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  1. bluefrog

    Smoked bread

    I've got gritz, pistachios, and two cheeses (sharp chedder & monterey jack) cold smoking right now in the bradley with an amaz-n-smoker.  Just stirred the gritz and nuts and of course had to taste a pistachio.  Even thou the smoke is not complete I can tell how good they will be when finished. ...
  2. bluefrog

    Smoked bread

    Squirrel, how long did you smoke the flour?
  3. bluefrog

    Eggs

    Water conducts heat much better than air so eggs cook many times faster in water than they do in the smoker. 2 to 21/2 hrs has been about right for me.  I'll have to try the vinegar water soak and see how that works.  Without it the eggs get a very mild smokey favour.  They do make great deviled...
  4. bluefrog

    Eggs

    I put raw eggs in the smoker at 225 for about two and a half hours.  You do get smoke penetration and the eggs will be lightly smoked and oh so good!
  5. bluefrog

    .what kind of ribs are st louis style ribs

    I used to manage the sporting goods dept. in a Wal Mart, so I'm familiar with their meat.  Here where I live the Sam's Club has very good meats and the Wal Mart meats suck.    don't know how it is in other areas, but you might give Sam's a try.
  6. bluefrog

    smoking conch

     Why don't you try it and let us know how it comes out?    live just north of you in Delray Beach so I will really be enterested in your results.  I love conch.
  7. bluefrog

    using vacum sealer and rub

    Has any one put their meat in a vacum sealer bag after applying rub and vacumsealed the bag to draw the rub deeper into the meat?  I have done something similar with a vacum marinater.  But it seems like it would work in a vacum sialed bag and in the frig overnight.
  8. bluefrog

    using vacum sealer to make rub penatrate?

    Have any of you used a vacum sealer after adding rub to your meat and then refrigerating it before smoking?  I have used a pump vacum dish on steaks and chicken etc. befor grilling but today as I was rubbing a wild boar shoulder befor smoking, I thought "why not rub the meat and the vacum seal...
  9. bluefrog

    Member from Vero Beach FL checking in

    Welcome to SMF from Delray Beach, Fl.  Lots of good people and great info here.
  10. bluefrog

    Catfish skinning pliers

     saw this recomendation in THE BULLSHEET (the KBS newspaper).  Use catfish skinning pliers to remove the membrane from ribs prior to smoking.  If you arn't familer with catfish skinning pliers go to any bait shop or sporting goods store.  They are only a couple bucks at Walmart.
  11. bluefrog

    Greetings from Florida

    Welcome to the forum.  You will find all kinds of foods that you would not thought of as canidates for smoking being smoked by members.  It's quite an adventure.  Again welcome from Delray Beach, Fl
  12. bluefrog

    Loving my "STUFZ" Stuffed burger press Step by Step operation (w/Qview)

    WOW!    just ordered one.  Those burgers look great!!!
  13. bluefrog

    Soaking wood is a NO NO

    If you watch water soaked wood chips or chunks on the fire or in a smoke box, the water in them will boil for a while and once it has all boiled off the dryed out wood will begin to smoke.  No smoke until the water boils off.
  14. bluefrog

    What external temperature do you smoke at?

    I smoke most items at 200 to 250.  Its the internal temp tht you are trying to reach.  Asmoking temp of only 140 is more in the range used for dehydrating.
  15. bluefrog

    Do you trim spares St Louis Style or Smoke regularly Poll

    I sometime do St. Louis style and other times just slightly trimed.  When doing St. Louis style the trimmings go in the smoker also and they are nibbled on or used later in baked beans or added to a pot of greens, etc.
  16. bluefrog

    Smoked Cheesy Cauliflower soup

    That looks and sounds woderful.  I plan to make some along with my next smoke.
  17. bluefrog

    Smoke & Spice Book

    I have this book and have made many of the recipes from it over the years.  I find that my GOSM takes longer than most of their times but that is also true of several other smoking cookbooks that I have. Scott
  18. bluefrog

    Tri tip roast in the East

    The wife and I went to Atlanta for a grand daughter's high school graduation.  While there we went shopping at a TRADER JOE'S.  They had tri tips.  So I bought what they had and brought them back to S. Florida and froze em. So if you live in the East and have a TRADER JOE'S near you check them...
  19. bluefrog

    Black Cherry?

    I'm with HDsmoke, wild or black cherry is excellent if you can get it.
  20. bluefrog

    Chopping / Shredding?

    I agree with Pops2927! Bear claws are the way to go. I used to use two forks or my hands to pull pork, then I bought a set of Bear Claws and have never looked back they are great. Scott
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