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  1. jerkyaddict

    the ADD-ON'S from my pork post

    these lil buggers went bye-bye in the blink of an eye.....
  2. jerkyaddict

    the ADD-ON'S from my pork post

    we had some awesome pork so why not kick it up with some awesome finger foods........did some bacon wrapped pineapple and some bacon wrapped marinated artichoke hearts... also threw on a few shrimp boats for a pre--gathering snack
  3. jerkyaddict

    Short Loin And Rib Roast With Qview

    rest of what we brought will be posted in the fruit n vegg section....
  4. jerkyaddict

    Short Loin And Rib Roast With Qview

    these chop's vanished quickly after arriving.....
  5. jerkyaddict

    Short Loin And Rib Roast With Qview

    done or " money " shots tasty loin.....tasty loin.....tasty
  6. jerkyaddict

    Short Loin And Rib Roast With Qview

    the wife and i volunteered to bring some food to a get together yesterday so thurs night i drowned a short loin and a med rib roast in a brine of 1and a half gal water , half gal apple juice , cup of sea salt and cup of brown sugar.......yesterday took them out a let sit in a sive till room temp...
  7. jerkyaddict

    Swamp Sauce

    ha haaa dl if it was shine i'de a went blind...lol been there they told me it was homemade fruit wine....woke up next mornin felt like a back-hoe bucket was ringin in my head......
  8. jerkyaddict

    Rubs for Chicken. To do or not to do... that is the question.

    put the rub under the skin next time it work's pretty good , leave skin on for the whole cook cause it also help's keep moisture in the bird . if you brine and rub under skin the skin acts as a foil somewhat and help's distribute the flavor's more into the meat mostly breast area i know under...
  9. jerkyaddict

    Q-view from over the pond

    must agree that's a fine lookin gadget you built there and like Rich said why ***salt ? if you are dead set on it and it's your way ask someone here we could ship ya some if ya can find plain ole onion powder you are better off in my eye , then you could just add some salt as needed.....onion...
  10. jerkyaddict

    Swamp Sauce

    anybody using or used the stuff before ? come's outta s/c my buddy brought me home some from his last truckin trip . i stuck my finger in it and pulled out just a bone ???.....lol kidding it taste's pretty good but it has a " strange " i dont know what to call it flavored after-taste ?? i read...
  11. jerkyaddict

    Happy Easter Weekend Everyone

    just thought i'd say have a good'n this weekend to all , and good luck to those lucky enough to be smokin somethin or other this weekend and hide those egg's for the kid's and make sure you hide some boney's for the furry one's !!!! oh and dont eat too many hard boiled's or you'll be competin...
  12. jerkyaddict

    Saturday's smoke

    regardless of mod's lookin tasty nice job , and great qview !!
  13. jerkyaddict

    What I did yesterday (mods trial and run)

    just read through the long version of this thread and i dont think anyone has any beef with it , or people who were active in it !! i myself walk away knowing that if i was gonna try some new mod's on a side boxer that this thread has brung a few new things to the table learning is often a get...
  14. jerkyaddict

    Cabbage!!!!

    awe the snabbage.....we do it too but with a balsalmic filler............and it's ooooh sooooo good
  15. jerkyaddict

    in need of jerky and pepperoni recipes

    Kmad...i do the london's sliced as jerky often...and it's not too salty and not too sweet !!! for the dehydrator i slice at 1/8 inch and for the smoker i make them like 1/4 incher's i try to soak atleast two day's....there is several way's but my fave's been pretty much the worcestershire ...
  16. jerkyaddict

    What kind of wood is this?

    i agree with texas it is looking hickory , but you could alway's hack a lil piece off and get it burnin and woft some up in the nostrils...i'm no wood spe******t but it just looks to big to be apple ?
  17. jerkyaddict

    what special cookware for smoking veggies?

    smokin amy , josh="geek with fire" nailed it they are cheap and work awesome these aluminum circular grates are sold as disposable cookin grids you usually can get a few smoke's outta them before huckin them to the recycle bin..they get hard to wash after a few times they get super soft...but...
  18. jerkyaddict

    Trout

    walking-dude i agree no need for a new smoker , i do land and sea in the same ole box...maybe he meant he should not to meat and fish at same time ? cause that can get a lil strange tasting..if fish is over meat drippins add fishy flavor . other hand if meat is over fish fishysmoke rises and...
  19. jerkyaddict

    Smoked Mussels

    i see now that skip did an awesome job @ smoke imparting those mussel's as far as your question williamz , usually shellfish are better off to be fresh for smoking . the quick-freeze process does retain most of the flavor but you will see after thawed it sorta has changed the consistancy of the...
  20. jerkyaddict

    Preserving jerky

    this is a good question..... most time's i make jerky between the folk's on the block smelling it and knowing whats up , and sudden rise in house guest's shortly after seems i aint got much left that needs any sorta special care..lol sorry i cant help ya on that one
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