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. DSCN3184.JPG

    DSCN3184.JPG

    • kihler
    • Media item
    • Comments: 0
    • Album: Smoked Goose
  2. DSCN3183.JPG

    DSCN3183.JPG

    • kihler
    • Media item
    • Comments: 0
    • Album: Smoked Goose
  3. DSCN3181.JPG

    DSCN3181.JPG

    • kihler
    • Media item
    • Comments: 0
    • Album: Smoked Goose
  4. DSCN3177.JPG

    DSCN3177.JPG

    • kihler
    • Media item
    • Comments: 0
    • Album: Smoked Goose
  5. DSCN3173.JPG

    DSCN3173.JPG

    • kihler
    • Media item
    • Comments: 0
    • Album: Smoked Goose
  6. kihler

    Smoked Goose

    I got the goose at Safeway. They were marked down from $6.99 to $1.99 a pound. I butcher said they just were not selling. I'm going to smoke it like I've done ducks. It will be a couple of weeks, but I'll send pics when I'm done.
  7. kihler

    Smoked Goose

    Has anyone ever smoked a goose? I bought one yesterday on special. Almost giving them away. I have never cooked or smoked a goose. Any ideas, I know the will be a lot of fat.
  8. kihler

    building a smoker question w/refer

    My first big smoker was an old frig, the only difference was, I used an electric hot pad for my heat source. It worked great and lasted years. After a couple of smokings, the inside of the frig was covered with a nice coating. Be sure not to remove this.   
  9. kihler

    need a brine that works with pork ribs as well as beef ribs

    Beef doesn't need a brine, but a good rub goes a long way in making a great beef rib. Long slow cooking is also needed for a good beef rib. Just don't dry them out.  Pop's brine for pork works well.
  10. kihler

    New member

    Be sure look in the pork section of the meat counter, not the prepackaged area. Lee Lee also has pork belly with rib meat, you don't want that for bacon. It has a rib bone in it. Good luck with your bacon. I use Morton tender quick for the curing process. You can buy it at AJ's or online...
  11. kihler

    New member

    I buy my bacon at 2 place in the Phoenix area. Most of the time I buy it at Lee Lee's at Warner and Dobson. I bought 20 pounds last week, it was some of the nicest pork belly I have ever found. It was about 2 inches thick and mostly meat, very little fat. The other place is an Asian markets at...
  12. kihler

    Your thoughts on a meat slicer

    I am also looking for a new meat slicer. I cure and smoke my own bacon, about 20 pounds at a time. During the last five pounds, my slicer just stops. I think the motor gets to hot. Other large amounts of meat cause the same problem. I'll keep watch for other replies.  Thanks for this posting.  
  13. kihler

    Forum posts are slowing down

    It's also to hot to BBQ and smoke here in southern Arizona. The evenings are still over 100. The nice weather starts in October and the parties start. 
  14. kihler

    Which chips to use?

    I smoke with fine chips all the time, but I use them as a started for my larger chips. They will start smoking in just a couple of minutes.
  15. kihler

    South Carolina Honey Mustard BBQ Sauce

    Thanks, I'll give it a try
  16. kihler

    South Carolina Honey Mustard BBQ Sauce

    I forgot to tell you - I'm only using the flat part of the brisket for a test run tomorrow. It's about 5 pounds, do you still think 8 hours in the smoker is to little? I've done 5 pound flats before and 8 hours worked great. A very moist and tender brisket. BUT, it tasted like a good brisket...
  17. kihler

    South Carolina Honey Mustard BBQ Sauce

    Has anyone used South Carolina honey mustard BBQ sauce on a beef brisket? I'm looking for a way to kick up a beef brisket. We are having a brisket cook off, and I need a way to be a little different. About 30 "eaters" will be the judge. The formal brisket format doesn't need to be followed, if...
  18. kihler

    Costco meats thread (pricing and favorite cuts)

    I de bone my pork butts. It takes about 10 minutes, but the finished product looks good and can be tied very easy. I smoke the bones and use them for soup. Unless you need 10 + butts, doing the de boning is the only way to go.   
  19. kihler

    Costco meats thread (pricing and favorite cuts)

    I agree with Dave. There is almost no fat in the eye of the round. You can use eye of the round if you buy some pork or beef fat and add it to the sausage. I think you need about 25 to 30 percent fat for good sausage. 
  20. kihler

    Marinating salmon ?

    I lived in the pacific northwest for 50 years and smoking salmon is high on the list of things to do.  My very first smoker was a little chief. I have moved on since then but they have on of the best brines for smoking salmon. Before smoking your salmon be sure to wash the brine off and let it...
Top Bottom
Back
Clicky