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  1. heapomeat

    Bnls breast q-view

    Instead of 3.5 hours next time, I like to do them 1-2 hours in the smoker, then sear them on the BBQ to get 'em done and crispy firm outside but moist on the inside..........or like you saw in my other post, tumble them in a basket.......... Lowreys can be very salty, I'd like to see the...
  2. heapomeat

    Brining tip

    GAG, no wonder store pastries and cake icing taste so gross, LARD, pure lard I say, I have to shave my tonque afterwards........something about "they get frosting in a 5 gallon pail.........makes my stomach churn. Heck, any rubbermaid container at store *** near you, Christmas wrapping paper...
  3. heapomeat

    witch type is better??

    I suppose for the way she dresses, the Wicked Witch of the West in all black would make for the better smoker, don't know about the green skin though, too much raw meat? http://www.americanrhetoric.com/imag...witchmelt1.JPG Now Glenda, the good witch, looks like she could cook up a great meal...
  4. heapomeat

    Chicken in a basket

    Got the basket at a local one stop shopping general store, "fred meyers" in the Seattle area. Might be this one, about the same price I think I paid around $10 for it. http://www.bbqguys.com/item_name_Del..._item_386.html NICE assortment here: I Might have to dig around on here, never seen...
  5. heapomeat

    Scuba Diving for Crab - BURP!

    I've been tempted to do a shrimp dive, but you have to go down to 120-130 feet deep and wave a green glo-stick around as they get attracted to it, you scoop them up with a net, but that sounds like alot of work, I've been down to 150 foot deep so it's not the depth, but still, it does get spooky...
  6. heapomeat

    Scuba Diving for Crab - BURP!

    Thanks for the reminder of the finished product Crab-Vue,
  7. heapomeat

    Chicken in a basket

    I grew up on this style of rotary chicken tumbled in a basket, and you just don't see many of these attachments any more, kinda hard to find a basket but this is SO GOOD AND SO SIMPLE TOO! Cut up a whole fryer or chicken breast, marinade a couple hours in Italian salad dressing, thick slice a...
  8. heapomeat

    Scuba Diving for Crab - BURP!

    The Joys and rewards of living in Seattle surrounded by the Puget Sound and cold water scuba diving.
  9. heapomeat

    Wlid Pigs Down

    IF you're tripping over the meat, I bet a local seniors home or food bank or homeless shelter would love to take the meat off your hands, or have you do a BBQ for them...........a true unselfish gift that would bring a smile to many peoples faces.
  10. heapomeat

    Pickled Eggs W/ Q-VIEW

    More details and process please? I've never done eggs before. Got a recipe for the ingredients and egg "brine"..........sounds yummy!
  11. heapomeat

    Wickle Pickles

    More details please before I order a case sent up to SEATTLE.......grins. Can you describe the ratio of sweet, to heat? I'm one more for Baby dills in garlic. Not too sweat like a relish, but heavy on the garlic and the more heat hot the better. Are these crisp, or soft. If they snap when...
  12. heapomeat

    Mud Pie

    My wifes favorite, thanks for posting, plus rep for you!
  13. heapomeat

    I need help with a Riddle

    "Who do you call when you break your Toe"? A Toe Truck...
  14. heapomeat

    Any advice on salmon

    My advice for salmon?, troll a herring cut plug behind a dodger/flasher about 40-50 foot deep, a white/green squid works too. Don't set the hook too soon, let it come back for a second bite if not hooked on the first. There are tons of good tips on the forum here, the "Search" button is your...
  15. heapomeat

    Wood Chips Burn Tooo Fast!

    I've got the 30" MES. Lava rocks? Nah, not needed at all..........chips are good to start the smoke, I add 1/2 a tube of chips, then several chunks on top of the chips. Chunks burn much better and longer, maybe soak some of your chips in water for 1/2 hour. PM me if you need alder or maple...
  16. heapomeat

    Trying salmon first time, good eats?

    Big Bear hit it on the head. I'm in Seattle, he's in Oregon, my Brother-in-law in Alaska, so what I find compared to how we like to do it in the Pacific Northwest (light salt brine, and short brine period) is soooooo many people "Muck it up" with tons of garlic and onion powder, and soak things...
  17. heapomeat

    Kiwi lemon mint breasts....

    Question on last ingredient, first paragraph. "1 big stix?" Stick of butter, or ?
  18. heapomeat

    smoked vidalia onion?

    I do them all the time too. I cross-slice into 1/2" thick slabs like making onion rings. A bit of olive oil and garlic. I use a perforated wok, about 10" across, either on the smoker, or a quick BBQ so they get seared and crispy crunchy on the edges. I've got photos, let me dig them up.
  19. heapomeat

    Raichlen's "Smoky Mustard" BBQ Sauce

    Mustard sauce is a good rub, and adds a nice twang to the meat. NUTZ, GLAD you went and picked up a bottle, be sure to post some Q-vue and review of the sauce. welcome again to the SMF board.
  20. heapomeat

    Raichlen's "Smoky Mustard" BBQ Sauce

    Anyone can ask a question, and welcome newbie. google is your friend, here are some reviews of the sauce and description, SOUNDS YUMMY! Product Description From the Manufacturer Grilling authority, Steven Raichlen, host of the popular cooking series Barbecue University and author of the...
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