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  1. hawkce541

    Chicken and venison fajitas

    Here's the beginning. We're about to get all Cinco de Mayo up in here.20170505_171729.jpg (3,715k. jpg file)
  2. hawkce541

    Smoking raw eggs

    I was at a party Saturday and one of my friends was talking about putting raw eggs in the smoker.  Supposedly the shell is porous enough to let the smoke through and smoke the egg inside.  When you crack the egg to cook it, it will have a smokey flavor.  I had some cheese going so what the hell...
  3. hawkce541

    Has anyone used a Fireboard yet?

    I just read a review of it and sounds amazing.  I almost pulled the trigger on it, but I'll have to wait until my slush fund gets a little fatter.....maybe next week.  Mama's going to have a cow, but oh well.   It will handle up to 6 probes at once and they "say" they are designing a fan...
  4. hawkce541

    Close to Katz's pastrami

    Ok Ladies and Gentlemen,(I use that term loosely), I've got 9lbs of brisket curing for pastrami.  I got the recipe from Meathead over at Amazingribs.com.  This will be the third time I've tried it and I think I'll have it dialed in this time the last time wasn't bad,.....just not quite right. ...
  5. hawkce541

    Cold Smoking Modification

    Good Morning all, I have been reading up on cold smoking cheese, (mainly by Mister T), and came across this picture.  I really like this concept and I'm in the process of modding my Char-broil electric smoker into this configuration.  I will be using a steel 2 drawer file cabinet for the...
  6. hawkce541

    newbie in the forum, not so much at meat making

    I was a Blackhawk crewchief in the Army, hence the name.  I got out of the Army from Ft. Campbell, Ky. in 1999, and I've been stuck in Clarksville, Tn. ever since.  I am at work right now so I will up date later with the equipment that I'm using. Have a Smokey Day, Hawk
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