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I had them spaced out in the oven with none of them touching.
I usually use a propane burner, but being 90 degrees outside, i cant keep it low enough, so I used an electric hot plate instead and that is as hot as it would go. So I figured instead of interrupting the process, i would just...
I made elk summer sausage last night/ this morning. I had 2/3 very lean elk and 1/3 pork. I stuffed 11 casings:
I put in the smoker @ 6:00 PM at 125 for an hour, then smoked at 125 for 3.5 hours. It was 10:30 and I wanted to get some sleep so I put them in the oven @ 170 and checked...
I am doing the same thing with Spares. Thursday night I am going to smoke for 3 hours, foil for 2, then cool off in the fridge. When Sat night comes, I am going to heat them up on the grill for about an hour or so with bbq sauce on them
Not to steal your thread, but this goes along with your...
We are planning a 4th of July weekend at a friends cabin and each couple is in charge of a meal. I was planning on doing ribs.
We did this when in a few restaurants that I worked in, but just wanted to get some opinions. I want to put some smoke to the ribs before hand, and then just heat...
When smoking them, I did notice quite a bit of fat rendering out. I am assuming that is why wrapping them and taking them to 200 will make them fall of the bone tender.
A co-worker brought in a couple domestic rabbits he wanted smoked.
Rubbed and marinaded for 24 hours.
Onto the racks.
Pulled at about 160.
Smoked at 225- 250 for about 5.5 hours. Used maple chips. I do not have a money shot, as I did not eat any. The reviews from the co-worker...
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