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  1. S

    Smoked Bacon Cheeseburgers! Q-View!

    Yeah! mabe next time!
  2. S

    a peek in the smoker- sausage

    Looks good so far!
  3. S

    On the 8th day God created Smoked Beer Butt Turkey! Q-view!

    Yeah my smoker doesnt hold the heat very well, and its a cheap thermometer but it read 300
  4. S

    Do you trust the pop out timers on chickens?

    I didnt trust it I used my own thermometer and mine never popped out!
  5. S

    On the 8th day God created Smoked Beer Butt Turkey! Q-view!

    I injected the bird with a Garlic, Herb marinade the night before and used the rest to marinade the turkey over night. (12 lb turkey) I also rubbed a little cajun seasoning on before it hit the smoker! It kinda looked like a fat Batman turkey. Beautiful 60 degree day I cooked the turkey...
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    Smokin Tomorrow

    Marinating The verb "marinate" means to steep food in a marinade. A marinade is a savory acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. According to Woman's Day Encyclopedia of Cookery, "Marinades began as simple brines for preserving fish. The word marinade...
  7. S

    Smokin Tomorrow

    Is Brining the same as Marinading?
  8. S

    Smokin Tomorrow

    I got a 12lb Turkey in the fridge for 2morrow marinading in a Garlic Herb marinade.
  9. S

    Hellow from central Illinois

    Welcome to SMF! I lived in Illinois most my life.
  10. S

    500th post! A celebration

    What u gonna smoke for the 500 celebration?
  11. S

    Turkey in March!!!

    I alway used a spray with all my chickens I smoked and they turned out very good. Im gonna use hickory for my bird.
  12. S

    Turkey in March!!!

    Im gonna Brine the turkey the night before and the next day I'll rub it down with V-oil and some creole spices before it hits the smoker. Im doin it Beer Butt style (yes they have beer butt turkey!!) with a dark Beer, garlic and onions. Ill keep the skin moist with a mop of butter,beer, and some...
  13. S

    Saturday Night Salmon! Qview!

    Yea, only before smoking, I forgot to add i did spray it down with apple juice a couple times while smoking. The food was great, the sauce is 1 part syrup, 1 part horseradish, 1 part dijon mustard. Its great on Burgers!
  14. S

    Saturday Night Salmon! Qview!

    I rubbed them in honey and then laid them face down in brown sugar for about an hour. Smoked them at 275 for about 1 hour I made a Maple Syrup, Horseradish, Dijon Mustard sauce to go with the Salmon and some Cheesy Au Gratin Taters for a side!
  15. S

    From the Home of ESPN

    You must mean Bristol, CT welcome to SMF! PS.. Tell Scott Van Pelt to stop calling me!!! lol
  16. S

    ABT cream cheese

    Ditto to everything below
  17. S

    Turkey in March!!!

    Ill try around 300 degrees sounds good, thanks for the help!
  18. S

    Turkey in March!!!

    Im doing my first Turkey this Sunday, its about a 10 pounder. Any ideas, stories, or help would be great! Im planning on between 220-240 degrees til temp of the bird is right.
  19. S

    Question for Pulled Pork Experts about juice

    I dont use any of the juices in my Pulled Pork and it stayed moist reheated days later.
  20. S

    Rib pics from this past weekend.

    Great lookin Ribs!
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