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  1. mrh

    qustion about deer meat

    Another thing that I have finally figured out after a lot of years is, don't overcook it! It has always been ok, but since I started only cooking it to medium rare, it is way better! Also the does and younger bucks seem to be a bit tastier!
  2. mrh

    500 year flood?

    I am in Iowa also, not flooded too bad in my neck of the woods but the getting to work etc is going to be a real pain!! My wife and I both work at the University of Iowa and she was told not to even try to come to work for a couple days. I guess Iowa City is a real mess, haven't been up there...
  3. mrh

    Brinkman SnP/Turkey cooker burner Mod

    Thanks for the advise guys! I did 3 chickens on Friday, and 6 lbs of baby backs yesterday. Both turned out good, and the ribs really were awesome!! The propane mode works real nice, I was able to go out in the field and mow trees all day. Just had to pop in and check things once in a while.
  4. mrh

    Deer Loin with q-view

    Smoke_Chef, Here is a link to a post when I did a Deer loin, I took it to 138-140 internal temp and it was great! http://www.smokingmeatforums.com/for...ad.php?t=14781
  5. mrh

    Brinkman SnP/Turkey cooker burner Mod

    So when you use the juice can, do you just fill it with chunks of wood? Sounds interesting! I haven't tried this set up yet, Maybe this weekend I have a butt in the freezer to try.
  6. mrh

    Brinkman SnP/Turkey cooker burner Mod

    I have a extra propane turkey cooker burner, so I thought I would try it in the Brinkman smoking pit. I just bolted it to a piece of strap iron and poked it thru the vent on the firebox. It would get the temp up to 280 in around 15 minutes or so. Anybody tried this before? I need to get...
  7. mrh

    Deer Loin with q-view

    Looks real good! MRH
  8. mrh

    Deer Loin Help...

    I did them at around 250 if I remember right. Mark
  9. mrh

    Deer Loin Help...

    I have been eating deer for many years, and finally figured out what we have been doing wrong.....Overcooking it!! I have done some backstraps here lately that have been great. I put them in some olive oil with garlic, salt, pepper, and some rosemary or thyme. I try to let them soak in the...
  10. mrh

    Great deer loin

    We just ate a deer loin that I smoked in the Bradley, it was great! I used a prime rib recipe I got on the net. It used Olive oil, garlic,black pepper salt and thyme. I coated it yesterday morning and left it in the fridge until this afternon. Put it in a aluminum pie plate and it went into...
  11. mrh

    question about bradleys

    I have the Original Bradley with a PID that i put together and really like it. Just load it with pucks, set my temp, then wait for the meat thermometer to tell me it's done. The puck burner only heats enough to burn the pucks and make smoke and not alot more heat from it. But if you used...
  12. mrh

    The 12" Weston

    How much are the blades JBee? I would think it would take a long time before I would wear out the blade as much as I will probably use it. But I guess you never know! Mark
  13. mrh

    The 12" Weston

    Mine (12 inch model) came on Thursday. I haven't used it yet but it sure looks nice and I am sure it will do all that I want! Thanks for posting about it what a deal!! Mark
  14. mrh

    Weston 12" Meat Slicer $99

    I just ordered one (12") too. Thanks It is sure a good price! Thanks, Mark
  15. mrh

    Thermostat?

    possumgritz, There a bunch of guys that have Bradley's that have made the PID controllers. Also there are several like you who said they didn't know if they could do it, and had it turn out for them. I really like the one I made. Once it gets to temp it does hold within a few degrees +/-. I...
  16. mrh

    Smoking Carp ???

    We ate a lot of smoked carp when I was a kid. My Grandpa would soak them in a salt brine (Enough salt to float a egg) then he would smoke them. I always liked it. Another thing he did was to pickle them, that was real good and the small bones would soften up. I just wish I would have learned...
    • mrh
    • Post #29
    • Forum: Fish
  17. mrh

    First Rib roast try

    It's all done and we just finished eating, it was wonderful ;) I took it to a it of 138-140 degrees then ftc'd for 1 hour. It was very juicy and flavorfull. Here are the pics: Mark
    • mrh
    • Post #4
    • Forum: Beef
  18. mrh

    First Rib roast try

    I have a Rib roast (Choice, not prime) ready to go into my Bradley here shortly. I am excited about this and sure hope it turns out, not a cheap piece of meat! Here is a pic of it before going into the smoker (The smoker and meat are warming as we speak) Mark
    • mrh
    • Thread
    • Replies: 8
    • Forum: Beef
  19. mrh

    First prime rib

    I am looking forward to pics too. I have a 7 lbs rib roast (Choice not prime) I am going to do in my Bradley tomorrow. This is also my first time trying this. I used a recipe I found on the web, it used salt, garlic,black pepper, thyme, and olive oil. I put it on the roast Sunday, and it is...
    • mrh
    • Post #3
    • Forum: Beef
  20. mrh

    Deer Tenderloin and Pictures

    Looks real nice! How did you do it? Any marinade etc? I have a couple in the freezer, just waiting to try. Mark
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