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  1. mountainhawg

    HELP!!! Is this salmon good?

    Just fatty and "dark meat" areas, OTW the fish looks fine. Some people don't eat the "darkmeat", lateral line, (my wife for one) as it can be a bit stronger. Doesn't bother me in the least. 
  2. mountainhawg

    Country Sweet Sticks

    Gosh, those look good! 
  3. mountainhawg

    The New Chain Smoker

    Welcome Chris. This forum really changed my perspective on smoking and grilling and I had been doing it for a long long time. Lots of outstanding info, recipes and food safety procedures here.
  4. mountainhawg

    nuther new guy

    Welcome to the forum Rick. Plenty of good recipes here and beer cans are pretty widely used. I like trout on the grill also but it can be tricky to keep it together, at least for me. Smoked trout is great also.
  5. mountainhawg

    Lump vs briquet question (Not which do you prefer)

    I'll start off with a single layer of briquets then go to lump. Easier to get the bricks lit plus the width of the openings on my fire grate makes it too easy for smaller pieces of lump to fall through. Adding lump after things are going seems to produce less smoke than adding briquets and I...
  6. mountainhawg

    WHAT ARE YOU SMOKING, GRILLING, OR COOKING FOR MEMORIAL DAY. PLEASE POST YOUR PICS

    Shame on me for not taking pics, but smoked a shoulder yesterday using apple and oak chunks. Did a hot and fast instead of low and slow and gotter' done in 6 hours.
  7. mountainhawg

    The even higher prices of chicken wings

    Along with necks, I remember using them for crabbing. How about a new bar goodie: "Buffalo Chicken Feet" might take the buying pressure off the wings A few weeks ago, our local Food Lion had a big sale on them, about 1/3 the normal price, too many in stock I believe, so I stocked up. 
  8. mountainhawg

    Leatherneck Roll Call.... All Branches Welcome!

    Semper Fi Marines from an old Navy Chief. 
  9. mountainhawg

    Smoking Noob first 2 Smokes with QView...

    Looks Great! Plenty of fine recipes and ideas on SMF? Cooking some BB ribs myself today. Best of luck with your smoking  but it looks like you are well on your way. Glad to hear you like the military, it makes for a great career. Tks for your service. 
  10. mountainhawg

    AMNS Cold Smoker And Newbie to cold smoking questions

    You probably don't even need to turn your Masterbilt on this time of year. Just use the AMZNPS. I have made lox with only the AMZNPS with dust and that throws out the lowest amount of heat, less than 10 degrees in my grill/smoker. Pellets burn hotter. The outside air temperature should be cool...
  11. mountainhawg

    Whole & Filleted Smoked Trout in UDS

    Very, Very nice.
  12. mountainhawg

    Smokin some pork chops!

    Looks really good. If you get into curing, you can use "Pop's Brine" and turn pork chops into what the grocery stores call: "Smoked Pork Chops" (ham like). I've done it before and they have come out nice.
  13. mountainhawg

    Best Loin I Ever Had-TKS to Chef JJ

    Thanks all. That recipe is absolutely worth a try IMHO.
  14. mountainhawg

    Best Loin I Ever Had-TKS to Chef JJ

    Thanks! Yes I did use Todd's pellets. I really like my AMNZPS, pellets and dust even though I still use chunk wood for shorter, hotter cooks. The combo of pecan and apple smelled very nice and quite mild which I like.  
  15. Best Loin I Ever Had-TKS to Chef JJ

    Best Loin I Ever Had-TKS to Chef JJ

  16. mountainhawg

    Best Loin I Ever Had-TKS to Chef JJ

    I had bought a loin yesterday, first time in about 8 years. I always found them tough and dry. I only had cooked them in the oven before and probably over cooked them. Pics are of 1/2 of the loin. I only cooked 1/2 since it is just my wife and I and not a big fan of too many left overs. I...
  17. Loin (3 of 1).jpg

    Loin (3 of 1).jpg

    • mountainhawg
    • Media item
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    • Album: Best Loin I Ever Had-TKS to Chef JJ
  18. Loin (2 of 1).jpg

    Loin (2 of 1).jpg

    • mountainhawg
    • Media item
    • Comments: 0
    • Album: Best Loin I Ever Had-TKS to Chef JJ
  19. Loin (1 of 1).jpg

    Loin (1 of 1).jpg

    • mountainhawg
    • Media item
    • Comments: 0
    • Album: Best Loin I Ever Had-TKS to Chef JJ
  20. mountainhawg

    Theres a first time for everything.

    We like a bit of crispiness to the edges of the ribs so we do not foil. There are some good benefits to foiling them, more moist, tender, adding foiling sauces, apple juice, beer (see above), etc....
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