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  1. gofish

    Greetings from MD!

    Philly Mike from MD?  Who do you root for when the Flyers play the Caps ;)  Just you giving you a little bit of a hard time ...   Welcome from Southern, MD!
  2. gofish

    Jack's Old South Cooking School

    I have not been but think it would be cool to check it out.  If you consider it to be a 'vacation' and Myron is the main attraction your going to see and learn from, then the cost is not that bad.  If you were going to compete in competitions then I'd say it was a no brainer to go to any...
  3. gofish

    Smoker's database.

    That is sweet.  I like the photo's along with the cooking notes.  
  4. gofish

    Smoker's database.

    Nope, I can't see it.  Sounds interesting though ...
  5. gofish

    Amish Mustard Eggs

    looks good.
  6. gofish

    Miron Mixon

    Nope.  
  7. gofish

    Which D. O. to buy..... Review of the New D.O. 7/9/12

    Sounds like you could possibly do some camping.  The bail works really well when camping and using a tripod.  I have used it inside as well and is not as easy to get out of the oven as my one with bigger looped handles .  My lodge with the three feet is only used on the grill or at camp with...
  8. gofish

    Miron Mixon

    Here's a search from the forum for the pork/chix injection.   http://www.smokingmeatforums.com/t/87789/myron-mixons-pork-and-chicken-injection
  9. gofish

    Miron Mixon

    I have sampled his Jacks Old South sauces when I met him at a competition last year.  They were tasty, my buddy bought three different varieties and spoke highly of all of them.  I think his injection recipe could be found very easily on the internet.  We never sampled a glaze. How's the book...
  10. gofish

    That's steam ... not smoke! Crabs, Shrimp, and Corn

    Thanks folks.  My next venture will be to grill & put some smoke on a soft shell crab for a sandwich.  I'll post pic's of that.  I have a plan, but now I am just doing research for a special sauce recipe.  Will keep you posted.
  11. gofish

    WSM/BGE clones cooking on the lower rack?

    I use the red leather Lodge Gloves.  $20 here:  Any heavy welding style glove will work. I guess you could get them for about 9$ + Shipping here:    I have even seen this style cheaper at the local Ace Hardware There are tools to lift the grates, but when you need to lift a grate with 10/12...
  12. gofish

    Hello from Maryland

    A big welcome from Calvert County!   I have a lot of the same smoking toys as you do and love my Egg the best.  Let me know if you ever need a taste tester on that Tuna.  I assure you that I will eat as much as possible before I give you my honest opinion.  If you go offshore take some pictures...
  13. gofish

    That's steam ... not smoke! Crabs, Shrimp, and Corn

    Well I just had to share my fathers day dinner.  That's steam ... not smoke!  We steamed a half bushel of Blue Crabs, Corn and tossed in some Lg Shrimp to catch the last few minutes of steam.  The crabs were small, but heavy.  The corn was sweet and so were the 'shrimps'.  We ate like Kings on...
  14. gofish

    Cooked for our company picnic!

    Your food and rig looks so good that this may cause you problems in the future.  You will be THE BBQ GUY at work from now on!  People will talk about your set up for ever now, and they will be asking for your BBQ knowledge or opinions for all of their future cooks.  Look out because you just hit...
  15. gofish

    Hot links

    Oops I forgot that it's more of a Mid-Atlantic regional thing.  Half Smokes are delightful !!!!  A Half Smoke taste like a sausage crossed with a hot dog.  It is typically half pork and half beef and crammed into a casing like a sausage/hot dog.  I found this link to show my favorite brand:  I...
  16. gofish

    Too Hot!

    See what happens next time.  You are going to want to be able to control the temps and maintain a 250* - 275* food chamber.  You'll get there.   Just remember, it's way easier to ramp a temp up then to knock it down.
  17. gofish

    Hot links

    I have had great success using half smokes and dusting them with a rub.  Your selection of rub/spice will make them as hot as you want.  I like to slice them kind of think and offer a mustard on the side of the plate for dipping.
  18. gofish

    Too Hot!

    The smoke doesn't look too bad to me.  The fire looks nice too.  The side fire boxes are not air tight, so a closed intake will still burn a fire because of the seal around the door not being air tight.   How much of the coals did you light using the minion method?  You may just have to get...
  19. gofish

    fatty question(Q views added)

    Don't cut them until you get to the lake, then'nuke em' whole and then slice.  Will taste like they just came off the smoker.  (I am assuming you are going to a lake house with a microwave ....) Coolering can't hurt but I wouldn't worry about it.
  20. gofish

    Smokin' on 2 WSM's for a golf outing this Friday Q/view added!!!

    Wow y'all are going to eat like kings.  Try to keep us updated with all the details. (of what you can remember in between tending the smoke!)
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