Search results for query: *

Deconstructed Chicken Kabobs 1-2 lbs dark meat chicken (legs, b/s thighs) 2 red / yellow Bell peppers chopped in 1” pieces 1 pkg baby Portabella mushrooms halved 1 large white Sweet Onion rough chopped in 1” pieces 3/4 C. Yay Soy - Island Teriyaki Sauce 1/4 C. Wishbone – Italian (Bold...

I love using different kinds of rubs on smoked and grilled meats. Cabela's has a particularly good Prime Rib rub which I'd really love to know what's in it. It goes on and looks almost black, but has a wonderful flavor. I also notice it cakes after a while so it must have some brown sugar in...

I've read many posts here, and I'm a fairly experienced "cure" guy (and very experienced smoker), but I've never done much 'injection', AND, most of my curing is wet brine type. I use a curing brine very similar to Pop's, although I go with a little more cure and a little less time. (at least...

So, I have about 800 lbs of meat from a steer we packed, and I'm making some jerkey from the beef tonight. Using the Masterbuilt smoker (over the Traeger). Been on now for nearly 5 hours at 160F. Warmed it up a little after 1.5 hours (to 180F) to smoke. Put in some peach and hickory wood...

I mistakenly posted my first post here on SMF over in the New Member forum. My bad. Rather than retype that one, I'll just say "Howdy!" and glad to be here from CO. Seems like a great place with some VERY informed members! I look forward to learning (more).

Howdy! New member here. Came across SMF lately and it seems like a wealth of information along my lines of interest. I've been an avid smoking and outdoor cooking enthusiast for the better part of 50 years. Looking forward to taking my hobby to the next level via SMF. No lack of things to...