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i i brined two deer sirloin roasts sunday morning. instead of normal salt, in my cooked brine, i used tender quick. the first one i browned and cooked in the instantpot with an onion and beef broth. 2 days wasnt enough time for brine to penetrate all the way. the center wasnt as pink as the...

i usually brine chicken over night in a seasonings, salt, sugar brine i cook up. this time i brined it in a tender quick and seasonings mix. cooked up sugar 8c water pile of rosemary, onion, garlic, pepper, sage, old bay, cayenne. after cooking up the brine, i added 1/2c TQ. put all parts in...

its the time if year for chanterelles and squash blossoms. i had some of both so why not. glad i did. it was a killer brunch snack. i sauteed the chants in olive oil n butter hard. then i tossed in the blossoms and garlic herb, seasoned salt, m pepper. light sautee on those and chow...

smoked a slab of ribs yesterday. temps dropped back to normal so fired up the smoker. rubbed in the morning to soak up the flavor. smoked @ 225-275 for around 4hr. kingsford and hickory splits did the cookin. since it was a tiny cook, i used the fire in the smoke chamber adapter. about...

pulled a debones and trimmed neck out of the freezer the other day. had a hankering for some pulled bbq sandwiches. beck meats got the flavor man. what i ended up with never got sauced though! it turned out to be an extremely succulent roast like meat. sauce would only ruin it. i did a...

been working up a simple fast ss mix the last several months. tried all kinds of mixes of meat ratios and seasonings. i found lots of things can change your flavor profile. the best mixes have been pure very lean chuck or a deer/sausage 1.5-.5 ratio to give me the best results. i opt for the...

i pulled a deer neck out to smoke. and thinking about alternative tenderizing. anyone every velvet bigger chunks? or velvet then smoke anything? will velveting react with the smoke in bad way? just some pre thinking. lol

done these before its a cant miss. trimmed a shoulder and chunked it up. dry brined it almost 2 days. took it out and rinsed it off. set back in fridge to get grill hot. dumped the bowel on the hot grill and scattered it out. grilled to get nice char on it. after that i tossed it all in...

i was asked to help a single mother friend of ours with grad party meat. she originally said she wanted me to smoke 40 of chicken breasts! not the easiest care free meat to smoke but i said sure why not. lol im glad she only brought over 30#. i found out that is the utmost maximum my smoker...

i wanted to build a coal cage out of expanded metal. so i stop in to home depot to grab a chunk. what!! no way!! 24"x24" was 49 bucks. i about fell over. how many of those do they sell a year? not to me they wont. i guess the scrap search is on. lol diy coal basket ideas anyone?

why arent there more smokers with fire box underneath? it seems it would be way more efficient? yea pain in the back being lower to load. lol but besides that. i bet it would use half the fuel as a side box. ?? thoughts ??

i rolled three more sausage logs yesterday. testing different flavors again. this is addicting stuff. lol i had several friends mention cracked black pepper going good in these. so i made one with corse ground black pepper. i wondered about beer instead of water so one gotthat treatment...

i did another batch of summer sausage yesterday. due to a couple things it took longer to get to temp than normal. because of that the logs took on to much smoke. is there a trick to tame them down some? tasted it this morning and its just too smoky for most i think. at least it was only a...

ate the last batch up this week. so i thawed out more meat to restock. lol 1.5# deer 1# chuck this time. it made two long logs. did all the mixing this morning. rolled wrapped and in fridge till 4. i tried my old way(fire in chamber) in the new smoker. i usedd the pan from my up-rite gas...

are there any good places to get bbq in your part of the state? if i traveled to your city where could i stop? in the fort i hit ziffles in georgtown plaza. people say "shiggs n pits" is good but i havent tried it.

any of you indiana guys fishaholics? thats what i am a fishaholic. id fish every day if i could when younger. you name it ill fish for it around northern IN. what stretches your line these days? mostly i chase big crappie, bass, catfish, pike, walleye, perch, gills. suckers n carp are also...

started Wednesday with a deer roast brine. Friday i cooked up ham n bean soup. then Saturday night i smoked a summer sausage log and the deer roast. summer sausage was just mixed up in the morning. rolled in plastic and set in fridge till smoke time. fun weekend cooking with the new offset...

easy deer roast for those with an instantpot. brine roast for 2 days then tos in pot with beef broth half an onion and your seasonings. i like rosemary thyme sage pepper garlic n salt. a splash of dales or soy sauce doesnt hurt either. squeeze that for 15min. release pressure and toss on...

had a bag of grindies on top of the freezer. figured i would move it out of the way one more time. so it got the grinder other day. just a test run so i did up 2 pounds and rolled some deer logs. i dont use casings. i just roll them by hand and gently place in the smoker. a temp probe...

how many fellow hoosiers are still active?