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  1. smokenharley

    Venison Wieners/Hot Dogs

    It was a rainy, cold, and blustery weekend - perfect time to make a batch of venison doggies. I like the AC Legg seasoning but I embellish it with some fresh garlic and a tiny bit of Mace. I decided to go small (5#) on this batch with no cheese or other additional add-ins. My favorite ratio is...
  2. smokenharley

    Another Successful Brisket

    Thanks guys & gals. Looked good but tasted much better. Smoked about 12 hours between 205-225 and finished off the last two hours at 235-240. Keep at it "oldsmokerdude", the outcome is well worth it. If yours is getting too dry, try lowering the temp a bit. It may take a little longer but it...
  3. smokenharley

    Another Successful Brisket

    Smaller sized brisket, it took about 14 hours and of course Jeff's rub. I haven't posted for a while so I thought it was about time.
  4. Most Moist Delectable Venison tenderloin Roll

    Most Moist Delectable Venison tenderloin Roll

  5. smokenharley

    Most Moist Delectable Venison tenderloin Roll

    P { margin-bottom: 0.08in; } Most Moist Delectable Venison Roll I love venison and I have a venison party for all my hunting friends every year. We all contribute backstrap (tenderloin). This year it was a combination of Delaware and Pennsylvania deer. For those of you not familiar with...
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    IMG_1937.JPG

    • smokenharley
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  7. smokenharley

    Smoked Boneless Leg of Lamb

    Thanks Pops. It looks like I could learn a lot from you..Is there anything you don't smoke?
  8. Smoked Boneless Leg of Lamb

    Smoked Boneless Leg of Lamb

  9. smokenharley

    Smoked Boneless Leg of Lamb

    After receiving Jeff's email concerning a Leg O' Lamb for Easter I decided to give it a shot. Mine was maybe a bit bigger than Jeff's; about 4.5#. I used his recipe sans peppers simply because my mother-in-law does not like anything with spice - I feel sorry for her but, it is what it is. I...
  10. IMG_1935.JPG

    IMG_1935.JPG

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    IMG_1932.JPG

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    • Album: Smoked Boneless Leg of Lamb
  12. IMG_1930.JPG

    IMG_1930.JPG

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  13. smokenharley

    Smoked Venison Dried Beef

    Guess I'm just a dumb PA Dutchman but that seems to a bunch of work for simple dry beef or venison for that matter. Everyone has their own concoction for dry beef but my feeling is that it is in the brine. My brine includes the spices and is not injected. Rather, it is absorbed through the...
  14. smokenharley

    Frog Legs

    What a great idea. I have not been out for frogs since I was a teenager. We used a 3-point gig and .22's with flashlights. They are some good eating. And these look awesome! Great idea Harleyguy.
  15. smokenharley

    First Smoke for Dr Phil

    Welcome aboard Doc. They look great. Gotta try some ribs. What rub did you use on the ribs and to what temp - they look perfect. And thanks for the QView.
  16. smokenharley

    using powder coating??

    mrprogi71, you are absolutely correct. I ride Harleys (hence the name) and have powdered many engine components and they have held up as good if not better than Harley's powder coatings. I only use a conventional oven in my garage (vented) but it is important to get to the correct cure temp and...
  17. smokenharley

    using powder coating??

    mrpogi71 I do powder coating mostly for myself and friends and I buy a bunch of product from Eastwood. They do have have a high-temp coating....rated much higher than our grills will ever get smoking meat. I have coated several exhaust manifolds and it's amazing how glossy they are after a...
  18. smokenharley

    First Venison Tenderloin with Bacon w/QView

    Thanks Cowgirl.
  19. smokenharley

    Gonna do my first briskett saturday what rub should I use?

    I think JIR said it well. The only time I open the smoker is to take a picture for the group. Otherwise it is down for the temp count - however long that may be.  
  20. smokenharley

    First Venison Tenderloin with Bacon w/QView

    They were Mythmaster. All was a combination of ideas I got from this site. Although the spritz was mine but I am sure I was not the first.
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