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  1. johnh12

    Meat Grinder Question

    I've always been told to run some bread through to push any remaining meat through the auger but a recent Good Eats show said to run a piece of cellophane through as a final step. That sent me to the all knowing internet where I found a similar article from Good Eats that recommended a couple of...
  2. johnh12

    Still Comparing Meat Grinders

    In my younger years I went with quantity but now I go with quality. To me that means getting a machine that will do much more than planned. That way it isn't working as hard so will last much longer. In the rare event you want to max it out it'll handle things just fine. Make your first grinder...
  3. johnh12

    Pork Belly Burnt Ends w/Q-View

    Looks great. Question: Skin on or off?
  4. johnh12

    Chili - chunks of chuck roast and home made sausage

    Great looking chili and I'll bet great tasting too. Carol Shelby used to be my go to commercial mix but it fell to second place when I discovered Sucklebusters. The Shelby box is more readily available though so it rises to the top if I'm in a hurry.
  5. johnh12

    Jerky question

    We used to do jerky in the oven as you describe but since buying our new oven we can't. The oven shuts off anytime the door is cracked open. We got a dehydrator and it all tastes the same as when done in the oven.
  6. johnh12

    Cutting your own smoke wood

    Yes but the wife can't talk to you when you're wearing ear protection and running the chainsaw! ;)
  7. johnh12

    Ghost pepper snack stick anyone?

    I can't speak for the snack sticks but the last batch of chili was made using half Texas Chili Mix and half Ghost pepper Chili Mix from Sucklebusters. It'll definitely light you up!
  8. johnh12

    Blackstone Griddle Grease Issues

    Unless you use some high temp RTV like we use on the hot sections of jet engines. Experiment with the RTV and then maybe go to JB Weld if you want it to be more permanent.
  9. johnh12

    Lang 60 Deluxe

    Congratulations. Let us know what options you plan to order. As I said in an earlier post mine is a 60D with the warmer flues upgrade. I also asked for a second thermometer for the main chamber and they added it at no extra charge. They also thew in a charcoal basket but I never use it. If I was...
  10. johnh12

    Venison Jalapeño Snack Sticks

    Did you use a casing or leave 'em naked?
  11. johnh12

    Smoking oysters first time

    We used to have several oyster bars around our NE Florida area but they've all but disappeared. Wife likes 'em raw and I like slightly steamed so they're easier to open. I also like a bit of Tabasco or horseradish for the bite. Never had 'em smoked but I plan to change that soon.
  12. johnh12

    Lining with foil to Keep Clean?

    I never knew BBQ was a clean sport. o_O
  13. johnh12

    Sous Chef's Wanted To Make Their Own Rubs!

    Looks like them apples didn't fall far from the tree! Forward our congrats to both of them.
  14. johnh12

    Lang 60 Deluxe

    Recommend you call and talk to Ben or his son. My guess is they'll do just about any customizing you ask for.
  15. johnh12

    Lang 60 Deluxe

    I have a Lang 60D with the warmer upgrade. The added flu's allow me to have direct firebox heat coming up through the warmer box so it's also a vertical cooker. I use the warmer mostly for smoking bacon and such and have also used it to hold beans and other sides when doing a larger cook. The...
  16. johnh12

    Two Weeks is a LOOOONG Time

    Here's my final report for the batch I just made. The test fry sample was very good. Not too salty and maybe a bit on the sweet side. I guess I can cut back a bit on the brown sugar to fix that. After about 6+ hours of cold smoking it sat uncovered in the refrigerator for several days. I finally...
  17. johnh12

    Brisket Boil? Smoked.

    Have you asked the butcher?
  18. johnh12

    Deer shoulder with white bbq sauce on the WSM

    I would like to try it but have never been a big fan of the white sauce. Have you done it with any other sauces?
  19. johnh12

    Deer shoulder with white bbq sauce on the WSM

    Thanks. I've never had much luck with venison other than chili or stew. I think I must be over cooking it.
  20. johnh12

    Deer shoulder with white bbq sauce on the WSM

    Can't tell by the pic. Did you de-bone the shoulder before smoking it? Also, did you inject it?
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