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  1. ksblazer

    Tenderloin....finally!

    That looks like a great meal I've been meaning to smoke beef tenderloin. But like you, haven't found it for a decent price. The one store that does. Does not carry very good beef. It's always been tough. Weather it's a steak, Chuck roast or tri tip.
  2. ksblazer

    Jalapeno sticks

    Those look great!! If I saw them in my local butcher shop. I'd definitely be purchasing them.
  3. ksblazer

    Smoked up 8lbs of cheese

    I've tried it before, but never smoked. But after I had it, I knew I wanted to try smoking up some.
  4. ksblazer

    Smoked up 8lbs of cheese

    I got a good 4lbs or so, to hold me over for those 90 day's.
  5. ksblazer

    Homemade Lasagna Bolognese

    Good to see you posting recipes and pictures of your cooks. Always enjoy them. Everything you make I want to try 👍
  6. ksblazer

    Smoked up 8lbs of cheese

    Thanks I smoked it for about 3 and a half hours with cherry wood.
  7. ksblazer

    Smoked up 8lbs of cheese

    Just did up 8lbs of cheese and have it resting on the counter. 2lbs Mozzarella 2lbs Hot Buffalo Cheddar 4lbs Extra Sharp Cheddar Will vacuum seal it up tomorrow and give it 90 days before trying.
  8. ksblazer

    smoked cheese flavours

    Extra Sharp Cheddar Mozzarella Pepper Jack Looking to smoke up some Gouda and Blue cheese this year as well. Have yet to try smoking them. So I'm looking forward to it.
  9. ksblazer

    Texas Chili - whatcha got?

    I enjoy a good bowl of Texas Chili or Chili with beans. Here is a pic of the last batch I made. It was Texas style.
  10. ksblazer

    14lb spatchcocked maple turkey

    No I spatchcocked it before I brined it. I guess it may not look that way from the picture. As I just cut out the back bone, but didn't press down on the breast to flatten it. It did save me some time. 14lb Turkey reached 180 in 4hr and 35min at 240 degrees.
  11. ksblazer

    14lb spatchcocked maple turkey

    So I decided to do a Turkey for Christmas dinner today and after looking through some recipes. I decided to go with Jeff's maple smoked turkey recipe. But did a couple things different. Fist I spatchcocked it. I've been enjoying my chicken this way. So I figured I'd try it out on my Turkey and...
  12. ksblazer

    Cajun or Louisiana style?

    You may also want to check out some of Justin Wilson's old Cajun/ Creole cookbooks. He has some bbq recipes in them. But it's mostly down home Louisiana cooking. I like to smoke up some Cajun wings or legs by Marinating them in some Louisiana hot sauce. Season them with some Cajun seasoning...
  13. ksblazer

    Epic Sauce

    Honey siracha wings are one of my favorites. I like to also mix in honey and siracha into my bbq sauce for a sweet heat flavor.
  14. ksblazer

    Dirt Track Saturday Night

    I've got lots of good memories from going to the race tracks. Think it's some of the best entertainment for your $$.
  15. ksblazer

    Dirt Track Saturday Night

    Awesome I wish I could go down to my local dirt track and watch some racing. Was hoping to catch a few of them this year, until the virus came and messed everything up. I guess you can pay to watch it on line. But racing at the track is a much better experience. Hopefully next year it...
  16. ksblazer

    THANK YOU CHEF JIMMY J

    Fully agree with everything said about Chef JimmyJ. Thanks for taking the time to experiment with your great recipes and share them with us. As well as other things you have learned over the years here. You have really helped bring my BBQ skills to another level.
  17. ksblazer

    Baby Ray's for base sauce

    Like to use SBR and add honey, cinnamon and cayanne For that sweet/heat taste
  18. ksblazer

    Peri-peri chicken on the kettle

    Like peri peri chicken a lot. Your's looks great. Thanks for sharing the pic's with us.
  19. ksblazer

    Chile's Basic Rubs for Pork, Chicken and Brisket

    Just made up Chile's pork rub. But I only had smoked Hungarian paprika. So that is what I used. Sampled a pinch of it it tastes pretty good. Can't wait to use it on some pork.
  20. ksblazer

    Pork Belly Burnt Ends 1st try.

    Looks like you nailed it the first time. PBBE'S are my favorite threads to read. Especially when pictures are added. Not that I would ever turn them down. But I prefer my PBBE'S finished with a sauce or glaze as well. It just add's another layer of flavor.
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