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  1. Jim_C

    Powdered Eggs

    I figure with all of the hunting, fishing, and camping experience on this forum, and plenty of folks who have had meals which included scrambled eggs made from powdered eggs, I can ask some questions and gain some knowledge from the expertise here at SMF. But before that a bit of...
  2. Jim_C

    Thanksgiving Ham - Thoughts

    Well Thanksgiving has past...........I thought I'd share some thoughts and pictures of the ham we smoked. As mentioned in part of a another thread we took advantage of the SMF20 discount on LEM to buy a couple of ham brine kits. We settled on the Sweeter-than-sweet kit. The 13 pound ham was...
    • Jim_C
    • Thread
    • Replies: 8
    • Forum: Pork
  3. Jim_C

    Whatever Happened to Catfish

    I know a bunch of you just read the title and are laughing your rears off. I live in the San Francisco Bay Area and I have not seen farm raised catfish in the local markets in “years”. What I have seen, and what we ate tonight, is farm raised Talapia. It was muddier than all get-outs. It makes...
    • Jim_C
    • Thread
    • Replies: 23
    • Forum: Fish
  4. Jim_C

    The First Ham

    Took a shot at a ham. Put on brine Sept. 05, pulled from brine Oct. 08. Almost a month. Pink all the way through, which is a good sign. Didn't feel like setting up the smoker so it went into the oven, with the probe inserted. Started oven at 325, and ended up at 350 to move things along. Ham was...
    • Jim_C
    • Thread
    • ham
    • Replies: 9
    • Forum: Pork
  5. 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.
  6. 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...
  7. 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
  8. 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.
  9. 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...
  10. 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
  11. 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.
  12. 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...
  13. 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...
  14. 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...
  15. 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
  16. 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
  17. 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.
  18. 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...
  19. 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
  20. 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)...
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