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  1. bkleinsmid

    SMOKED FROGS' LEGS!!!!!!!!!!!!!!

    Morn'n Leah.........   I haven't had frog legs in a coon's age. Used to go gigg'en when I was a teen out in the irrigation canals. I can see a call to my butcher coming up.. Brad
  2. bkleinsmid

    How do you do your WINGS?

    I do mine at 325*.......45 to 60 min or so for wings. I have brined them........and still do with larger cuts or whole birds......but didn't seam to make much difference in wings. And I love a good glaze on them..... Brad
  3. bkleinsmid

    Need to find wood online or in san diego

    Here are a couple of suppliers...... http://www.bbqsmokingwood.com/ http://gassmoker.com/ B~
  4. bkleinsmid

    Need to find wood online or in san diego

    I use KBB and sometimes a bit of lump for my heat source because I think the heat is more steady. Then my chunks or splits are for smoke only. Hope this helps you..... Brad
  5. bkleinsmid

    Jalapeno Sausage?

    X2......... I started with their mud bugs and thought I should try their sausage........very good stuff.. Brad
  6. bkleinsmid

    Good choice for first Dutch oven?

    Make that 3.........killer deal. As Case said, wash it well and re-season with flax seed oil. Brad
  7. bkleinsmid

    found a new sauce

    I make a peach and Habanero sauce (jelly) that I love to use as a glaze. On ribs and chicken it is killer. I adjust the amount used to fit who is eating. Brad
  8. bkleinsmid

    Just some ribs

    Seriously.......I don't think I have ever heard of anyone smoking ribs that hot. But, if it ain't broke.......don't fix it. I will give it a try.. Brad
  9. bkleinsmid

    OCTOPUS PASTRAMI ANYONE????????

    When my old room mate lived in Washing State and someone would ask what he did in the summer when it wasn't raining, he would say if it happened on a weekend they would go to the beach. I'm actually ready for a little rain.......I'd like to see it green up a bit. Besides, the donkey and sheep...
  10. bkleinsmid

    OCTOPUS PASTRAMI ANYONE????????

    Hey Leah......those little guys look great. I need to try some smoked. It has been a bit toasty out here on the other coast as well. It will turn cold before to long.... I used (and still do) my ECB for years until I got my Cookshack. I converted my little R2D2 to electric a while back and...
  11. bkleinsmid

    Spare Ribs ala Belly-Style!

    Hey Pop's........great looking ribs......and congrat's to the new family member. A butcher buddy of mine told me a little secret about his ribs. He always hangs his because of space in his smoker and he does about 15 racks each day. He told me that he leaves the membrane on the ribs and hooks...
  12. bkleinsmid

    spare ribs (with q-view)

    I'll stop by for some with the glaze...........those are making me hungry.. Brad
  13. bkleinsmid

    Flies, Flies, FLIES!!

    You missed the part of a few new shiny pennies in each bag. Something about the reflections off the pennies through the water confuses them. And as you say, there are those that swear by it. The jury is still out for me... Brad
  14. bkleinsmid

    Snack Sticks Seasoning Question

    Sure.......I've done that before. FYI........."most" snack stick seasoning packs have cure with them but not all jerky seasonings do. Don't forget that part when making stix...... Brad
  15. bkleinsmid

    question about sheep

    Hey Junkie... We raise lambs and have found that if the sheep is up to two years old, there is no gamey flavor. We try to rotate them from 4X4 lawn mowers to the freezer every one to two years. Brad
  16. bkleinsmid

    What should I do next?

    This hobby will get you.......very addictive. What kind of smoker are you using? I had 5.......now I'm down to 3. And looking to build a real smoke house (see....I told you......very addictive). Sign up for Jeff's weekly news letter.......a new idea each week. I just did chicken breast cut...
  17. bkleinsmid

    Peanut Butter & Jalapeno Jelly Party Wings......come on Y'all think outside the "smoking box"

    OK Josie........I'm in on this one. Since I'm out of wings, I will use thigh's.......and my homemade habanero jelly. I'm getting hungry now...... Thanks, Brad
  18. bkleinsmid

    My first Tri Tip with step by step qview...

    Great job on that tip. That is one of my favorite cuts of beef. Brad
  19. bkleinsmid

    Going To Try Beer Butt Chicken This Weekend In My Offset Smoker, Your Input Desired. Q-View, Too

    A buddy of mine is a butcher with a large walk in refer. I use some of his food grade 55 gal brine barrels that he uses for bacon and hams. I can get between 55 to 60 birds in my  smoker at once. I use the kitchen at the Lions Club and the fire dept lets us use there parking lot as a...
  20. bkleinsmid

    I need a how to for salami!

    Hey Jeffrey......did it look anything like Bear's loaf? http://www.smokingmeatforums.com/t/140364/smoked-mini-bear-loaves-all-beef I have made these a couple of different ways as far as seasoning and they are great. So maybe a salami seasoning made this way???
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