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I posted this recipe back in 2021, but it is so good (IMHO) that it deserves an encore. Pic before mixing is below... Yesterday I double-smoked an 11-pound ham. Not because we needed an 11-pound double-smoked-ham, but because my wife has reached the point where she would rather skip eating...

My wife is always looking on Pinterest for recipes - like it’s her part-time job. Yesterday, for Mother’s Day, she “gently encouraged” me to make one of her latest discoveries… Hot Dog Burnt Ends. Yes, you read that right. We took perfectly good Oscar Mayer beef hot dogs and tried to turn...

For all you outdoorsmen and women out there fighting the tick battle … are you tired of spraying your clothes with permethrin after every wash? I sure was. Alpha Gal Syndrome, Lyme, Rocky Mountain Spotted Fever and the rest had me scared enough to keep treating my gear religiously. But...

My MES40 (third one) has died. Moving on to another smoker. Considering a Yoder pellet grill. Anyone have any experience with either the Yoder 480 or 640? Specifically, I am wondering about the "smoky" flavor with the Yoder 480 (or 640). I have read in some reviews that the Yoder 480 (or...

This evening is a dozen broiled lobster - (smoked prime rib yesterday...so good) I trapped the lobster in the frozen food aisle at the Sea of Sam's Club. I prefer the warm water (Caribbean) lobsters as they are bigger than the cold water lobster, for the same price, and they taste/texture...

What to do with all that leftover turkey? Make a leftover meal that tastes fantastic and doesn't taste like yesterday's main course. Here is the recipe: Ingredients: 16 oz turkey or chicken breast 14.4 oz can diced tomatoes with mild green chilies 15 oz can black beans – drained 8 oz frozen...

Posting for those that aren't aware...brined turkeys bake way faster than unbrined My 18 pound Butterball turkey, 6:50 AM - pulled from the brine and rinsed thoroughly 7:00 AM - seasoned and rested at room temperature for 1 hour 8:00 AM - popped in the oven at 325F (verified temp) 10:15 -...

We want to improve our dressing - which is already pretty good - but She-who-must-be-obeyed (aka - the wife) is not happy with it. When I suggest that I could a request in SMF, she said, "Great idea! They know how to cook!" So with that intro: Could you please share a simple dressing recipe...

Was at my farm yesterday to do a little work and set up another trail camera. While taking the Ranger through the woods on one of the the old logging roads...there were chanterelles. Gobs and gobs of them! The most I have ever seen at one time! This haul (about 3 pounds worth) is from only...

Taking a few days of vacay and there is no grill at this place...just a 36" Blackstone. I realize using a Blackstone is not smoking-meats and this is "SMF" - but - over the years I have seen some posts on Blackstone and it seems the experts are located right here at SMF. I am tired of...

Was at a Mexican restaurant at Lake Ozark, Missouri yesterday evening. Always a language barrier when ordering here but the food is excellent and worth the risk of getting the wrong order. When paying, I saw an English cheat sheet … I had something similar when I spent a summer in Germany...

She-Who-Must-Be-Obeyed wanted pulled pork for supper tonight. Fired up the MES40, SPG for seasoning and popped it in last night around 8:30 PM. Ran the smoker at around 235F (+/- 10F). Wrapped this morning at 6:45. My overnight PP is usually done between noon and 4:00 PM the next day...

Our deck was getting a bit of dry-rot. It was time to replace it with the uber-expensive composite. Wow - what a transformation! Before, during renovation and after shots. Replaced one warped upright as well. Weber gas grill and high-heat grill/smoker (Brinkman tank!) back on the deck...

My procedure right now his first grind is with the stuffer plate, mix in the seasoning, then freeze, grind with the appropriate plate. 2 steps Would I add the seasoning to the Cunk meat before the dual grind and then blend by hand again? Is it that big of a time saving? I have Big Bite #8

My last batch of jalapeno/cheddar summer sausage tastes great....BUT; The problem is with the high-heat cheese. It has the texture/consistency of - thick toothpaste. It still tastes fine and I will eat all of it, but I don't care for the cheese texture. Procedure I (think I) used... Stuffed...

I started beekeeping last spring - April - 3 hives, 2 nuc's and 1 swarm catch. I had no idea what I was supposed to do but I had friends with beehives and I had YouTube. In the last few days we hit a streak of 70 degree F weather. All 3 beehives survived. Is it weird to be glad bugs lived...

Alpha-gal syndrome, from a tick bite, is very real. I know three people who have it. Their "meat" portion of the daily diet is restricted to fish and poultry and they become allergic to beef, pork, lamb, etc. The diet gets monotonous - so I spice it up for them with some bulk chicken sausage...

The turkeys are on the big side, but we managed to find a 15 pounder. I wonder how many meals we will get from a $10.20 bird. Used the oven cuz the patio is a sheet of ice and the smoker is waaaay over there on the patio. No plated shots cuz all we ate was turkey, turkey-gravy and salad. I...

They were claiming snow-ma-geddon, polar vortex, blah blah blah. All I heard was this would be a good time to make some summer sausage. Pork butt on sale for $1.68/lbs helped with this choice too. For those that want to know: 6% high heat cheddar by weight 1.7 gms of dried jalapeno/pound of...

We had a Christmas Eve open house for about 40 people today. They are all gone. Time for Christmas Eve dinner...broiled lobster. FWIW - 4 frozen tails sell for $32 at Sam's Club. Prepped Done - 8 minutes on broil Plated