Search results for query: *

I have a couple of 4 lb. chuck roasts that I was going to smoke for Christmas but, due to unforeseen circumstances, I won't have the time. Plan B is to cold smoke the roasts (local temp will be below freezing the whole time) tonight and then throw them in a crock pot (I know, blasphemy) first...

I've done tons of regular jerky and just ordered a gun for making jerky out of ground meat that should be here soon. I've been reading posts about ground jerky and have a couple of questions: My typical recipe has about 5 oz of liquid ingredients per pound of pre-dried meat. Probably overkill...

http://taglicious.blogspot.com/2014/05/crispy-pork-floss.html Ran across something called pork floss on a website - sounds intriguing. It's typically an asian dish but I don't see why the ingredients couldn't be altered to make it more Q-like. Can be dried in a wok or, more easily, in a bread...

With  all the kludgers on this board, surely there's some industrious souls out there home-making something like this as a smoking accouterment. Looks handy. Whaddya got?

A buddy of mine told me he had some and brought them to work. I was intending on cold smoking them and then dehydrating them but here's what I was given (at least 50 just like this - skin getting soft and dry veiny looking). Can they be saved? Could I blanch the skin off?  Advice needed!!

Four ladies, of course. Threw a couple of  2 lb. bologna chubs on there post-pic. After coming later.

I’ve seen a lot of pictures on here where folks are taking the internal ingredients all the way to all four edges pre-roll. Usually, when I try to stuff 10 pounds of s#!7 into a 5 pound bag, it blows out like a tater biscuit with sour cream all over it. So…I usually only put ingredients about...

My buddy and I were considering coming up with a recipe for Pulled Pork Cakes similar to Crab Cakes. Obviously, some modifications would have to be made (BBQ sauce for worcestershire, for instance) but it sounds intriguing. Anyone ever try anything like this or know of a recipe (a cursory site...

I was walking past a mental hospital the other day. All the patients were shouting, '13...13...13.' The fence was too high to see over, but I saw a little hole in a plank, so I looked through to see what was going on. Some crazy person poked me in the eye with a stick! Then they all...

I know - it's a sacrilege but it's gonna happen. What temp and how long?

I went to the doctor yesterday and he said, "Papa, you have to stop masturbating." Alarmed, I asked, "Why?!?" He said, "So I can examine you."

A man had been at a bar all night. At last call, he stood up to leave and fell flat on his face. He tried to stand again, to the same result. He figured he'd crawl outside to get some fresh air, since maybe that would sober him up. Once outside, he tried to prop himself up on a lightpost and...

Alright...not the first, first time. I've been around the forum for a few months now and have been remiss in introducing myself. Uh...let's see. I live in Kentucky, have a GOSM, I'm a novice smoker (been at it only since November but love it), I'm a Leo and like lounge music and short walks on...

This past weekend pool party - used 1 lb. JD Maple Sausage for each. 1. Sauted mushroom/onion/garlic with a red wine reduction and rolled with parmesean cheese. Excellent - the stuff we rolled in the chub was incredible by itself. 2. Bacon, sharp cheddar and maple syrup (my kids' creation) -...

1. Plan on brining but for how long? Is overnight OK? 2. Do you use a rub? Here's one I found that sounds pretty basic: 1 part kosher salt 2 parts turbinado sugar 1 part paprika 1 part garlic powder 1 part onion powder 1 part dry mustard ½ part coriander 3. What temp and how long? I've read...

More particularly regarding a mop and a finishing sauce. 8 lber. Been on for about 1.5 hours at a steady 225.

I have a well packed fatty (rotel, onions, maple syrup, cheese)...haven't put it on yet but it has some very thin spots and I'm afraid she'll blow out when I smoke her. I've put it in the fridge and freezer and worked it a lot so I'd guess unrolling and starting from scratch is out. Stole from...