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  1. nola saints smoker

    smoking jalapeno's

    I want to grind into a fine powder. would the seeds be removed before or after smoking?
  2. nola saints smoker

    1st time Beer Can Chix ?'s

    as for as time, don't base your cook on time. go by internal temp. i take the breast to 165-170 and the thigh to 180 or so. when i butterfly the birds, on avg it takes about 1 hr 15 min to 1 hr 30 min to reach the internal temp. If you plan on eating the skin, i would increase the temps to...
  3. nola saints smoker

    1st time Beer Can Chix ?'s

    i agree w/rbranstner. I tried brining and I don't like the way it changes the texture of the meat. I now inject right before i put them on the grill. I have been butterflying them lately as they cook faster.
  4. nola saints smoker

    smoking jalapeno's

    I was thinkig about halving and leaving the seeds thinking it may cut down on the smoking/drying time. i'll give it a shot this weekend and see how they turn out. Thanks for the info.
  5. nola saints smoker

    smoking jalapeno's

    i want to grind into a powder.
  6. nola saints smoker

    smoking jalapeno's

    I have about 25 jalapeno's that I would like to smoke this weekend. I would like to start them on my smoker then transfer to a dehydrator to finish. Is there an approxmate time that I need to leave them on the smoker and at what temp to achieve the best results?
  7. nola saints smoker

    What do you use, and how much?

    I use this brand or I make my own. As for as the amount to use, I just inject until the meat swells up. Usually a couple of ounces in each breast and and ounce or so in the legs and thighs.
  8. nola saints smoker

    Was my chicken undercooked?

    I have smoked several chickens, including the beer butt chicken and the spatchcock chicken. I have brined some, injected some. Cooked at different temps, from 250* to 350*. In my opinion, I find the brine changes the texture of the meat. I have brined chicken from as little as an hour to as...
  9. nola saints smoker

    NFL Schedule

    Saints v Vikes. should be a good game and i'm betting there will be no overtime. hopefully favre will except his punishment and stop trying to get special treatment from the NFL. JMO. Roethlisberger should have gotten at least an 8 game suspension. I would not be surprised if the Steelers trade...
  10. nola saints smoker

    NFL Schedule

    Go Saints! Favre on the ground. Romo on the ground. Roethlisberger on the ground. Good q and football. Great combination.
  11. nola saints smoker

    Smoking Chicken - need help

    I would definitely inject the breast. I usually inject w/melted butter, italian dressing, a little hot sauce and the rub you used for the chicken. I tried the brining thing, but didn't care for the texture of the meat and I really didn't see the benefit. So now I inject everything.
  12. nola saints smoker

    BB's with raspberry chipotle bbq sauce & bonus items w/pics

    Chisoxjim, Interesting way of preparing the oysters. I only eat them chargrilled but have never used BBQ sauce. Does the BBQ sauce take away from the taste of the oyster?
  13. nola saints smoker

    Jeff's rub on chix

    Jeff's rub and sauce are really good. I used Hungarian paprika in place of regular paprika and chipotle powder in place of cayenne. I find that regular paprika has a bitter taste, especially in the quantity in his recipe. The first batch i made according to his recipe and the second batch i...
  14. nola saints smoker

    3rd Smoke..this time, Hungarian paprika

    I order my spices from http://www.myspicesage.com. I can't find chipotle powder or the hungarian paprika and this was the least expensive place I could find. The regualr paprika in the grocery stores are junk.
  15. nola saints smoker

    Big Steel Keg

    I am the proud owner of a Bubba Keg. Best grill / smoker I ever owned. Retains heat extremely well, very well made, uses minimal lump. Everything I have cooked on the KEG was awesome. Visit http://www.bubbakeg.com/ and you will see everyone on the site is very well satisfied with their keg. I...
  16. nola saints smoker

    3rd Smoke..this time, Hungarian paprika

    I agree. The first time I made Jeff's rub, I made it per the recipe and I found the paprika was a little bitter. The second batch, I substituted Hungarian Paprika and used chipotle powder in place of the cayenne. I also added dry mustard powder. I found it was much better but it's just my opinion.
  17. nola saints smoker

    It has arrived!!!!!!!!! Sweet!!!!!

    Nice. Time to get that baby cranked up and smoke us some grub.
  18. nola saints smoker

    Butt and Asparagas

    Picked up a 5.09# butt yesterday and decided I would get an early start today. However that did not happen as my granddaughter was at my house and she delayed my smoke. It's all good. I applied the mustard and rub, wrapped in saran wrap and into the fridge for a couple hours. Finally cranked up...
  19. nola saints smoker

    advice suggestions on first tenderloin

    i smokd a pork loin a couple months ago but it was not as big as the one you have. This is what I did. Marinate over night or at least 4 hrs. First thing is take an ice pick or a knife and make holes or slits in the loin. I find the marinade and rub penetrates the meat better this way. Just my...
  20. nola saints smoker

    BBQ sauce thickened?

    I made Jeff's sauce over the weekend and it came out think, just like the store bought brands. Cooking the sauce is the key.
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