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  1. smokyokie

    Has anyone ever done this(lots of pix)

    Close, but not quite. It is a whole intact deboned bird. Here's a link that shows how to spatchcock.
  2. smokyokie

    Jerk Chicken Wings

    Love that jerk stuff
  3. smokyokie

    Left Over Brisket.... What do you make?

    Sometimes we make hash for breakfast with taters, onions and bellpepper. Right Mike and Joe? Sometimes, we just have more brisket. Our favorite is open face sliced brisket on texas toast and enough au jus to make the bread nice and gooey. Tim
  4. smokyokie

    "OTBS"

    Yes to all, and even ovine and hircine from time to time. Tim
  5. smokyokie

    "OTBS"

    Kew_el_Steve get's a second from the SmokyOkie. I believe he's a contributor and a man busily engaged on a quest for the holy grail of Qdom. Tim
  6. smokyokie

    Has anyone ever done this(lots of pix)

    I'll work on that Hey Steve, when are we gonna see some pix from that camera I sent you? We need to see what beulah's been doing and the smoker you built your boss! I try to not serve no junk.
  7. smokyokie

    Has anyone ever done this(lots of pix)

    You'd never know they were in there. They're all ground up an cooked down. It's kinda like a seasoning paste.
  8. smokyokie

    Has anyone ever done this(lots of pix)

    I buy "dressing stock" from Hebert's Meats (a Cajun specialty shop out of Baton Rouge). It's a concoction of dark roux, ground giblets, trinity, seasonings etc. (I'm working on cloning it, but I've got a ways to go). And Mike, I'll do the play by play if you'll run the camera. I mix that...
  9. smokyokie

    Such a deal

    I don't know about a rotisserie. I already have one for another grill........but I suppose I should.
  10. smokyokie

    Has anyone ever done this(lots of pix)

    Yeah, I think I invented them when you were down the other day.
  11. smokyokie

    Such a deal

    firebox raises and lowers with the hand crank on the left. Go to the Poultry forum for"Has anyone ever done one of these?" to see what it'll do. I set the firebox all the way down, lit about 1 1/2# of lump and it held a perfect 250* for almost 2 hours. I think I'm gonna like it, it's too cute...
  12. smokyokie

    Has anyone ever done this(lots of pix)

    Had to try out the new Hastybake Friday. The Okette calls it our "baby grill". I thought I'd do a stuffed boneless chicken. I didn't think about taking pix until after I boned the bird and it occurred to me that some of you might be interested in a visual play by play of that process. All I...
  13. smokyokie

    Such a deal

    Picked this up @ a yard sale Friday for $50. Is anybosy familiar with them? I thought it was a heckuva score based on this. http://www.hastybake.com/grill_suburban.html Hop on over to the poultry forum to see what I did with it Friday night.
  14. smokyokie

    On-line Recipe Links thread

    Here's one of my favorites http://www.recipezaar.com/recipes/ While you're there, click on "community" and check out all the forums. While their grilling/smoking forum isn't much, they cover a heck of a broad ground and they're well hosted.
  15. smokyokie

    glued2it from Tulsa

    Welcome from another Tulsan Glued (well almost) We'll have to get together and blow some smoke sometime. You just missed a good one a couple weeks ago. Search The "Christening" thread.
  16. smokyokie

    smoked jalapeno's

    All that being said, there is no letter in the psanish language that makes the ay sound. The closest you can come to it is the ei . Which is why they spell email emeil in spanish speaking countries. The correct pronunciation in Spanish is with the e being pronounced like its is pronounced in...
  17. smokyokie

    Max Time In The Cooler?????

    I might point out too, that when something is insulated that well @ 200*, it's actually still cooking@ 200*.
  18. smokyokie

    Peculiar Apple Butter BBQ Sauce

    If you buy commercial AB, you'll need to adjust the sugarx about 1/2 and add a touch of cinnamon oil. If you ever tasted Mike's AB, you'd understand. I don't even like apple butter, but I could eat his by the spoonful.
  19. smokyokie

    smoked jalapeno's

    I consider it education. I like education. Thank you.
  20. smokyokie

    Peculiar Chicken

    Oh, Ithought we were talking about the sauce, sorry I'll testify! Then step into the kitchen and whip up some sauce! Seriously though, let it rest in the icebox for a couple days before you use it.
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