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  1. meat magician

    Prime rib

    3 quarts water 6 tablespoons beef base 32 ounces beef broth Mix together , bring to a boil allowed to cool. Inject rib roast, pour all remaining fluid and vessel and marinate roast 12 to 24 hours. Remove roast and allow to dry then add fresh thyme, oregano, garlic, Kosher salt and...
  2. meat magician

    Craving spare ribs

    Been gone a long time, seemed like a good day to smoke some spares and check in here. Three hours in, getting ready to put together potato salad.
  3. meat magician

    30 lbs of sausage

    I made up a 30 lb batch of sausage the other day, 15 lbs of German and 15 lbs of Italian. 70/30 venison/ pork  mix added the cure and cold smoked 'em for about 5.5 hours. Used the High mountain sausage kits for this batch. All turned out real good but I think next time I will only cure and smoke...
  4. meat magician

    Gettin' my butts ready to go!

    Got my boys b-day party coming up this weekend and the list of guest seems to be growing by the day! Asked earlier in the week about how many butts to do and I appreciate the responses I have since elected to do three averaging 7 lbs each. They have been injected and are currently soaking in a...
  5. meat magician

    Advice on Party

    My boy is turning 4 in a few weeks and we are going to have a BBQ Last year I did ribs and they seemed to be a hit, but in the intrest of keeping things from getting redundant I am going to do a pork butt instead of ribs. My question is how much should I plan for per person? We have 10 adults...
  6. meat magician

    What ya cookin Sun. and who ya rootin' for?

    Got 3 racks a baby backs, beans and tater salad on the menu. Can't decide weather or not to do a few lbs of wings or some feather bones (riblets or whatever you want to call them) for the pre-game stuff the rest is for grabbing a plate at half time. I got the DVR so I can pause the gameand not...
  7. meat magician

    New plywood smokehouse

    I spent the last month working in my spare time to complete a midsized smokehouse. I'ts made from plywood, 2x4's and other assorted materials. I got the idea to use floor vents to vent it after seeing them in another build on this site(thanks) I tried to power it with a 1500 watt 2 burner hot...
  8. meat magician

    Yeah..I know, without pics it didn't happen...

    ...but on a whim tonight I took some fresh homemade venison German sausage, smoked it with pear wood for about 30 minutes then steamed them in a pan with Oktoberfest beer, on the grill for another 15 minutes and then direct grilled them for 6 more and I tell you they were out frikin standing...
  9. meat magician

    Question on homemade smoker.

    I have been trying to find a way to make a nice big homemade smoker with out going to much trouble. I want to be able to do mass quantities(50-100 lbs at a time) of smoked summer sausage and/or jerky and really whatever else I can do. Anyhow I was thinking about buying a steel storage cabinet...
  10. meat magician

    Overnight pork butt

    Last weekend I did a butt for Memorial day. I wanted to be done earlier in the day so I cooked it overnight. I started Sat by rinsing it off good and making a marinade for it. I inject the meat first and then stick it in to marinate for 24 hrs. For those interested in the marinade here is...
  11. meat magician

    Pear tree wood

    The guy next door plans to make good on his threat to cut down his pear tree next weekend. I have never used pear wood to smoke but I am a fan of fruit woods, cherry and apple are my favorite. Anyhow have any of you used pear for smoking and is it any good? If so what is it best used on and...
  12. meat magician

    Another Easter Turkey

    Got a young turkey from the store the other day, about 8 lbs. I've never done a turkey before so I decided I try a brine, I got the recipe here and for the life of me can not remember whos' it was but rest assured you'll get credit where it is due as soon as I find it again I don't have a...
  13. meat magician

    Enjoying the weather

    Hey guys! don't post as often as I would like so I will try to make this one worthewhile to view! There is not much along the way of q-view here due to the low camera bateries but this should do. Last weekend I mixed up 35lbs of summer sg. with a 70-30% ratio venison-pork trim and half of the...
  14. meat magician

    Venison shoulder..ideas needed

    Hey friends, I was thinking the first good size doe I take this year I would try to smoke the whole front shoulder minus the shank. I never done this before but was wondering if those of you who have may have some pointers like What kind of rub/marinade/brine Cook temp Internal temp for...
  15. meat magician

    Great fourth

    Well, I am one of the few that did not smoke anything this year, wife did not want it so I did not do it, thats all fine with me she eats enough of it the rest of the year to make it feel like a holiday NOT to have anything smoked for dinner. That being said I have been in and out all day...
  16. meat magician

    Small shoulder from a few days ago

    Don't post much but visit and drool often. Thought it was my turn to get the taste buds salivating so here are a few pics of the shoulder I did a few days back Before BBq sauce and Mop Potato salad Cole slaw Cast iron skillet corn bread Shoulder after 9 hrs. of love and care Spread
  17. meat magician

    New from Nebraska

    Hello friends just stopping by to say hi. I am your basic backyard BBQ dude, ribs butts, venison, I try a lot of stuff. I have not perfected any recipe yet but love the challange of cooking at a low heat for long hours on a wood/charcoal fire. I am still in the learning phase of smoking meat so...
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