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  1. SmokinEdge

    Giblet Gravy

    Who still boils the neck, gizzard , heart and liver for gravy? I usually always smoke the turkey but we always boil the giblets with spices and seasoning for gravy which in turn makes the house smell like food from morning to eating time. So good.
  2. SmokinEdge

    Sheboygan Brats

    Did these based off 2 guys and a cooler recipe. I changed a couple things. I cut the nutmeg in half and added half mace, then cut the caraway out (not my favorite) otherwise stayed with the recipe. It’s legit good. So if you like brats give it a go. I’ll add a link in a bit. Did some beer...
  3. SmokinEdge

    Morton’s Sugar Cure Replacement

    Morton’s discontinued their Sugar Cure a few years ago, but for those who miss it and want to use it I may have found a replacement. Walton’s Meat has what they describe as a “custom direct replacement for Morton’s Sugar Cure”. I have not used it but I thought I would pass along a link to the...
  4. SmokinEdge

    Stuffed Tri-Tip?

    Why not?? 2.5# Tip Then butterfly it a bit, and gently season with salt, cracked pepper and garlic. Just the inside though. Marinate in a bag with chopped onion and Merlot red wine for a few hours. Then stuff with roasted green chilies, and cheese. Make sure to stuff all those onions that...
  5. SmokinEdge

    Walton’s Catalog 2026

    Just showed up. I know you can view it all on line but I like paper in my hands. 162 pages of spend Yo money.
  6. SmokinEdge

    Smorgasbord Smoke

    Did this Que a little while ago and don’t think I ever posted it. It’s a combination of things, but I know you guys like pictures. On the left is a crowned rack of St. Louis ribs stuffed with a hollowed onion stuffed with homemade Spanish rice. On the right is Al Pastor pork. On the plate are...
  7. SmokinEdge

    Taco Salad Bowls

    Making some Taco salad bowls tonight. Super easy.
  8. SmokinEdge

    Roasted Green Table Chile

    I posted about this on another thread started by @JLinza but I thought I would show some pics even though it all seems pretty self explanatory, I know some of you like pictures. These are roasted Pueblo chiles. I roast myself and freeze whole and unpeeled. A life time of putting up green chile...
  9. SmokinEdge

    Discussion With Wife

    Talking to the wife the other day. She asked me would I remarry when she passes? I said yes I would. She asked would you let her live in my house? I said yes I would. She asked would you let her wear my clothes? I said yea I suppose so if any of them fit her. She asked would you let her sleep in...
  10. SmokinEdge

    RIP Dr. James Dobson

    Founder of “Focus on the Family” I used to enjoy his radio broadcasts. Good man. He was 89.
  11. SmokinEdge

    Good Rub

    The wife brought home a new rub from an art show she went to. They had all kinds of vendors there. Anyway, this is a Colorado based company and while I’ve only tasted 1 of the rubs they have a very good selection. If this one is any indication then they are very tasty. This one is a SW flavor...
  12. SmokinEdge

    Fry Bread Taco

    Commonly called “Indian” or “Navajo” tacos. These are very versatile and delicious. Fry bread dough recipe : We make this slightly different than most, but it’s what we like. 2c Bread flour 1c AP flour 1 Tbs baking powder 1 tsp salt 2 Tbs sugar 1c warm water + 2-3 Tbs Mix dry ingredients then...
  13. SmokinEdge

    Spanish Rice Recipe

    We make this fairly often, so thought I would share the recipe. It’s legit and you will enjoy if you make it. This is actually a great place to use roasted green Chile @BrianGSDTexoma , but you can just use jalapeño. So on to the recipe. SPANISH RICE: 12 oz. Of very ripe tomatoes, or use good...
  14. SmokinEdge

    Frijoles Con Chicos

    Everyone understands frijoles, but you may not know about Chicos. Chicos are dried corn kernels that are blanched and dried on the cob. This is very old preservation method of corn. The traditional process is time consuming and as a result you can buy Chicos for about $25 per pound. We make...
  15. SmokinEdge

    Meat Cure Experiment.

    So a couple weeks ago I was in a discussion with @DougE about Rytek Kutas’s claim that cure #1 alone was enough to cure meat, not other ingredients and no added salt. I told Doug that I doubted that but you can’t know until you do. I’m always happy to do. So at that time I had just sliced off...
  16. SmokinEdge

    Chronic pain Management

    Just want pass along and share a treatment that can actually work for skeletal and joint pain. Short story, my wife was an AO (ordinance man) at NAS Miramar (US Navy flight training). While there she was involved in a nasty car accident that messed her neck up pretty bad. She was young at the...
  17. SmokinEdge

    NM stacked enchiladas

    We are in the process of making a real treat. New Mexico style stacked enchiladas. These will have a carne adovada base (pork in red Chile) but be smothered in pork green Chile sauce to finish. I like to first get some smoke on the pork. In the kettle vortex with a lump of mesquite. Stay tuned...
  18. SmokinEdge

    Shrimp Po’Boys

    Think I’m doing this tonight. Fried shrimp on French roll with maybe a mayonnaise slaw and tomato may even slip some avocado slices in there. Pair that with homemade fries from Yukon gold taters.
  19. SmokinEdge

    Different Kitchen Knife

    I was gifted a Matsato brand Japanese style kitchen knife. I wasn’t to sure about it at first but I gave it an honest tryout. Actually really like it. It’s shorter at 6” blade and about 10 1/2” overall. It has an upswept blade and very well balanced, not weight forward. I’ve used it a few months...
  20. SmokinEdge

    Frog Style Hens

    These are fun to do. These are Cornish hens but you can do same with whole chicken. Basically with the bird breast up, cut the skin between the leg/thigh and breast. Just like if you were parting a bird but don’t cut the joint just open the skin. Then cut down through the rib cage along the...
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