Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. klutzyspuds

    Streaky bacon on the Smokin-It#3

    Count me in, too. Will be watching. Mark
  2. klutzyspuds

    Happy Day!

    Sweet set up. Looks like a lot of great food in your future. Congrats. Mark
  3. klutzyspuds

    Bacon time (before it gets warm)

    :popcorn. Gonna be watching, Link. Good luck Mark
  4. klutzyspuds

    Hello From Iowa

    Welcome to the forum. Looks like a nice setup Enjoy Mark
  5. klutzyspuds

    New here, Love smoked meats!

    :welcome1: Welcome Gary. Congrats on the new smoker. You have joined a great site to learn, share and have fun. If you want to learn, I recommend taking the 5 day e course. Here is the link http://www.smoking-meat.com/smoking-basics-ecourse A great start to learning the basics. Glad your...
  6. klutzyspuds

    Pork Butt with Q-View

    Fantastic job. Asparagus is looking tasty too. Will be picking fresh wild asparagus here very soon and I can't wait. Mark
  7. klutzyspuds

    Bacon Bear's way

    Looking good, can't wait to see it sliced. Mark
  8. klutzyspuds

    Can you please help me with a cold smoke bacon smoking instructions and a cure recipe

    Jborque, look into Bearcarver's step by step index. In there you will find a great recipe for bacon (among many other wonderful things). This is one of the best tutorial posts here on SMF. Very informative, and precise. I'm sure if you have any questions about anything in there, Bear would...
  9. klutzyspuds

    Couple of butts

    Sounds like you've got a real keeper there Smj. And a pretty amazing girlfriend too for buyin ya that bad boy. Looks like your off to a great start with the pp. Definitely worth a point. Mark
  10. klutzyspuds

    Multiple Butts

    Yes, wrapping in towels and in the cooler will hold heat for several hours with the lid closed. Mark
  11. klutzyspuds

    Multiple Butts

    Groot, I agree with Russ. Depending on the temp you run your smoker at will have some influence on total cook time, but figure about 10 hours as a reference, add a little time for multiple pieces, and start early. As for foiling and cooler time, the foiling will help speed up the cook time...
  12. klutzyspuds

    A trip to Sam's

    Wow, nice shopping trip. If my wife sent me to Sams and I came home with that score, I would never be allowed there alone again. Cooks are point worthy for sure.Thumbs Up Mark
  13. klutzyspuds

    Score

    Adam, Looks like kinda fishy ground beef. :laugh1: Sorry, just had to go there. Mark
  14. klutzyspuds

    noob question regarding pork butt and brisket in MES

    Nav, I agree with Joe. One meat above another probably is most crucial with poultry from a food safety perspective. Beyond that I would go with the fattier pork above the beef and let all the tasty juices baste that brisket. Some others may have other thoughts, but hey pork fat basted...
  15. klutzyspuds

    Brined venison roast

    Thanks, CM. And thanks for the point And thanks Woodsman Mark
  16. klutzyspuds

    Hello from Fl

    :welcome1: Welcome Gerry. Always great to see some new guys and gals join in on the fun. Remember to share your adventures. Mark.
  17. klutzyspuds

    Newb

    Welcome Jessie. You've come to the right place to learn, share and have fun while getting addicted to the smoke all at once. I recommend taking the 5 day ecourse. It can be very beneficial. http://www.smoking-meat.com/smoking-basics-ecourse Mark
  18. klutzyspuds

    BBQ noob from MN

    :welcome1: Welcome Temba. From your neighbor to the east I can tell you you have come to the right place to learn, discuss and share your current hobby, future addiction. Some great guys and gals here that are real experts, as well as noobs like you that all have a passion for the smoke...
  19. klutzyspuds

    More Canadian Bacon in "POPS BRINE"

    Fantastic job on the cb, Dooch. Really need to try that brine and make my own. Point. Mark
  20. klutzyspuds

    Dried venison

    CM, this stuff is awesome. Sorry it's taken me so long to update, but crazy busy schedule and finally got it sliced late last night. Out of the smoker and in the fridge for a couple days Sliced up and ready for packaging. One word of warning. Don't share with friends or it will be gone...
Top Bottom
Back
Clicky