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  1. abelman

    Planned outage.

    Thanks and good luck. Will this bring back any of the lost history, recipes, posts, etc?
  2. abelman

    Another Bhut thread

    Rivet, I was on the phone today with a help desk located in India, so I threw them a curve ball....he told me it is "Boot Joe Low Key Ah" so I actually got some help and didn't need to reboot anything, LOL.
  3. abelman

    Another Bhut thread

    Pretty close to what I would use, instead of "eh" I go with "ah" I had a thread on these awhile ago that got sent to the cyber trash in the dump.....anyway, it's good stuff:
  4. abelman

    Glad to see all is well on the SMF

    Welcome back, glad to hear you're getting setteld in. Congrats on the Lab, they are hard to beat and wonderful dogs .
  5. abelman

    Chuckies volume II - Q view

    Great job, looks very good
  6. abelman

    Smoking some Cork today

    Well, just to wrap things up, here's the butt: and the chuck roast: That's it for now.
  7. abelman

    Smoking some Cork today

    Yeah, these are them, a chuck roast and a butt. However, spicy is a relative term so this isn't like the sauce you're talking about. The jerk seasoning is spicy but a lot of the heat from a spice will get lost after the heat of a smoke. You can try your LA sauce but add some melted butter to it...
  8. abelman

    Bacon wrapped shrimp buffalo style with qview!

    Those look real good and the sauce is a nice touch... Like Bassman said, since you like some heat, they are excellent!
  9. abelman

    thawing pork butts question?

    When I buy meat for the freezer I vacuum pack it with a food saver. When I get ready to smoke it, I take it out and let it sit in a sink full of cold water until thawed. Then, it goes back into the frig for a day or so.
  10. abelman

    Smoking some Cork today

    Well, some front end cow and some back end pork, a chuck and a butt so I figure Cork works I injected both with some cajun hot and spicy marinade. For the butt, I applied some wet jerk rub and wrapped in saran wrap for 24 hours. The chuck marinaded in Allegro for the same time: Pulled them...
  11. abelman

    smoked lake trout/whitefish w-qview

    Excellent
  12. abelman

    Chuckies volume II - Q view

    Honestly, it was my pleasure and no thanks are needed, although it is appreciated .
  13. abelman

    5 lb. chuck - view

    What Flash said, good job though in sticking with it. I'm sure it was very good!
  14. abelman

    Chuckies volume II - Q view

    Looks real good. Just got these prepped for tomorrow:
  15. abelman

    Crawdad Burgers

    I used a recipe for shrimp burgers but changed it a bit. Here's the one I used as most tails are already cooked, so: SHRIMP BURGERS - Time: 1 hour 1 pound shrimp (or crawfish tails) 2 tablespoons scallions 3 tablespoons diced celery 2 tablespoons chopped parsley 11/2 teaspoons lemon zest...
  16. abelman

    Crawdad Burgers

    Thanks guys, turned better than I expected. I ate the orphan buger the next day and it was just as good if not better.
  17. abelman

    Crawdad Burgers

    I've been pretty busy with painting the house so I have been away from the smoker for awhile. But, we had a pound of crawfish tails in the freezer and we started to think what else we could do with them that was fast and simple. So, I took a recipe for shrimp burgers, modified it a bit as well...
  18. abelman

    5 lb. chuck - view

    Looks real good. I have 2 in the freezer and might just be smoking one up this weekend
  19. abelman

    Venison Pastrami

    Jeanie, you never fail to impress
  20. abelman

    Weekend brisket W/Qview

    Tried to look at it but the pics aren't working
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