Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. 2-1-2012 Turkey 3.jpg

    2-1-2012 Turkey 3.jpg

    • redclaymud
    • Media item
    • Comments: 0
    • Album: Default
  2. 2-1-2012 Turkey 2.jpg

    2-1-2012 Turkey 2.jpg

    • redclaymud
    • Media item
    • Comments: 0
    • Album: Default
  3. 2-1-2012 Turkey 1.jpg

    2-1-2012 Turkey 1.jpg

    • redclaymud
    • Media item
    • Comments: 0
    • Album: Default
  4. redclaymud

    I be in trouble now and I need some guidance..

    I've got a good smoke going but it's all in the wood chips.  I still haven't figured out how to properly light that Amazin thing and keep it going while using wood chips in the smoker.  The seal at the bottom of the door is just too tight.  Maybe a metal straw or two down in that direction might...
  5. redclaymud

    I be in trouble now and I need some guidance..

    I'm convinced.  the smoker temperature is now going to 250.  Why gamble?  thanks junkie. .  
  6. redclaymud

    I be in trouble now and I need some guidance..

    Question.  I've pulled the package wrapped gizzards and things, and the neck bone.  Does the tail bone need to be removed?  It seems prominent but I can't figure where to cut it out, or even if I should. Moot point since I just stuck the turkey into the smoker.  Sorry.  At best this will be a...
  7. redclaymud

    I be in trouble now and I need some guidance..

    Wonderful idea.  Thanks so much.  That will work.  Good drainage with the cooler and controlled semi-cold water flow in the tub.  I can do this.  I'm totally grateful.  This makes me think the meal will happen as planned.
  8. redclaymud

    I be in trouble now and I need some guidance..

    I've got an almost 19 pound turkey that I promised to have smoked and ready before noon tomorrow.  I received the frozen bird a good week ago and I placed it in the meat drawer of the refrigerator, thinking it would thaw.  Well, it didn't.  Still hard as a rock.  I'm running cold water through...
  9. redclaymud

    All night packer with Q view

    Outstanding presentation.  Please, please post the detailed recipe. 
  10. redclaymud

    Chuckies in the Smoker! QViews...

    Of all the compliments I've won for great bbq, the most satisfying compliment was when my family served themselves seconds to the point where the roast was gone and the cook left hungry.  Lord knows, it doesn't always turn out that good, but when you really nail it . . . . oh you my, it is so...
  11. redclaymud

    Chuckies in the Smoker! QViews...

    Chuckie Enchiladas?  I had no idea.  I've got to get myself a recipe.  Extra points for beautiful pics.
  12. redclaymud

    Marinade Brisket turned green

    It's your call.  If you don't trust the meat, bring it back and get another.  It's better to be safe.  I've never seen this thing happen in any meat I've seen prepped.
  13. redclaymud

    Smoked Meatballs..

    I never thought to do meatballs in a smoker.  Figured they would dry out too fast.  Meatloaf is another thing.  I've figured out the bacon weave and it keeps things moist . . . but meat balls?   Share your guidance if you will.  Thanks.
  14. redclaymud

    Smoke Ring . .. . Fact or Fiction

    Don't know if it's true or not.  I've read that if you put cold meat into a heavy smoke it will produce what we call a smoke ring on the meat, which in reality has less to do with smoky taste and more to do with how gases in the wood smoke interact with the pigment of meat. I've not been...
  15. redclaymud

    Another Newbie's First Try (With Pics)

    I'm going to start a new thread with this, so don't bother to respond here. Don't know if it's true or not.  I've read that if you put cold meat into a heavy smoke it will produce what we call a smoke ring, which in reality has more to do with how the gases in the smoke interact with the...
  16. redclaymud

    brisket recon

    You've got a plan, so let's work with your plan.  I took the liberty to modify a few steps but not anything that would change your main plan: First of all, get your camera ready and document everything.  Take good notes of what you did, what went right, what went wrong, so you can improve your...
View older results
Top Bottom
Back
Clicky