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  2. old school

    Gonna give ribs ONE MORE TRY then i'm giving up... end up with shoe leather every time! :(

    CONGRATS JS!   ps. Your going to love your Mac.  
  3. old school

    Help with my first turkey breast

    Your at the right place for help!  I've only smoked wild turkey breast w/o the skin so I can't be much help but many on here can.  I brine over night, rinse, add bacon and yes I do use water but that's a whole different debate/topic. One thing I can add though is take pic's for a q-view!!!
  4. old school

    I want to start brewing but i got a few questions??

    Squirrel since I have the canning down this is my next project!!!   I have a place only 20 min. away that started selling equipment so I'm going through them vs. internet for product.  I have the same issue (ambient temp.) as I burn wood in my basement ( cellar ) so its warm down there, too...
  5. old school

    I need a good pickled egg recipe

    B&B Style Pickled EggsIngredients2 dozen hard boiled eggs (peeled)4 cups vinegar1 jar or can jalapenos1 onion1 cup water1 tablespoon tabasco1 tablespoon salt WARNING: VERY ADDICTIVE!  IF YOU HAVE WALLPAPER IT MIGHT CURL FROM RELEASED GASES!
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  9. old school

    Goose jerky

    Nice Birddog!  What did you all do to the meat?  Any spices at all?  Sit over night? Actually spoke of this over the weekend.  Didn't know if I should do it like I do venison jerky.  Never made anything other then venny jerky.  One can never have enough jerky this time of year
  10. old school

    Lang Smokers

    Looks like you can't get the patio version with the warmer.  Thinking about putting this IN my old larger smokehouse I have on the farm from back in the day.  Would be a nice place to keep it and store my wood. Any ideas what happens if I ext the chimney on the smoker so it goes out the top of...
  11. old school

    HELP!

    I re did my last set.  It's funny as once I'm in the processing step it reminds me of smoking ( w/o the great smell and the drooling of course ).  Getting the boil just the way you want it and maintain that, timing everything and drinking beer once you got it dialed in while just waiting for the...
  12. old school

    Newbie question, sorry that it has most likely been asked before

    I bought one on Craigslist very cheap.  Learned about it as I used it.  Made adjustments as needed most of which I found on this site!!  Nothing crazy just little things.   This helped out so much when I decided I want bigger and better.  I already knew what I wanted and what to look for all...
  13. old school

    HELP!

    I thought I would update since many have helped me. I re did my canning.  Really not that bad at all.  I sterilized the new jars and just opened the others and put the tomatoes in.  Added minute maid concentrate lemon juice ( 1/2 a teaspoon ), new lids I had also sterilized and in the bath they...
  14. old school

    BBQ sauce pressure canning question...

    This is where I got confused allot with this.  One person swears you have to use citric acid and another does not.  Smoke_chef I decided to go with the citric acid. 
  15. old school

    Hello everyone!

    Definitely check out Jeffs smoking classes AND take a look at the thread on Blue Smoke.  It's great stuff!!
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  17. old school

    wild turkey breasts...

    Well I only have one pic from my Turkey smoke.  I must of deleted them.  Thats what I get for waiting so long before posting  I smoked a full breast for a friend that owns a local archery shop and the other half of my Dads.  Forth time doing wild turkey breast. I marinated the wild turkey...
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