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What's your occupation?
I'm retired a little over a year now. Loving it. Before, I was a Mechanical Engineer for 40 years, did everything from design, process/product engineering, some supervising. When I retired I was the CMM programmer/operator, used 4 different types of CAD, plus ran the Calibration program. Now I...- jmgreen
- Post #1,874
- Forum: General Discussion Sticky
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Whole Hog Question
Let me know how it turns out. I've never tried a whole hog in a smoker but have been thinking about it. Around here we usually dig a large pit, spend most of the night throwing wood in and drinking a bit, then put the hog split on some expanded metal. this goes over the coals and is covered with...- jmgreen
- Post #3
- Forum: General Discussion
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favorite types of wood
I've used most types. Pecan is my go to wood for most things. I think it burns a little less hot than hickory and isn't quite as acrid. Also have been using apple as I got some from a friend. I'm starting to run low now so I may get some hickory as a place near here will sell you their cutoffs...- jmgreen
- Post #55
- Forum: General Discussion
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Type of Wood
I use mostly pecan, but have used much hickory, also apple, peach, and cherry. We recently had a redbud tree go down and I'm considering smoking with that. I hear it gives a almondy, buttery tasting smoke. Has anyone tried redbud. Didn't see it on the list.- jmgreen
- Post #11
- Forum: General Discussion
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Our Knives Post Them Here.
I too love knives and have several. I do want to get a cleaver at some point but I have an old (almost 100 yrs) butcher knife I use that belonged to my Grandfather. He used to butcher hogs on the side,on his farm in Mississippi. I use it for all my big stuff. I've promised it to my Nephew who is...- jmgreen
- Post #39
- Forum: Blowing Smoke Around the Smoker.
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Greetings from South Florida
Welcome. What a great sounding job. My wife is from the Miami area and we've visited many times. As mentioned, you'll find all kinds of good info here. -
First time beer can chicken
Smoke and Spice is a cook book. I've seen it avertised here. I've got a lot of cookbooks on bbq and smoking as I'm sure a lot here do, but that one is one of my favorites. They cover a lot of ground from types of smokers, different woods to sauces, rubs and recipes. I've tried several things... -
First time beer can chicken
nether had I until I tried the one in "Smoke and Spice" . I've had other types since but this one is fairly easy to make and tastes good on the chicken. Another thing I've tried with it is to smear it on bacon just before it's done. -
First time beer can chicken
I agree. I've decided my next time I'm gonna drink the beer and use a combo of cider vinegar and apple juice, with a little rub, garlic, and onion thrown in. As I've mentioned else where. Smoke and Spice Jalapeno/peach BBQ sauce is quite good on this. -
Going to smoke my first chicken tomorrow, tips and tricks appriciated!
I don't know about throwing it on the grill. It won't hurt , of course. I do beer can chicken all the time and usually have my temp between 250 - 275. I'm not familiar with your smoker. Smoke and Spice cook book has a nice recipe I've used a few times. Their jalapeno/peach BBQ sauce is really... -
Some Prayers for Mrs Bear
Thoughts are with y'all. It will all go well.- jmgreen
- Post #55
- Forum: For New Members
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BD Makes a Roux . Fall Is In The Air!
I can highly recommend duck fat for the roux. I've also used butter, turkey fat, bacon fat and goose fat. I agree with the bone in for a richer stock.- jmgreen
- Post #30
- Forum: Nose to Tail
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BD Makes a Roux . Fall Is In The Air!
Good looking Gumbo, bet it tastes good too. My only variation is I cut up a whole chicken, brown it in the pot after the andoulle then add water and boil. Pull out the chicken and let cool then pull the meat off and chop. the broth makes my stock. I make the roux in a cast iron skillet and add...- jmgreen
- Post #27
- Forum: Nose to Tail
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Smoked Corn on the Cob
My wife was told of a trick and we tried it and it worked. If you put the corn , husk, silk and all, in the microwave for 3 - 4 minutes, everything just slides right off and you can do what you want with it. We wrap it in tin foil with butter, parmesan and rosemary to grill. Cut it off the cob... -
Low and slow...the myth.
This. I've tried 225 and just could not get good results. My B-i-L from Texas moved here and tried to do his chicken and Brisket low and slow but again with poor results. I usually stay between 250 and 275 but have gone up to 300. We think it may just be this part of the country that requires...- jmgreen
- Post #32
- Forum: General Discussion
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Smoked Salmon (Dry Brined)
Here you go. It was the El Paso Chili company. I put this together for a cousin who wanted to get into smoking. I have always had rave reviews for this. I think the sauce is really good. I take leftover salmon and sauce and make a sandwich on pumpernickel bread. Yum. Let me know if you try it...- jmgreen
- Post #50
- Forum: Grilling Fish
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Military Smokers?
U.S. Army 1971 -1972 Fort Bragg, NC Made some close friends but happy to get out.- jmgreen
- Post #191
- Forum: For New Members
