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  1. trikefreak

    Pork pricing?

    Check Craigslist if you want to buy a whole piggy!
  2. trikefreak

    What to smoke next?

    If you haven't done so yet, you really should buy a few pounds of sea salt, and smoke it at low temp. I've been doing it, and everyone LOVES it. I've even smoked granulated garlic, and parsley, and made my own garlic salt. My friends and family bug me all the time to refill their supply.
  3. trikefreak

    Help with AMNPS smoke level hot vs. cold

    I've been experimenting, with good results, with leaving the chip tube out and having a box fan blowing towards the opening. Seems to help push air through when running higher heat. Still not gotten the mailbox mod done yet, need to do that and see if that solves all the problems with the gen 2...
  4. trikefreak

    Joops Pork Shoulder with qView!

    I brined one of those picnics for 2 weeks, and it was the best ham I've ever tasted, period.
  5. trikefreak

    Bone In Pork Butt

    Looks like folks helped you understand the real meaning of boston butt: the part above the front shoulder. The front and rear legs are usually used for hams, front is called picnic roast, never seen what rear leg is called. Silly South Florida!
  6. trikefreak

    Bone In Pork Butt

    I'm not sure it's not the same as a Boston butt. In my area, that's what they are called!
  7. trikefreak

    MES 2nd gen 40" smoker

    Mine runs on a 15 amp circuit, with a bunch of other stuff. I'd say you have problems, better get it looked at before it catches a fire.
  8. trikefreak

    Making bacon that is not salty, is that possible?

    If you continue on the Bacon path, you should really try buckboard bacon made from butt roast. I used TQ as directions call out, and I wish I'd added some salt. And, I'll never mess with pork belly again!
  9. trikefreak

    chipotle peppers

    I've got some jalapeños and Serrano peppers ready to grind up. I didn't char the outside and peel skins. Hope I didn't skip an important step!
  10. trikefreak

    Smoked paprika powder

    I've not done paprika, yet. I have done garlic powder, salt, Chipotle powder, and I've tried using a low heat. I've only used pecan and hickory with my experiments. I'm looking forward to you final comments, this sounds good!
  11. trikefreak

    Tri-Tip

    That's the only place to find it here. They used to be cheap as ground chuck, but they are up around $5-6/# now. I miss being in California, they were common and they even came in different marinades.
  12. trikefreak

    I smoked cheese today, but didn't inhale...

    Nice! Word of advice, don't share the cheese with friends or family. Once you do, they will expect it all the time. I've gotten to where I just eat my cheese in the garage, and don't tell anyone I have made more...............
  13. trikefreak

    Hot smoked Catfish?

    Did similar last fall after a day fishing. I'm with you, it's a pretty cool way to cook catfish!
  14. trikefreak

    Chic-gator

    Bravo! I'd like to see the finished product. I repeat what Leah said, "I LOVE smoked alligator".
  15. trikefreak

    Flies

    I have some family that swears by this, but not tried it myself: http://www.thehealthyhomeeconomist.com/amazingly-effective-nontoxic-fly-repellant/
  16. trikefreak

    I like big butts! I can not lie!!!

    Looks great! I've been searching high and low for anyone nearby with a membership to Sysco, I'm just not having any luck yet.
  17. trikefreak

    Smoking my first pork butt tomorrow!!!

    "Cold meat absorbs smoke longer and safely climbs through the 4 hour danger zone." I didn't realize this was a fact. For some silly reason, I thought warm meat would absorb smoke better, but I'm just a Hillbilly. But seriously, when it comes to pork butts, you really have to try hard to screw...
  18. trikefreak

    Charcoal Container

    I purchased a couple black ones from Lowes last winter, and they are pretty convenient. Our local Ace hardware carries them in a clear version. The larger version holds little more than a full 18 lb bag of charcoal, and they make a smaller version that a 20 lb bag of pellets fits perfectly in...
  19. trikefreak

    Got A Whitney For My Shop - Woo Hoo!!!

    Cool piece of machinery. I'm not familiar with Whitney building wood making machinery. I've worked with metal all my adult life, and Whitney made a plasma/punch CNC machine that I've programmed and operated in the past. I've been to their factory in Illinois, and it's quite the thing to see! Not...
  20. trikefreak

    cold/low temp smoking this weekend..............MUSTARD!

    Interesting, the smoke does seem to penetrate the egg shells. After 6 hours, they are just shy of being soft-boiled consistency. Gonna toss them in some boiling water for just a few minutes. Fun taste for raw eggs in the shell!
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