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All,
This Saturday is opening fishing day and since most of my friends bring their kids over to go fishing and then leave the trout means I'm going to end up with more trout than I know what to do with. I've never smoked trout, normally I just gut them and stuff them with onions, butter and...
Happy Easter from Mrs. 2k.
While I was out tending the smoker the little lady was in side making a little easter surprise. Had I know I would have smoked the egges first but they were tasty all the same. Basic devil eggs with a the strip of celery for the handle.
She told me if I was...
Jim,
Welcome abaord it is always nice to see another northwestern. Seeing as you are who you are, I was wondering if you happen to know of any good cook offs in Washington this summer?
OAR,
First let me say hat's off to your son. As someone who enjoys his freedoms, I just like to say thanks to those that provide it to me.
Secondly, what is this about bacon fat tatters???? I have a feelin' this is something I've just got to try.
Dutch,
As luck would have it I just happen to have about two cups of corn bread after the chilli was gone, so as I morned the distruction of my Pesto bread I was atleast able to enjoy some Corn Bread Pudding, only delta was I used cinnamon instead of brown sugar. Once summer comes I think a...
gohstdog,
Now that's a smoker. I just showed it to my wife and she quickly responded with a "Don't even think about it" look....you sir are a lucky man :)
Thanks for the great input, after further review Mrs. 2K has decided that it was the garlic since the other ingredients are basically the same as several other breads I have made. If I've learned nothing I've learned the wife is right until proven wrong, and even then she is still right, So...
All,
I am having a problem with my bread collapsing on me the most recent was last night. Everything looked great until there was about 30 minutes left to cook and then the top collapse down and when I cut into the bread it was crumbly, not really dry just not sticking together, I donâ€8482t...
In regards to the SnP...I say go for it, it is a great smoker and the mods that are needed are easy to do even without any real skills, here is a thread that highlights the baffling and exhuast mods I made. http://www.smokingmeatforums.com/viewtopic.php?t=520
The lump vs. briquettes debate...
Dutch,
Can you share your corn bread pudding recipe, is it the same as regular bread puddping? I've got a camp out planned in a couple of weeks I would like to spring a little morning surprise on my fellow campers.
Da,
oh yeah I also have the BHG, my wife also got me the 'Healthy' version for christmas, which actually is quite good as well. They have become two of the most used and, if you saw them you would agree, abused cook books on my shelf, I'll have to take another gander at the bread section. I...
All,
I was making some white chili with some left over smoked chicken we had when I found this old recipe for corn bread. This is a recipe for the 'quick bake' cycle for the Toastmaster Breadbox bread maker, and no joke I went from just ingredients to a hot loaf of corn bread in less than an...
Dutch,
The more I find out the more I realize I don't know.
At those higher temps with shorter times do you still get a good smokey flavor?
Is there any benefit to cooking a pork loin slower/lowwer and using say an apple sauce based mop to keep it from drying out?
The reason I am asking these...
Scott, you bring up an interesting point about the temps. Are you saying that a higher temp range that you mention is a better solution for cooking a stuff pork loin like the one in Dutch's other thread as well or are you just talking about the temp range associated to chicken only?
Well, at the time of that post I was a Newbe in regards to "Smoking". But I know my way around both a kitchen and a camp fire pretty well. I've been fairly lucky because I've got a few things going for me;
1) I grew up in a family where and cooking was one of the primary forms of...
Growing up on a farm in Iowa, 'coon stew was a regular winter feast at Grandma's kitchen table. Back when there was still a decent skin/fur market we use to hunt and trap those little bandits sell the skins and eat the meat. When we went out for morning chores, she would put the ‘coon meat...
Bagger,
check out this thread, http://www.smokingmeatforums.com/viewtopic.php?t=753
It is about a termostat controller for a propane burner. Based off of this thread and the thread that is link to it I went a head and ordered one this last weekend and should have it in a week or so.