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  1. backcountry

    Smokies - know what I mean?

    They're called Smoked Bratwurst in the US - Bavarian Smokies in Canada. It's a pork based sausage actually. "Medium coursely ground pork with mild seasonings". I'm going to give these a shot in the fall I think (when I have more time...I'm not a hunter...). My first batch will be a Cheddar &...
  2. backcountry

    PP - Missing out with no finishing sauce?

    Thanks for posting this one Beer-B-Q. This looks like a keeper to me. A little more substance with the tomato paste and sauce, but still a little twang with the AC Vinegar. I'm going to use this one on my next butt.
  3. backcountry

    Strombolis...

    Stromboli, Panzerotti, Calzone; whatever you want to call it - I want some! Those look fantastico. for adding another thing to my To Do list.
  4. backcountry

    Tboned by tboner

    Oh yea! Did that with some bone-in rib steaks 2 1/2" thick and they were unreal...
  5. backcountry

    My first fatty pie

    Now that's a pie!
  6. backcountry

    2nd Butt on the GOSM w-qview

    Looks great! .99c per pound.... I wish.
  7. backcountry

    Beef Chuck roast: need ideas & inspiration

    What timleo said.... Looking forward to this one in a big way. The plan is good.
  8. backcountry

    Too Much Smoke

    Did you snap any photos of the smoke? That would help to know what you're dealing with. In my gas cabinet, I use the factory cast iron chip pan. I put in some soaked chips & chunks around the outside and on top of dry chips & chunks at about a 50/50 ratio and it seems to work well for me to...
  9. backcountry

    Smokin Deal on Woot.com today

    Looks like a cool site. Too bad they don't ship outside the US... Great site for an impulsive deal hunter like myself too...
  10. backcountry

    Canadians: Where can I get Large Chunks?

    http://www.finmaclumber.com/woods.html Found a distributor. Thanks for the idea of going to a lumber supply company GnuBee! Who'd have thought to buy wood at a lumber store? Lol... Snowball, I buy those exact chips/chunks right now from Cabela's and other outdoors stores in Winnipeg. They...
  11. backcountry

    Canadians: Where can I get Large Chunks?

    I've got an apple tree in my backyard... Wonder what Mrs. Backcountry would say when she came home and it was all cut up into 3x3 chunks? I think I'd rather buy my wood...
  12. backcountry

    Temp Variations on GOSM type smoker

    No smell of gas - that would be a major red flag if I did. I'll try switching tanks first, then I'll replace the regulator if that doesn't change things. Thanks for the suggestion, mballi.
  13. backcountry

    trout filets

    Also, if a hot dip is what you're after: Smoked Arctic Char Hot Dip (Trout or salmon also will work well in this dip) Ingredients: 1 lb light cream cheese, softened 8oz smoked arctic char (or other salmanoid) 2 tbsp finely chopped green onion 1 tbsp prepared horseradish 1 tsp Worcestershire...
  14. backcountry

    trout filets

    They look great. Nice job. I do a spread/dip with smoked whitefish. I don't have a recipe for it, I just add as I go until it's at a consistency I feel is appropriate. It's really quite simple too. Cream Cheese Sour Cream (to lighten it up) Smoked Fish paprika garlic powder a pinch of cumin...
  15. backcountry

    Canadians: Where can I get Large Chunks?

    All I can find at the various retailers here is small bags of small chunks and chips. I'm looking for some larger chunks the size of my palm. Anyone seen any at any of the retail chains or do I have to order them online?
  16. backcountry

    Shoulders are on

    Looks great. Between that and what's in the Bradley, you'll be eating a mighty fine meal tonight!
  17. backcountry

    Salmon success with Q-view

    Looks great to me. Points!
  18. backcountry

    2 Boston Butts For PP w/ Q-View

    Wow, those are really starting to look good now!
  19. backcountry

    To salty ?

    I switched over to a soy sauce based brine and never looked back! You can back off a bit on the salt with this method (maybe you make up for it in the soy...). The length of your brine process also effects the saltiness of your finished product. Try cutting back on how long you brine your fish...
  20. backcountry

    Temp Variations on GOSM type smoker

    The unit is less than a year old. The flame looked pretty blue with some orange tips I believe, but it's tough to say for sure. It strikes me as odd too because when I first got it I was using it in winter. Winnipeg winters are friged to say the least and temps can dip down to -40F... I...
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