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  1. lownslow

    elk bacon lownslow style (pic. heavy)

    I have been loving the curleys venison/elk bacon. If you haven't tried it you really should, it is soooo tasty. Here is my take on it to make it look and taste more like regular bacon. I wasn't sure if it would work so I did a small test batch. It worked! Cut up 3 lbs elk into 1 inch cubes and...
  2. lownslow

    Anyone Ever Smoked One of These?

    I'm a hunter but have to admit I am thinking "why the hell would you shoot a giraffe?"
  3. lownslow

    not a good result

    I know lots here are fans of bargin shopping for meat but I believe you get what you pay for. Sorry it didn't work out.
  4. lownslow

    Tenderquick and pastrami question

    and yes I have a raw and uncured brisket.
  5. lownslow

    Tenderquick and pastrami question

    Thanks, that makes sense. I won't mix the 2 (I don't even have any TQ). Sounds like the taste should be the same if I use salt in place of TQ and use my pink salt as per directions.
  6. lownslow

    Tenderquick and pastrami question

    ok so I got the pastrami fever. I started to get it all going tonight and I noticed that most recipies use a lot (1/4 c) tenderquick. I had always assumed that TQ was just like the pink salt cure (insta cure #1). But now I see that it is not. So what is TQ and how do you think it will effect...
  7. lownslow

    Roast Beef

    doing some research on roast beef. yours looks great
  8. lownslow

    Smoked Chuckie Chimichangas w/ Q-view

    love it! it looks amazing.
  9. lownslow

    First Smoked Chuckies-One Sliced Other Pulled

    was the sliced version too chewy to eat not in a stew?
  10. lownslow

    Chuckie vs. Brisket enlighten me

    I am glad to hear even doing a chuckie med rare works. Think I may try this and taking another to the other end and pull it. Keep the comments coming if there are more.
  11. lownslow

    Chuckie vs. Brisket enlighten me

    I have been away from the forums for a little while (but not the smoker) and I come back to see all the drool-o-rama around the chuckies. I'm inspired to do one for my next smoke but just wanted to ask you all how they compare to brisket? If someone put shreaded chuckie and brisket side by...
  12. lownslow

    Smoking grain

    could consider peat also. that is how they get the smokey flavor in scotch
  13. lownslow

    Sliders on the drum

    love this site! thanks for the slider/slyder education, sorry for the slight hijack.
  14. lownslow

    Sliders on the drum

    is "slider" a regional name? Never heard it before. Is there any difference between a burger and a slider?
  15. lownslow

    First fattie!!

    My 2 cts is that bacon looks pretty but from an end product standpoint it takes away from the fatty. I have rolled the sausage out to less than 1/4 inch and never had one fall apart and the sausage gets a much better texture and smoky flavor without the bacon. I think that bacon makes most...
  16. lownslow

    Smoked veggie assortment

    How did the squash hold up after all that time in the heat?
  17. lownslow

    Chipotle with pics

    smoked low temp 130-150. Hatch were fire roasted, pealed and frozen. I then took a bag out and smoked. They dried out pretty fast. Hard to tell if it mellowed them out. They get so much smaller and more concentrated so the heat does too. I doubt it really does mellow them out. They have a...
  18. lownslow

    Chipotle with pics

    I know. It tastes like green chile jerky, its crazy good just like that. My next experiment will be to put a layer of the chile on top of some sliced elk then twist it up and smoke it. Sounds like I'm gonna try and get high but really I'm going for a little jerky snack stick with out the casing.
  19. lownslow

    Wanna see some elk jerky

    My first time making jerky and wow was it a success! It may sound like I'm bragging but it is the best jerky I have ever had. I'm mostly saying this to encourage any of you who haven't tried it to go for it! Easy and sooo good. Sliced 1.75 lbs of elk cross grain and soaked in a little water...
  20. lownslow

    Chipotle with pics

    30 jalapenos sliced and seeds removed (couldn't find red ones). I hope there is no one left who thinks the seeds contain the heat, its all in the interior ribs. Dont believe me, pop an entire rib in your mouth . The seeds add bitterness. preped and ready to go in (no honey I don't know where...
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