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  1. SmokinEdge

    2025 NCAA Football Thread

    Down 16 now, Michigan is in deep.
  2. SmokinEdge

    Competition Ribs, Mustard/No Mustard

    Nice job disco. I think the mustard absolutely adds a layer of flavor. Next time try mixing yellow mustard and your favorite hot sauce together and slather. It’s another subtle flavor bump.
  3. SmokinEdge

    2025 NCAA Football Thread

    I’m a bit limited on the games I can watch but keeping a sharp eye on Ohio St vs Michigan. It’s hard fought so far the first half.
  4. SmokinEdge

    Need a rib smoker!

    Sounds like a gravity fed cabinet style smoker would fill that bill easy.
  5. SmokinEdge

    Santa Fe Chicken - or leftover turkey

    Sounds good. We are making turkey enchiladas tonight. Many good uses for leftover bird.
  6. SmokinEdge

    Vegetable Soup

    That soup looks delicious. Nice comfort food.
  7. SmokinEdge

    Beautiful day in Hawaii nei

    Ham looks delicious. Skin on it appears?
  8. SmokinEdge

    Thanksgiving Turkey Pastrami

    Good looking plate. I like cured bird.
  9. SmokinEdge

    Smoked Capon Thanksgiving Dinner

    Beautifully done bird. Capon is a bit pricey for birds but they are darn good. Nice work Cival.
  10. SmokinEdge

    Giblet Gravy

    Excellent.
  11. SmokinEdge

    Giblet Gravy

    Who still boils the neck, gizzard , heart and liver for gravy? I usually always smoke the turkey but we always boil the giblets with spices and seasoning for gravy which in turn makes the house smell like food from morning to eating time. So good.
  12. SmokinEdge

    Thermometer - Which is best?

    And barometric is allowed for in my post. 2 degrees per 1000’ foot elevation climb. As election climbs the barometer decreases. I’m at 6500’ elevation and my barometer stays close to 24hg.
  13. SmokinEdge

    Parkerhouse Hot Smoked Sausages

    Never ate them but guess would be hot gut style made with all pork no beef. Should be fairly simple to duplicate.
  14. SmokinEdge

    Well, cooking for 50 worked out.. Thanksgiving

    Nice work. Looks fantastic.
  15. SmokinEdge

    Happy Thanksgiving

    Happy Thanksgiving Giving to all.
  16. SmokinEdge

    Wanting a new turkey-dressing recipe (not stuffing)

    Wild rice and sausage stuffing (dressing) 1 (6oz ) pkg, Uncle Ben’s long grain and wild rice mix. 1 lb. Bulk sausage ( we like sage) 1-1/2c sliced mushrooms 1-1/2c chopped onion 1c chopped celery 1 (8oz) pkg herb seasoned stuffing mix 1/2c fresh parsley chopped 1/2 to 1tsp poultry seasoning...
  17. SmokinEdge

    Woody - My first BBQ Smoker Build

    What a beautiful smoker. You will get a lifetime of excellent bbq. Thanks for sharing this journey.
  18. SmokinEdge

    Turkey Day Eve Brisket

    Looks good. My Ys640 runs hot on that right hand side.
  19. SmokinEdge

    Brine in water pan?

    No benefit to keeping it, just toss it.
  20. SmokinEdge

    RANT - Tired of all the AI slop cooking sites

    They can actually be interchangeable, but to effect a good cure you must keep TQ at or above 1.5% to meat weight. This controls salt/sodium and cures perfectly.
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