty
- Post #4
- Forum: Propane Smokers
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Anyone seen this
Hey, fordman! This comes up about three or four times a year and usually stirs things up a bit. And it is always a fun thingy! That propane pal is probably the best indicator of tank contents on the market. So, you are planning a smoke and have only two pounds in the tank. What do you do...- monty
- Post #2
- Forum: Propane Smokers
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bw0529
Welcome, Bob! Moose hunting, eh? Will you be hunting in Maine or did you luck out on a Vermont lottery tag? I happen to live right smack in the middle WMF D-2 and have tried unsuccessfully for a lottery tag for eight years now. Moose meat is marbled a bit and is not as lean as venison. It is... -
Happy Birthday Vulcan 75001!!!
Happy Birthday, Richard! A birthday is probably the only good thing in life that comes to us free of charge and without having to ask! Cheers!- monty
- Post #5
- Forum: General Discussion
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thanks alot monty !! canadian bacon w/q-view
You're welcome, krusher! Loin is lookin' good! I generally take my Canadian Bacon to 140, which is fine if you plan to cook it after slicing. I have tried it at 150, which still requires a fry pan and to 160 where it can be just sliced and eaten. I like the 140, then a sizzle in the pan. But...- monty
- Post #2
- Forum: Hot Smoked Bacon
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Happy Birthday Ronp
Happy Birthday, Ron! Here's wishing you many, many more! Cheers!- monty
- Post #35
- Forum: For New Members
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Happy Birthday linescum & slm036!
Happy Birthday, guys! Many happy returns! Cheers!- monty
- Post #12
- Forum: For New Members
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Stroke
Heya, Pops! Somehow I missed this thread earlier. So, better late than never. As I was reading through all the replies to Mrs Pops post I was truly impressed with the outpouring of good wishes and prayers on you and your family's behalf. What a great gang of folks, eh? When I came to your...- monty
- Post #64
- Forum: For New Members
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Wyoming Native with fridge question??
Just funning with ya, Rich! Most "old" fridges' racks should not be used for food cooking. They were meant to store cold food and heating them up can release a bunch of bad things! And Rich! Keep that learning curve in high gear! Cheers! -
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Apple or Cherry!!!
Throw a bit of maple into the mix here. I use a lot of cherry and maple together. As previously stated by SMOKE FREAK the cherry will give a nice color as well as a light sweet taste and the maple will add a bit of body to the taste as well as remain light and sweet. The flavor of creamed...- monty
- Post #5
- Forum: Woods for Smoking
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Wyoming Native with fridge question??
Hey, Cody, welcome aboard! A bit of advice if this has not yet found you. Do not use the fridge racks for temps above 200F. Generally, racks of this type amd in this age category, for cold applications, were soldered with lead solder. Could get nasty at some point. So, either keep the temps...
