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pork and chicken
I'm going to throw in a couple of cents here. In my opion there are a couple of other secondary factore to getting a nice and juicy end result, in addition to the good points that Scott made. Humidity via use of a water pan in the smoker; while this is mainly used as a heat sheild the water... -
New from Columbus,OH
Welcome Howard. I hope you enjoy all the forum has to offer, there's lots to learn and the people here are great. Make sure to keep us all updated on your smoking adventures, we just love good smoking stories. -
Chicken Enchilada Casserole
I've mentioned this in passing in a few other posts and have been asked for the recipe so I'll go ahead and post it here. This is a great way to use leftover chicken that you've smoked. You can also use turkey or beef (if you use beef use 2 cans of mushroom soup intead of the chicken) 1 small... -
Smoked Groundhog
Deer and Elk sure, Fish-Great!, Dove and Phesant? I say bring it on. I've even been know to salivate over freshly fried Rocky Mountin Oysters for goodness sake. But I'm just not sure about groundhogs, racoons, and rabbits. The thought gets me a little squimish. I suppose I can't knock it... -
Chicken and Dumplings
Ya'll really know how to make a girl blush, and I didn't get just any man in MO I got the best one! Sorry couldn't resist being mushy there. Here is the other dumpling recipe I promised. It's my favorite of the three but of course they are all good. 1 egg 3/4 c. milk 2 c. flour 3 tsp. baking... -
Pork Butt
An update on the sauce front. It makes a wonderful finishing sauce for pulled pork. I broke out one of the jars from the fist batch and used it on the leftover pork butt. I pulled the meat, added some sliced onion and the jar of sauce. We've decided to use this recipe as a finishing sauce... -
BBQ and Smoking Meat
rcav, did you build that rig from your own design or follow one on the web? The reason I ask is the boy is interested in building a new smoker and is having trouble finding plans that he likes. Any advice? -
Newbie & question about meat with injected solutions
Welcome Kevin. Like bwsmith said the injected meats will be saliter, in this case I compleatly cut the salt out of any rub I put on and if possible the sauce I serve with it. Your best bet is the local butcher or meat locker like everyone else has said. Fresh is always best in my book but if... -
Chicken and Dumplings
Well I have a couple of varieties that I'll share. The one I used this weekend was thrown together with a biscuit mix like bisquick. It was two c. of bisqucik, 1 egg, and enough milk to get the right consistancy, about 1/2 c. I just mix this to get a sticky dough (just shy of biscuit... -
Anyone ever smoke a chuck roast?
One other thing to keep in mind with a chuck roast and all the meats you smoke for that matter is to let them rest properly before carving/shredding. I know it's hard sometimes but well worth the wait. This lets all the juices redistribute and keeps your meat very juicy. I myself am guilty of... -
Chicken and Dumplings
The local grocery store had a run on chickens this week (only $0.49/lb.) so we by no means have a shortage of chickens. In that case we said why not throw one on while we're smoking our deer roast (actually this was our back up just in case the deer didn't turn out). Well since we didn't need... -
What is my prize?????
If only we could strike up the band and rain down balloons, I'm sure new members would feel even more welcome than they already do. Well I suppose you'll just have to close your eyes and pretend, hope you have a good imagination. Welcome mrgrumpy, I hope by sharing some of your smoking... -
very happy newbie
Welcome faunlaker. Sure glad you found us here at smoking meats. I'm sure you'll find yourself feeling like part of a new found family in no time, I know I have. Can't wait to hear from you in other posts and make sure to share all your adventures in your new found hobby. -
Newbie: Just wanted to say Hey!
Welcome Lever Puller. I hope you enjoy it here and can't wait to hear all about your smoking adventures. -
New guy here saying hello!
Welcome Todd. You couldn't have stumbled upon a better group of people to share your love of smoking with. I've only been on this forum a short time but have already learned so much. It's also a great way to brag about all those successful smokes you'll be having. Welcome agian and can't... -
New from Michigan
Welcome Chef Ryan. Can't wait to hear some of your stories and adventures in smoking. Hope you enjoy it here at smoking meats. -
Deer Roast Success
Ya'll can keep the hunting and the freezing and the getting up at horrible hours. Just bring home the bacon as it were and I'll fry it up so to speak. The deer roast really did turn out wonderful (we were all a bit skeptical as to how it would taste). I can't say I had much to do with it... -
Meats for Jerky
I've not ever made a lot of jerkey and what I have done in the past wasn't done in a smoker. But what little experience I have has been with flank steak or what you refered to a london broil (same cut of meat different names). It's usually the cheapest and easiest to cut into thin long strip...- jlloyd99
- Post #5
- Forum: Making Jerky
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Hi from a newbe
Welocm Steve. Like everyone has said you couldn't have found a better place to learn the art of smoking. This is a great group and I know you'll love it. Whereabouts in SoCal are you? I have an uncle in Yuccipa.
