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  1. habaneroman

    Keeping Smoked Meat after it is cooked...

    So, I asked a question last week about going to a restaurant here in Omaha, that the meat was just not Smokey enough. I asked the owner about how he retained the meat after it is smoked... see this thread if you want to read more into it.... http://www.smokingmeatforums.com/for...765#post148765...
  2. habaneroman

    Hamburger in a Can

    I saw this one today.. I almost fell out of my chair! Here is the full story... http://gizmodo.com/350091/cheeseburg...-ive-ever-seen
  3. habaneroman

    is this going a little toooo far??

    We have all heard of a Turducken right.... well how about this one! 1. Turkey, 2. Goose, 3. Barbary duck, 4. Guinea fowl, 5. Mallard, 6. Poussin, 7. Quail, 8. Partridge, 9. Pigeon squab, 10. Pheasant, 11. Chicken, 12. Aylesbury duck That is a lot of FOWL there man!!
  4. habaneroman

    My First Smoke Pictures!

    Well.... I finally figured this whole Photobucket thing! Very easy! So here is my first smoke. did me up some Serrano Peppers and Chicken. I used the Smoked Serrano in some chili, boy where they tasty! And done!
  5. habaneroman

    Question.....

    A fellow Smoker and I, dined at an establishment the other day, and were both confused!! So, when you park your car, you are welcomed by a huge pile of Hickory and a very large Smoker that looks like it could hold 10 pigs. Walking in, we were provided a beautiful Hickory perfume, and my tummy...
  6. habaneroman

    Habaneroman- Smokin it HOT!!

    Hello all you smokers out there! I am a newbie to the Smoking world.... I have been a Propane Grill(sorry, I was young and didn't know any better) for 15 years now, and just recently purchased my first smoker. The Brinkmann Gourmet..... Nice little unit I picked up at Lowe's for only $37...
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