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  1. mchar69

    First cheese smoke

    It sure does look delicious!  Gonna check out that link to smoking cheese.  Nice Q view as well.
  2. mchar69

    Scarbelly Wings taken to the next level!

    That looks AWESOME!  I gotta get me an injector. So I see it's a mini (?) Smokey Joe ? or what is the setup?  And what is that gate valve for?
  3. mchar69

    Question about Pork Butt cooking times

    I smoke on my Weber 22" kettle grill - coals in one side, butts on the other -  top full open over the meat, bottom closed under the meat, the other 2 vents cracked 1/4 or so. I do about 3 hours heavy smoke then heavy-duty foil wrap for 2 - hrs + a bit - killer results.  225 to 275. Bacon...
  4. mchar69

    SMOKING WITH MES30 - FIRST TIME

    "My Goodness!  I should have been doing this a long time ago!" NO KIDDING!  Nice vid! I like the 1911 too!
  5. mchar69

    It's all over except for the digestion! GO HAWKS!

    J Rod that food looks awesome!
  6. mchar69

    Smoked Meatloaf wrapped in Bacon

    Very Nice!  How long does it take and at what temp?  Juicy!
  7. mchar69

    Help with Chipotle sauce/glaze

    I would start with smoking a bunch of jalapenos or poblanos for about and hour at 200 or so - until they are wrinkly.  They freeze well. They absorb a whole bunch of smoke. Then remove the seeds and chop finely and put into a BBQ sauce. In a medium saucepan - Saute 4 slices thick bacon ...
  8. mchar69

    Smoked Swordfish & Grilled Swordfish! (Double the fun)!

    So Leah - you ARE eating the bones, right? And how hot and how long do you grill them? How can you get them this time of year?
  9. mchar69

    Weekend Smoke Buckboard & Canadian Bacon

    So many silly people eat store bought 'smoked' items.  Tsk Tsk, little boy, step aside, SMF to the rescue! Nice work on the CB.  My next foray into smoking. Or maybe a splatchy chicken...
  10. mchar69

    A Labor of Love

    Nice 'work'.  Have you tried the finishing sauce that's in one of the stickys? Yummy.
  11. mchar69

    Smoked Swordfish & Grilled Swordfish! (Double the fun)!

    Hi Leah, I've watched your posts since I've joined.. nice work. You ask: I don't think you can; you need to get to about 80 or 90 degrees inside your smoker. Usually a cold smoker has a separate fire box, then some ducting for the smoke and a small amount of heat to the main smoke box. BTW...
  12. mchar69

    Why no cure#1 ?

    Gravlax is a Scandanavian curing method for salmon which merely uses salt, sugar, and dill.  3 days in the fridge. No cooking or smoking needed.  Does not taste salty.  Excellent. Just did some, and it's awesome.  Throwing one piece on the smoker for taste testing right now.
  13. mchar69

    CAS Award winning Chili

    Fantastic and thanks for sharing. I could use some warm stuff right about now! Mark
  14. mchar69

    Dutch Oven Pork Tenderloin and Potatoes

    Really, really nice.  I prefer my T-loins PINK PINK PINK and leave at room temp then barely cook them, crusty outside, pinky inside. I also slice on the 'bias' because that's what the dumb food shows say to do...  but your looks fantabulous.
  15. mchar69

    5 day dry aged smoked prime rib for Christmas dinner. With Lots of Q view.

    Really nice color on the beef, Boatbum - I'm just up Connecticut Ave. in Kensington. Chowdah recipe looks killer, too. I agree on the shrimp - I CANNOT get anything but dirty tasting stock from, well, Asian shrimp. Nice write up!
  16. mchar69

    1st Bacon Attempt Hot smoked on WSM

    Quote: AFTER YOUR CURE, and BEFORE smoking: Soak in ice water to get rid of salt, an hour or more.  Big ice bath. Pat dry with paper towels. DRY on Racks In Fridge 1 or more days. get a Pellicle. - which helps hold smoke -   THEN SMOKE  some of the best bacon ever. Pull off, rest, cool...
  17. mchar69

    Chicken, my new favorite method

    He'll learn! Gently nudge him and tell him I SAID SO! I am re-thinking the smoke and next time will use apple - perhaps the harsher Mesquite changed your flavor -  I'll try the Creole and your rub, and do a taste test. With Q-View of course! To Brine, or NOT to Brine.... really isn't any...
  18. mchar69

    salmon was on sale, no not PNW salmon. I will live i think.

    I have only warm smoked pork, splatch chick, and bacon, I am Jonesing to COLD SMOKE some salmon, I love lox, and hate paying $20 /lb... ENJOY!
  19. mchar69

    Chicken, my new favorite method

    I followed your recipe and brined a spatched chicken. Excellent. Then smoked 2 1'2 hrs. My mistake - Mesquite too strong and long. (for most people. That was my excuse to eat just about the whole thing myself!) The bird was still REALLY moist, but was oversmoked. It was actually the...
  20. mchar69

    Preserving natural cased sausage?!?

    Soak, then rinse in warm water, They are usually in like 4 -6' lengths. So open them up under the spout, and I run water thru them - mostly to get out the salt. Some say soak in OJ,  (?) but I've only done a soak and warmer water rinse. My sausages are great with these casings.
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