Search results for query: *

I am lucky to be honest. As long as the farm has a 24 hour notice, they can get whatever you want to the market. It doesn’t hurt that the same market has one guy selling water buffalo, and another guy selling smoked goose breast.

Thanks everybody! It seems simple, but I just thought I’d check. I’ll get to brining right away.

I just bought two farm raised and freshly killed hens from a local farm. They delivered them to a local market for pick up. I was surprised to see they had cut up both hens. I was planning on brining them whole, as I have done in the past. Now I’m wondering if that is required for a chicken cut...

Also, just to show the Hungarian side of things, since I'm presently living in Budapest, here is mangalica bacon that we roasted over a fire. You use the bread to catch the drippings, and then eat the bacon once most of the fat is melted off. It makes one happy to say the least. Oh, and of...

I used the above smoker (no help from my son) and wound up with some pretty good chicken and garlic, all smoked with oak. I have to thank everyone for all the informative posts on here. It helped a ton! This was also my first try with using a brine for the chicken. I'm pretty practiced with...

I just wanted to let you know that I used some of these tips this last weekend, and I was able to get my smoker up to 400 degrees. I was quite chuffed with that being my highest temp ever, so thanks again for the hints.

My IT was perfect then. I actually could have taken it off the first time and had it be a bit juicier, but I put it back for  45 minutes. It was very nice though, if a bit dry. Thanks for the advice. I build my fire with coals I get going in a charcoal chimney. I put this in the smoker, and...

Okay, I feel bad posting this on here, as there are many forum posts about smoking pork, but it's a bit of overload for me, so I thought I would put down my specific issues on here (I do use this site a lot after all). I use a ProQ Smoker. I have trouble getting the temp above 210 degrees. I...

My name is Clayton and I'm a Texan who wound up in Budapest, Hungary. Last year, my wife gave me a ProQ Smoker. I've used it a decent bit, but I still feel mostly lost. I must say that this site helps a lot and I come here often for advice. Now that summer is in full swing again, the smoker is...