Search results for query: *

I heard a story on here once about a guy who would take his cooking grates out and throw them on the lawn, in the morning they where clean as a whistle. He figured it was just the dew point and a little magic. Well it turns out he figured out after a while that the neighborhood dogs where...

That looks good! Yes a neck shot is crucial if you wanna eat the heart. Unfortunately I have the gout, so organ meat is off the menu, sucks!

Congrats on that nice Buck!

The reason for a water pan in smokers such as gas or charcoal is to act as a heat sync.It really has no benefit when making barbeque, other than to maintain temperature within the smoker. It does not add moisture or flavor to the meat. Spritzing is used to help build bark by helping the rub...

Nice work! Your gonna love that thing.

I think I would smoker er flat. That way you get more smoke penetration across the whole roast.

Nice work! I love me some venison summer sausage.

You should be just fine. I let my geese hang a couple days before I do anything with them. Just like I would hang a deer or elk. Considering how fresh the meat is I would guess you could keep it around for a week plus. Think about how long beef takes to get from the slaughter house to your plate.

I am preparing the meat for the main dish for a party of 15 this Thursday. With these guys (https://www.facebook.com/pages/PIGS-of-Helena/170001202636) The meat is spatch-cocked chicken with a bacon weave. I have done a test run which is what the picture is of but all in one day where I...

Nice job! Wondering how the bacon worked for you? I always cut my goose with pork shoulder roast 50/50 and it turns out nice. I sure am nervous about grinding those BB steel pellets, ruined 2 grinders so far....but totally worth it!

I love beer can burgers! They look great!

Nice work! I love to have some of this in my freezer ready for a good sandwich. It goes over really go at elk camp.

I would run my smoker at 220-250. Start the butt early in the morning, estimate cook time based on your butts weight. If it where me I would give myself 15 hours (but 12 would probably do it). 6 hours before estimated butt finish time start your 3-2-1 ribs. If your butt gets done early, no...

I had trouble with mine, I switched to an AMNPS Tube and have never looked back, they work great, I get around 6 hours of smoke out of a full load of pellets, with my gas smoker running at 220.

Boston Butt is another name for pork shoulder.

Brethren, Here I sit in my home after a night out on the town, a fundraiser for the local food share at the best local brewery in town. My wife's employer is a heavy supporter and we where at the event to have a good time and support the cause. The beer was good and the food was a local...

Welcome to the site, pretty good times to be had here, and plenty to learn, even if you have been doing this for 15 years! Enjoy!  

 “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke the crap outta everything this summer."

I shoot a few geese every year and mosly make sausage. I did however make some jerky last year that was qutie good! I have tried smoked goose breast without any luck. I too like the taste of most wild game and use everything I kill, but for some reason the goose legs are always the last thing in...

Yes, I would rub them and smoke them at 250* on a cedar plank, when they reach an internal temperature of 145 pull from the smoker and rest for at least one hour wrapped in foil (including the cedar plank). You may want to toss in some cherry or pineapple juice while resting to keep the plank...