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  1. RickNessly

    Easter Brisket 2025

    Boom...perfect!
  2. RickNessly

    Cured Spare ribs w/oyster/honey/garlic sauce

    Curious if anyone has tried cured spare ribs?...I've been experimenting a bit and cured these spares, rubbed w/ black pepper and coriander and then smoked them like I would normally smoke. For the last few hours or so, I added an oyster/honey/garlic sauce that I make for wings and sprinkled...
  3. RickNessly

    Catering in MN. NEED HELP!!

    bump...what did you find out?
  4. RickNessly

    Shredded smoked Ham

    Marble Rye with mustard….same way I’m gonna eat the corned beef. It was a first for me…I love ham…so pretty excited to do this again. I’ll likely use less salt in the brine next time and glaze it.
  5. RickNessly

    SPOG Recipe

    yep....that's what makes it fun....experimenting.
  6. RickNessly

    SPOG Recipe

    no...when I make SPOG I'm equal part salt/pepper....I just sub in Lowry's because it has the OG part. I've read where several TX BBQ places use that mix
  7. RickNessly

    SPOG Recipe

    2 parts coarse pepper, 1 part salt and 1 part Lowry's....
  8. RickNessly

    Shredded smoked Ham

    Morning all....had an experiment that worked pretty well for the first try. I have been making some sausage lately, so had been researching and using curing salt. So...I wet cured a pork butt and shoulder with salt/sugar/#1/pickling spices. I don't have any pics of the bath, but I...
  9. RickNessly

    Chicken Sausage

    1 - yes 2 - no idea 3 - I don't have a set recipe, I've only done them three times. I use 1tsp cure#1/5lb, one cup of chicken broth/5lb, 1/2 cup uncooked rice/5lb, 1/2 cup ckicen fat/5lb and then I season with store bought cajun seasoning. I used both boneless/skinless chick thighs(better than...
  10. RickNessly

    Chicken Sausage

    yes...thank you....#1
  11. RickNessly

    Labor Day Whole Hog

    awesome!...bucket list thing for me...that color looks amazing!
  12. RickNessly

    Chicken Sausage

    So....I'm not real experienced with sausage, but I've made Chicken sausage a few times with some good luck. Monday....4 days ago....I ground chicken thighs that I had bought just two days before. I added the correct Cure #1 along with some chicken fat, chicken stock and cajun seasoning...
  13. RickNessly

    Corn on the cob

    yep....my two youngest just moved out about 2 months ago...our chest freezer is strangely empty...and there will be plenty of opportunities to do meals for the church.
  14. RickNessly

    Corn on the cob

    yeah...cub in my area has $4/dozen...similar deal just got word the events are canceled because of thunderstorms coming...so...I'm long on meat right now...:)
  15. RickNessly

    Corn on the cob

    thanks...I think you nailed it...was thinking the same thing. It's probably much less complicated than I thought.
  16. RickNessly

    Corn on the cob

    thanks all...I think I'm going to do this: 1 - soak all the corn for a couple of hours in just water. (I'm gonna try 48 ears to make 96) 2 - throw them in the smoker (husk on) for about 45min...just enough to get them hot...maybe a bit less time. 3 - toss them in a cooler for a couple of...
  17. RickNessly

    Corn on the cob

  18. RickNessly

    Corn on the cob

    There's also a special at the local GS...$5/dozen. So...it would be a cheap add on...maybe $50 for corn/butter/salt...and I could just add another full size steamer with melted butter. 100 ears...chopped in two...200 people.
  19. RickNessly

    Corn on the cob

    hadn't thought about the stalk...I was going to make two pieces from each ear...so, maybe "square off" both ends. I would cook it in the smoker...see above...@240
  20. RickNessly

    Corn on the cob

    Question for all the experts here. I'm doing a large cook for my church for the 4th...everyone is invited if you happen to live near Eden Prairie, MN...:) I'm shredding/pulling pork butts and beef shoulders. Going to plan for around 200 people. I always pull the meat and store in a cooler...
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