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  1. flounderhead

    Rocked the boneless leg o lamb (with Q-view)

    I've never had lamb, and that might just tempt me into trying it.
  2. flounderhead

    Paprika?

    After looking at several rub recipes, and seeing Paprika is a common ingredient, I was wonder which paprika most people use. Hungarian? Spanish? Sweet? Hot? Smoked?
  3. flounderhead

    I love the bags from Vacum Sealers Unlimited!!! Pics included!!

    Since I am probably cheaper than some of you guys posting here, I was wondering if that March code is the same as the returning orderer code (percentage wise that is). Also, this center mesh strip you refer to, can I see a picture or do I need to go to the website? A little harder to get to the...
  4. flounderhead

    I'm back

    Thanks for the heads up. I'll watch that closer next time.
  5. flounderhead

    I'm back

    Well actually I cut and pasted the brining time on the smoking time. I smoked it about 7 hours. That being said, I did do some research before I smoked any turkeys and most every site said 12 pounders were fine to smoke and as long as the meat reaches 165 degrees it is safe to eat. Mine stayed...
  6. flounderhead

    I'm back

    Here's how I do my turkeys: BRINE: 2 gallons water 1 1/2 cups canning salt 3 tablespoons minced garlic 1 tablespoon ground black pepper 1/4 cup Worcestershire sauce 1/3 cup brown sugar Soak Turkey at least 10-12 hours Smoke at low-med heat 210-225 degrees for 10-12 hours based on 10-13...
  7. flounderhead

    I'm back

    Qview? What's that? Pictures? Fattie? Not sure what that is, but I can look it up. Last year my flock of turkeys consisted of 4 (not all at once mind you). The school of fish was 3 Coho, 4 King Salmon. 1 Brown Trout and 2 Steelhead Trout. Brown ended up better texture but I preferred the...
  8. flounderhead

    I'm back

    My account went away for a while (as did I) but now I'm back and looking to fire up the smoker and broaden my smoke filled horizons. I've done schools of Salmon and Brown Trout, a flock of Turkeys and a single Pork Butt so far (last year was my first year). This year I'm thinking of doing more...
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