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  1. vikingboy6956

    Can I call these "burnt ends"?

    The beauty of cooking is that essentially, you can "create" something and call it whatever you want
  2. vikingboy6956

    Northern Tool #12 grinder and 5 pound stuffer on 3 day sale

    Its odd......I am looking at that stuffer on the Grizzly site and the price does say 79.95 but if I look at the bottom of the page where it shows "recently viewed items" the price is crossed out with 64.95 under it.  When I add the grinder to my cart it goes in at 79.95. Maybe you could call...
  3. vikingboy6956

    Spare ribs cooked in two stages..... - need some input.

    I have some friends coming to town this weekend and would really like for them to try some spares.  However, the weekend is pretty busy and there isn't enough time to do a full on smoke. So I am wondering.....using the 3-2-1 for spare ribs could I do the 3 hours of smoke...say...
  4. vikingboy6956

    Smoking turkey

    Aim for an IT of 165 in the thickest part of the breast and thigh.  Having two probes would be best being the birds most likely won't get done at the same time.  I've read that the little red poppers don't go off until like 185+ so if you just go by that your birds could end up dry and overdone...
  5. vikingboy6956

    RE: Bearcarver's health

    Get well soon!!
  6. vikingboy6956

    Vented MES 40 Outside,

    What happens if you need to open the door? Looks really neat!!....could use something like that for those below 0 days when I want to run my MES....
  7. vikingboy6956

    Ture North BarbeQue!!!

    Interesting!!  The bad part about opening any kind of business is that there are always hiccups along the way!  Glad to hear you go through them tho and can Which TV show is it??
  8. vikingboy6956

    How long will venison keep frozen??

    I see you've used already but I just saw this so I am going to reply anyway. About 3 months ago, I found a couple pacakages of tenerloin that had somehow gotten buried in my dads freezer.  They were freezer paper wrapped, but wrapped very good and tight.  The date on them was 2005.   I thawed...
  9. vikingboy6956

    We call these Armadillo Eggs

    I will also be putting these on the "to do" list. Props to guy wearing Twins gear!!!!!
  10. vikingboy6956

    Smoked Wings On A Sunday

    They look delicious!!
  11. vikingboy6956

    Pastrami (with Q-View)

    Oh  man that looks so good!!!  With St. Patty's day coming up.....brisket should be on sale.  I will definately have to try making some of this.
  12. vikingboy6956

    Deer sausage with jalapenos and cheddar. Recipe and q-view!

    Ahhh sorry for the double post. When I was looking at this thread today, I could have sworn that I had asked about the cheese a couple days ago so I skimmed through but didn't see anything.  I figured I was just going crazy so asked about it again lol I will have to look closer next time I...
  13. vikingboy6956

    Deer sausage with jalapenos and cheddar. Recipe and q-view!

    What kind/brand of cheese did you use??
  14. vikingboy6956

    Deer sausage with jalapenos and cheddar. Recipe and q-view!

    Looks great! What kind of cheese did you use??  From the pics I'd have to guess you just bought some in block form. 
  15. vikingboy6956

    Need recipes for Duck Breasts

    For starters, if you are eating wild duck it should be cooked all the way through.  I know some will probably oppose me on this, but there is a MASSIVELY HUGE difference between a duck that is farm raised and one that is taken in the wild.  I am a medium rare kind of guy but I always cook my...
  16. vikingboy6956

    I love the bags from Vacum Sealers Unlimited!!! Pics included!!

     X2 I just purchased some....altho I didn't read this forum in time so no discount  :( They are in shipping right now.  I haven't used them yet but based on all the good things I hear I know I won't be disappointed.
  17. vikingboy6956

    Did I ruin my Salmon fillet??

    Well I was hoping for it to be thawed so I could brine this morning.....but I suppose it wouldn't have hurt if it wasn't totally thawed before going in the brine..... UGH!  This is starting to sound more and more like a rookie mistake on my part lol
  18. vikingboy6956

    Did I ruin my Salmon fillet??

    Yea..... It smelled a little fishy...but salmon always smells fishy lol.  I'm going to see how it smells when I get home from work.  It was only like a 1.5 lb fillet that I got on sale at Walmart for like $8....so its one of those deals where the cost might not be worth the risk. I went out on...
  19. vikingboy6956

    Did I ruin my Salmon fillet??

    Ok guys.....I have a real quick question even though I think I already know what the answer is.  So here's my situation.... At 11:30 last night I took a salmon fillet out of the deep freeze to thaw.  It was frozen rock solid. Usually when I lay things in the sink to thaw overnight they are...
  20. vikingboy6956

    Skin on my smoked turkey and chicken were like rubber

    I usually pull mine when they get close to temp.  Then I throw them in an oven for a few min If I am just doing thighs or skin-on breast.....where there is really only skin on one side.....I will use the broiler. Just keep track of time once they go in, because if you use rub it could burn if...
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