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  1. squeezy

    Dutch's "Wicked Baked Beans"

    Just curious Dutch ... why do you drain them?
  2. squeezy

    HI Mountain Help

    Well .... did you survive the experiment ... did ya?
  3. squeezy

    Venison Jerky - Hi Mountain (Bourbon BBQ)

    Is that snow I see in the second pic ? I'm thinking, 180º is a little high for jerky, mom says between 150º & 170º is what you need and no more than a ¼ inch thick. Smoke for 1 to 3 hours depending on the wood you are using and your personal taste. Sure wish I has some venison to smoke ...
  4. squeezy

    Show Yourself

    Great looking family ... you are a lucky man! Must have a good size smoker ... eh?
  5. squeezy

    Got my new smoker!

    Doesn't look like it has ever been plugged in ! .... nice find! Looking forward to your Q-view when you do some smokin'
  6. squeezy

    Burnt Ends

    Don't know anything about that ... that would be like taking a steak and burning the hell out of it! Perhaps others can enlighten us ....
  7. squeezy

    Burnt Ends

    Any of the dark bits on the outside of the brisket is burnt ends ... do in part to the rub that helps darken it (brown sugar carmelized) Great stirred into Dutch's wicked beans or chili. Hope that helps!
  8. squeezy

    ABT stuffing

    I like using cream cheese the most, but I'm going to try goat cheese next time.
  9. squeezy

    More Canadian Bacon

    I have no idea WD ... sorry! I did some research, and they say a sweet pickle brine is basically water and salt. (they didn't even mention sugar) I know there is more to it than that. DeejayDeb has a good looking recipe for it on her site you might want to check out. Me ... I'm lazy! When big...
  10. squeezy

    T-Bone Help

    You really think that prime rib has more flavor than a T-bone ...? That pure white fat on the prime rib is to die for though ...
  11. squeezy

    More Canadian Bacon

    Hey WD ... esentially it is the same thing ... read further. What is peameal back bacon? First of all, let me say what it is not. In Canada you would never hear an order for 'Canadian Bacon'. Rather, 'two over easy with peameal' can be heard everywhere. Back bacon is made from the boneless...
  12. squeezy

    Dutch's "Wicked Baked Beans"

    If you add some pulled pork or brisket, it won't be soupy. I tend to use the thicker BBQ sauces which keep a thicker consistency.
  13. squeezy

    Fattie Recipes

    Same as Teacup for me as well. When I'm in the states, I'll pick up some Jimmy Dean's to use. No binder needed. My local butcher makes a to-die-for garlic sausage that I have used with great success.
  14. squeezy

    Dutch's "Wicked Baked Beans"

    Lot of flavor in that juice, it's not like the starch that oozes out of pinto or black beans in a can. So yup! I use it!
  15. squeezy

    T-Bone Help

    I have used steaks that had been frozen and won't ever by choice again ... they bleed to death! For juicy ... always select fresh!
  16. squeezy

    Fattie Recipes

    Another view ... red & green peppers, onions, garlic, mozarella & cheddar cheese, and a little Habanero powder.
  17. squeezy

    You know you live in Michigan when......

    We have the same list here in Ontario ....the only real difference is the border! I just found it .... My Canadian Experience If you live in Ontario -------------------------------------------------------------------------------- Since you are about to become an “official†resident of...
  18. squeezy

    St louis V/S Baby Backs

    In my opinion, BBs are meatier and take less time to cook, however sides are a little more flavorful. When done right, they are both wonderful! Tough choice!
  19. squeezy

    T-Bone Help

    I never marinade the tender cuts (defeats the purpose) tender cuts are great seasoned only with a little salt & fresh ground pepper. I like mine rubbed with fresh minced garlic and some Cajun seasoning. Now that is for the tenders such as T-bone, rib, tenderloin, strip etc. I like to get the...
  20. squeezy

    First smoke since joining SMF...

    Looks like you did a fine job ... congrats!
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