Toggle sidebar

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.
  1. in. pred

    wet aged deer

    so i have always been curious about aged deer meat. i dont mean a few days in the cooler. i have always let my deer rest in tree or packed in cooler of ice when early season. i mean taking it a bit farther. so i did an experiment the last month. extended wet aging in the fridge. i cut a...
  2. in. pred

    couple deer roasts

    the one is a short story. i tried the deer into a ham cure again. i went with less tender quick this time because last one was too salty. well it was a great smoked deer roast but it wasnt quit a "ham" like the last one. better luck next time. now the second roast turned out fantastic...
  3. in. pred

    leggs anyone?

    i picked up two packs of leggs#10 at the shop. a friend that had a sausage business suggested it. anyone here use it for breakfast sausage? maybe your tips on production. just making loose breakfast sausage.
  4. in. pred

    replacement

    been in need of some new steel for years. i found the rite price on one of my options and snagged it. model @250$ i couldnt pass it up. im an A1 cheapskate. but, ive had a chargriller combo from garage sale for 10yrs and loved it. i stepped into the offset just to have more room. i will...
  5. in. pred

    chicken of the woods

    harvested my first sack. about 5# of fresh chicken. the rains just started so i hope we are in for a great season. took them home and had lunch. chicken sandwiches with mayo lettice n maters from garden. egg wash and famous andys red. i ate three of them. oink
  6. in. pred

    deer neck

    seasoned it up and set in fridge 2 days. i fillet the meat off the spine so i end up with a "rug" of meat. lol seasons up evenly that way. tossed in in the smoke sauna @ 200* with kingsford and mesquite chunks. it smoked for 2 loads @ about 3hours. at the mid smoke flip point. notice...
  7. in. pred

    1hr ribs again

    a while back i did a rack of ribs in a hurry. they turned out great. (im not a huge fatty rib fan) so i did it again last night. i chunked and seasoned them up good and tossed them on hot grill. 10-12 min. a side to get the char on. then i set them in a foil boat poured some miller...
  8. in. pred

    tossed in 2 butts at 430

    rubbed them down Wednesday morning. hickory and some maple today. she running at 250ish in the chili pre dawn of the north. lol
  9. in. pred

    dry or wet?

    i have salt n sugar dry brined salmon but thats it. i cook up my wet brine with herbs and it does a great job of transferring the flavor. my ? for you "dry briners" is can the dry brine take the herb flavors deep in the meat like wet does? do you season meat first then salt sugar it to help this?
  10. in. pred

    fire box position

    im going to build a barrel smoker. and was wondering if i should put the fire box under it instead of on end. i think it would be way more efficient in that position. what are your thoughts builders? anyone do that in the past? i just dont like the amount of fuel external boxes consume and...
  11. in. pred

    velveting jerky meat

    has anyone ever tried velveting your jerky meat before or while marinating it? i do it for stir fry or fajitas. i wonder if the smoke would give a bad flavor from the treatment? also if you have done this did you use baking soda or corn starch?
  12. in. pred

    cat snack

    hadnt smoked any catfish for a long time. i used to smoke lots of flathead fillets with apple wood. closest thing to smoked cod in our waters! this wasnt anything like that. i did them in the same asian sauces mix i dd the bass. pre smoke after sry bout the pic. a quick flip phone snap...
  13. in. pred

    deer n bass

    soaked a deer roast in my soy brine 2 days. it was the flat muscle on the hind. also put some bass steaks in a sweet soy based brine over night. both went in the smoker at 9am. the deer roast was at 133* and removed at 11am. i put the trimmed edges in the brine also and smoked them for...
  14. in. pred

    ribs tonight

    rubbed them 4 hours before the cook. grilled them 15min each side then i wrapped in foil with a glaze on ribs and some beer in the foil. grilled like that another half hour. tater tots on the side. man it was a good chew. note to self, remember this glaze! lol - thick sweet soy, acv, soy...
  15. in. pred

    smoked bass

    i do this a few times a season. bring home a few bass in the 14-16" range to smoke. i scale them, fin them, steak them out, and brine over night in soy, oyster sauce, sweet soy, salt, garlic, and onion powder red pepper flakes. pour in a bag with the fish and fridge it over night. mix it a...
  16. in. pred

    who has fried ribs?

    family does it in northern fl. pre season and then deep fry 2or3rib chunks. crispy goodness! anyone have a way you fry ribs?
  17. in. pred

    having fun this morning

    started after sunup smoking a cheap shoulder. i rubbed it yesterday morning and injected some other funky things into it before smoking. the rest of the "funky things" are a glaze after mixing with honey. plan is to run the smoker for several hours then toss it on the grill wrapped up good...
  18. in. pred

    crazy sandwiches

    how about posting your crazy combo sandwiches. like cheese slices and mustard, tater chips n mustard, mayo and radish. or one of my favorite combos from childhood the peanut butter, mayo, and dill pickle. another favorite is brauwnshwager, red onion, and bunches of spicy mustard on rye bread...
  19. in. pred

    playing with some turkey

    found a sale so i jumped on one for fun. i took it apart and saved the breasts for sunday dinner for the wife. she not a fan of dark meat or smoked stuff so...... all mine!!! well my son will probably stop by for a chew later too. i seasoned up the dark meat chunks good earlier today. i just...
  20. in. pred

    smoked and fried

    has anyone smoked chicken for an hour or so then fried it? interesting to imagine biting into. im wondering if the smoke would come out strong in the oil? maybe fry it then smoke it. mite get soggy? yeaaaaa yeah i could maybe put liquid smoke in the batter but im not a fan. and surly...
Top Bottom
Back
Clicky