Search results for query: *

Thanks for the tip Carl. I have "flipped" the loins once a day to let them all spend equal time in the brine at all three levels. I'm still looking for a good rub to put on when I smoke them. I don't have enough of my friends home made that I got in VA. Let me know if you have any ideas. Thanks...

So I finally have a little time to post some pic's of the start of the bacon. I told one friend at work I was doing it and ended up with nine people wanting some. I'm not sure how much I'm going to charge per pound yet. Store price is between $11.00 - $16.00 per lb., I don't think that I will...

Hey there Up In Smoke, Did you ever figure out if you should have used water in your pan or not? I've got around 35 lbs. of loin in the brine right now. I'm going to let them sit for seven days and then start smoking. Hummm... Seven days...Can I wait that long???????

Thanks Meowey. I talked to the guy at the store and they are giving the digital control and a cover away with the unit right now. I'm working on the "fundage" factor. The Mrs keeps reminding me that Christmas is coming up fast and with three rugrats you know where I stand on the spending list...

I been doing some looking around and found out that there is a Traeger factory store just down the street. What does everybody think about them? Does anyone on here hae one or have used one? If so, what do you think about them? Are they worth the money? All info will be taken into consideration...

Hello srmonty, All three birds were approx. 5.5 lbs, give or take a couple of oz's. Wish we were closer. I would enjoy helping you cull your flock and then smoke some of your roosters. Later, Chris

Thanks for the compliments. I did as Dutch instructed. I took temps from both the chop and the stuffing.

So the better half (aka "the Misses") picked up some roasters on sale at Albertson's. So I brined them over night in Dutch's brine, then I shot them up with Cajun Injector Marinade. One was Crelo Garlic, one was Creole Butter and the last one was Roasted Garlic & Herb. Only problem is I can't...

Duh, :roll: the "extra" part must be why I couldn't figure it out. Those must be some really, really ugly olives. :lol: Thanks Meowey , Chris

O.K. I've seen it on a couple of threads and can't figure out what it is. So just what is "EVOO" ? Thanks in advance, Chris

Too Funny..... :lol:

Hey Cajun_1, come on now, give the new guy a little credit. :lol: I know that Dutch is the Master, but I am trying to learn his art. Thanks for the compliment on the loin. Dutch, I'm going to try your stuffed loin next. And yes, I'm going to cheat and get the butcher to cut it for me. I think...

While we were at Costco the other day I picked up a preseasoned pork loin. I smoked it for two hours useing 2/3 apple chips and 1/3 cherry chips. Put four cans of beer in the water bowl at the suggestion of our roommate. The Mrs. was a little leary of the temp so we wrapped it in foil and...

So I got the chops done and everybody had good things to say about them. Here is the pic of the finished product. Let me know what you guys think. Thanks to Dutch for the temp advice. Everybody was still alive today so I guess I must have gotten them right. :lol: CSA

Sorry Dutch. Maybe next time on the bacon. Getting ready to run out the door to Mom & Dad's. I post the pic's of the finished product later tonight.

Thanks Dutch for the tip on the temp. Found my cable so I'm gonna try to up load some pic's. hope I can get it right. Fresh from the kitchen to the smoker. About half way done. Had to flip the racks so they would be even. I post some more after I have them out and ready to go to Mom and Dad's...

So, Mom's 61st B-day party is tonight and guess who got recruited for the main coarse? So we went to Costco on wednesday and picked up some of their nice thick chops. Came home and cut a pocket in each one. Threw them in the big pot and added a whole jar of Mr. Yoshida's sauce due to it being...

I found this recipe in an old book that I got from a friend. Simple to do and tastes really good. Did a 2lb CoHo today. Brine: 1/3 cup of sugar 1/4 cup non-iodized salt 2 cups soy sauce 1 cup water 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp pepper 1/2 tsp Tabasco sauce 1 cup of dry...

Thanks for the welcome posts. We smoked our first salmon today. Started it at 05:00, I was at work by 05:30. The Misses baby sat it while I was at work. Took it out at 17:00 and had some for dinner. A little dry, but tasted great. Not to bad for the first run of the new smoker. I'm going to post...

Hello fellow smokers, I just happened to come across the site and knew that I needed to join. I have been smoking on and off for around 7-8 years know. You guys would love to see the set up that I have right now. My wife got me another Brinkman water style smoker since I wore the first one out...