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  1. coffee_junkie

    Polish Mix in Summer Sausage

    Add about 10tbs of mustard seed (if there isn't that much already), and 1 1/2 lbs sharp cheddar (you could also de-vein, de-seed and chop 1 1/2 cup of  jalepeno). And call it summer sausage! I assume your mix also has the appropriate cure for 25lbs of meat? And yes ECA would be a nice touch.
  2. coffee_junkie

    NEW MEMBER/POKEM N SMOKEM

    Welcome to the forums! Sounds like you will have a lot to offer this community. I would just like to make a gentle suggestion, in the forum/community world typing in CAPS is considered yelling, it is best to turn your caps lock off before posting. Again welcome, I am looking forward to seeing...
  3. coffee_junkie

    Moose tenderloin

    I would put your favorite rub on there and throw it in the smoker @250* and smoke to an internal temp of 140* (medium rare). After it reaches desired internal temp pull it from the smoker wrap in foil with about a 1/4 cup of beef broth, and rest for about 1/2 hour. Slice thin and serve. Moose...
  4. coffee_junkie

    Anyone? What recipe for Smoked Salmon like the popular gift packages?

    Here is how I do mine, absolutely delicious and super easy. http://www.smokingmeatforums.com/t/116955/smoked-trout-q-view
  5. coffee_junkie

    Paint on inside blistering on GOSM

    I don't think there is paint on the inside of the door. I believe it is the layer of resin blistering.
  6. coffee_junkie

    curing salt

    Follow the directions to a tee for the cure you are using, "just a pinch" could leave you with not enough cure, rendering the meat unsafe to eat.
  7. coffee_junkie

    Black Angus Flat

    I love to put meat in my freezer, I am such a meat hoarder! Consider investing in a digital thermo, I couldn't live without mine.
  8. coffee_junkie

    Burn out ?????s for the UDS pros

    If you can get it Blasted for $20 do it, that stuff is kinda a pain in the patootie, otherwise grab a 6 pack and start the hottest fire you can in it, then hit it with a wire wheel, then repeat....that should do it.
  9. coffee_junkie

    B-View, Fatty, Spell Check Questions

    Right click on spell check doesn't work for me either, I just have to hit the spell check button every time.
  10. coffee_junkie

    Small Pig Woes

    Check this out. http://www.smokingmeatforums.com/t/95541/suckling-pig-uds
  11. coffee_junkie

    More Venison Summer Sausage

    I really like the smaller clear casings! Hey, question for you, when you say "cold smoke" what temps are you smoking at? Are you cold smoking and then blanching in water to complete the cook? Thanks for sharing!
  12. coffee_junkie

    Grate cleaning pan

    I toss my grates on my weber gasser on high and hit with a wire brush when it gets to smokin good, it keeps the mess outside and doesn't get the dish towels, sponges, walls counter black.
  13. coffee_junkie

    Greenhorn first time smoking All help welcomed!!

    I just smoked an elk roast, it turned out really good! I rubbed the night before, do whatever you think you want as far as rub/injection, whatever you do it can't hurt. Smoker temp should be 220*-250*, cook to an internal temperature of 145* for Medium Rare (or 140* if you like rare) (this...
  14. coffee_junkie

    Roll Call from Grand Rapids, MI

    Welcome! Rib roasts on the smoker are KILLER, you should try it sometime.
  15. coffee_junkie

    I be in trouble now and I need some guidance..

    It will be iffy to cook that 19 lb bird safely, just make sure you get through 140* in 4 hours and you will be good. If it where me I would have cut the back out of it and layed it flat (spatchcock). I would cook it at 250* from the start.  
  16. coffee_junkie

    Mygrilla

    Never seen it, too much $$$ for my budget. It looks really cool!
  17. coffee_junkie

    fatties

    Absolutely, I am getting ready to make some for my hunting trip to Oregon. Works great, I take them out toss them in the cooler for the trip over, they are thawed by the time I get there and am ready to smoke them.
  18. coffee_junkie

    Yesterdays Pork Butt and Chuckie! Today's beef and broccoli w/qview

    Yeah buddy! That looks real good! The chuckie is on my short list, I think I may have to do the same thing and make same dish
  19. coffee_junkie

    Brisket smoke 2day

    What does FTC mean?
  20. coffee_junkie

    First Roast Beef (Qview)

    Yum, I need to do me some of that! Nice job, I am guessing you will be making more of that in the future.
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