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  1. bigdaddyviking67

    Smoked Beer Can Chicken

    Hey toad, my neighbor has the same smoker, what we did was buy a foil cake pan and set the turkey stand in it, then set the pan on the bottom of the smoker at the right side. We filled the pan with a good dark beer and the damn thing turned out great.
  2. bigdaddyviking67

    Hello from MT

    Welcome to the forum Pete, man all that wild game sounds good. I would love to come out your way and hunt some elk. The forum members have a great deal of knowledge. Looking forward to hearing from you in the forum.
  3. bigdaddyviking67

    Hi from a newbe

    Welcome Steve, man I can't believe you live in southern cali and are using an excuse of weather as a reason for not have smoked anything yet. I live in northern Minnesota and smoke all year round. Look forward to hearing from you on your future smokes.....
  4. bigdaddyviking67

    Meats for Jerky

    What I do with my venison is grind it using the coarse plate that way it stays somewhat firm. I used to try and get meats and slice it into 1/4 inch strips but I found that to be somewhat of a pain in the ass. So I bought one of the jerky guns that hold 3 lbs of meat from cabelas. If you...
  5. bigdaddyviking67

    Smoked Beer Can Chicken

    Just another bit of info, they also make the beer can stands for turkeys and they turn out awesome when done that way. Soda cans, beer cans, soup cans whatever---as long as your using a good beer-cause if your using milwaukee's best you might as well be using water...lol
  6. bigdaddyviking67

    Need Advice

    Well first do some backwards planning, in other words determine what types of larger meats and how much you will want to smoke, take into consideration the different ways to position meat on a smoker (i.e. I have converted an old refrigerator into a smoker that has more vertical area for smoking...
  7. bigdaddyviking67

    need help! pit cooking goat

    Man that sounds good, I you can post some pics of the smoke. I have never had goat before, I have ate alot of different things but never goat. I will have to get the block checked on this animal. Good Luck.
  8. bigdaddyviking67

    "OTBS"

    Thank you fellow brothers, I will make it my duty to ensure all smoking activities are performed to the highest standard of the OTBS and will share my knowledge, experiences (both good and bad) and experiments with the forum.
  9. bigdaddyviking67

    STORE BOUGHT HAM

    The whole rear leg, that is the best part of the pig any way, and it is cheaper than buying a whole pig.
  10. bigdaddyviking67

    Maverick Smoker Thermometer

    Man now I know what to tell the wife to get me for my B-day, my Maverick doesn't have the remote temp display. But if I get one of them, I won't have an excuse to walk by the kegerator every 15 minutes...LOL
  11. bigdaddyviking67

    Smoking rabbit

    Try using the 3-2-1 method and apply a good rub or seasoning, it might be the way to go. It will keep the meat juicy and it will come right off the bone.
  12. bigdaddyviking67

    smoked eggs

    Yes they can be explosive, if combined with the proper amounts of beer and other gut churning finger foods. I myself have been eating things that turn your ass into a flame thrower since I was a kid, so I love to turn the heat up a notch or two when I am smoking, cooking or canning for myself...
  13. bigdaddyviking67

    STORE BOUGHT HAM

    Hey Larry, if you want to go all out, do some research at the local butcher shops and see what the going price per pound is on a raw pork butt. My neighbor and I went to a local butcher shop and ordered some, the butcher told us that they came two to three in a box and that we would have to buy...
  14. bigdaddyviking67

    smoked eggs

    The neighbor and I had to take a stab at the eggs thing too, we cold smoked them for 50 minutes and then pickled them, and we plan on letting them sit for a few weeks before digging into them. We also did some garlic cloves, these we have pickled before and would put them on the smoker with...
  15. bigdaddyviking67

    Need Advice on Pheasant??

    I would inject the birds with your injection flavor of choice then rub the bird or birds down with a light coat of yellow mustard then a good dry rub, this will retain the natural and injected juices. Since pheasants are smaller, you don't want them to dry out and you don't want to over smoke...
  16. bigdaddyviking67

    Smoking a deer shoulder

    I agree on the 165 degrees, because its wild game and not USDA inspected. Since you are putting slits in the meat I would try and coat the meat with a yellow mustard and dryrub coating to help seal these holes. You don't want all the juices to leak out. Some apple and hickory might be a good...
  17. bigdaddyviking67

    smoked eggs

    If you want to spice them up a bit, cut a couple of habaneros in half and throw them into the pickeling brine, then let them sit for a month. Eat with good beer and open the windows....
  18. bigdaddyviking67

    smoked eggs

    Man them look great, but I just have to know, do they make your farts smell smokey....LOL
  19. bigdaddyviking67

    Deer Snack Sticks

    If you go to this link you can order a good amount for cheap. Remember don't run it through the meat grinder, http://www.butcher-packer.com/pg_sausage_citric.htm
  20. bigdaddyviking67

    Deer Snack Sticks

    Here are the instructions for the Encapsulated Citric Acid, I think I will try this with my next batch... This citric acid is coated with hydrogenated vegetable oil which will melt and release into the meat product at 135 degrees F. Used to give certain products such as summer sausage and...
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