Search results for query: *

Well I figured I haven't posted in a long time so I will post this. Last weekend I attempted to make my first fattie, mainly because I bought a bulk pack of ground beef and was feeling too lazy to break it down and freeze it. I was looking after my 7 year old niece so I figured she could help as...

Long ago like back in the year 1995-2000 Bullseye used to make a spicy bbq sauce that came in a glass bottle with an orange label. I very distinctly remember the label was orange. The label looked like the photo below but orange instead of red. I want to say it was called "Ragin Cajun" but it...

As the title says I'm looking for some ideas on how to use up my ground venison this year. I must say I am sick of doing pepperoni! After going through my smoking logs I realized I crossed the 1000 lbs mark last year. I already have enough summer sausage, snack sticks and salami to last me into...

32 days in Pop's brine, 24 hours to form the pellicle, 12 hours of cold smoke 18 hours of hot smoke. Finished with a maple whiskey glaze. Will be served with home made Bavarian sweet mustard. It came out of the smoker at around 2:30 this morning so not much for photos. Out of the smoker...

Hello, I recently stripped my Cabela's ( presumably made by Lodge) 10" cast iron pan down to bare metal and sanded the cooking surface down with an orbital sander down to a smooth 80grit. I also removed the embossed Cabela's logo so it would sit flat on my stove top. The pan was completely bare...

Not sure if this is the right place to post or not. Mods please move it if there is a better place. I'm posting this because many of the fire extinguishers used in your trailers and personal water craft may be affected. If you bought an aftermarket unit from Canadian Tire or Walmart there is...

Does anyone have good, not spicy rub for fish? Would mainly be used on rainbow trout at hunt camp but possibly steak as well. I brought a rub I got as a promo from work long ago but have no idea whats actually in it. Now we are down to one more use then its gone for good. I can detect a hint of...

My grandmother takes great pride in her roasts but well to put it mildly.... they suck. She constantly overcooks them to they point they are as dry as shoe leather. Gravy or ketchup cant save them. We joke about them being chipped beef, not because of the recipe but because you probably could...

I finally broke down and tried Pop's brine method on some pork loin. I added a tablespoon of maple sugar concentrate to the brine and injected throughout the loin. 14 days in the brine then injected with some "special farm whiskey", then rolled in maple sugar before going into the fridge for...

Ive searched high and low for this recipe since it is referenced thousands of times on this site all with positive reviews. So far this is the only version I have found but I'm not sure if this is just his general brine or if there is one specifically for bacon. Many of the older threads I have...

Yesterday I tried smoking around 15 lbs of rainbow trout but I noticed I had a horrible moisture problem that I could not get rid of. I wet brined the fish as usual overnight. I took the fish out, patted dry with paper towel as I loaded the racks then onto the counter for an hour before going...

I guess I should finally post my obligatory introduction. I have been a member here for quite awhile without posting anything. I guess I was just too busy trying to soak up all the useful information on this site. I would like to thank everyone who posts on this site. A little about me, lets...