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  1. az_redneck

    meat cutting

    Well, the Health Department might get their drawers in a wad if they find out raw meat was cut on a cooked meat slicer. When I make jerky, once in a blue moon, the butcher (if he's in a good mood) will throw it on his slicer for you. More and more supermarkets won't do that for you anymore so I...
  2. az_redneck

    tree hugger

    Now THERE'S something you don't see every day...
  3. az_redneck

    Pics of 1st Fatty attempt...

    Excellent! Look really good. Does Fed Ex exist in your town? They DO have overnight service..
  4. az_redneck

    Pickled Brussel Sprouts

    I have to try that.. I usually do okra, green beans, or regular old pickles. I've even used English Cukes and they were really good. I also get those Chilie Arbol and stick one of those dried monsters in each jar. They don't come out too spicy, but just enough..
  5. az_redneck

    Anyone no what this is gonna be?

    Well, how are you going to be able to tell if you have a proper smoke ring? Do you spritz it with apple juice every hour?
  6. az_redneck

    Arizona Smokers

    I unfortunately won't be able to make it. The entrance fee is just way over my budget. Sorry..
  7. az_redneck

    I'm Thinking Ham Ribs

    Smarty pants! Has anyone here done this before? How did they turn out?
  8. az_redneck

    First butt and Fatty's with pics!

    And where was my invitation? That looks really good!
  9. az_redneck

    How long to keep the smoke going?

    I use the wood pan my GOSM came with. I use chips and add a fresh bunch every hour or so. I stop adding smoke when it reaches 140'..
  10. az_redneck

    Beer and thighs??

    I have put Coke in my pan before and it gives it a wonderful caramel color. Not too much taste of the Coke, so I doubt beer would flavor it either..
  11. az_redneck

    New guy from Washington state

    Welcome from Arizona! Enjoy the site and post pics..
  12. az_redneck

    Buckboard Bacon

    I used BB cure for pig bellies and they were out of this world!
  13. az_redneck

    Grandson in the Hospital

    I'll send some up too! Make sure that little man get's plenty of ice cream!
  14. az_redneck

    Todays menu:Ribs, salmon and my first ABT's

    That looks sooooooo good! Beats Jack in the Box tacos (what I had for dinner tonite) ANYTIME!!! (The wife cooked dinner tonite)
  15. az_redneck

    Hello from Iowa

    Welcome to SMF from Arizona. No stick burner here. I have a gasser
  16. az_redneck

    not a joke- texas skeeter

    OK..Now you're bragging!
  17. az_redneck

    try not to spew on the screen (rated adult)

    You're a bad bad boy!
  18. az_redneck

    not a joke- texas skeeter

    And then smoked the trout!
  19. az_redneck

    This site is ROCKIN

    TenderQuick is a sugar cure. If you're making lox or gravlax in a cold smoke, that would be ok. If you're just making smoked salmon, then I would just let the smoke (and maybe a little herbs and spices) do its job in flavoring. Some cure in a brine of salt, sugar, and herbs without any Prague #1...
  20. az_redneck

    Hello from Massachusetts

    Welcome from Phoenix. There is a wealth of information here. You're young and have many years to perfect your craft.. I'm old and have to do it quick..lol Enjoy the board
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