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  1. in. pred

    Red cedar plank salmon

    often wondered, what does the plank bring to the tongue? can you taste a bit of cedar?
  2. in. pred

    Wild boar shoulder

    id guess same as a deer quarter? only thing i could suggest is brining it. not many wild boars roaming my IN. hunting woods unfortunately. i couldnt imagine having free pork anytime i wanted it, like my southern brothers.
  3. 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...
  4. in. pred

    What in the Sweet Baby Jesus is going on? Meat prices.

    1.49# honey crisps here last week.
  5. in. pred

    What in the Sweet Baby Jesus is going on? Meat prices.

    local joint, tbones 5.99 sales, ribeye 8.99, roasts 5.49. maybe i better stock up.
  6. in. pred

    Ribs, Bologna, and about football time in Tennessee! 🔥🔥

    i have found that balogna it is hard to smoke very deep. it there a trick to smoke penetration on such dense meat? injection anyone? have thought about it but never tried. maybe some smoky BBQ sauce inside would help? when i BBQ a chub i poke holes in it all over. gash it in diagonal...
  7. in. pred

    1hr ribs again

    its in the post second paragraph bmudd.
  8. in. pred

    You just can't beat fresh King Salmon.

    looks good:emoji_thumbsup: id have to disagree with title though. coho would be my first pick of the salmonids.
  9. in. pred

    Fishing Trip

    halibut is my favorite fish to eat. im envious too! thanks for sharing the pics.
  10. in. pred

    1hr ribs again

    what seasoning would you add to this mix?
  11. 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...
  12. in. pred

    Today's project.

    looks like a great party spot to me. fence needs another 5ft though. lol you should start a company doing that for people as efficient you are! 1000 a day per man + materials. :emoji_wink:
  13. in. pred

    tossed in 2 butts at 430

    maybe the best i have turned out brother. after 7 hours i put them both in a roaster(unwrapped) with an onion and some water, winchester sauce, and pineapple juice poured over them for some pan water. the seasoning after pulling was the main factor though imo. meat juicy and tender as could...
  14. 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
  15. 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?
  16. in. pred

    Just Some Smoked Cured Chicken Breast

    agree 100%
  17. in. pred

    I'm looking at under $200 wood/charcoal pizza ovens, anybody have tips on which is best?

    look up rocket stove pizza ovens. build yourself for cheap.
  18. in. pred

    Smoked Turkey Legs

    maybe a tad bit of ACV in the brine to tender it up? citrus juice will do it too. cook temp lower mite also help? enjoy your turkey smoking perfection ride!! will be watching.
  19. in. pred

    Peasant Bread

    nice man:emoji_thumbsup:
  20. in. pred

    Goat meat

    id cut it like a deer. its lean so, brine it before cooking it. many good ways to use it. id cut it up yourself. not much meat there for butcher prices. its easier than you think. good learning for the boy too! plus you can keep the hart and liver.
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