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.
-
Smokin Okie checking in
Yeah. I need more expansion a little farther down. I've got furniture disease- you know- when your chest falls into your drawers. -
cold smoked pigeon cure
I have hot smoked a lot of pigeon breasts but have never cold smoked any. I tend to agree w/ RT, I would be a little nervous about cold smoking any poultry-too much time int the danger zone temp range. Have you considered curing w/ smoke flavor? -
Smokin Okie checking in
I want one of your T shirts ( in your avatar), only w/o the bump thingies in front and perhaps in a different color. Tim -
Smokin Okie checking in
Welcome to the board from a fellow Okie. Being the near neighbor that you are, we ought to get together with BAloko and Glued2it for a smoke. Heck, we might even coerce the elusive Tulsajeff out of his cocoon for a cameo appearance. -
Big Bird....low and slow?
You can make one http://www.smokingmeatforums.com/for...ad.php?t=10911 or buy one http://www.hebertsmeats.com/turducken.asp The pork stuffing in the hebert's product is outstanding, if you make your own you can do whatever you want. Merry Christmas!!!!!!!!!!!! -
Check This TANK Out
Actually I had been considering taking on a mistress, but just for road trips. SHHHHH don't tell Lucille.- smokyokie
- Post #28
- Forum: Wood Smokers
-
Check This TANK Out
Dang, I missed it. The link says the posting has expired. What was it?- smokyokie
- Post #22
- Forum: Wood Smokers
-
What I want for Christmas
At the top of my Christmas wish list is that everyone here in my SMF family have a safe and very MERRY CHRISTMAS !!!!!!!!!!!!- smokyokie
- Thread
- Replies: 12
- Forum: General Discussion
-
This will be my last post here
- smokyokie
- Post #21
- Forum: General Discussion
-
This will be my last post here
Jeff Phillips owns this site and it is own little club. He's nice enough to let anyone in that wants in, yourself included. If you don't enjoy the forum you have the obvious right not to visit it. Mr Philips was gracious enough to allow you into his clubhouse. If you want to leave please do...- smokyokie
- Post #14
- Forum: General Discussion
-
Happy Birthday Ultramag!...
Belated wishes for a rilly, rilly, wunnerful birthday Maggie!- smokyokie
- Post #23
- Forum: For New Members
-
OK Guys and Gals...RIB HELP!!!!
Joe, An awful lot of us think that 321 overcooks ribs. If it doesn't w/ spares, it definitely does w/ baby backs. KCBS and most all other competition associations consider "falling off the bone" to be overcooked. There are however a lot of folks that like them that way. 321 is kinda like BBQ w/... -
Do You Smoke Naked????
Go to the meat department @ the local grocery and pick up 10-15# of good hard beef suet. They'll usually give it to you for free. Smoke it on high temp until it's turned to nothing. If you can get up to 400*-450* that's ideal. It'll volatize and season the whole inside of the smoker. Then... -
Do You Smoke Naked????
I start and finish in a pan(don't want to waste a drop of fat or juice, smoky fat is the secret to killer beans). I smoke uncovered for 2 hrs, fat side up, flip for 1 hr, then flip back and cover. A 12-13# PT will yeild about 1 1/2 qts of au jus. I serve it over the sliced meat and any left... -
How to hot smoke chicken
How true it is, especially when grilled. Here's one of our favorites in the EVOO, lemon, garlic and oregano arena. It takes a little prep time, but isn't all that labor intensive: Light summer fare. especially good when the oregano is abundant in your garden. From the Amalfi region of Italy. by... -
How to hot smoke chicken
How long you apply smoke would be a matter of how smoky you want the chix. The fed gov't has recently changed the "safe zone" temp for chicken to 167*. This will yield a much juicier bird. I've been doing them to 165* for years w/ no problems. -
How to hot smoke chicken
How do you do it? I start w/ about a cup of EVOO, 1/2 head of garlic, 1/4C of fresh oregano (or a couple tsp of dried), give it a spin in the mini processor then slather the pre salt and peppered poultry. The longer it sits the better. Of course there's always Caventer's Greek seasoning as... -
How to hot smoke chicken
Me too! I'm thinking maybe a couple spatchcocked cornish hens for dinner. Should I do them Cajun, Greek, or French seasoned? -
Deboning pix
You don't need any help. I don't know why you wer "sweating anything"
