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  1. aprilized

    Smoked giant turkey legs

    I only wrapped them in foil when I put them in the oven. I smoked them first for 5 hours and then wrapped in foil and baked for 2 hours in the oven at 365 degrees. Then unwrapped and baked one hour at 340 degrees. Cheers A
  2. aprilized

    Testing out the LEMon squeezer

    Very nice. Great idea for flavor components A
  3. Merguez second try with new equipment

    Merguez second try with new equipment

  4. aprilized

    Merguez second try with new equipment

    Hi everyone. Last time I made merguez (not smoked, fresh sausage) it was ok but I felt the filling was too pasty and it broke. After some people here gave opinions and I read a bunch of other threads I figured I would invest in a grinder and sausage stuffer. The first batch was made with the...
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  11. aprilized

    How do I get paper thin crispy skin on chicken?

    I have a whole duck in the freezer! I'm going to look for a Peking duck recipe and use this technique.  Thanks! A
  12. aprilized

    Smoked giant turkey legs

    No problem :) 
  13. aprilized

    Smoked giant turkey legs

    Much thanks all. .. It's "ma'am" Disco :) 
  14. aprilized

    Smoked giant turkey legs

    Thanks gentlemen, appreciate it. A
  15. aprilized

    Hello from Florida's East Coast

    Welcome and greetings from South Florida. I'm new here as well and this forum is excellent. The best info anywhere and truly interested and friendly folks. Happy smoking :)  Amira
  16. aprilized

    Smoked giant turkey legs

    Hah.. I jousted when I stuck the temp probe in one of them :) 
  17. aprilized

    How do I get paper thin crispy skin on chicken?

    The way I do it is by baking, uncovered in the oven. This way the fat melts away basting the chicken and leaves a nice crispy skin. I wouldn't turn the pieces and leave the skin side up at all times. Also, it's better if the pieces aren't overlapping each others. 375 degrees for 45 minutes...
  18. aprilized

    Smoked giant turkey legs

    Thanks! I'm very happy it turned out. The more I work on this new technique (smoking that is) the more I see how much there is to learn even after being a professional chef for 20 years.. Nothing better than learning new things as the years go by :) 
  19. aprilized

    Is it important for your meat to have a smoke ring?

    Here's a good article that explains the smoke ring.. and it has nothing to do with smoke!  http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html
  20. Smoked giant turkey legs

    Smoked giant turkey legs

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