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  1. luvcatchingbass

    First time Canadian Bacon smoke this weekend

    I have been brining a couple of 4# pork loins (about 2" thick) since Feb 15th using pops brine and a Venison Leg Roast. Each are in their separate container with just shy of 1gal of brine, I have injected the brine in each 3-4 times and they are really nice and plump now, only difference is one...
  2. luvcatchingbass

    Suggestions for a new digital scale

    I am starting to venture into more versions of processing meat, specifically my wild game, and want to start experimenting with curing and salumi. I realize I need to up my game and equipment and the one thing I really feel that I need is a good affordable digital scale to go from ingredients to...
  3. luvcatchingbass

    Smoked Duck Planning

    I've smoked a couple of whole chickens and a couple of whole turkeys with good results and for some reason I have an itch to attempt a whole farm raised duck. The only duck I have ever eaten is some wild duck breast from hunting a few years ago and those were prepared in a few different dishes...
  4. luvcatchingbass

    Pellet Smoker Input smoke chef model ps2415

    I came across a clearance sale and there are some Smoke Chef Pellet Smokers (Model PS2415-think its a Smoke Hollow rebrand) that would be down to $188 vs the regular price of $350. Not knowing much about pellet smokers besides the top brands and that I keep saying I am going to save for a GMG...
  5. luvcatchingbass

    Texas Brisket for NDSU FCS Champion Game

    Ever since 2011 I have always done a brisket for the the FCS Championship game when NDSU has made it so out of 9 years I have made one 8 times and on Saturday that has meant 8 Titles, can't knock tradition. I have made a few different changes from time to time such as a marinade using Guiness...
  6. luvcatchingbass

    First time Pastrami

    So with finally a day of decent ND weather I decided I was going to dig the smoker out beings access for ice fishing was near zero again. I have never made pastrami and decided beings prepackaged corned beef was on sale I would give it a shot on about a 4lb and 2lb piece. Friday night I started...
  7. luvcatchingbass

    NDSU Frisco Brisket

    Well for the 6th time I made up a Brisket for the FCS Championship game when NDSU was palying (2011,2012, 2013, 2014, 2015, 2018). Beings I wasn't making the trip like last year it was time to fire up the smoker again. Prepped the brisket Thursday night and season mostly with salt and cracked...
  8. luvcatchingbass

    Commercial Rubs to Try

    I'm looking for suggestions on some rubs to give a try that are on the market, any meat type. I hear and see suggestions on different brands like Meat Church, John Henary, Kosmos, Killer Hogs, Famous Daves, etc. I have used/tried a few different ones over the years and have very few that I crave...
  9. luvcatchingbass

    Pulled Pork Picnic Shoulder Roast

    Did a smoked Picnic Shoulder last weekend for NSDU Game on Saturday and leftovers for my daughters 4yr birthday party. Started with about a 5lb Pork Picnic Shoulder with some of my Pork Love Rub I make and let it sit for about 20hrs in the fridge Thursday night. Friday night I decided to fire up...
  10. luvcatchingbass

    Bison Gameday Brisket

    Made up a brisket flat last weekend for the NDSU game up here. Got a 5lb'ish brisket flat and rubbed with salt, pepper, and just a little garlic powder, onion powder, cumin, and Mexican Oregano. Got it on the smoker a little after 7am using a mix of B&B lump charcoal and royal oak briquettes...
  11. luvcatchingbass

    Independence Day PBJ Ribs

    I was trying to decide what to throw on the smoker to celebrate Independence Day and decided to ask my 6 year old daughter, she said ribs so who am I to argue especially when she gives the puppy face (she loves ribs). Tuesday night I threw them in a little marinade that was totally random with a...
  12. luvcatchingbass

    Cuban Fattie

    Few weeks back I made my first Fattie the day after smoking up a pork ham leg for some awesome pulled pork so with the leftovers the only logical thing to do seemed to be a Cuban Fattie. The Cuban Fattie was delicious and we even shared a few slices with the neighbors. Little bit of...
  13. luvcatchingbass

    Newbie

    Just checking in and saying hello to everyone. I have been pretty much addicted to grilling and smoking food for the last 8-10 years. Started on propane grill and an electric masterbuilt smoker then got a charcoal kettle and now am currently using an Oklahoma Joe Longhorn Combo as a replacement...
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