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  1. ABT_ACP12.jpg

    ABT_ACP12.jpg

    • smokeydokey
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    • Album: ABT's... or ACP's?
  2. ABT_ACP13.jpg

    ABT_ACP13.jpg

    • smokeydokey
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    • Album: ABT's... or ACP's?
  3. ABT_ACP11.jpg

    ABT_ACP11.jpg

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    • Album: ABT's... or ACP's?
  4. ABT_ACP10.jpg

    ABT_ACP10.jpg

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    • Album: ABT's... or ACP's?
  5. ABT_ACP06.jpg

    ABT_ACP06.jpg

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    • Album: ABT's... or ACP's?
  6. ABT_ACP06.jpg

    ABT_ACP06.jpg

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    • Album: ABT's... or ACP's?
  7. ABT's... or ACP's?

    ABT's... or ACP's?

  8. smokeydokey

    Some of our members got to try out Todd's A-MAZE-N Pellet Smoker - see what they thought of it!

    OK, I'm sold. Did a brisket, brats and baked beans over the holiday using the AMNPS for the first time, and was lucky to get ANY of it after the wolverines descended. the consensus was that it was among the best smoked meals I had every served the family... I have to agree. The AMNPS also made...
  9. smokeydokey

    Cast Iron vs. Mild steel for a griddle... Opinions please

    Wow! You guys came through in a hurry! Thanks so much for the terrific responses. I took Squirrels advice and went to Craigslist, and voila! immediate success! I found a used 13"x16" cast iron griddle for 20 bucks and thew down. It's not perfect for what I'm doing, but it was also 20 bucks...
  10. smokeydokey

    Cast Iron vs. Mild steel for a griddle... Opinions please

    Hello All, I have been a fan of cooking on a cast iron griddle over a hot fire for some time. My CI griddle is old, and only about 10" in diameter. When I do this, I cook over a very hot coal and wood fire in my 22' Weber. I would really like about an 18"-19" diameter cast iron griddle, but...
  11. smokeydokey

    The Great Smoked Salt Experiment

    Thanks for the post, I did a similar experiment with different kinds of salt, and my favorite by FAR, was smoking Mauldon Salt. If you not familiar with it, it is French sea salt that is processed by the Brits, and it is ever good. I use it as a finishing salt as it has huge crystaline...
  12. smokeydokey

    Easy Caesar dressing ( and 3 others w/ same base)

    Thanks Jimmy J.... You know what they say, even a blind squirrel finds an acorn now and then! I have a lemon tree in my side yard here in phoenix, and I always have more than I can use. My sister always visits from New Mexico right when the tree is yielding and she turned me on to preserving...
  13. smokeydokey

    Easy Caesar dressing ( and 3 others w/ same base)

    Hello All, I made my go to dressing last night, and neglected to shoot any photos... But jeez, it's dressing! We LOVE Caesar salad from scratch, but it is frankly kind of a pain in the neck, so I make a base that I refrigerate for up to a couple of weeks, and add in an egg and some Parmesean...
  14. smokeydokey

    Beef Ribs today!!! w/qview...

    Great looking ribs! I noticed the spud with the internal probe in it... I've never seen this before. Is it a fair way to measure temp on ribs? Very clever idea, but I am curious as to how accurate it was comparing the potato IT to the rib IT. -Smokey
  15. smokeydokey

    Alpaca

    How about "Alpaca au Vin"? From what you were saying about how lean this Alpaca is, what about adding a couple of split leg bones to your braise to let the marrow add some fat and richness? Just a thought.
  16. smokeydokey

    Alpaca

    Oh, how we long for what is unobtainable!
  17. smokeydokey

    Alpaca

    Check out www.wanderingchopsticks.com and www.theravenouscouple.com for real deal Vietnamese recipes that are explained so simply, even I can cook them. The Bo Tai chahn, and thit nouong are especially toothsome. Good Pho recipe too!
  18. smokeydokey

    Alpaca

    Beautiful! Ms. Smokey can't believe that you'd eat a sweater off the hoof, but brother, I'm with you! From what you've described, I'll bet a really big Syrah or an Albarino would pair nicely with this in the wine department. On the cooking/ tenderness side, what about the rib cooking method of...
  19. smokeydokey

    Rack of baby goat in MES.

    Love to see another Goat Guy!  You hit it on the head about the margin of error. Goat is very challenging... Full marks on the degree of difficulty. this looks really good! -Smokey
  20. smokeydokey

    Caldito de Cabrito Ahumadoro (smoked Goat Green Chile Stew)

    Caldito de Cabrito Ahumadoro (Smoked Goat Green Chile Stew) Whenever the Green Chile crop would come ripe in New Mexico, you could count on my mom making her Caldito, or “little stew”. Perhaps the most basic of New Mexican dishes, it involves first and foremost, Green Chile, Potatoes...
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