Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. biggeorge50

    Drink of choice?

    Woodford Reserve, Maker's Mark, or Blanton's.  If it's "beer" it's got to be Guinness.
  2. biggeorge50

    Look what I have to work with...

    A store near me has Angus choice whole boneless ribeyes for $4.99; they average about 15#.  They also have the same with the bone in, also for $4.99; they average about 20#.  I emptied my wallet but filled my freezer - seems like a fair trade to me.
  3. biggeorge50

    Smoke Question.........

    I also have a 24" Smoke Vault and I haven't had a need to modify my chip tray.  I used chips at first and had too much smoke with them.  I switched to chunks and it works great now.  As others have said, don't trust the thermometer in the door.  Mine is off by 40 degrees, so I use a pair of ET-73's.
  4. biggeorge50

    New York state isn't so bad

    I'll cut it up and split it next week when I have more time.  I just wanted to see what I had available and get it down now.  I will season it in my garage for the winter and then cut into chunks.  By dropping it when the sap is out of it, it should be ready to use in the spring.
  5. biggeorge50

    New York state isn't so bad

    I've got abot 4 acres of mixed hardwoods behind my house.  I just dropped a beech, cherry, apple, hickory, hard maple, and oak tree so they can be ready for smoking with when my present supply of chunks runs out.  That should about cover my needs for a few years.  Other things about New York...
  6. biggeorge50

    Time between stuffing and smoking question?

    I just got done grinding and stuffing 30# of venison summer sausage.  I used the Hi Mountain kit.  The directions say to let the sausages cure for at least 12 hours but not more than 24 hours.  Wonder why that is?  BTW, just so people don't expect too much from a $15 kit, the box specifically...
  7. biggeorge50

    My First Pork Loin

    Pork loins are what got me into smoking.  A friend smoked up 6 of them for my son's wedding reception.  Within a week, I owned Smoke Vault.  I think loins are my favorite, but ribs and pulled pork are right up there too.  Loins are by far the easiest .  I haven't stuffed one yet and don't know...
  8. biggeorge50

    buckboard bacon question

    Sure is a small world Pops.  My mouth waters just thinking about those cob smoked hams.  Best ham I have ever had, and it was the only ham my father would eat.  I will have to try your recipe - I assume dry corn cobs were used to generate the smoke?  If I can duplicate them, I will be in hog heaven.
  9. biggeorge50

    buckboard bacon question

    Hey Pops.  That Fassetts place is a long way from Texas, isn't it?  That was the only place we would buy hams for years.
  10. biggeorge50

    Stuffed Burgers

    How many ABT's do you have to make to have leftovers?  I'm not sure my smoker could make that many!  Friends seem to come out of the woodwork when I make them.
  11. biggeorge50

    First use - Smoke Vault 24"..........had some issues, could use some input (w/ pics)

    I have had a Smoke Vault for almost a year and I like it a lot.  As others have said, I don't have any problem generating smoke, so I can't comment on that.  As far as getting a steady temperature - 1/16th of an inch turn on the dial makes a big difference.  When I first used it, I thought it...
  12. biggeorge50

    Question: Most Handy BBQ Gadget/tool

    Don't have any special gadgets, so for me it would be my ET-73's.
  13. biggeorge50

    Tips for cutting hardwood?

    I split the wood to the size I want and then cut it up using a chop saw.
  14. biggeorge50

    Dumb kid

    My son loves my smoked pork loins so yesterday he brought me a half loin to smoke for him. It was one of those pre marinated $3.99/# rip-offs. He just yanked it out of the packaging and put it in the smoker, not even any rub on it. It came out very juicy and with a great smoke ring, but other...
  15. biggeorge50

    Why spicing it up and the low and slow is the healthiest way to cook!

    If this is the healthiest way to cook, why do my pants keep shrinking?
  16. biggeorge50

    Babyback Rib Pricing Question

    There is a meat distributor about 30 miles from me where I buy almost all my meat. Baby backs are $2.99, some of the other meats are a little higher than the sales around me. Best part is that it is all very high quality meat. That is worth a few extra cents a pound to me.
  17. biggeorge50

    Making Cider in the Old days

    My brother and I make a barrel every year. I buy a 50 gallon whiskey barrel full of cider from a local orchard in October. We add 20# of brown sugar and a gallon of honey, no yeast. Run a tube from the bung to a gallon jar full of water for an air lock/bubbler. In late May or early June we...
  18. biggeorge50

    Question for you guys with smokers on your decks

    I had a few hunks of fire rock left over from building my house. I put a piece of that under my smoker - has lasted about 6 months so far.
  19. biggeorge50

    Anyone smoke Cigars?

    I'm partial to almost any Arturo Fuente except the curlyheads. When I was still working my secretary would bring me back a fistful of Cuban Cohibas when she traveled out of the country. Unfortunately, my stash is almost gone now.
  20. biggeorge50

    Firewood into California... rejected at the border coming home

    In New York State, uncertified wood can't be transported more than 50 miles (in a straight line) from where it was cut. You can drive it around for three days if you want, just don't cross that 50 mile radius line.
Top Bottom
Back
Clicky