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  1. sickpuppy

    Smoked Fried Turkey

    Sorry, I do not have a clue as to what you are trying to say. You seem to be good at graphics but expression of thought and sentence structure is a little lacking. Dan
  2. sickpuppy

    Sugar Cane Smoked Turkey?

    Dutch, The answer to my e-mail: Hello, Dan. . . It's pretty green. I throw it right into the charcoal. Tastefully yours, Tom Fitzmorris I guess if you use propane, as I do, you could just put it into your chip box or if you use wood just throw it on the wood fire. Green makes it less...
  3. sickpuppy

    Sugar Cane Smoked Turkey?

    Dutch, You know, I donâ€8482t know. I sent an e-mail to Tom Fitzmorris the local chef and food guru and asked him. As soon and if he answers I will post. He has a morning food talk show on WWL radio and his web sit is: http://www.nomenu.com/ I would have to assume (and you know about...
  4. sickpuppy

    Sugar Cane Smoked Turkey?

    Hey all, Just heard about a new twist on smoking a turkey. (At least new to me.) A local restaurant and food guru says he uses sugar cane to smoke his turkey. He states that he brined it over night and then uses sugar cane instead of wood chips to smoke it. Sounds like something I will have to...
  5. sickpuppy

    Great News!!

    Dutch, My lips are sealed. LOL Dan
  6. sickpuppy

    Great News!!

    Dutch, A mapp bottle is a great tool. I sometime use it to get a smoke box to going when using the grill instead of the smoker, to just add a little smoke flavor to BBQ. My grill takes forever to get the chips to smoking. When I was young, and crazier than I am now, we would use a thing my...
  7. sickpuppy

    Smoked Fried Turkey

    Dutch, That is a funny story but sorry to say it happens quit often when frying a t-bird. Lots of serious injuries and buildings burnt down. I have fried a lot of turkeys and have now got it down to where I feel safe doing it. I still keep a fire extinguisher handy. First off you need the...
  8. sickpuppy

    Great News!!

    Brian, We have been busy, but did take time to use some of the Pecan wood, and smoke a turkey breast. I had never used Pecan before but since I had a new big supply, I gave it a try. I found it to give the meat a very good flavor. A lot like Hickory but milder. I really like the Pecan smoked...
  9. sickpuppy

    Great News!!

    Hey Brian, Not a lot of Maple trees in my neck of the woods, but thanks to Katrina, I have lots of Oak and Pecan trees that were blown down. I had 15 trees, mostly Oak and about 4 Pecan, blown down. The fun part is getting them into small pieces to use in my smoker. I do not have a fireplace...
  10. sickpuppy

    Great brining web site.

    Hi all, While reading the food section of the local paper this morning came across a great web site: http://www.birdbrine.com It is New Orleans based, and good food and New Orleans, say no more. I thought it was interesting. They are trying to sell products but they also have some good...
  11. sickpuppy

    Home after Katrina evacuation.

    Hi all, I am finally home from evacuation from Katrina. I am one of the lucky ones that still have a home to come home to. I evacuated from primary home, in suburbs of New Orleans, on the 27th of August, to my second home in Jayess, Mississippi. Then after going on weather.com saw that...
  12. sickpuppy

    Smokin baked beans

    dacdots I think everyone does baked beans in their smoker. Take a look at the picture crazyhorse attached to his post: http://www.smokingmeatforums.com/viewtopic.php?t=65 have to scroll down to see his post. Or a post I did with a picture of baked beans...
  13. sickpuppy

    ABT's (Atomic Buffalo Turds)

    Earl, It sounds like you have an online account to store images. What Jeff has posted is correct if you have a picture on your computer and want to upload it to attach to your post. If you are using an image that is in an online account (I. E. Photobucket.com), there is an icon above the area...
  14. sickpuppy

    ABT's (Atomic Buffalo Turds)

    Earl D- I recently discovered that a Dutch Oven was not the old cast iron “stew pot†that I grew up with. I think it is a common mistake because if you Google “cast iron Dutch Ovenâ€, you get both flat top DO and stew pots. The reason my interest is a friend uses cast iron stew pots in...
  15. sickpuppy

    Discovered Great Meat dept.

    Mr. wynn_richards, Yes I did. I rubbed them the night before with a mix of spices I like and wrapped them in plastic cling wrap. At stage 2 I splashed unsweetened apple juice in the Reynolds Wrap, and the last hour after removing the wrap I would mob (spray) them with apple juice about every 15...
  16. sickpuppy

    5-Day Smoking Basics eCourse

    Jeff, I enjoyed the eCourse. It was very helpful and I learned somethingâ€8482s that will be very helpful in my quest for the perfect BBQ. I have placed your eCourses in a folder on my computer for future reference. Between the forum and your eCourse, I can see the in-laws, out-laws, and...
  17. sickpuppy

    smoked hot wings

    crazyhorse, Those look delicious! I like them spicy with blue cheese dressing to dip them in, and of course, cold foamy top adult beverages to wash them down. Have not cooked any in the smoker, only in the oven. But will have to try smoking them. Dan
  18. sickpuppy

    Brining Spare Ribs

    I agree with the less salt, Bob-BQN. I am just not much of a salt person. I know people that, without tasting food, pour on the salt. Now I like it spicy and sweet. But you have to watch the prepared mixes like “Tony Chachereâ€8482sâ€, the first ingredient is salt. Why pay the big price of...
  19. sickpuppy

    Discovered Great Meat dept.

    As promised, a picture of the finished ribs. Almost did not get to take a picture. They were falling off the bones and the smell was intoxicating. My keyboard may have a little sauce on them from my fingers. They are tender and juicy and this is the best I have smoked, so far. Brisket is still...
  20. sickpuppy

    Discovered Great Meat dept.

    Hey All, Fired up the smoker with the ribs (3 ½ down) and brisket from the local store that I discovered has a great meat department (Breaux Mart). The butcher there cuts the ribs in the “Kansas Style†with the trimmed parts in with the ribs, skirt and all. When I asked if they were...
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