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  1. pitrow

    Brine For Chicken

    My brine is similar to what you mention, but only 3/4 cup salt. I use 1/4 cup worcestershire in it, so I'd image that would work for you. Here's mine: 1 gallon water 3/4 cup non-iodonized salt 1 cup brown sugar 3 cups apple cider 1/2 cup lemon juice 1/4 cup Worcestershire sauce 1 oz maple...
  2. pitrow

    Cut My Butt In Half?

    I've had a little 3.5 pounder go for almost 9 hours, so ya just never know. As someone told me, the smaller ones seem to take just as long as the bigger ones.
  3. pitrow

    Goose

    Here's how I do duck, and it turns out great. I'd imagine goose would be similar, though I haven't tried one yet. Make enough brine to fully cover the bird (I usually make a two gallon batch for 2 or 3 ducks but it depends on the size of the birds and the pot you're putting them in) For...
  4. pitrow

    Steamers???

    I don't know about for reheating q, but for making rice it does make a difference. My parents have a nice, fairly spendy one and it does great. I bought a cheap one and it's junk. It always burns the rice onto the bottom of the bowl and doesn't cook it evenly. I've used it a couple times and...
  5. pitrow

    Little Cheif Top Load

    yep, I've had both the lil chief and big chief top loaders. I prefer the top load to the front load. Great first smoker, but keep in mind, especially with the lil chief, it's really hard to get higher temps. You may need to build an insulated box around it, especially in cold or windy weather...
  6. pitrow

    Sausage Won Tons

    I wadded up a few empty ones and threw them in, then coated them with a little melted butter after they'd cooled and sprinkled on some cinnamon/sugar mix. Makes for a good desert.
  7. pitrow

    Brisket dry rub question

    that's perfectly normal... it's because the salt in the rub causes an osmosis process that draws the moisture out of the meat. Personally I wrap it tightly with clingwrap before I put it in the fridge overnight, so the "rub juice" will stay in contact with the meat.
  8. pitrow

    Beans that will stand up to Dutch's

    sounds pretty darn close to my recipe, only I add sauteed sweet onions, ground beef, and worcestershire sauce. Oh and I think there's some vinegar thrown in too for tang.
  9. pitrow

    Do Not Char Meat

    The real killer we should watch out for is dihydrogen monoxide ... really dangerous stuff... http://www.dhmo.org/facts.html Dihydrogen monoxide (DHMO) can cause: Death due to accidental inhalation of DHMO, even in small quantities. Prolonged exposure to solid DHMO causes severe tissue damage...
  10. pitrow

    Sausage Won Tons

    Made these tonight, they were great! Though the maple JD sausage did give it kinda a weird flavor, was still good! Next time I'm trying it with crab and shrimp. Thanks for the recipe!
  11. pitrow

    Hot Smoked Salmon temp & time??

    Sorry, I can't help much either. I usually go for Lox style smoked at about 155 degrees in the smoker. I've never used a temp probe on fish either, just by look and texture.
  12. pitrow

    How low can you go?

    if you're looking to cold smoke, it should be pretty easy to use a dryer vent and duct the smoke from the MES into a box. I plan on doing that one of these day, I just haven't found the time yet. Then you have the best of both world, and for $50 I hardly see where you could go wrong.
  13. pitrow

    How low can you go?

    I've done a few salmon down around 155 and never had problems with it getting the chips smoking. 'Course that was in the winter with temps in the upper 30's. Seems like if you put the wood in right away, while the element is on for a while it'll get them going fine at lower temps, then just...
  14. pitrow

    Pig Candy

    Well, I was kinda bored last night so I thought I'd try making some pig candy. Took 1.5 lb of thick sliced bacon, mixed up some brown sugar, cayenne pepper, and cumin and dredged the bacon through the sugar mix. Then threw it on the smoker at 250 for about an hour and a half. I guess I was a...
    • pitrow
    • Thread
    • Replies: 2
    • Forum: Pork
  15. pitrow

    Coyote Droppings

    crunchy or puffs? (or flamin hot?)
  16. pitrow

    For all you catlovers out there........NOT!

  17. pitrow

    anybody got a home remedie for ear infection??

    I've heard the blowing smoke in the ear thing before too, in an old book about home remedies. I wish I could find that book again. Anyway, I just remembered this one too, when I had an inner ear thing that was making me dizzy, my doc told me to get some meclizine (the generic form of the motion...
  18. pitrow

    What's your Favorite?

    for smoking (the actual act of smoking) I'd prefer butt because it's harder to screw up. For eating... brisket, thick sliced with a touch of bbq sauce.
  19. pitrow

    anybody got a home remedie for ear infection??

    Hmm... not to take this into the gutter, but they do say that peeing on your feet in the shower will cure athletes foot... wonder if it's kinda the same deal?
  20. pitrow

    1st salmon smoke and Q-vue

    Looks excellent!
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