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  1. Turkey.jpeg

    Turkey.jpeg

    • mfreel
    • Media item
    • Comments: 0
    • Album: Howdy y'all. Need Thanksgiving help
  2. mfreel

    Cheese season is back...

    I don't mean to advertise.  But I think it looks nicer with the labels.  Mods, I'll delete if it's not okay.  I list SMF on my site, too. Regarding the labels, I include the name, website, wood type and how long it was in the smoke.  For example, Alder 2:30 would be for using Alder wood for 2.5...
  3. mfreel

    First time Stuffing Any Sausage

    Those look great.  Will they fit on your racks?  I personally don't hang salami as they don't cook evenly for me.  Others might have some advice on this.
  4. mfreel

    How would this work for a smoker?

    I'm thinking great for a cold smoker, but what's going to melt if you heat it up?
  5. mfreel

    Cheese season is back...

    Love me some smoked cheese.
  6. mfreel

    Fresh Apple Bread Pudding with Caramel sauce ~ Foamheart

    Forgot my pic.
  7. Fresh Apple Bread Pudding with Caramel sauce ~ Foamheart

    Fresh Apple Bread Pudding with Caramel sauce ~ Foamheart

    • mfreel
    • Album
    • Comments: 0
  8. Apple Cider Bread Pudding.jpg

    Apple Cider Bread Pudding.jpg

    • mfreel
    • Media item
    • Comments: 0
    • Album: Fresh Apple Bread Pudding with Caramel sauce ~ Foamheart
  9. mfreel

    Fresh Apple Bread Pudding with Caramel sauce ~ Foamheart

    OMG!!!! I had to doctor it up.  Added 2 tsp of cinnamon, and 1 tsp each of ground nutmeg and ground allspice. OMG!  OMG! I'm putting caramel sauce on ribs, butts, briskets, ABTs, inside and outside of fatties, an old 2x4 in the backyard, my right leg and I'm thinking about painting the house...
  10. mfreel

    Kielbasa

    What kind/size of casings?
  11. mfreel

    Smoking Sides Question

    I have an MES 30.  I think you'll be fine adding more smoke at the end of your butt smoke.  I'd put the butt on the top-most rack for the smoke.  When you're ready, put your veggies on the rack below it.  Doesn't sound like it would be overloaded, which I've done before.  IMO, the extra smoke at...
  12. mfreel

    Smoked Polish with some Heat

    Nice.  I haven't had the guts (pardon the pun) to use natural casings.  I stick to collagen.  Yours look great!
  13. mfreel

    Fresh Apple Bread Pudding with Caramel sauce ~ Foamheart

    waiting..... When do you add the heavy cream?
  14. mfreel

    Fresh Apple Bread Pudding with Caramel sauce ~ Foamheart

    waiting.....
  15. Smoked Polish

    Smoked Polish

    • mfreel
    • Album
    • Comments: 0
  16. mfreel

    Smoked Polish

    Just got done with 25 lbs of Polish.  I kept about 6 lbs fresh and smoked the rest.  I used a local vendor's spice mix and cure, but I had to doctor it up with 3 tbls of whole mustard seed, 3 tbls CBP, 2 tbls granulated onion, 2 tbls granulated garlic and 2 tbsl majoram. Enjoy the BBQ Qview.
  17. Polish 2.jpg

    Polish 2.jpg

    • mfreel
    • Media item
    • Comments: 0
    • Album: Smoked Polish
  18. Polish 1.jpg

    Polish 1.jpg

    • mfreel
    • Media item
    • Comments: 0
    • Album: Smoked Polish
  19. mfreel

    Smoking with pine?

    Do a search for pine on here.  I think you'll find that everyone hates it.
  20. mfreel

    I DID IT

    Had to smile when I saw this one.  So glad it worked out!  You'll have to figure out how to send out samples!!!! Funny thing how butts and briskets never adhere to a time schedule.  I'll just reiterate what's already been said.  Start off at your normal temp, 225-235, and keep it as consistent...
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