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  1. lcruzen

    BIG CHIEF SMOKER - Anybody have one?

    I have a Big Chief that I don't use anymore. Like already stated good for fish, jerky, and snack sticks and that is about all. I went to a GOSM and added a needle valve to achieve lower temps so I can do just about anything I want on that.
  2. lcruzen

    Flushing rib burn results

    That's giving em the ole 1-2 guys! Way to go! I gotta visit one of these things sometime.
  3. lcruzen

    Brisket too big for the Masterbuilt

    While these all good suggestions the obvious resolution to your problem is a bigger smoker.
  4. lcruzen

    Venison Meatloaf

    Spring for one of these for doing meatloafs. Spray it real good with Pam and gently place the meatloaf in as to not press it into the mesh. Works great! http://www.brinkmann.net/Shop/Detail.aspx?category=Outdoor+Cooking&subcategory=O...
  5. lcruzen

    I want a Big Block GOSM, but where to find?

    Since you don't indicate where you live it's difficult to point you in a direction but the Walmart in Howell, Michigan had 2 on the shelf the last time I was there.
  6. lcruzen

    Smoking halibut for a vegetarian

  7. lcruzen

    Smoking first pig

    B&B, First please visit the Roll Call forum and introduce yourself to everyone and tell us about yourself. Anyway, on the whole pig just guessing it sounds like you have the space for about a 40lber if you don't include the head and hack off the legs at the hock. I've never injected or basted...
  8. lcruzen

    Smoking halibut for a vegetarian

    I'd first make sure she is the type of vegetarian that will eat fish. There are different degrees of vegetarian and to some fish is also unacceptable.
  9. lcruzen

    Bear Bones

    Buddy of mine got a bear up nort in da UP a couple of weeks ago. He wants me to smoke the ribs for him so I thought I'd ask for some suggestion on it. Bear from my recollection is pretty fatty so I'm thinking doing the ribs as I would porkers would do the trick. Any other thoughts or advice?
  10. lcruzen

    Well Richtee??

    We really do owe a "thanx" to the Dallas Stars. Last seasons playoffs had the Stars win 2 very tough series agaist the Ducks and Sharks. Both of those teams have been tough on the Wings in past playoffs and the Stars were pretty much spent afterwards. Stars were down 2-0 to the Wings before they...
  11. lcruzen

    Well Richtee??

    Ozzy truely is a question mark but he has 2 young ones breathing down his neck should he falter. That might give him the motivation he needs to be "the man". Toronto at home 10/9 to start the season! Can't get any better than that.
  12. lcruzen

    Crack me a Molson eh; I making Canadian bacon with Q-view.

    Nice looking loin. Looking forward to seeing the pics if you are going to cure it that long. I usually go a week to 10 days for CB. Might want to try some Eggs Benedict with a real hollandaise sauce
  13. lcruzen

    hot plate in a vertical smoker for jerky

    I haven't tried that method but I don't see why it wouldn't work. Should be able to adjust the heat of the hot plate to obtain the desired temp you want.
  14. lcruzen

    Curing Chicken Sausage

    Here it is. http://www.mortonsalt.com/recipes/Re...ory.aspx?CID=6 I was going by the amount of TQ they listed in the sausage recipes. They were all 1.5 teaspoon per lb. So I'm assuming that is the formula.
  15. lcruzen

    Curing Chicken Sausage

    This weekend I'm finally going to be at home and going to do up some chicken, feta, and spinach sausage. This recipe is for fresh sausage but I want to try curing and cool smoking some of it. Looking at the recipe a 5lb batch calls for 2 teaspoons of salt. Omitting the salt and plugging in...
  16. lcruzen

    Cube Steak Jerky? Why not...

    Chicken fried jerkey? You may be on to something!
  17. lcruzen

    Looking for Chuck basics

    Really don't have to do much. Season it up they way you like and let er go. It is a good piece of meat to smoke and I prefer it over brisket. Might want to foil it when the internal temp it gets up to about 170. Let it continue up to 200o and then pull the meat for pulled beef or whatever you...
  18. lcruzen

    Hello All

    Howdy Josh and welcome to SMF!
  19. lcruzen

    a friday load, in the Lang

    Food looks great as always Dan. Don't lose sleep over what you can't control but I know that is a lot easier said than done. Good things happen to good honest hard working people like yourself. Enjoy your family and friends!
  20. lcruzen

    Cheap Meat

    Run, don't walk and stock up before they're gone! Well wrapped they're good for a few months at least in the freezer.
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