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  1. trikefreak

    Best Ham & Beans ever..............

    Picked up a half picnic roast, and rubbed it down with salt and seasonings, as well as a turkey breast that was on sale. I put both in their own freezer bag, and let the salt do it's magic for 3 days, turning each day to mix the juices. Smoked both the pork and turkey, then pulled that picnic...
  2. trikefreak

    Rare temps in mid July, so smoked some butter and cheese

    Night before last, got down in the 50's at night. I tossed 10# of cheese and 6# of butter in the smoker.
  3. trikefreak

    Tasso ham, first try

    Found some videos and decided to give this a shot. Pork butt was on sale for $1.90/# so I cut up two of them yesterday. I coated with smoked sea salt, and let it rest for 6 hrs. Then rinsed, and coated with a rub overnight. Garlic, onion, red pepper, black pepper, paprika, and chipotle. Got them...
  4. trikefreak

    cold/low temp smoking this weekend..............MUSTARD!

    I've spent the past two days smoking sea salt/granulated garlic/parsley to make my own garlic salt (heavenly), and got this crazy idea to toss some wet mustard in there too. OMG! The mustard took on a really cool flavor, and today I've tossed some chipotle powder in with it. I'm smoking about 6...
  5. trikefreak

    Fishing/Camping season coming soon, who enjoys the same?

    I bought my first boat late last summer, and really enjoyed spending the handful of weekends camping and fishing. I've been storing up some food to have for the coming season, in hopes of making the whole food planning a little easier. I've got about 12# of smoked bacon, 20# of smoked and sliced...
  6. trikefreak

    Full cold smoke today

    This is one time that the amazen pellet box does a great job: cold smoking! I've got a full load of cheeses, dozen hard boiled eggs, and 3# raw onions. Testing the onions for a chicken/onion soup tonight just for fun. I've got colby jack, swiss, marbled cheddar, colby, and mozzarella blocks cut...
  7. trikefreak

    Homegrown bacon, odd smell, can it be saved?

    We had some hogs butchered a few months back, and had the butcher cure up the hams and bacon. I've noticed the last 2-3 packages I've taken out of the freezer seem to have an "odd" smell and it comes through when you cook it. I'm not edjumicated on the curing and such of meats, yet. Is there...
  8. trikefreak

    Home raised pork chops - I'm failing at cooking them

    We raised some hogs last year, and butchered them just a few months ago. I've got LOTS of pork chops, but I've not had good luck at cooking them. If I fry them, they are tough. I've baked them, better results, but not my fav way to cook meats. I've tried smoking them, and also come out tough...
  9. trikefreak

    newer model 40" digital thermometer issues

    I've finally sent an email for customer support, but thought I'd toss out my issue and see if anyone has experienced the same. I initially thought this was an issue with the wall outlet, but keeps coming back to haunt me: If I try to smoke two days in a row, the internal meter thinks it's...
  10. trikefreak

    75#'s of venison/pork sausage this weekend

    Brother-in-law called me over to stuff up a huge pile of venison/pork sausages yesterday. We did 50# in 23mm casings (think that was the size) with braut/jalapeno/cheddar and the other half cajun seasoning. Then we did 25# of snack sticks, used a sweet & spicy mix with some additional chipotle...
  11. trikefreak

    Newer MES and the amazen box

    I'm going to step forward and help the new folks out. I've NOT had good luck with this combination. The pellets don't stay lit, period. I've tried different brands of pellets, no liquid in the smoker, and foil over the pellets to keep them from being hit with droppings. I read all these raves...
  12. trikefreak

    20# Ham, how to ensure it all gets some yummy smoke flavor?

    I couldn't resist getting a full ham while they are on sale. I've never smoked something this large, and was wondering if maybe I should cut it in half, or add a lot of deep slices to help the smoke/rub penetrate the meat. Experts, what have you done? I don't know if I'll do a long, colder smoke...
  13. trikefreak

    new MES 40, electrical outlet's fault?

    Got a 40" digital on Friday, did seasoning heat up Saturday morning. Let it cool down, and started to fill it up with yummy foods. It wouldn't stay on, would turn off once I set timer. Pulled the plug out of the bottom of the duplex receptacle, and placed in the top outlet. It ran fine for the...
  14. trikefreak

    Ribs and Ham

    First time slow smoking ribs, getting close to being done. I'm not doing any wrap in foil, smoked 5 hours around 200 degrees, then just kicked it up to 250. I wrapped the ham in foil, and tossed some slices of homegrown bacon in there to add a little moisture. I figure there's a couple more...
  15. trikefreak

    ideas for smoking store-bought chorizo?

    Local market had 10 oz tubes on sale at dollar a piece, now I'm looking for something creative to do with them on the smoker today. Any suggestions? Maybe mix with ground beef and make some fatties? Maybe make some thick burger/chorizo patties, smoke them, and then have for lunches this week...
  16. trikefreak

    Trikefreak's first brined/smoked bird

    Just sliced into this, so juicy, and texture almost like a ham. The bird brined in sugar, salt, cheyenne pepper, jalapeno peppers, garlic and onion powder. Tossed some bacon over the top, about half the time it was on the smoker, to keep from drying out. Stuffed some onions in the cavity, just...
  17. trikefreak

    Brining - can you reuse the mixture?

    My first brine is setting with a turkey until Thursday, and it got me wondering. Can you keep adding meats to the brine, or is it "dangerous" to keep using it?
  18. trikefreak

    ham & beans, chicken/ham wild rice casserole, and AMAZING chicken broth

    Tossed a half ham from the pig that was raised this year, and a couple chickens. Boiled the chickens afterwards to make up a bunch of smokey chicken broth. Got half the ham broken down and going into a huge pot of beans. Rest of the ham, and some of the chicken, is getting ready to go into a...
  19. trikefreak

    Smokey chili

    Thought I'd share some photos of a batch of stuff I smoked up to make some chili for a competition at work. I put ground bison and alligator meat in separate containers with a touch of chipotle seasoning. I also had peppers and beans smoking up as well. It was smoked with apple chunks, and took...
  20. trikefreak

    Newby from Kansas, looking forward to learning more

    I'm Mike, I have been surfing your site for a month or so, and thought it was time to join in on the fun. I've been a BBQ fan for years, and just recently bought my first smoker. I found a lightly used Masterbuilt on Craigslist, and I have smoked something almost every weekend since I bought it...
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