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  1. john3198

    Have You Smoked Winter Squash?

    Thinking of doing an Acorn squash tonight. How did yours come out?
  2. john3198

    Question?

    I've done many ducks over the years - sometimes 2-3 at a time for holiday parties. I inject them with a mixture of port wine (1 cup) and Lagasse's Essance (2 Tsp). Put my regular rub on the outside, an apple and onion on the inside, and let them sit overnight in the fridge. Put them on the...
  3. john3198

    Gonna try some thighs and legs tomorrow

    Haven't smoked chicken for many years, but dicided to try some later today. I've been doing some research on the forum, so here's my plan... Probably will marinate for a few hours in buttermilk, rub, etc Put on at 300-325 to crisp up the skin Lower to usual 225 or so and smoke till internal...
  4. john3198

    Today's shoulder and brisket

    Nice job. Pionts for braving the cold!
  5. john3198

    UDS First Smoke - Chuckie, Cupcake Chicken, BBR's, & QView

    Looks good. Gotta try that chicken.
  6. john3198

    Smoked Green Beans

    Frog - you still can. They don't have to be fresh. I'd just take them out of the jar, drain, and toss them in the mushroom/onion mix. Thanks. Meat. Try them some time. Thanks, Rambler. Did a batch last night again with some green beans, snow peas and sugar snap peas - all blanched a few min...
  7. john3198

    Starting first buckboard tonight, with some questions.

    Thanks for the information, folks. Will let you know how it turns out.
  8. john3198

    Anyone have a great homemade meatball recipe they care to share?

    Treegje's reciepe works pretty well. You can tone down the heat. For what you are doing, I would omit the cheese. The ones I did last night I used 1 lb gr pork, 1 lb gr beef, some sauteed onion and garlic, spices and thyme, parsley, oregano, 2 eggs and some bread crumbs. Turned out really good...
  9. john3198

    Hello To All...

    Welcome, Jon. Tons ofr great experience that all are willing to share.
  10. john3198

    Hi, All

    Welcome. These folks can get you up to speed on anything in no time.
  11. john3198

    Best Lump Charcoal

    That web site has a lot of good information. I use Hasty Bake lump whenever I can get it. We also have a brand called B&B down here. OK, but I don't like the smell when it starts up - reminds me lf an old coal furnace.
  12. john3198

    im freezing to death

    I'm with you guys from Florida. Too blasted cold here in Houston the last few days. Below freezing at night. But spring is on the way, supposed to be in the 60's in a few days. I did my time in the frozen north - 10 years working in western Chicago suberbs. By the time I got on enough stuff to...
  13. john3198

    What Foods are on Your Won't Eat List?

    Well, after visiting China a few times, I think I have eaten damn near everything. Including fried baby scorpions (broke the stinger off first) and it required copious quantities fo beer as an appetizer. Not much on internals or blood sausage. And of course, Rosie!
  14. john3198

    Super Bowl Ideas???

    Add a couple of pans of treegje's firery Evil Meat Balls from Hell. I use half gr chuck, half gr pork, lots of spices and a chunk of colby jack cheese in the middle. Posted this on "beef" a couple of days ago, if you want more details. Or see Treegje's post.
  15. john3198

    new here from ms. rib eye

    Do you mean a whole rib eye roast - like a prime rib or just a rib eye steak?
  16. john3198

    Flat Sunday with Q view.

    Looks great. Never thought about soaking the woood in wine. I gotta try that. Did you do the soak or was that an old wine barrel?
  17. john3198

    Treegje's Evil balls again and some new veggies

    Put together a batch, about 2 lbs worth, of Treegje's Evil Balls from Hell again today. You gotta make these. They are addictive. Balls and veggies on the grate Balls done in about an hour (165 internal) Also did some veggies - sauteed onions and mushrooms with garlic then added blanched...
  18. john3198

    Brining cure vs Salt Cure?

    Are there any advantages to using a brine to cure bacon (belly, butt, or loin) over a dry cure like Hi Mountain? I can see that if you were doing very large butts or hams, that you might need to inject the brine to prevent bone souring. Is one way better than the other for bacon?
  19. john3198

    Starting first buckboard tonight, with some questions.

    I often break down butts and freeze to use for sausage. Uusually in about 2 lb chumks. After seeing all the BBB posts lately, decided I had to give some a try. I used two 2# pieces of butt and rubbed with Hi Mountain per instructions - 1 tbs plus 1 1/4 Tsp/lb (I measured this out to be about 16...
  20. john3198

    Cherry smoked buckboard bacon

    Looks good. I just started 4 lbs of BB and 1 lb of loin tonught using Hi Mountain.
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