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  1. westernhunter

    Smoking Sturgeon today

    NICE peeler!! You should post a pick of the oversize and keepers so the guys not familiar can see these prehistoric gators that we love to catch so much. I am in Pittsburgh for a residency, but if I can make it home this summer I will send you a PM and we can try and get out on the river...
  2. westernhunter

    Smoking Sturgeon today

    Davy, what temp did you smoke the gators at and for how long? Or did you take it to a specific IT? I LOVE sturgeon fried fish and chips style. GREAT mild white fish, but it can turn to rubber in a minute if overcooked. I love fishing gators below the Bonneville. A few years back going after...
  3. westernhunter

    first try at smoked sausages

    Looks great so far. Try tying twine between sausages....looks like your casings came unwound. I processed some of the goose breasts from the freezer and ended up with 25# Italian, 25# breakfast, 10# kielbasa, and 10# of chorizo. It is all fresh, so the next sausage making session will be all...
  4. westernhunter

    Hello from Washington

    Welcome aboard! Oly is a nice city. I am from Puyallup but now am out in Pittsburgh. I need to talk my girlfriend into moving West, but I doubt it will happen.
  5. westernhunter

    East Tennessee BBQ'er

    Welcome from another newbie to the forums. After you break in that new smoker, post up a review. When I finish my residency next year I will be in the market for a nice high-end smoker and have heard good things about the Backwoods.
  6. westernhunter

    Newbie on board

    Thanks for the welcome everyone. I just went out and bought a MES 40" last night at Sam's. I got the last one...floor model....for just $188!! It gets seasoned tonight and then a butt or brisket on Wednesday. Then this one will end up at the Jersey shore (Sea Isle City) so dinner can be...
  7. westernhunter

    Craigslist find

    Killer find! That definately beats my find on a new MES, but what the heck.
  8. westernhunter

    I SCORED on a smoker! (seasoning advice??)

    Good advice on the warranty. I usually never get the warranty, but for that price I cannot go wrong. I will go back tomorrow right after work and get the warranty.
  9. westernhunter

    I SCORED on a smoker! (seasoning advice??)

    I found a MES at the local Sam's club that was the last one in the store -- it was the display model. I got it for $188.31!!! (plus tax) It is stainless and in pretty good shape with just the minor scuffs of a floor model and a small piece of the black plastic trim on the bottom of the door...
  10. westernhunter

    Greetings from Idaho

    Here is a shout out to the Great Northwest!!! Man, I really miss living back home in WA state. I am a PA transplant but grew up playing in the mountains of waters of that beautiful area. Welcome to the board from a fellow newbie.
  11. westernhunter

    Newbie on board

    Hey y'all!! I just happened to find this site the other day, browsed, made a few posts, and think that I will like it here. I am originally from Puyallup, WA (between Seattle and Tacoma) but am now in Pennsylvania. Pittsburgh is home for now as I finish the last year of my endodontics...
  12. westernhunter

    New Toy

    Nice toy....you will love it. I found a super sweet deal on Criagslist a while back. For a couple weeks I kept searching Craigslist city by city for meat grinders when I finally stumbled onto an ad in Houston. A guy was selling a Cabela's 1 hp grinder, the 44# mixer, the jerkey slicer and a...
  13. westernhunter

    Snow goose sausage ideas

    I take the goose breasts and cut them into kabob size chunks. These go into a large non-reactive (glass or plastic) container with as much water as possible and 1 Tbsp. each of salt and baking soda. I let them "brine" in this for at least a day but usually a couple days. The salt and baking...
  14. westernhunter

    Snow goose sausage ideas

    Oh, the poor unbelievers. After waterfowling for over 25 years, I have gotten pretty good at cooking goose. People swear my goose kabobs taste like fork-tender beef. Chaws, I am processing 35 lbs. of Canadian goose breast tomorrow. We mix it 50/50 with pork butt so it doesn't dry out on the...
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