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  1. john3198

    game hens

    What toad said - I started with brining turkeys before roasting. What a difference. Now brine chickens, pork chops (especially thick ones that have to cook a long time to be safe), and other stuff. Try it. if you don't like it, don't do it, But IMHO it adds moisture and juciness.
  2. john3198

    Smoked Butternut Squash Bisque W/Pics

    Nice job. Definately on my to do list. Make a similar soup with roasted squash a lot. Got to be awsome with smoked. How soft was the squash after being on the smoker? I sometimes don't get them to cook well...........they are still very hard.
  3. john3198

    Need help with keeping quarters overnight

    You might take them off the smoker and vacuum pack. Then into the fridge. Warm them up in the packages immersing them in boiling water a few minutes. I did that with buckboard bacon out of the freezer this morning and it worked great. Nothing drys out.
  4. john3198

    First REALLY good pork Butt with Qveiw

    Nice job. Nice when you hit it right.
  5. john3198

    A Tale of Two Briskets.....sorta

    It was the best of briskets....... It was the worst of briskets...... OK, enough with the cheesy litterature references...... Some of you may remember a couple of weeks ago I was doing a brisket - first one I have done in years - and did a post about what seemed like an exceptionally long...
  6. john3198

    Have you tried smoked garlic yet? Do you want to?

    I have the cauliflower thing from the 2nd book. I assume that is what you are referring to. FIU - I tried the cauliflower thing, but was not real impressed. I tried a lot of ways to enhance it, but didn't get ver far. Maybe the garlic will do the trick.
  7. john3198

    Have you tried smoked garlic yet? Do you want to?

    What JIR said...........problem is I'm on a dam**d South Beach diet for the next 6 months so Roasted or Smoked garlic mashed potatoes are off limits for a while. That sucks.
  8. john3198

    Eggplant???

    Thanks a bunch, JIR. Will do.
  9. john3198

    Canadian bacon question

    Interesting, Ron, I would think that the edges would be the saltiest, thus cut a slice from the end. That is what I did last time, but you have me thinking............have you seen a difference between middle and end?
  10. john3198

    What's on your super Bowl Smoked Menu?

    Well......I could be a real smart a** and say the Vikings, but the Saints already smoked them!!!! But I won't. WHO DAT!.......OK, the Houston Texans suck, so I gotta root for somebody...........you must understand..... We typically do 3 deep dish Chicago style pizzas, cause most Texans ain't...
  11. john3198

    Have you tried smoked garlic yet? Do you want to?

    FIU- thanks for the idea about the garlic. Did some tonight while doing chicken thighs and veggies. Came out really nice after 3 hours. Maybe a bit firmer than my usual oven roast, but certainly very usuable and will be a great addition to other stuff I am cooking. Thanks again. I would have...
  12. john3198

    Do I need to dry my Canadian Bacon overnight before smoking?

    I agree with Walle. Soak and check. I let my buckboard set overnight to dry. Not sure if you have to, but some folks said it helps it pick up smoke. This was important to me because I was using small (2 lb) prices of pork butt and I knew it would only be on a couple fo hours to hit 140 internal...
  13. john3198

    smoked lobster

    I haven't smoked them, but when I grill them I split them lengthwise (still alive) and grill shell side down with tarragon butter baste. Super. Should be great smoked. Will have to try that next tiem they are on sale around here. Course - you need to clean them before the grill.......
  14. john3198

    Eggplant???

    Most of this was smoked for about 1 1/2 to 2 hours over mainly apple with a little hickory. Eggplant - interestng. Center was very tender, but skin and area near that was pretty chewey. Smoke was a bit overpowering. Next time I will peel then smoke much less - maybe 30 min or so. Mushrooms -...
  15. john3198

    Eggplant???

    Got some on tonight. Eggplant cut into 1/2" slices, EVOO and S&P, garlic, mushrooms and onions and some Yoshida bathed thighs. Will let you know how it comes out.
  16. john3198

    Eggplant???

    Anybody ever try to smoke eggplant?
  17. john3198

    shoulder try

    I always rub my shoulders and ribs and wrap in plastic overnight. No problem with that.
  18. john3198

    1.5lb Chuck, 7 hours?!?!?!

    My last 3 lb chuck roast went about 8 hours. Stalled for a couple of hours, then another hour to be foiled at 165, then two more hours to get to 205. If can take a while. It pulled great, but was a bit dryer than I expected. Still good, through. Might try higher temps next time to speed things up.
  19. john3198

    This Sucks - Carol Left Me - I Quit Smoking

    Ron - moving is a royal pain. My last one was in 1996 and they will carry me out of here on a board some day. Not doing that again. Hope all works out for you and Carol. Thanks for your help. However, you haven't spoken about one critical issue - Can you get Yoshida's in Utah? LOL Might...
  20. john3198

    Smoking meat.... that sounds fun !!!

    Welcome Scott. You will find great amounts of help here. I am continuously amazed at the way people are willing to share their knowledge and experience. I grew up in Fort Wayne, than headed South! Go back to Auburn, IN, every September for the ACD meet. The car in my avitar is a 31 Auburn...
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