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Smoking one of my turkey's today without skin
awesome, and if you know a fly tyer, you'd make someone a very, very happy person with all those pheasant and turkey skins. -
17lbs of Kielbasa w/QVIEW
I have to say, it turned out better than I thought they were going to. I have a TON of it though, and will definitely share with co-workers. now, I will make a small batch of fresh kielbasa, as you don't keep it for more than 6 months frozen. I like fresh better than smoked, but smoked is my... -
HAM from fresh picnics.. update 10/21 ... MONEY ..
abso-freaking lutely! looks awesome! well done Dave! -
Cedar Plank Coho
used to be a great lakes problem too, but in the last decade our salmon fishery has really taken a hit.... up until last year lake Michigan remained really good fishing, but even that is now suffering the baitfish crash fate. hopefully, eventually, it bounces back. -
17lbs of Kielbasa w/QVIEW
Well, as much as I meant to finish in the smoker, I had pretty uneven cooking in some of the pieces, so I put them in a hot water bath to finish. Taste test was really good though I'd like even more garlic and black pepper. Good texture, fill-out, and consistency. Should be even better after... -
The Lion's suck time to make some wings!
I'm with you humdinger! what a crazy ending to the game. officiating was whacky that game... allowing a 12 second scrum at the goal line, a bizarre targeting call, more reviews than I've ever seen before. i'll be tailgating the Indiana game this weekend. kinda scares me, emotional let down...- msuiceman
- Post #31
- Forum: Grilling Chicken
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Cedar Plank Coho
dang that looks good! dill and salmon/trout go together like peas and carrots. that's a lot like how I do my cedar planking. also, nice looking fillet! -
17lbs of Kielbasa w/QVIEW
I should also say that while I used Rytek Kutas' recipe as a basis, the addition of more pepper, garlic, and I omitted the icewater he adds. The mix seemed wet enough and loaded up using the LEM 5 lb stuffer fine. maybe I had a slightly different cut than what he used, but it didn't seem like I... -
17lbs of Kielbasa w/QVIEW
update: have it at 190 right now (kielbasa are at 132) , after having it at 170 for a while. did I say I love that needle valve? makes it easy. since I don't have to use a big heat sink for these things, I wanted to pull the water pan rack anyways... so I just washed it and used it.... seems to... -
17lbs of Kielbasa w/QVIEW
I got it at 140 degrees right now, will hold that for another hour, then ratchet it up to 180 and finish them in the smoker.... then icebath them. god I love the adjustable needle valve on the regulator. I had it at 110 and it just stayed there.... but you can't go that low if there is any... -
17lbs of Kielbasa w/QVIEW
In the smoker, just with cold smoke. Haven't decided if I'm going to water bath them or finish in the smoker by lighting up the propane. Was trying to figure out the hanging thing... Got "smart" and figured out the water pan rack makes for some decent hanging. -
17lbs of Kielbasa w/QVIEW
I'm using pop's brine (with cure): (this is not mine, this is pop's on this board, he takes all credit for this brine) for every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar or Splenda174 1 cup brown sugar or Splenda174 brown... -
17lbs of Kielbasa w/QVIEW
Well, this afternoon I ground up 17lbs of pork butt, seasoned via Rytek Kutas' recipe (plus a little more garlic and pepper), and stuffed it all into 38mm natural hog casings. We'll see how they are after I put smoke on them. I think I may have stuffed a bit too much, so I'm worried about... -
Smoked Prime Rib (Panned #3)
after my team's win this weekend (Michigan state), I believe a prime rib this sunday is in order! its going to be part of a BIG smoke I have planned. I'm talking 4 butts, 4 turkey wings, the prime rib, and possibly a brisket (cleaning out the freezer). -
where can i get turkey in michigan.
I'm guessing he wants a fresh, maybe natural bird? but that's looking into it a bit. definitely could be worded better. -
where can i get turkey in michigan.
theres a big turkey farm in brownstown or somewhere near there anyways. There is peacock poultry farms on Rochester road that may be able to get you a turkey, but you have to order by the weekend for the following week. peacock has nice amish poultry. but then again, turkey is always available... -
Surf and Turf
I do fish and red meats and white meats in my same smoker... never been an issue. I do put foil below the fish to catch and drips, same with my other meats, so I'm not too sure if that makes the difference or not. -
Smoked Horse Mussels
holy moses that's a lot of mussels. I love smoked mussels, I'm insanely jealous. cheers!- msuiceman
- Post #6
- Forum: Non-fish Seafood
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Masterbuild XL Mods - Post your mods here!
I used a complete replacement. it was as simple as taking off the original hose assembly and regulator, and replace it with this. they both screwed onto the same fitting behind the front/bottom panel.- msuiceman
- Post #279
- Forum: Propane Smokers
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Smoked Prime Rib (Panned #3)
looks great bear! I have two smaller prime ribs still in the freezer, but I'm thinking about buying some more, as the market near me has them on sale for 6.72/lb for some good looking CAB "standing rib roasts". making my mouth drool!
