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  1. smokinhessil

    My first ever smoked jerky. Canadian Goose Jerky

    Looks great. You can do the same thing with duck and woodcock. Although with woodcock I feel bad about doing that because you hunt way too hard for a small bird to make jerky. Goose jerky is the best during the winter fishing tourneys. It always taste better when you made it yourself.
  2. smokinhessil

    Cilantro

    Because of my awesome mexican food addiction after living in southern AZ for a decade I decided cilantro needed to be planted in WI. I make a mean pico de gallo and pretty good enchiladas but I have no idea what to do with the rest of it. Does anyone have any suggestions for the use of my crazy...
  3. smokinhessil

    Some of my tomatoes

    That is a pretty sweet tomato. When is their growing season? I have been trying to grow big ones but I haven't had much luck so far.
  4. smokinhessil

    Hamburgers and Hot Dogs

    When you smoke them you definitely need a very low temp, I did my last at 170. From there they are perfect on a hot grill to sear in all of the flavor that was built. I think that your hot dogs would have been just as good on a grill after the rub. I have tried smoked hotdogs a couple times and...
  5. smokinhessil

    Venison and Pheasant Jerky

    Oh, what I didn't say was that I found hickory worked pretty well for it and mesquite was a little too much. I hope this helps.
  6. smokinhessil

    Comment by 'smokinhessil' in media '20140707_154436.jpg'

    I don't know where you are getting your pheasant from but sign me up! That does look great.
  7. smokinhessil

    Venison and Pheasant Jerky

    Tyler's goose jerky recipe is pretty good. Just google that one. However, I don't like putting it in the dehydrater with a perfectly good smoker around. Cut it up into abut 1/4" stips. I set my smoker on 170 and let the stips go for about 4 hours. I like my jerky a little more chewy than what...
  8. smokinhessil

    Cheesehead says hello!

    Thanks man. I definitely wrote that down. I have used that seasoning from time to time but mostly because I had a roomate from Louisiana and he used it for everything. One time I helped him make a badass crawfish boil and this was the main ingredient. I wish I would have paid more attention so I...
  9. smokinhessil

    Cheesehead says hello!

    Yes it did, especially because I have three young girl cousins (the oldest is 12) staying here for a week while their parents are vacationing. Anything to stop the ridiculousness for awhile and make them sleepy is a plus!
  10. smokinhessil

    Cheesehead says hello!

    That was a really good post. Everything turned out really good. I was just kind of wondering what your baked bean recipe was? I have never actually made my own. I always but baked beans and spruce them up a little.
  11. smokinhessil

    Internal tem,, help?

    I have also been cooking my butts in a masterbuilt electric smoker. I did one last night and it came out wonderful. I think that you definitely are being too picky about the finishing temp. If you take it up to 195, or even 190, and then wrap it in foil and use the cooler method you will have...
  12. smokinhessil

    Venison and Pheasant Jerky

    cwaldo39, if you really like jerky and hunting there are a lot of different animals that make outstanding jerky. My favorites are actually duck and goose jerky. Which is a good thing because they seem to me to be the more difficult birds to make a great meal out of. I have also made javelina...
  13. smokinhessil

    Cheesehead says hello!

    Thanks NB! The butts definitely were the wildcard. Everything turned out delicious though. I wrapped those bad boys up and used the cooler method. Unfortunately they weren't the regular 5-6 lb butts that I normally use, but I guess it was my fault for shopping for BBQ ingredents on 4th of July...
  14. smokinhessil

    Cheesehead says hello!

    Thanks Ray. I don't know why I didn't join earlier. I have been a newsletter member for quite awhile and read the forum fairly often. I am smoking a couple of butts tomorrow along with some country-style ribs and baked beans. I am really trying to make sure everything is done at the same time...
  15. smokinhessil

    Cheesehead says hello!

    Hello all! My name is Steve and I have recently moved back home to WI after over a decade in southern AZ. I have worked in numerous restaurants and bars but always in the front of the house, never in the kitchen. Now I have decided to go back to school to finish things off. I have been grilling...
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