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  1. kit s

    Pork roast

    Ya Steve for my taste also....it was real tasty and surprisingly really moist.
  2. kit s

    Fried Zucchini, (but not air fried)

    Sawhorse love the fried zukes too. What I do when drying is first pat dry put on a rack, lightly salt and refrigerate and hour or two, pull and really press them between two paper towels to remove as much water as possible, batter up fry. The water in them is what tends to let the batter flke...
  3. kit s

    Is the new forum set up having issues for others? Keep getting error message when trying to view...

    Is the new forum set up having issues for others? Keep getting error message when trying to view replies or post. kit
    • kit s
    • Profile post
  4. kit s

    Trouble

    Keep getting error message when trying to view replies or post.
  5. kit s

    Whoa

    When I opened this site this morning, I almost went into shock. The change will sure take some adjustment for this old gizzer. Will have to learn some new procedures. Might be fun, might be a few hair pulling times, but I didn't make it this far because I gave up...so onward me fellow forum...
  6. kit s

    SmokeDaddy Magnum P.I.G and Pellet Pro PID upgrade for my PB Austin XL

    Cleaning for most part, but also the smoke can get away from you at times.
  7. kit s

    SmokeDaddy Magnum P.I.G and Pellet Pro PID upgrade for my PB Austin XL

    Have a smoke daddy and well don't use that much any more....the creosote build up in burn chamber is substantial.
  8. kit s

    Pork roast

    This being a shoulder roast wanted temp higher..planned on pulling it at 161 but got side tracked...bad me...still flavor was supper and it wasn't that dry.
  9. kit s

    Pork roast

    Shoulder, bone in.
  10. kit s

    Pork roast

    Did up a pork roast the other day for dinner. At 375 for 5 hours or so until temp reached 162. Should have left uncovered because the sucker went to 166 while resting. A liittle over done as far as I an concerned. Caught the dripping and they went into gravy. Season for roast. Garlic 5 cloves...
    • kit s
    • Thread
    • Replies: 8
    • Forum: Pork
  11. kit s

    Salisbury Steak with Onion Gravy

    I love a good salisbury also....usually use tenderized round steak though for mine. Last time I made though cheated a little and used liptons beef onion soup mix...still pow.
  12. kit s

    Thai peppers

    Thanks for info will look to see if we have those critters around here any place.
  13. kit s

    Thai peppers

    Going to have to use small jars...pint size I think as they are pretty small in size.
  14. kit s

    Thai peppers

    Didn't know that or that there were others that also grew this way...thank for info.
  15. kit s

    Aging harvested meats....

    Ice water bath...hmmm...well I prefer air drying while cooling meat. We used to hang ours about 2 weeks. Because of weather we would hang at sunset until sunrise, take them down and wrap in sleeping bags place on floor coolest room in house ...repeat. Some time though the 2 week goal was not met...
  16. kit s

    Thai peppers

    Though this not a smoked thing, it is a interesting pepper. The peppers grow up right vs down as other peppers. Now my plant has taken a beating from the cold weather and leaves are now more yellow, they used to be a bright green. Off this one plant got around 30 peppers. They are bright red...
  17. kit s

    Cornbread pork casserole

    I have made something similar, though I call it a tamale pie.
  18. kit s

    We now have a never ending food source for the smoker if I was brave enough to try it.

    Well humanely is good but then not all shots may be accurate enough for the one shot...but usually solved with a quick follow up....shish rules for getting rid of them...figure its more of a case of not wanting to pay bounty, and well if you make that bad shot you will dispose of it discretely...
  19. kit s

    Hello from Northern California

    SCU..CRU..BEU here.
  20. kit s

    We now have a never ending food source for the smoker if I was brave enough to try it.

    Nothing ventured nothing gained is the saying....try it...hunt for bounty....or like chili suggested try to see what the market is for fozen. kit
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