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. 20140126_124948_resized.jpg

    20140126_124948_resized.jpg

    • gone4nc
    • Media item
    • Comments: 0
    • Album: What a great smoke today.
  2. gone4nc

    Fresh meat

    Glad you joined the fourm and welcome from Frederick county. The eastern shore is a beautiful place. I attended a large smoke on Kent Island in March , great food and better scenery. Happy smoking.
  3. gone4nc

    Smoking ahead then freezing to use later?

    I smoke and pull the butts, then freeze. I reheat in the freezer bag in boiling water or in a disposal pan covered in the oven. I do this all the time and it always turns out great. I may be wrong , but so far so good. This works well for sausage in sauce , sirloin and look lion too..
  4. gone4nc

    As Eddie Murphy would say " Beef Jerky time!"

    You need to clean it. Just kidding. It is tough, but a dirty necessity.
  5. gone4nc

    THE NEW GUY!

    Welcome from Maryland, and thank you for your service. You will find all you need on this forum. If you don't see it here just ask the question, the answers will roll in.
  6. gone4nc

    As Eddie Murphy would say " Beef Jerky time!"

    I have the same thing going tomorrow. I'll be doing a 5lb eye for jerky, but 10lbs of chicken thighs and 10lbs of hot sausage. I also have a slicer that looks like yours, it sure makes things easier.
  7. gone4nc

    Beef Round Eye

    I have one sliced and marinating now for thus weekend. I smoke it for about 75-90 minutes. It's like jerky with no chemicals.I have smoked these whole also . I do these at 300° until 135°IT and slices thin. It seems leaner then sirloin , so I try not y o let it dry out.
  8. gone4nc

    Which ribs to smoke?

    I may be off my rocker, but I have taken a liking for the beef ribs from Wal-Mart. I still prefer spares though. I trim them down onto St.Louis still, so my little Doberman helper and I can share the flap and tips.
  9. gone4nc

    New guy

    Welcome from Maryland. Ask any questions you have, and the answers will flow in. It sounds like you have a great thing going there at home. Happy smoking.
  10. gone4nc

    Any whole turkey smoking tips??

    I do not stuff a smoking bird. Before you put it on the heat, rub some butter under and over the skin. I add some garlic powder to the butter. Shoot for 170°IT, this works for me. I also separate the leg 1/4s and wings to keep things cooking evenly, not much for presentation but I cook for me...
  11. gone4nc

    Cold today it's cheese time

    Leah, Give it a shot. It is so satisfying. Ot is snowing very hard today, so we had insu d ed dinner tonight. Fried pork chops snd smoked cheddar omelets.
  12. gone4nc

    Cold today it's cheese time

    The pan has parmesan for shaking on pizza and spaghetti. I stir it every hour. The color change was so cool, it could be seen as i stirred it with a fork.
  13. Cold today it's cheese time

    Cold today it's cheese time

    • gone4nc
    • Album
    • Comments: 0
  14. gone4nc

    Cold today it's cheese time

    I had a great afternoon smoking some sharp cheddar and tried some Parmesan. A nice 4 hours and done.
  15. 20140119_115058_resized.jpg

    20140119_115058_resized.jpg

    • gone4nc
    • Media item
    • Comments: 0
    • Album: Cold today it's cheese time
  16. gone4nc

    First Ribs and Chicken

    They look great thanks for the qview.
  17. gone4nc

    Question about brisket IT while it's cooking

    The stall happens to everyone, just sit back and enjoy the smoke. Like Geerock said wait until 200° IT. All will be fine. Don't forget to post pictures.
  18. gone4nc

    Newbie in VA

    Welcome to the fourm, from Frederick county Md. Sorry about the late welcome, but I was on a bbq crawl for our anniversary.
  19. gone4nc

    Smoked Sirloin Tip Roast - Any pointers

    I smoke two of these on average per month. I pull them at 138°-142°. They are spectacular, sliced at the 1.5mm -2mm setting on the slicer. A big hit at all the shooting classes so far.
  20. gone4nc

    Post pic of pit

    My Meadow Creek SQ36 it's store bought but I love it.
Top Bottom
Back
Clicky