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  1. meandmytwodogs

    First try at BuckBoard

    Nice job on the first go round. I bet it won't be your last. I have my second BBB curing in the fridge right now. Enjoy! Dave
  2. meandmytwodogs

    Corned Venison

    If you go to the Cabella's website and look at their recipes, they have a good corned venison that I've made 3 or 4 times. It's a little dryer than what you are used to with regular c.b. but do it with some boiled cabbage and potatoes with some spicy mustard on the side and it comes out great. Dave
  3. meandmytwodogs

    Can-Butt-Birds, Beans & Taters for dinner- it's on now: Q-view

    Happiness is a FULL smoker! Nice job. Dave
  4. meandmytwodogs

    3 Fatties with Q view

    Holy crap those look great! I read the post thinking I might at least see a new type of fattie and I was not disappointed at all! The Jambalaya fattie looks fantastic! I will definitely be trying that one soon. Dave
  5. meandmytwodogs

    how do you clean up your smoker?

    I don't CLEAN the inside of my OK Joe LongHorn very often. At the very least I do use a wire grill brush on the grates every time I smoke. I have never experienced any rotten food sitting in there nor has there ever been mold. When the occasion does arise when even I can't stand to look in there...
  6. meandmytwodogs

    Goat

    I had Curried Goat at a Caribbean joint here in Omaha. It was really tender and reminded me of lamb. I would eat it again. Dave
  7. meandmytwodogs

    what would be the value of a used Oklahoma Joe?

    Thief! Thief! You stole that thing! Happy smoking. You will be happy with your purchase. Dave
  8. meandmytwodogs

    what would be the value of a used Oklahoma Joe?

    I bought one of these (OK Joe Longhorn) used last spring. The guy I got it from said they are around $450 new when he bought it. I paid almost that much at two years old due to the fact that it has several custom modifications (plasma torch and welding involved). I love the heck out of this...
  9. meandmytwodogs

    Turkey Bacon Wrapped Cured Chix Thighs W/Qview

    Thanks Ron. I'll be giving this a shot this weekend! Happy smokes! Dave
  10. meandmytwodogs

    Turkey Bacon Wrapped Cured Chix Thighs W/Qview

    Hey Ron. I think I've seen your brine recipe in another post but I think that post is gone now. You mind sharin your mix? I'm doing a whole chix and a bunch of quarters this weekend and thought I might give brining a try this time. Hope you don't mind me asking. Dave
  11. meandmytwodogs

    i'll bet the guy who took this picture is single now.....

    I wonder which sent it was that brought the lion in? Dave
  12. meandmytwodogs

    Smoke-N-Butts with attitude!!

    So were those butts "BONE IN"? Party tilt Rick. Looks great! Dave
  13. meandmytwodogs

    Hickory Bark Baby Backs

    I agree with this post. I normally remove as much of the bark as I can regardless of what wood I am using. The hickory bark by itself gets waaaaay to smoky from what I've seen. I've never personally used it but watched a friend use the bark alone for his smoke once. Hmmm come to think of it...
  14. meandmytwodogs

    cooking brisket from a frozen state?

    Oh sorry. I thought this post was about smoking in Denver right now. My bad. Dave
  15. meandmytwodogs

    brisket tonite, with qview

    I sear every brisket I smoke. I believe that it really brings out the beefy flavors in the meat and gives it a great bark. I usually sear with the rub already on though and have never put the mustard on a brisket. I doubt it would hurt though. This one looks awesome Erain! Dave
  16. meandmytwodogs

    Fattie Throwdoen Entry-German Fattie w/QVue

    That looks great! Tell us how it tasted! What would you think about adding some kraut to that? Let me know what you think. Dave
  17. meandmytwodogs

    Holy crap these are HUGE

    I don't think you should. You better let ME smoke them! Dave
  18. meandmytwodogs

    The Fat Cap Discussion Thread (Applies to Pork too)

    Shoot. I'd settle for what you have in the pan here! Lookin good. Dave
  19. meandmytwodogs

    The Fat Cap Discussion Thread (Applies to Pork too)

    Me, I'm a bit of a flipper. I mean I like to make sure to get as much smokey char on my meats as I can so for example when doing a butt and I like the dark, red, chewy pieces, I tend to go fat cap up, but then go fat cap down to simma things down a bit. Brisket is almost always fat down until it...
  20. meandmytwodogs

    Primo Lump Charcoal

    Well sure it's expensive, don't you see the writing in FRENCH on the label? Just kidding. Never seen it before here either. Dave
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