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  1. Tom the meat smoker

    Just a little 6 point

    Got this little 6 point processed today. While processing it, my 4 yr old daughter said she wanted some deer meat for supper. So, I obliged her request. Just a simple SPOG cooked over mesquite lump and a chunk of apple. Mind yall, this is her first taste of venison. I got 2 thumbs up and 2...
  2. Tom the meat smoker

    Not the calzones I thought

    My sister in law asked if I could grill some chicken for Calzones last night. Of course I can. She would assemble everything, all I had to do was drink the free beer they brought with them and cook. These are the pics of her massive calzones. Mind you, I have never givin the thought of cooking...
  3. Tom the meat smoker

    Mexican day at work tomorrow

    Qview of my chicken breasts almost ready for shredding for chicken tacos for a party at work tomorrow. SPOG, Cumin and, a light sprinkle of cayenne on one side.
  4. Tom the meat smoker

    Short notice help

    This past Saturday I made my first fatty. It was a hit. My problem now is, I have been asked to make a Mexican Fatty for a party at work Friday. Anybody have any ideas?
  5. Tom the meat smoker

    My first Fattie or Meatloaf

    Last night I decided to try making a Fattie. 2-1/2 pounds of burger, peppers, mushrooms and, loads of sharp cheddar cheese. All wrapped nicely in canadian bacon. My wife helped assemble it while I started the apple wood. Smoked for 2 hours at 175 then finished it off at 300 till IT was 145. It...
  6. Tom the meat smoker

    Pork loins on a whim

    Decided on short notice to do some pork loins. Rubbed with SPOG and trying paprika. As of now IT is 120 , just wrapped in foil to finish off. Btw. Im east coast and didnt get these smoking till 5:30 pm. More to come.
  7. Tom the meat smoker

    Ribeyes and ny strips

    Grilled some ribeyes an ny strips.
  8. Tom the meat smoker

    Hello from Western NC

    Hello guys and gals. Just stumbled on this forum while looking for a good rub for my smoked chicken fajitas. I'm new to smoking meats. I have done a few pork shoulders over the past summer, leaving guests grazing all night on the left overs. But I know I can do better. My current set up is...
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