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smoked deer meat loaf?
nwpadude, I have made a deer meatloaf. You're right it will dry out. I did just what you said/suggested....I added a bit more green pepper and onion, but I also draped lovely bacon slices over the top of the loaf. -
Hi from Kentucky
Glad you joined us. I'm sure you will like it here -
new to SMF and smoking
Welcome to the forum bleedred! Wont be too long you'll be just like the rest of us. Spending countless hours in the meat section at the local grocery, looking at certain cylindrical objects and thinking to yourself....hmmm that would make an excellent smoker! Its called....ADDICTION -
New to SMF, long time smoker/bbq
Welcome to the forum. Glad you found us -
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New Here - Tips appreciated
Welcome to the forum Dan! Check out Jeff's 5day Ecourse in the left side margin. It covers the basics and is very informative. When you are ready, I'm sure there are some mods that can be made to that smoker to make it more efficient. Welcome aboard! -
Eye round roasts
Looks great Tbear! I'm guessing cooked to an internal temp of 130*? I did one for daddy's day. Sliced thin and put on top of thick italian bread and smothered in gravy. Mmmmmm. -
Gosm Pics Needed
Daddio this is the best photo of mine that I could find. Below the chicken quarters is the water pan and below that is the wood box. Hope this helps you.- dingle
- Post #3
- Forum: Propane Smokers
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dead deer last night
Here in NY the law is a bit different. You can not have a deer in your possession(sp?) without it being tagged, whether you shot it, hit it with your car, someone else hit it with a car, found it etc etc. A state trooper, or game warden must be called to the scene before you leave with the deer... -
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Shrimp
Again...before the "BIG CRASH" I made a smoked shrimp parmesan. Real basic but full of flavor. Started by sprinkling some shrimp with a little garlic, salt and pepper. Into the smoke for approx 20 min. Just long enough to take on a smoke flavor. I then covered with a basic spag sauce, three...- dingle
- Post #3
- Forum: Non-fish Seafood
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Maple whiskey glazed Chuck Roast
Be patient and "REEK" the rewards :) (I know...that was bad) -
New Smoker in Northern Virginia
Welcome to the forum Mike. It sounds to me like you are well on your way to some great Q! Nice "pull back" on the pics of your ribs. They look wonderful -
Smoking for a friend. Fatties, ABTs, chicken and more
Great looking smoke Fire it up! Bet your friend enjoyed every bite -
Maple whiskey glazed Chuck Roast
Reek, was curious at what temp the plateau started?? -
another newbie question
Drop down to the bottom right and click on forum jump. Fourth one down from smoking meat is the sausage forum. Try that. I'm sure someone will be along whith an answer -
New from Cantin MI
Hey George welcome! Wait til the neighbors see and smell the smoke signals your puttin up! Once they taste what you have learned here at the SMF the meat is gonna be flyin off the shelves!! -
relatively new from western NC."mtnwalker"
Hey glad you found us mtnwalker! Stick around and enjoy the ride
