Search results for query: *

Thanks I had a great time doing it. And the flavor is amazing.

That's how I learned to debone. That technique works with about any bird. Though duck does take a little bit more work.

I did 45 mins of smoke then i bumped the temp to crisp the skin and finish cooking it. It was done in about 1 hour since it has no bones it cooks a lot faster.

Chef Jimmy am definitely have to give that a try it looks amazing.

Thanks I am definitely going to do it again. Maybe mess around with the stuffing. I also do it in duck.

Its been awhile since ive posted anything ( along while I got a new born in the house). Anyway I thought i'd post up this one as this yard bird came out amazing. Its stuffed with bacon, spinach , and pepper jack and corn and a little zucchini i had left over. I smoked it at 250 with the apple...

“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke everything for Thanksgiving.”  lol

After all this beer talk i thought i would post a pic of my latest brew!! This brew cleaned up really well in about two weeks. It tastes really good!!

Great job!!!!  man i got to give that a try!!!!!!!

Thanks it came out super juicy and it tasted so good!!

I've cold smoked grain before when i made a smoked cherry stout. I took 1 pound of un-milled two row and cold smoked using cherry wood for about 2 hours. The beer was good but a little to smoky next time i think i would cut back to 1/2 a pound! oh and be careful with liquid smoke the stuff is...

Here is some bacon wrapped pork lion i did!! This was a 3lb center cut lion that i did a salt dry rub for overnight just to act like a brine and hold in more moister. I smoked it at 275 for 30 mins to impart smoke flavor then i grilled it to crisp up the bacon. I pulled it off the grill when it...

Thanks! And I wish I had room for a bigger chamber. But for what I consume this small simple setup serves its purpose.

So i pulled a chorizo out to the curing chamber and man did it come out great!!! I also cleaned it off with a bit of vinegar and olive oil. Just to get the store bought look 

Here is another update pic. They are almost done i think i'll pull them off next week!!

Anytime thanks for the great comment. When you give this a try i bet you will get dig it!!

Anytime!!

Sure i have a recipe!! Its really very simple. For 3 lbs of pork i used 2 1/2 tbs of kosher salt ( give or take according to your taste ) 6 tbs of freshly ground pepper 3/4 tbs of grated nutmeg 3 tbsp of wine vinegar ( red or white your choice i used red)  3 cloves of fresh minced garlic...

Thanks boykjo!! It tasted great also lol 

Butifarra is a very simple and tasty sausage. All it is pork, salt, pepper, a pinch of nutmeg, garlic and wine vinegar. But man does it taste good. Here is a very pics Hot of the grill oh and a little baguette i made to go with dinner!!