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  1. mountainhawg

    "Premier" Membership Info Recommendation

    Would think the links to become a Premier Member needs to be more visible as a separate category or a sticky somewhere. Perhaps it is, I couldn't find it.
  2. mountainhawg

    can someone identify this wood

    http://www.treebarkid.com/index.php/general-bark-id-key
  3. mountainhawg

    OK, I'll try smokin' cheese but, been burnt on smoked cheeses

    Ok, got the cheese, now waiting on UPS to deliver the AMNPS. I'll cut the cheese in two and 1/2 will be 2 hours and the other 1/2 for  3 hours. The sticks I'll do for 2 hours.
  4. OK, I'll try smokin' cheese but, been burnt on smoked cheeses

    OK, I'll try smokin' cheese but, been burnt on smoked cheeses

  5. Cheese (1 of 1).jpg

    Cheese (1 of 1).jpg

    • mountainhawg
    • Media item
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    • Album: OK, I'll try smokin' cheese but, been burnt on smoked cheeses
  6. mountainhawg

    Tatonka Dust On Pork Butt???

    If you look around the boards and use search, you will find a mess of rubs to use on butts. Most are very good. I don't use commercial rubs anymore, better to have a fresh made rub using ideas found on the forum and doctoring them up to suit me IF needed. There are a few on the 3 pages of this...
  7. mountainhawg

    Dang!!!

    You're just a Youngster! Welcome to the Club!
  8. mountainhawg

    Green bean casserole ideas?

    The green bean casserole with smoke cheese on top such as cheddar or even mozzarella sounds great. Just have to start a few weeks in advance getting the cheese smoked.
  9. mountainhawg

    How do you smoke your steaks?

    Reverse sear with one small chunk of aluminum wrapped wood, variety dependent on my mood that day (anything from mesquite to cherry). 
  10. mountainhawg

    Ham Conversion

    I'll give you credit for trying something different and good luck! 
  11. mountainhawg

    Kindly stop watching CBS..disrespectful idiots..

    CBS issued an apology yesterday, a week after the episode aired. Too late for me, CBS made their millions from advertisers for that episode and they're just giving lip service now to cover their NY butts.   
  12. mountainhawg

    Going to try cold smoking belly bacon: suggestions

    Back in my younger days I had caused smoke bitterness in food when using way too much in a short period of time, clouds of it. I was also using wet hickory wood chips at the time and the combination was way overboard. I think by using good aged wood, or the AMNPS you get a better quality of dry...
  13. mountainhawg

    First time poster,,, REUBEN FATTY

    Now that's what I have to try. Never did a fatty but love Reubens so this looks like a good place to start. 
  14. mountainhawg

    PGSmoker's - Reverse Seared Tenderloin Steaks - Heavy Q-View

    Those steaks look fantastic. I totally agree reverse searing works great on steaks AND with burgers.
  15. mountainhawg

    Inaugural Smokehouse Smoke w/Pics

    Very well done and looks quite nice. Enjoy!
  16. mountainhawg

    Rubs seem too strong

    I canned all my commercial rubs and just make my own now, soooo much tastier and controlled. On a roast I'll lay the rub on heavy over mustard, but on chicken or ribs I go lighter. I also mist quite a bit and this has a tendency to water down or thin the rubs somewhat. 
  17. mountainhawg

    Smoking ribs

    What he said. There are several ways to get ribs cooked extremely well. That 3-2-1 or 2-2-1 is an excellent starting point. How'd you mess up your Jerky?
  18. mountainhawg

    Commercial smoking vs. backyard smoking

    There are a few places I've been to in NC that have a night crew, large enclosed cement or brick smoke houses that turn out the good Q. One place I know gets whole oak trees, less limbs, delivered and that's all they use. However, sadly I've stopped at places that had obviously par boiled their...
  19. mountainhawg

    First Pork Rib Roast

    How did it come out? That's my wife's favorite cut of pork, and one I'm not fond of. Never cooked one on the grill just in the oven covered with bacon with garlic cloves inserted 1 to 2 inches into the meat. 
  20. mountainhawg

    Grilling burgers method

    I had the problem of over cooking hamburgers on the grill but went to the reverse sear and they come out great now. Also use no more than a 85/15 hamburger meat or it will seem dry, 80/20 is best for a great juicy burger. For any flare ups, a little spray bottle with a dense fine spray will put...
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