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  1. hawgrider

    Sirloin cap aka Brazilian Picanha

    This sirloin cap is about 2.8 lbs I barely had to trim this one. Nice thick fat cap on top. Cut across the grain for strips roll and stuff some sticks thru it. Apply course salt like you mean it! And that's it the beef is the star of this show. I'm going to add some smoke with pecan and apple...
  2. hawgrider

    Smoking with the "Griz" aka hawgrider. (Salmon jerky)

     Salmon jerky.  1 qt water 1/2 cup kosher salt Some homemade garlic salt (thanks Broncosfan ) Onion powder  Should be a bayleaf but Im out so no bayleaf this time. Lemon juice 1/2 cup sugar Ground black pepper melody. Took the skin off and sliced about an hour in the brine in the fridge...
  3. hawgrider

    Smoking with the "Griz" aka hawgrider. (chicken and potato grenades )

    A couple of chickens and some potato grenades. Potato grenades are prepared. Chedder bacon bits and green onion on the inside. Wrapped in bacon on the outside sprinkled with smoked paprika, green onions and some homemade garlic salt.  Some birds Coming along Got real hungry and didn't...
  4. hawgrider

    Smoking with the "Griz" aka hawgrider. (Pork roast)

    Check this out its right on the package WTH!  safe temp for pork 145 degrees oh hell no not for me. I will be going to at least 165/170 degrees All apple wood fire. A little over 3 hours burn time.  Hobo tators, onion, carrots and dill. Yummy!   I went to 170 then let it rest 25 minutes...
  5. hawgrider

    Smoking with the "Griz" aka hawgrider.(bottom round roast )

    Going to try a smoked bottom round roast with pecan wood chips. Here is the rub. Used olive oil but it didn't make it in the picture.  I going to try to resist my urge to cook to medium well and pull it off at 145° internal temp. This is a tough cut so we shall see how it goes. Its 2 3/4 lbs so...
  6. hawgrider

    Smoking with the "Griz" aka hawgrider. (smoked wild leeks)

    The RubberDuck did all the work this year (he dug them up) since I couldn't make the trip. He was nice enough to share some of that nice haul of wild leeks he dug up from the sacred deer hunting ground. I put some of them in the dehydrator for regular flavor and the largest ones in the smoker...
  7. hawgrider

    Tree Stump Smoker

    I've been looking for a cool smoker  to build at the deer camp so we came up with the "Stump Smoker" We use a cast iron pan with a few briquettes or a smoke tube to generate the smoke.  You won't find many of these on the Internet. We may have the second one ever to be posted on the www...
  8. hawgrider

    Smoking with the "Griz" aka hawgrider. (Smoked Ice)

    Smoked ice cubes for bourbon, iced tea, grilled lemon aid and soups etc. for the strongest smoke flavor smoke your ice with hickory. If you want to tone it down a bit use apple or cherry. The before- The during- The after-
  9. hawgrider

    Smoking with the "Griz" aka hawgrider. (Cheese)

    This is my first ever batch of cheese smoked with hickory. It turned out ok but after much cheese smoking cherry pellets is perfect for cheese. Apple is good too but cherry is my choice. Smoked using my old refrigerator smoker using the cold smoking smoke tube method with pellets. Here is a...
  10. hawgrider

    Smoking with the "Griz" aka hawgrider.

    Smoked some Hungarian hot wax peppers . After I pour the smoke to them for 4 or 5 hours I will finish drying them in the dehydrator then grind them into a powder for using on everthing from eggs to soups. Well I was going to start posting my content here But apparently this board doesn't...
  11. hawgrider

    Hawgrider in the house

    I reside in the third holler on the right then up the road a piece. Been smoking stuff for a few decades always looking for new idea. So Howdy to the forum
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