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  1. bearswoodshop

    PorkChops

    Well Dude, Thanks, and just thought I would yank your chain, and see if I could get a reply, us old guys have to hang tight, OK, I'm old, 54, your just a (Cub). Been lurking, ever so often, business is really busy, not to mention building a new off grid cabin, but I do keep the smoke rollin. I...
  2. bearswoodshop

    PorkChops

    Dude,??? Early Hibernation???
  3. bearswoodshop

    PorkChops

    Got 4 - 1 inch chops in the smoker right now. I use a dry rub, and then wrap them in thick slice bacon. Slow smoke for a couple hours, then, turn the heat up, and finish, bacon will be good also. They always turn out moist and juicy. BEAR
  4. bearswoodshop

    How long can I rest pork.

    I always try and cooler rest the meat for at least 3 to 5 hours, really helps with tenderness. As others have said, for that long a rest, the meat may turn to mush, don't think it would spoil though. BEAR
  5. bearswoodshop

    ABT's (Atomic Buffalo Turds)

    Bob, those look great, I know what you mean by cooking for a crowd, heck, the wife and I can eat a dozen (or more) peppers by ourselves. :roll: OK, she eats 3 or 4 and I eat the rest. BEAR
  6. bearswoodshop

    Sausage Stuffed Pork Loin

    No red Pepper, I thought that was in all recipes, even cakes. I have a rub that is close to that, same amount of brown sugar, 1 tablespoon kosher, 1 teaspoon Morton Natures Season, and a couple shakes of cayenne. Sometimes substitute Mrs. Dash Garlic and Herb or Season All for the Natures...
  7. bearswoodshop

    Sausage Stuffed Pork Loin

    Dutch, I ate so much supper that one more bite and I would explode, but after looking over you beautiful stuffed loin, I can't see what a couple slices of that would hurt. Great job, and I just happened to buy a couple loins today, and it looks like this is what we will be having this weekend...
  8. bearswoodshop

    Too early

    Dac, that sounds like a great way to start the day. My wife says the same thing, thinks I need to attend MSA meetings (meat smokers annoynemous). Funny thing is :roll: , they all welcome the spoils of our addiction. BEAR
  9. bearswoodshop

    Ohio 'Q'

    Welcome aboard Rock, you won't believe this, but a good friend of mine that got me into the smoke thing is also named Rock Smith. I sent him an email last night and asked him why he joined the board under an alias, but it was not him. Man :roll: , I don't know if the world is ready for 2...
  10. bearswoodshop

    "OTBS"

    Welcome Brother Viking and Brother Scott, use the power of The Thin Blue Smoke with Honor and share the Knowledge you have attained with others. May your smokes always be blue and True to the OTBS. Brother BEAR
  11. bearswoodshop

    Wonderful Pork Roast

    J, it seems you have done all the hard work, so I would imagine there would be some (Flowers) along with the leftover roast. :cry: Right, bekellog81. BEAR
  12. bearswoodshop

    Smoked Portabella's and Pork Chops

    Thanks Bob-BQN, ya got me, a quote comes to mind, (never judge a book by it's cover) but, your gonna have to keep this quiet, I have a rough image to "BEAR". :lol: Dutch, your a man after my own heart, I would consider it an honor to share my recipe. I like to find the biggest portabells caps...
  13. bearswoodshop

    Smoked Portabella's and Pork Chops

    Just had to post this, I love making and eating stuffed portabellas. Throw in a few 1" pork chops, baked potato and wild rice for a pretty good meal. Used hickory wood for the smoke (usually use cherry) and they came out great. BEAR
  14. bearswoodshop

    adding smoke

    I like the simple approach, rub the salmon with brown sugar, lemon pepper, mixed with a little salt. Smoke at about 250 to 300 for about an hour, with cherry smoke the whole time. It seems to me, at the temp they say and for the time, the fish would almost be cooked, before you started to...
  15. bearswoodshop

    Question about propane smokers

    Scott, a propane burner can wear out (or rust out) usually from water getting into the burner assembly. Another cause could be a spider has formed a web inside the burner or air intake assembly and restricted the air needed for a good clean blue flame. If the flame is not blue, the air mixture...
  16. bearswoodshop

    "OTBS"

    Welcome Brother Burke and Brother Sasquatch, use the power of The Thin Blue Smoke with Honor and share the Knowledge you have attained with others. May your smokes always be blue and True to the OTBS. Brother BEAR
  17. bearswoodshop

    Backwoods Jerky

    That sounds good Todd, I have been holding back reading anything to do with Jerkey, cause my wife was about to jerkey my head off a few months ago (deer season) for being so obsessed with making jerkey. I have not tried the Backwoods Jerkey season yet, normally use seasons from HERE and have...
  18. bearswoodshop

    Any Cajun rubs?

    I have to agree with others, Tony's is great, about a month ago, I ordered 2 cases right from their website. :lol: BEAR
  19. bearswoodshop

    Smoked Beer Can Chicken

    jlloyd99 the double chicken holder from Cabelas (shown in 1st of thread) will hold a mighty big chicken or 2 in this case. I also have the kind that Dutch is talking about and they also work great, but you can never have to many beer can chicken holders. Before we found these, cooking 2...
  20. bearswoodshop

    "OTBS"

    Semper Fi, Brother, BEAR
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