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  1. lcruzen

    50# of smoked Polish Kilbasa

    Fine looking sausages! What temp do you smoke them at in your GOSM and what recipe do you use?
  2. lcruzen

    Early Easter Ham

    I wasn't around much this weekend and missed your post. This info may be too late but may prove helpful next time. You stated it was a picnic ham so it should have been already smoked. My advise would be to season it up with your favorite rub and smoke at 250o until your reach internal temp of...
  3. lcruzen

    Sealing Silver Smoker Firebox Door

    Sorry about the confusion. I didn't bother with that door as it seemed to aid in the air intake.
  4. lcruzen

    Sealing Silver Smoker Firebox Door

    Yes it is worth the effort and I'd include the smoke chamber door also. Stove gasket rope works well and some have used high temp caulk.
  5. lcruzen

    OTBS Nomination Thread

    A great choice for OTBS and well deserved!
  6. lcruzen

    Surf & Turf on the drum

    First of all Jeanie I hope you had a great Easter and by the looks of it you certainly did. Hope all of the wild fires in OK are staying clear. Great looking dinner and just gotta ask how the crab legs fared in the smoker?
  7. lcruzen

    Easter prime rib with Q-vue

    Fine job on the PR. You had a nice Easter dinner there!
  8. lcruzen

    Newest OTBS Members

    Thanx to Dutch for the induction, piney for the nomination, cowgirl for the second and all of the other supportive comments and kind words. My congrats go out to the other inductees as well! Lets get smokin! Lou
  9. lcruzen

    Early Easter Ham

    Just getting around to posting the final pics. Braised the ham with some beer @ 300 for about 4 hours so the meat fell off the bone. Baked mac and cheese. Chipotle slaw And NY Cheese cake Good Sunday dinner. Thanx for looking! Lou
  10. lcruzen

    A little disappointed with my snack stix

    Pre mixed seasonings tend to be salty and if you back off to get the saltiness correct you won't have as much of the desired seasonings. I recommend doing your own seasoning.
  11. lcruzen

    Early Easter Ham

    So from about 9:00am this morning til 5:00pm the picnic was smoked with cherry and hit an internal temp of 160o. Had to slice a piece off to taste. Not salty at all and incredibly tasty. This cut of meat does not lend itself to nice even slices due to the bones within so that is why I...
  12. lcruzen

    Early Easter Ham

    I bought an 11 lb fresh picnic @ $.69 per Lb about 3 weeks ago for our Easter dinner and our plans changed. We are now going to Mario's in Detroit with friends and family for Easter dinner but I didn't let that stop me. We'll just eat it this weekend. I used Morton Tenderquick wet cure recipe of...
  13. lcruzen

    Rytek Kutas' Brats: What's Soy Protein Concentrate?

    I use it right outta the box and no issues yet.
  14. lcruzen

    Jerky part 3 tomorrow

    I second trapper's advice on the cure.
  15. lcruzen

    Home Made Pastrami W/Qview

    That looks really good!
  16. lcruzen

    Happy Birthday DangerDan, Kookie and BBQandFootball

    Happy birthday to all!
  17. lcruzen

    Congrats Again Squires

    My thanx go out to all for the nominations, seconds and nice comments.
  18. lcruzen

    Stuffed Pork Tenderloin

    Nice job! That really looks great!
  19. lcruzen

    Cornbread Stuffed Pork Loin w/ Pecan Crust

    We had some friends visit a couple of weekends ago and want to do something different. I roll cut a whole pork loin and stuffed with a cornbread stuffing that consisted of Roasted corn(or you could smoke) Scallions Sage egg chicken stock Mixed it up stiff so it would hold up in the loin...
  20. lcruzen

    First Trail Bologna w/ Q-View

    Nice looking sausage! Good looking texture to it. Fine Job!
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