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Well, some front end cow and some back end pork, a chuck and a butt so I figure Cork works I injected both with some cajun hot and spicy marinade. For the butt, I applied some wet jerk rub and wrapped in saran wrap for 24 hours. The chuck marinaded in Allegro for the same time: Pulled them...

I've been pretty busy with painting the house so I have been away from the smoker for awhile. But, we had a pound of crawfish tails in the freezer and we started to think what else we could do with them that was fast and simple. So, I took a recipe for shrimp burgers, modified it a bit as well...

I started playing around with making some salsa this past weekend and glad I did. Since I'm growing a bunch of Serrano's this summer, decided that I would do something with them instead of dehydrating. I used: A dozen Serrano's 5 whole garlic cloves half of a yellow onion A can of diced...

I've been so busy with all kinds of things and haven't been around SMF as much as I would like or should be. Anyway, things are setteling down a bit and I figured it was time to get back to work, . So, I figured I'd smoke up a flat and get back on the horse. This is what I started this...

I love Jerky but have never tried it but always meant to. So, since my PC had been infected with the virus from hell and I've talked to every person in the country of India (that's another story), I figured I'd use some down time to give it a shot. I found some Top Round on sale for $1.99 lb so...

Seems like the Military Smoker thread is now on 8 pages . Lots of diverse folks in the miltary and we'll all smokers to boot! I guess that's from all the MRE's that we choaked down over the years . In that regard, if any of the Military smokers want to show a little more of their service...

I got to thinking about something I used a long time ago when I was in the Middle East as well as the high desert in California. This is a great piece of gear and it works, believe me. First you soak it in water and then fill it with water. As long as there is a breeze passing through, you can...

Man, with all the fatty threads, recipes, qview, etc, it's hard to keep up. So, I will just say to all: the smokers, chefs, etc. that have spent the weekend working on their creations/feasts!

Tastes pretty dang good while smoking the brisket and dealing with 98 degrees temps, outside, not on the smoker, LOL: I think Texas Hunter might appreaciate this

Well, since I'm not working on the Fatty throwdown, I decided to try searing a brisket. I found this 8.5 lb point with a great fat cap and decided to give it a try. I did things a little different though. First, I injected it with a hot, butter based marinade. I did that yesterday morning...

I tried a new steak last night. It's a Flat Iron which is a new cut from the chuck in the shoulder. It's Very tender. Anyway, it's a somewhat thin cut and very lean so it's not a good smoking candidate and better suited for the grill. However, since I have a better feel for this cut, I just...

As anyone tried this yet? I have to admit, I'm strictly a beer guy and don't like the Micro brews. I just want a good no frills, pilsner, cold beer. Anyway, my wife was at the liquor store and the guy was saying how this has been flying off the shelves. She got a 4 pack and brought it home...

I'm doing a 9 lb butt today with some veggies underneath (vidallia onions, sliced jalapenos and a few mushrooms in apple juice) This worked great when I did it with a brisket so now I'm trying it on a butt. Been marinating and injected with Mojo on Tueday. Rubbed up real good yesterday morning...

I have posted on this before but figured I'd throw this out again as a lot of smoking will be taking place this week and maybe, just maybe someone might have some leftovers. We vacuum pack leftovers as I always try and make more food than we'll eat so we can have some good vittles when time is...

Well, my mother just got out of the hospital after some back surgery. All is well. With that said, she Loves meat loaf but hasn't had a smoked loaf yet as I just started doing them. So, I figured I'd do one up for her today. As such, have some pictures but none of it sliced as you might...

In another post, the question of Leeks came up and reminded me of this recipe for a great homemade New England Clam Chowder. Hadn't thought about it much since I tend todo this in the fall and winter months. Petes' Chowder 2 cans Snowâ€8482s condensed clam chowder 2 cans Snowâ€8482s minced...

I've been hearing alot about the smoked meatloaf so I finally decided to try it. Man oh Man, I've waited far too long. I could not believe how good it was. I need to add, my Grandmother made the best meatloaf. I loved it and still do. I figured, how much better could it be. So, I took her...

Coyote/Bill, You are the man For those that don't know, Coyote was kind enough to send me some of the local fair in terms of peppers and even some sauce he gets in NM. With that said, he sent a whole big sample of different powders, and what not. It would take me 3-4 years to grow all that...

I was doing a London Broil on the smoker yesterday and decided to smoke some mushrooms as well. Glad I did. I put them below the LB and left them on for an hour and a half, with hickory at 225 degrees. Sliced after smoke: Originally, I was planning on just sauteeing them as folks were...

is that I don't have nearly enough time to try all the great stuff people post on here as far as recipes, ideas, q-view, changes in methods, mods, information, and getting questions answered in a timely manner, etc. This is a great place and lots of great folks, to all.