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  1. pensacolajim

    An Awlsome Hoagie!

    I took some Johnsonville beer brats, Flattened them out, maintaining the original length. Spread them with a layer of Dijon mustard. Added a layer of Sauerkraut. Rolled them up! Wrapped with a couple slices of bacon. Smoked for 2 hours. Placed them in Hoagie Rolls. They were great.
  2. pensacolajim

    Apple Dumpling “Fattie Throwdown Entry #2”

    I started with 4 Granny Smith apples. Remove at least a 1 inch core to hold more brown sugar, cinnamon, raisin mixture. (Do not put sugar on sausage, it will break down the meat and fall apart.) Roll up apples and bacon wrap. After smoking, let rest to cool down. Wrap in pastry crust and...
  3. pensacolajim

    Egg Quiche Fattie “Throwdown Entry #1”

    Started with 6 hard-boiled eggs. Cut off ends to expose yokes. Rolled in sausage w/ bacon wrap. After smoke, I cut into sections and arranged them in a 9inch pie crust w/ a layer of sautéed onions on the bottom. I then filled the pie with a quiche mixture consisting of eggs, cream, basil...
  4. pensacolajim

    Meat Grinder w/ Saugage Tubes, Help!

    I just bought a grinder w/ sausage attachment. My question is the instructions say to leave the cutting blade in, not the grinder plate when attaching the tubes. It seams that the cutter blade would push out into the tube and damage it. Any help would be appreciated, thank you. Jim
  5. pensacolajim

    Before and after

    OK, So I didn't get the pictures in time. The Talipia was good but I soaked it to long. Propped the cavity open with toothpicks. Just wanted to try a whole fish once. Opps, got carried away. LOL
  6. pensacolajim

    Help with Ribs

    I bought two racks of baby back ribs. Not all my guests can make it. Should I freeze one or should I smoke both. I'm not sure if I can freeze a fresh rack or smoke it and vacuum pack it for later use, Jim
  7. pensacolajim

    Too much salt?

    Most all recipes call for a large amount of salt. Can the amount of salt be lowered? Is there an alternative to using so much salt? Thank you, Jim
  8. pensacolajim

    A Question about smoking fish.

    I bought some mullet, dressed and scaled, left them whole, and have them soaking in brime. I plan on smoking them at 220 degrees with hickory. Not sure yet. I would appreciate any suggestions as I never did fish before. Also going to throw on a couple whole dressed Tilapia and a slab of Salmon...
  9. pensacolajim

    My first Fattie w/Qview

    I want to thank all those for your posts that showed me how to get started. I knew I had to try a fattie the first time I saw it. Great! Jimmy Dean sausage ready to fill. Sliced green onion, green pepper, fresh mushrooms, mozzarella cheese, and some pizza sauce. Rolled and wrapped with bacon...
  10. pensacolajim

    My first smoke w/Qview

    My Bradley smokey all set up and ready to roll! My first attempt at smoking. Chicken was basted with 50/50 mix of soy sauce and olive oil. Hickory smoked at 250 for 5 hrs. till internal temp. was 180. Finished bird shown with side of oven baked potato salad.
  11. pensacolajim

    Hi, I need some help!

    I was trying to post my first attempt at smoking, but I an unable to upload any pictures. I tried resizing and changeing format. Nothing seems to work. Thanks in advance, Jim
  12. pensacolajim

    Scrapple, Liverwurst, or Liver Sausage?

    Home Made Liver Sausage My dad always made this each year. It could be called Scrapple, Liverwurst, or Liver Sausage. It is a very old German recipe from his ancestors. It was served on a bed of corn mush or with fried potatoes and eggs. You will have to estimate the amount of ingredients for...
  13. pensacolajim

    Not even a newbie!

    Hello all, Just getting started into the smoking world. I live near the Gulf coast of Florida. I can't seem to find smoked fish for sale so I decided to make my own. A heck of a lot of fish here, but none smoked. I love all kinds of smoked food and I believe this is a greay place to start. I am...
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