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  1. Jim_C

    Still One of my Favorite Knives

    This is still one of my favorite knives in the kitchen. Oh…….and it does a bang up job on corned beef. Sorry, no plate shot tonight.
  2. Jim_C

    Smoked Turkey Legs

    I saw BrianGSDTexoma's post 'Just Some Smoked Cured Chicken Breast' and I thought, gee......I haven't done smoked turkey legs in awhile. Don't ask how I got from chicken and turkey breasts to turkey legs, but it happens to me a lot when I read these post's. So Friday I threw four legs in Pop's...
  3. Jim_C

    Cold Smoking Sausage - Getting Started

    I was reading bacon_crazy510's post on Cajun Green Onion Sausage and it has me circling back to what I need to do to cold smoke sausage. I originally went down the path of getting the Smoke Vault 24 to run at a low enough temperature to do cold smoking. I now do not believe that's possible. The...
    • Jim_C
    • Thread
    • cold smoking hot plate smoke tube
    • Replies: 18
    • Forum: Sausage
  4. Jim_C

    Some Nights Need to be Simple

    I was feeling lazy tonight. We had a 12 pack of chicken drumsticks. Four went on the grill, the others were baked to another meal. Kinder’s all the way. Sorry……..didn’t get a plate shot.
  5. Jim_C

    Bolognese

    What to we do with leftover grilled lamb shoulder chops (and a few pieces of leftover grilled hanger steak)? Bolognese…….. Sauté some onions and carrots. Throw everything else in. Let it simmer on a low bubble for 3 1/2 hours Boil up some pasta (don’t over sauce). Toast up some of the...
  6. Jim_C

    Lamb Shoulder Chops

    Tonight is lamb shoulder chops sprinkled in Montreal Steak Seasoning. Served with a tossed green salad and…………wait for it………Rice-a-roni. We have not eaten Rice-a-roni in three months and we’ve had it twice in one week! I do like tonight’s rice pilaf more than the beef version. But this will be...
    • Jim_C
    • Thread
    • Replies: 9
    • Forum: Lamb
  7. Jim_C

    Tri-Tip on the Grill

    Last night was Tri-Tip. Thanks to everyone who responded to the Santa Maria Rub thread. A lot of great discussion. I went with a light coating of Worcestershire sauce and SPG. Grilled asparagus to go with it and tossed in some Hawaiian style macaroni salad.
  8. Jim_C

    Santa Maria Rub

    I pulled a tri-tip that had gotten lost in the back of the freezer. I'd like to make a Santa Maria Rub. The searches on SMF turn up lots of threads where people talk about cooking a tri-tip in a Santa Maria rub/style, but I do not see recipes. I went to the Recipes forum. There are 72 pages...
  9. Jim_C

    Hanger Steak, Fresh Corn, Rice-A-Roni

    When I saw the T-Bone steaks on WaterRat’s post I responded that I was going for that tonight. Having said that, my local Safeway offers crud for beef, and being retired and lazy, before heading into the car and driving 10 miles, I thought I’d check the freezer. Did I mention I was lazy? There...
  10. Jim_C

    Membership Monikers

    I found this on a 2018 thread. What is the current list of membership monikers? 0-29 Newbie 30-74 Fire Starter 75-149 Smoke Blower 150-299 Meat Mopper 300-999 Smoking Fanatic 1000-4999 Master of the Pit Also, I see some members have both 'SMF Premier Member' and 'Lifetime Member'. What is the...
  11. Jim_C

    Fourth of July Baby Back Ribs

    After reading another thread by duffman on smoking ribs today I thought I’d join the party. Normally I stick to salt and pepper, but after reading so many threads where folks used SPOG, I thought I’d give it a try. Grilled some zucchini, and roasted potatoes in foil on the grill. Dinner...
    • Jim_C
    • Thread
    • Replies: 8
    • Forum: Pork
  12. Jim_C

    Sam's / Costco Boneless Hams

    We were in Sam's yesterday. It seems the last 3-4 times we've visited they have not had the boneless hams. We always like having one in the house for those nights we're feeling lazy. I did a bit of a search of the forums using 'Costco' and did not see much. Is there a recipe and procedure for...
    • Jim_C
    • Thread
    • Replies: 12
    • Forum: Pork
  13. Jim_C

    Turkey Legs

    A lazy day. It’s heck being retired. Weather is in the upper 70’s. Sunny. Light breeze. Thought we’d smoke some turkey legs. Pop’s brine, using 1/2 cup Morton’s kosher salt, and a bit over a cup of white and light brown sugar. Smoker settled in at 260. Apple wood chunks for about 3 hours. 181 IT.
  14. Jim_C

    Smoked Turkey Legs

    The county fair is coming up and it has me thinking about those turkey legs. Last year they were $26 for a leg. I thought I’d give them a try. $2.99 a pound at the store. Legs were 1 1/2 pounds each, as were the wings Used Pop’s brine with a 1/2 cup of Morton’s. Three days in the refrigerator...
  15. Jim_C

    Lazy Sunday Smoking Dino/Plate Ribs

    Our first warm day of the year here in the SF Bay Area. It's 74 degrees out! I have not smoked beef. I have read a great deal on this site. Thought I'd give Dino ribs a try. Seasoned the Dino ribs Texas style, salt and pepper. Took a bit to get the smoker out of it's hibernated state. Started...
    • Jim_C
    • Thread
    • apple wood dino ribs smoke vault
    • Replies: 8
    • Forum: Beef
  16. Jim_C

    Adding PID to Smoke Vault Smoker

    I have a Smoke Vault 24. I like the Smoke Vault for it's compact size and that it uses propane. It's taken away the hassle (for me) of attending to a wood smoker. From day one I had a problem hitting and maintaining 225 degrees for ribs. I did a boatload of mods (Smoke Vault Lessons Learned)...
  17. Jim_C

    Smoke Vault Challenges - Bigger Vent or Plug Burner Holes

    I have had the Smoke Vault for about six months. I have been going through the learning curve and have been doing a lot of reading here. A great group and a lot of good knowledge. I added sheet metal around the base to knock down the wind issues, and I have added a needle point valve for better...
    • Jim_C
    • Thread
    • flame-outs larger vent plug burner holes smoke vault too hot
    • Replies: 17
    • Forum: Propane Smokers
  18. Jim_C

    Latest Effort at Chicken

    Tonight was smoked chicken quarters. For those who followed some of the things I did to modify the Smoke Vault smoker, one of those was a wood platform for the probe receiver that sat on the top of the smoker attached with strip magnets. Imagine the surprise when I used the wood platform on the...
  19. Jim_C

    Good Source for Meat - SF Bay Area

    I did not see a forum for sourcing meat, and I do not see a group in the forums for California, so we'll try General Discussion. I live in the San Francisco Bay Area. It's difficult to find good cuts of meat for smoking and curing. The meat shops tend to be pricey. The run-of-the-mill...
  20. Jim_C

    Monitoring Temperature Inside the Smoker

    I purchased a Vauno EN2053-3 remote wireless BBQ and meat thermometer on Amazon. https://www.amazon.com/dp/B08BXCGD76?ref=ppx_yo2ov_dt_b_product_details&th=1 I bought the thermometer to monitor the temperature inside the Smoke Vault smoker I have. It works fine, but the standard 40" cables are...
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