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  1. porkaholic

    Preparing the Turkey

    I just did a turkey over the weekend and used spray on butter on the outside and then applied the rub.  I also apply the rub under the skin and it tastes great.  By the way, I have become a fan of spatchcocking the turkey first.  Cooked a 17 pound bird in a little less than 4 hours.  Great skin...
  2. porkaholic

    Upside down Pumpkin Pie

    I think I need to try this one, after my daughter-in-law goes home from Thanksgiving.  She is very alergic to pecans.  This way of making pumpkin pie will avoid the dry crust that I dislike anyway.  Thanks for sharing.
  3. porkaholic

    the best rub

    I recently purchased the recipe for Jeff's Rub and it is outstanding.  I use it on everything from pork to poultry and it really works.  I highly recommend it.
  4. porkaholic

    Nuts and egg whites

    I'm just too shy.
  5. porkaholic

    Nuts and egg whites

    Tried something different while smoking almonds this weekend.  Instead of using butter or honey in the mix of spices I used egg whites to bind the spices to the almonds.  Results were a very even coating on the nuts and a great taste.  I also had no residual spices or sugar left in the pan when...
  6. porkaholic

    Hi from North Idaho!

    Welcome to SMF.  I am in Boise but get to Post Falls a few times a year. Maybe I will PM you next time I am up that way.  If you come to Boise let me know.
  7. porkaholic

    Madain Pork Loin Now with q-view

    Since I just did a full pork loin last week and had good results I will share a bit of what I know.  I injected a mixture of pinapple juice and w. sauce (did not have any apple juice in the house) and then coated with some of Jeff's rub.  I smoked it at about 240 degrees until the internal temp...
  8. porkaholic

    Pumpkin contributes to smoker

    No, just the carving crew hovering around waiting until things came off the smoker.
  9. porkaholic

    Pumpkin contributes to smoker

    With a pumpkin carving session going on in the back room we decided to salvage the seeds and see if we could smoke them.  With the addition of some of Jeff's Rub they went into the smoker along with the baked potatoes.  Three hours at 240 degrees and we had the finished product.  They must have...
  10. porkaholic

    Update on UDS build from oil barrel

    One more thought, I just drilled a pilot hole and inserted a saber saw with a heavy metal blade.  Cuts very clean and easily.  You can just ride the saw around on the lip of the drum and stay close to the edge without much effort.  Good luck with the build, I am working on my third one now.
  11. porkaholic

    Breakfast Fattie - Camp fire style! Lots of Q-View

    Great fatties, I am going to have to try those ingredients.  We have been making our fatties at home and taking them camping in vaccume pack bags.  We then either just boil the bags to warm them up or cut the fattie in thick slices and warm them up in the frying pan.  This way breakfast takes...
  12. porkaholic

    A little nut help please

    That is correct, I hot smoke the nuts first and then put my seasoning on them and finish them back in the smoker.  For almonds it takes 2 hours at 235 degrees and then another hour after seasoning.
  13. porkaholic

    A little nut help please

    Every time I have smoked nuts I have started with raw ones.  The flavor seems to penetrate the nuts just fine.  Also, I have some perforated sheet trays, purchased at Lowe's, that allow me to put a single layer of nuts on thme.  The smoke gets distributed well.
  14. porkaholic

    Fungus or something on wood???

    From the picture it looks like lichen on the bark.  I have some apple wood in the same condition and I take a wire brush to it and knock it off.  Not sure you want that smoking into your meat products.
  15. porkaholic

    2nd Tri Tip

    I did two tri tips last night for out of town guests and they raved about them.  I smoked them to 140-145.  By doing this I get some meat that is more done on the ends and less well done in the center, pleases everyone that way.  It only takes about 1 hour and 15 minutes at 275 degrees.  Tri tip...
  16. porkaholic

    aluminum foil in the 3-2-1

    You may also want to keep in mind that they seem to turn out best if you wrap them tightly.  I used to loosly wrap them but tight is better.
  17. porkaholic

    salmon

    One time I brined several salmon steaks in order to smoke them the next day.  I missed one package in the back of the fridge and it stayed in the brine an extra 4-5 hours.  Upon finding this package I put the salmon in the oven at 250 for about an hour or so and it turned out fantastic.  I see...
  18. porkaholic

    Frozen Fatties

    My son and I were talking about different fattie ideas and he mentioned one I had not seen or heard of so here it is.  He made a pizza fattie and then froze the entire fattie for later use.  When he wanted to make a pizza he just cut the fattie into slices and topped the pizza with it.  The...
  19. porkaholic

    Brining Boston Butt Roasts for Pulled Pork

    The first time I did butts I injected them and the second time I marinated them overnight in the fridge.  The second attempt was by far the best.  1 cup apple juice, 1/2 cup soy sauce, 1/2 cup worcestershire sauce.  It made a great difference in the final product.
  20. porkaholic

    Can I Do It ???????

    I agree that smoking the meat ahead of time and reheating in a crock pot is the way to go. In fact, we just ate the last of our pulled pork on a fishing trip this week. Took it on the trip frozen and reheated in a pan with beer to make it ready to serve. Still tasted great.
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