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  1. smokyokie

    Turducken w/ pix

    If Mr. Coors doesn't get too busy tomorrow I should be able to get a few pix, but it'll be Monday before I'll be able to post any. About 20 minutes.
  2. smokyokie

    Turducken w/ pix

    Ever increasing in popularity is the famous Turducken, or as the Cajuns call it "Meat Three Ways". For those not familiar with it, it is basically a boneless chicken stuffed inside a boneless duck, stuffed inside a boneless turkey usually with some cornbread, meat or rice stuffing to fill it...
  3. smokyokie

    Basic Pulled Pork Smoke

    Cooked to 200* and foiled then held @ 170*for 2-3 hrs., it will fall apart every time. However, ther are many who would call that overcooked. Personally, I like the meat to be no more done than enough to pull it into bite sized limps and such. IMHO stringy shredded pork is not the best way...
  4. smokyokie

    Creosote problem?

    I just asked because I once got an education trying to burn mat. gas through a propane burner. Sounds to me like lack of oxygen is your problem.
  5. smokyokie

    To sear or not to sear, that is the question.

    Yeah, what Joe said!
  6. smokyokie

    Creosote problem?

    Are you by any chance trying to use natural gas through a propane or high pressure burner?
  7. smokyokie

    Creosote problem?

    Am I understanding that you are burning a gas burner inside an enclosed cabinet? If so, please don't , it's extremely dangerous and could cause an explosion. The soot is from what's known as a "lazy flame" which is the result of not enough oxygen to totally burn the carbon phase of the gas...
  8. smokyokie

    Basic Pulled Pork Smoke

    Too smoky is definitely a creosote problem. Creosote condenses out of smoke pretty much the same way that water condenses out of steam or humid air. The first ting to watch is how hot your fire is burning. If, when you throw on a new log, you get white billowy smoke (wbs). open the oven door...
  9. smokyokie

    New thermo yesterday- I love it

    HMMMMMMMMM, Hey Kev, How much did you say you paid for those? $9.99 is tooooooogood a deal. Take a sharpie marker and number each base and corresponding receiver. They are each on their own frequency. I don't know how many you can use at once before you run into problems because I've only...
  10. smokyokie

    Pass the Pig (online dice style game)

    The man with the power of memory! That's definitely it. The thing that stands out in my mind was that if the pigs landed one on to of eachother in a standing position, they called it "Makin Bacon"
  11. smokyokie

    Pass the Pig (online dice style game)

    I had a set of those about 25 years ago. Does anyone remember what the game was called?
  12. smokyokie

    Wannabe blackened catfish

    If you want the real, original "Blackened fish", buy the seasoning that is made by the man that invented it, Paul Prudhomme. The seasoning is called "Blackened Redfish Magic". The catch is that the original isn't grilled, but rather seared in butter in a glowing red cast iron skillet. a 1"...
  13. smokyokie

    cleaning smoker

    Hey Bill! Wate vapor condensing acts catches creosote and acts as a vehicle to move it down the side of your smoker in a process very similar to the way that liquid smoke is manufactured. If you could capture it, liquid smoke is exactly what you would have. You'll likely see moreof it as...
  14. smokyokie

    Ya ever had a SmokeyOkie steak?

    Well, he did deliver my 6 brand new OS AW-131 thermos. Actually, we met Kev when he stopped by for the "Christening" of Lucille and had planned on inviting he and Linda (who was recuperating fro surgery @ the time) over for quite a while, the thermometers were just a prompt to do it. There...
  15. smokyokie

    New thermo yesterday- I love it

    I am now the proud owner of 6 more OS AW-131 thermometers thanx to BA LOKO Kevin. KEV, U DA DUDE!!!!!!! $13.99 ea @ the Claremore Lowe's Thank you also to all of you that looked around @ your local Lowe's for me.
  16. smokyokie

    Okie's Brisket method-Jeff's newsletter

    What cut of brisket and what size did you use? If you used a flat or a really small brisket it would be easy to over sear. I don't use a high sugar rub and would suspect that could also be part of the problem. Sugar gets very bitter when charred. If your not sure about the amount of sear to...
  17. smokyokie

    Smoked Oysters

    You are correct Skip. That was my original question but the thread drifted in a different direction and now I have several different directions to channel my food A.D.D.. What a place, this SMF
  18. smokyokie

    yuck now what do i do??????

    It could all be worse, we could be discussing haggis. For my nickel's worth, I'd a whole bunch eat the natural casings. At least you know where they came from and how they were made.
  19. smokyokie

    What to do with Bottom Round?

    I'm w/ Mavadikin (sp). Round is not something that I would generally want to smoke, and bottom round in particular. If I had it and I had to smoke it though, I would cook it well done but not over 200*, refrigerate it and slice it as thinly as possible. Round doesn't lend itself well to...
  20. smokyokie

    Smoked Oysters

    Hey Skip, One last question: Once you've opened the jar do you need to refrigerate it? It's probably a moot question being as I can't imagine any being left after a good "snack".
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