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  1. homebrew & bbq

    Butts, Bacon and Balls

    I got the recipe from a member of another forum. I'll check and see if he's okay with me posting it over here too. But I would guess that almost any recipe for salmon loaf or salmon patties could be tweaked a bit and reshaped for salmon balls.
  2. homebrew & bbq

    Hungarian recipes

    There is a place up in the top right corner that you can click and it will translate the page into German. The community I live in I have a much better chance of finding someone who can work with German rather than Hungarian.
  3. homebrew & bbq

    Butts, Bacon and Balls

    The salmon balls were really good. They'll make a great appetizer. Now we're just trying to figure out what kind of sauce to whip up to dip them in. I think a light sweet and sour sauce would be good, but my wife is leaning toward a mayo-based mustard-dill sauce.
  4. homebrew & bbq

    Hello from Nebraska

    Welcome to SMF! What part of Nebraska are you from? I live in NE Nebraska and I can tell you that your biggest enemy is gonna be the wind. At least in this part of the state it rarely seems to stop blowing and it sucks the heat away from your smoker faster than you can believe. Find a place...
  5. homebrew & bbq

    Butts, Bacon and Balls

    The Canadian bacon is sliced and packaged. We did about 6 sampler packages to go to the brave volunteers who are willing to taste our experiments. Those packages have 3 slices of each of the 4 cures and they are simply marked A, B, C & D. Here is the sliced Canadian bacon. The first picture...
  6. homebrew & bbq

    Hello from Nebraska

    Welcome to SMF from another Nebraskan! I'm looking forward to hearing what you have to share from all that experience.
  7. homebrew & bbq

    Smoked pickles??

    I was thinking today... and that's always a dangerous thing. Has anyone tried making smoked pickles? Now, I'm not talking about taking pickles out of the jar and throwing them in the smoker. I was thinking more a long the lines of cold smoking some sliced or chunked cucumbers and then...
  8. homebrew & bbq

    Butts, Bacon and Balls

    Well, I haven't made it to the slicer with the Canadian bacon yet, but here are the other results. Here are the meatballs and salmon balls after their trip through the smoker... about an hour or so for each. And here are the four butts. This is about half of the juice that came from...
  9. homebrew & bbq

    Butts, Bacon and Balls

    Well, that's sort of what I'm doing. My parents are celebrating their 50th wedding anniversary in about 4 weeks and they asked me if I could have pulled pork ready for 100 people. So the butts will get pulled, packaged and frozen until then. The meat and salmon balls are test batches to see if...
  10. homebrew & bbq

    Butts, Bacon and Balls

    Yeah, an hour to an hour and a half seems about right when I put in a handful of chips. No, I don't have smoke leaking around the door. The only smoke that comes out of the smoker is through the top vent (other than when I open the door to do something with the meat).
  11. homebrew & bbq

    Butts, Bacon and Balls

    I love my MES! It does the things I need it to do and it doesn't take a lot of babysitting. I've been using my a little over a year and recently had to replace some of the wiring to the heating element. I use chips that I get at Walmart, Menards, Lowe's, etc.
  12. homebrew & bbq

    Butts, Bacon and Balls

    It's been kinda busy here today. We sorta got a late start so nothing made it into the smoker until almost noon, but it's been full since then. We did 35-40 pounds of butts, about 13 pounds of Canadian bacon divided into 4 different cures. And then we threw in some test runs of frozen pre-cooked...
  13. homebrew & bbq

    Smoke from Friday

    We did kind of a soft scramble with the eggs. I've heard some folks have used raw eggs, but that seems to be that it would make rolling the fatty up a tricky process.
  14. homebrew & bbq

    Smoke from Friday

    On Friday I filled the smoker with 4 butts, 3 fatties (2 plain and one stuffed) along with some beef stew meat and pork stew meat. The stuffed fatty was filled with eggs and cheddar cheese. (sorry, no pics of it. It disappeared too fast) Here are the two plain fatties and the beef stew meat...
  15. homebrew & bbq

    Help on Ribs

    The amount of smoke flavor that is "right" is purely a matter of personal taste so only you can decide how much you like. It will just take some experimenting to find out what you prefer. But there may be causes that lead to that "too smoky" taste. What does the smoke look like that is coming...
  16. homebrew & bbq

    AHHHHHH....Diet!

    Thought I'd chime in again. You might consider some of the things that you would typically fry and figure out a way to smoke them. Smoking is definitely a more WW-friendly way to cook than frying.
  17. homebrew & bbq

    AHHHHHH....Diet!

    My wife and I have experience with WW. Fish and chicken are a good place to start. If you like portabellas those would work in the smoker. Also, you can smoke veggies. I think I've seen a recipe (or at least pictures) of smoked stuffed green peppers. Even lean pork and beef will work, but...
  18. homebrew & bbq

    New Masterbuilt

    Welcome to SMF! I've got an MES and I love using it. It doesn't take a lot of babysitting and so I can do other things while it's doing its stuff.
  19. homebrew & bbq

    as if.

    You might want to take a look at this thread. It has pictures of a cooking pit made from cinder blocks and some steel mesh. Cowgirl used it to do a roast pig. http://www.smokingmeatforums.com/for...=cinder+blocks
  20. homebrew & bbq

    What book to buy

    I have both Smoke & Spice and Sublime Smoke. I like Smoke & Spice better. The recipes in Sublime Smoke seem to be "fancier", at least IMHO. Just my $.02 worth.
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