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It's a GUIDELINE not a Rule!
(that's EXACTLY how I got suckered in 11 years ago! )- lautay
- Post #42
- Forum: For New Members
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SMF is BACK ONLINE
So THIS is what smoker's withdrawal feels like....- lautay
- Post #43
- Forum: General Discussion
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9lb Turkey Breast Roast
Wanted to give credit for the advice in cooking this thing to Chef Jimmy and TruckersBarbeque! -
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9lb Turkey Breast Roast
OK, this is late since I did it on Thanksgiving, but here goes... I wanted extra meat for my parents to take home, so I bought a 9 plus pound Perdue "Boneless Turkey Breast Roast", which is more or less three whole breasts glued together somehow (you'd see them on a buffet carving station)... -
First Spatchcock Attempt...Question
I can't speak for smoking a spatchcock bird, but I've done plenty in the oven, including this Thanksgiving. I do use a half sheet pan and build a "rack" out of long carrots and celery stalks to keep the bird above the juices. I also add quite a few seasonings (thyme, rosemary, parsley, poultry... -
Advice? 9lb Turkey Roast
Thanks for the temp tip. Looks like I'm primed for success! -
Advice? 9lb Turkey Roast
That's awesome! I figured there had to be a way for the commercial smokers/bbq trucks to get the smoke in. I just could not pass up 9lbs of all white meat (my family's favorite). I'll try to remember to take a Qview pics so there is a blueprint on this site - IF all goes well, of course. I... -
Advice? 9lb Turkey Roast
I found posts for small 3lb Turkey roasts, but I just bough a commercial 9+ pounder from GFS. Wanting insight as to how to smoke it. AFTER I bought it, I saw the regular baking instructions say to keep it foiled until the last hour. I'd still heat it in the smoker, but add the chips when... -
Illinois Group!
Nice. You gotta go pick it up yourself? Post a pic when you get it.- lautay
- Post #96
- Forum: Illinois Members Group
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Prime Rib Sunday
Yesterday's Sunday Funday Prime Rib 11.15.20 Prime Rib In Electric Smoker 6.2 lbs, bone-in 225 Temp, hickory chips 1310 Time in 1630 Time out 139 Internal temp 148 Temp after tented for 20 mins Gonna give credit to BearCarver for all of his Prime Rib posts! -
Illinois Group!
Chris from Springfield. Smoking about three times a year since the turn of the century. Still seemingly a novice...- lautay
- Post #94
- Forum: Illinois Members Group
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Bonless leg of lamb
Trying out a greek marinade (that I REALLY like for souvlaki) on the smoked lamb. 1 cup olive oil, 1 fresh squeezed lemon, a LOT of garlic, a heaping Tbls of oregano, and some pepper. That's it. Measure to your taste (I go heavier on the garlic). Let sit a few hours or overnight. Today I... -
Pork ribs, boneless leg o' lamb, and smoked potatos today, my friends. A nice overnight rub...
Pork ribs, boneless leg o' lamb, and smoked potatos today, my friends. A nice overnight rub, apple smoke, and a cold beer. Does it get any better? Happy Labor Day everyone!- lautay
- Profile post
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Newbie from the Land of Lincoln!
Abe loved the smoke, honest! I've had a smoker of sorts for a while, but haven't really "smoked". Couple of birds and sausages until a month ago when I smoked my first butt! Trying a brisket and spares today. I have learned a lot already from searching this forum. From rubs and mops to...
