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  1. nate_46

    Smoked Turkey Mole Poblano

    Did you throw it on the smoker in a pan or bare on the grates? Is that prepared mole with mexican chocolate, peanut butter, etc? Sparked a little interest here because I like turkey and have one thawing in the fridge.
  2. nate_46

    The fruits of my all-nighter w/q-view

    Looks really good Bob. How close are you?
  3. nate_46

    Problem loading SMF

    Haven't had a problem here. Hope I don't, I am enjoying keeping up with the posts in "real" time.
  4. nate_46

    Damn rain

    Within the last hour the clouds parted and the sun came out. Looks like it will come and go all day, glad I started the smoke. Hope you are having better luck.
  5. nate_46

    Sunday Smokeoff - Overnighter

    Really liking the pictures! Good luck! I will be checking in often! That sure looks like a beautiful butt.
  6. nate_46

    A tale of two chuckies-the great experiment

    Either way it sounds like good food. You saved me 1.00 a pound. Thank you for taking the time to share this with us.
  7. nate_46

    Damn rain

    Clouds here and a little chilly. Weather channel says its going to rain here fer sure. I will be going through the same thing..... what a pisser!!
  8. nate_46

    A step back, to move forward...is it time for me to make the change?

    Why can't you have it all? Gas for when your tired and just want some grub, and wood or coal when you want to exercise your culinary muscle? If it takes 5 minutes to pull the propane burner it can't take much more time to put it back. Have you done a large amount of smoking lately? I find that...
  9. nate_46

    Best Canadian Bacon yet!

    Boy I hope mine looks half as good as yours. I start smoking mine tomorrow. Are you going to slice it thin for sandwiches or thick for breakfast meat? Thinking about doing both, how about you?
  10. nate_46

    Ist Brisket Starting Tonight w/Qvue

    Looks like your in for some fun. Thank you for posting some pics, even if their small. (could be a little bigger for the people that can't see very well) Good luck and post more pics!!
  11. nate_46

    Gonna Try A UDS

    Can you describe the difference in flavor? Bad, good, more robust, charrred.... etc. It would be good to know.
  12. nate_46

    New Mexico Chiles arrive in East TN... your gonna love this RonMan!

    Ron, our New Mexican connection... He is a wealth of knowledge... Is there any peppers left there Ron? I am going to be down there next weekend and I was going to pick up a bag... Your going to be eating good for a while Pignit!!
  13. nate_46

    drinkin' while smokin'

    Smoking without drinking? Drinking without smoking? I don't get it...... Don't they go hand in hand. Yeah, maybe you need to find a way to help the little lady and let her enjoy in the fun.....
  14. nate_46

    Concession Menu Prices

    The prices don't seem unreasonable. I would want to try some of it, but being the cheapskate I am I would grumble about it. That is one reason why I learned to smoke, for the price of 4 rib meals I can cook up a heep of grub and throw a party. Not dissin on your prices, just throwing in a...
  15. nate_46

    Is it murder...

    Nice rant!! I have educated everyone I normally share food with so I don't hear that anymore. The wife said she wasn't sure about curing the brisket for so long before cooking it "I know it is going to go bad". Then she smelled the scent of heaven and ate the rest!! Why did she have to try it????
  16. nate_46

    Tender Quick

    There are many answers to that question. You cure to save and store meat. You cure to cold smoke the meat in the danger zone (40-140 degrees). You cure for added flavor and texture. I am reading Great Sausage Recipes and Meat curing by Rytek Kutas and have learned so much. Good read if you...
  17. nate_46

    My biggest butt to date.

    I usually cut 90% of the fat cap off and throw it in and see how it lands. Like a big meat dice cube. Seriously I lose most of it and lately I have started with the cap up and flipping it after 3 or 4 hours. Why? I seem to get better smoke penetration on the side that was down first. Might not...
  18. nate_46

    We don't need a smoker anymore.

    Now I know what I have been doing wrong...... I haven't been using fresh smoke. And I don't know why that would make a difference.......... Classic!
  19. nate_46

    How Man Bottles Are In Your Home???

    4 Sauces, Cattleman's, 2 types of Curleys, K.C. Masterpiece 3 Marinades, Caribbean Jerk, Herb and Garlic, Honey Teriyaki that I use mostly for pork chops. Spices, seasonings, and a couple hot sauces. About Average I guess,
  20. nate_46

    Cajun Turkey Pastrami W/Qview

    That looks real good Ron! Now I know why you asked if I could get my hands on turkey breasts. Off to the meat packer tomorrow to ask. No better foot steps to follow than yours!
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