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  1. trapper

    ABT cream cheese

    I use about 1/2 Philly and 1/2 shredded 3 Cheese Mexican Blend. I add a clove chopped garlic and 1 bunch of chopped cilantro. Then some cracked black pepper. I love cilantro, garlic and jalapeno's!
  2. trapper

    frozen butt

    If it is packed in the cryovac (sp?) put it in the sink or a cooler full of water. If not, put it in a big ziplock bag and put it in the water. Water transfers heat about 32 times faster than air so it will thaw much, much quicker than sitting on the counter. Put it under running water and it is...
  3. trapper

    Electric Smokers

    I have heard that the Little Chiefs were kind of hard to maintain temp. on. What would be the next step up?
  4. trapper

    Thermostat questions

    Hi folks, I built a fridge smoker using this 5000 watt element: http://http://www.sausagemaker.com/i...ROD&ProdID=267 I am using a thermostat from McMaster Carr and all works well except the temperature range is very wide from turning off to turning back on. I was cold smoking some snack sticks...
  5. trapper

    meatballs?

    I do the meatballs pretty often. I use 1/2 venison and 1/2 pork butt, egg, breadcrumbs, and whatever seasoning I feel like. When they are done you can put them in a crockpot with the sauce of your choice for party snacks.
  6. trapper

    Turducken w/ pix

    Do you brine the birds before or after boning? I have done these in the oven but was concerned about smoking them that long without instacure and wasn't sure how the cure would affect them. I have also done these with a cornish hen stuffed in a chicken. It is good boning practice and not as big...
  7. trapper

    Meat cuts

    I think most people use pork butts for their pulled pork. It is the top part of the shoulder with part of the shoulder bone still in it. The ones I have bought usually weigh 6-8lbs.
  8. trapper

    Why start low?

    Also, from what I've read, if you are using fermento or trying to get the twang of summer sauge you kill the little bugs that create that flavor at temps over about 110deg.
  9. trapper

    Looking for ideas for 'mater's

    I grill green tomatoes over indirect heat in the Weber a lot in the summer, so I would think smoking would work too. I slice them about 1/2" thick, oil them, then salt and pepper. I have also oiled and put blackened seasoning on them.
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