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. brohnson

    Honey Glazed Teriyaki Injected Wings with Qview and Video

    Very nice, I'll have to try these in the near future!! :)
  2. brohnson

    Watcha think of my setup?

    Looks great!!
  3. brohnson

    Buffalo Sauce Injected Wing with Qview & Video

    Those look AWESOME!!!
  4. brohnson

    Which Gloves?

    I actually use my fire gloves for grabbing the racks and stuff, but if I need to touch the meat I use the wire mesh meat cutter gloves. http://www.alwaysbrilliant.com/?PID=...E=Y&SC=Froogle
  5. brohnson

    wood chip question?

    You'll want to fill up the first time than like 1/2 way through your smoke put some more in it, that's a pretty small pan.
  6. brohnson

    Chicken Breasts Question

    Yes they're boneless and skinless, I cooked them last time at about 225* and I pulled them at 160* and I than glazed them with a honey/butter mix. Everyone loved them but to me I thought they might have been a tad dry.
  7. brohnson

    Happy Birthday jerry516planes

    Happy Birthday!!!! :)
  8. brohnson

    Chicken Breasts Question

    Well I'm going to do some more chicken breasts in a little while and I was wondering if I foiled them at around 120-130* if that would help them in being more moist or not. I did some a while ago and they came out good but were just a tad dry. I do soak them in a brine for 24 hours prior to the...
  9. brohnson

    Help me design a frame for my smoker

    Glad to hear you got it figured out, post some pics of the new standing smoker! :)
  10. brohnson

    First attempt at sausage!! W/Q-view

    Nice hog, can't wait to see the finish product! :)
  11. brohnson

    Slicer recommendations

    First question is how much are you willing to spend? I've got a holbert but if I needed a smaller one I'd consider the LEM's. http://www.lemproducts.com/category/slicers
  12. brohnson

    Famous people you have meet.....

    Micheal Waltrip, Bill Laimbeer, Bob Probert
  13. brohnson

    multi Photobucket links to forum how to

    WOW that's awesome, thanks a lot!!!! :)
  14. brohnson

    Smoking a ham, need help

    Very nice, this gives me some great idea's with my 10 lb. ham I got in store for the smoker.
  15. brohnson

    Photobucket Shorcut ?

    One at a time for me still, but I hope there is a short cut.
  16. brohnson

    90 lb hog

    Make sure to do a Q-View of everything!!
  17. brohnson

    90 lb hog

    Here's some links to some reading and video's. http://www.google.com/search?source=...+butcher+a+pig I do prefer to slice their throats than to shooting them and remember start your cutting from the belley first just like a deer and try to keep all the fat that you can on the pig.
  18. brohnson

    90 lb hog

    Its way different than a deer in how you get it ready but the basics may be similar. Are you killing them or what, are you butchering them or what. This would help us out to help you.
  19. brohnson

    Questions about a 10 lb. ham??

    Its a fresh ham that I was sent from someone from a specialty meat store and I want to smoke her up. :)
  20. brohnson

    Help me design a frame for my smoker

    I'd just make a heavy steel plate for the bottom that attaches to the leg, I'd also make the leg attachable so you'd have 3 peices and if you make the leg attachable it would make the smoker lighter to move around.
Top Bottom
Back
Clicky