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  1. jlloyd99

    GrillLovers.com

    cool site, I really liked the recipes.
  2. jlloyd99

    Smoked Wings

    Ooohhh. All I can say after seeing those pics is "Bagle with lox anyone?" I'm going to have to keep an eye out for a good salmon deal now.
  3. jlloyd99

    Roasted Pecan Rub

    This recipe was actually intended as a breading for venison cutlets but I modified it a bit and used it as a rub on my deer roast this weekend. It turned out wonderful and adds a nice nutty flavor to the meat. 2 cups of pecans, roasted and then chopped fine 1/2 cup bread crumbs 3 Tbls. of...
  4. jlloyd99

    New here

    Welcome Blitz. Great to have you here. There is tons of information so make yourself comfortable and read awhile. Don't forget to share your smoking adventues, we always love to hear a good Que story.
  5. jlloyd99

    Another Young Guy Trying to Learn How to Smoke!

    Welcome Kyle. So glad you've joind our little smoking family. This is a great place to learn and share.
  6. jlloyd99

    Brining Venison?

    Well we had great success with the deer roast this weekend. We did end up brining and it was a definate improvement on the last time we did a deer roast (which was excellent so that tells you how good this one was). I decided to brine afterall because in a conversation with my Dad on the...
  7. jlloyd99

    Another Newb Smoker to be.

    Howdy Louis. Glad to have you aboard. This is a wonderful place to learn the art of smoking, the people are freindly, the advice sound, and pictures will make you hungry long before you can take a lunch break. Hope you enjoy and looking forward to hearing from you in other posts. PS- I'm a...
  8. jlloyd99

    Well hello there my fellow Q fanatics!

    Welcom to the smoking meat forums cheech. You couldn't have found yourself a better place to share in your joy of smoking. It really starts to feel like a little family around here. Glad you found us and look forward to hearing from you in future posts.
  9. jlloyd99

    Brining Confusion Solved

    Okay, I don't know if there is anyone else out there a bit mystified by the brining debate, but I was. So I went in search of answers as to why I should brine, when I should brine, what I should brine, can I compleatly say bollocks to this and continue on my merry way and not brine ever? I...
  10. jlloyd99

    VENISON SAUSAGE

    Pretty much ditto on what Dave said. When Ben and his buddy get deer we do the processing ourselves to save on money and we grind everything but the loin and a couple of roasts (we grind everything if it's an older buck). I don't have a recipe but I know that the summer sausage that's made...
  11. jlloyd99

    Brining Venison?

    Thanks for the tips monty. The last deer roast we did, which turned out amazingly well, was soaked overnight then rubbed with mustard and seasoning mix (Lowery's Steak 'n Chop) then I pinned very thick and fatty bacon on top. It turnned out very flavorful and juicy so this time we'll give this...
  12. jlloyd99

    Seasoning a new smoker

    Bobby, I would use whatever you have on hand. As you won't be cooking any food while seasoning the grill it's not that important. You can also use whatever oil you have on hand, we used veg. for ours.
  13. jlloyd99

    ECB Temps

    I'm not sure what the temp got up to. Unfortunatly that's one mod we havn't made to our smoker yet. We've only got the factory gauge that reads warm/ideal/hot. As the needle was well into the ideal/hot area I'm guessing it got up to 350-375 and kept rising. Like I said earlier just keep a...
  14. jlloyd99

    Brining Venison?

    Ben and I have decided to christen the new smoker this weekend by doing a couple of deer roasts. Normaly we soak a deer roast in a couple of changes of water to get all the blood out and help with any gamey taste (though when your eating these corn fed MO deer there's hardly any gamey taste...
  15. jlloyd99

    Stuffed Baked Apples

    Even though I serve this as a dessert I'm going to put it here in the fruit section, since it can also be a side item or appitizer I suppose. Anyway I was watching Rachel Ray's 30 minute meals and saw this and thought wouldn't that be a perfect campfire food (it was) and the other day decided...
  16. jlloyd99

    Vertical vs horzontal

    It is in fact the Show Me state. It's so much eaiser to "see" what someone is talking about opposed to trying to decipher what they are writing about. Afterall pictures are worth a thousand words aren't they?
  17. jlloyd99

    Collapse of the bread empire

    Y2K- There are two reasons that I've ever had a loaf collapse on me. One is that I didn't bake it long enough and being a bit doughy in the middle it fell when I cut into it, or maby a better word would be compressed. The other is that in the kneading process I didn't get all the air bubbles...
  18. jlloyd99

    GOSM wide body: Grease pan and rack placment

    Reflect, you can use foil in the grease pan to make for eaiser cleanup, just as you did your water pan. I'm not sure on getting better smoke with the placement of food, however I would have put the chicken on the bottom. Mainly so the chicken drippings wouldn't get on the other food, this is...
  19. jlloyd99

    New Smoker From Texas

    Howdy Tex. So glad you found such a great site for all the smoking info you could ever need. Check out Tulsa Jeff's ecourse on smoking, it'll give you alot of the basics. If you can't find an answer to your question in the threads alrady here don't be afraid to ask, we're more than happy to...
  20. jlloyd99

    Bourban Mustard Dipping Sauce

    They are very tastey and there is actually a recipe posted over in the side items forum for them. If it wasn't such a long recipe I'd repeat it here. Check them out, I'm sure you'll love em.
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