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  1. shortend

    Dutch's Maple Glazed Salmon

    Thanks Al, not sure why I couldn't find it. I'll blame it on "Oldtimers".
  2. shortend

    Dutch's Maple Glazed Salmon

    Been looking for Dutch's original post on this recipe and can't seem to find it. I'd really appreciate it if someone could create a link to it for me. Thanks
  3. shortend

    Pop's Brine for Disney Style Turkey Drums

    That's nice to know.  I like good Creole/Cajun food. Been a while since I was in "NAWLINS". Have tried Gumbo at home, and it was OK. A little guidance to make really good authentic Gumbo is something I've gotta try again. I'll be sure to "rattle" FoamHearts cage when I do. Thanks!
  4. shortend

    Pop's Brine for Disney Style Turkey Drums

    Yes, and he cleans his plate nicely, too.!
  5. shortend

    Bark Problems on my WSM

    I have several different smokers and use nothing but sand (ie GOSM and Masterbuilt electrics) or upside down terracotta pot bottoms (ie WSM's), in the water pans, which serves as a heat sink to help stabilize and allow for quicker temperature recovery when opening the smoker to tend to the meat...
  6. shortend

    Pop's Brine for Disney Style Turkey Drums

    Brian, if you got your guidance from Pops2967 himself, I'm ALL-IN brotha. 48 hrs it is! Great lookin' legs, by the way.! I mean the ones with those "cute" little bonnets. LOL Thanks for the help! ShortEnd
  7. shortend

    Pop's Brine for Disney Style Turkey Drums

    I'm with ya on the lower salt. I usually use I/2 c. sea salt and that seems to work out well for my taste. I've got 9 medium sized turkey drums (about 12oz. ea.) Plan to cure for 24 hrs. Is that long enough without over curing? Plan to hot smoke on WSM at about 325 'til  IT hits 165-170. I love...
  8. shortend

    Pop's Brine for Disney Style Turkey Drums

    I've used Pop's Brine for curing for some time now. I'm pretty comfortable with it. I tend to prefer the longer curing time needed for bacon, dried beef, whole turkey and turkey breasts, etc., as I have less problems with over salting than with other curing methods that I've tried. Will be doing...
  9. shortend

    BBQ Guru question

    On second thought, if you already do have the correct adapter, then the fan just pushes in with a little effort. It can feel a little bit tight if your not used to it. A little wiggling as you push helps a bit. The O ring then seals the fan shaft from leeks. The opposite wiggling action and...
  10. shortend

    BBQ Guru question

    Not familiar with the Stumps Baby, but I have a DigiQll  that I mount on a Meadow Creek Pig Roaster. I ordered it from BBQ Guru and had to get the correct fan adapters for it when I ordered the DigiQ. Check on the BBQ Guru website, as they list the various fan adapters available for a large...
  11. shortend

    A-MAZ-N-TUBE-SMOKER in my Masterbuilt Smokehouse Propane Smoker

    Just ordered the A-MAZ-N-TUBE-SMOKER. Pretty excited to give it a whirl in my GOSM.  I already have all his other gadgets - each and everyone perform admirably as designed. I love using my MES 40 for smoking sausage and cold smoking, but, I'm a bit wary of it's durability under a lot of high...
  12. shortend

    Did Y'all Miss Me

    Rick, ya'll's neybahs is gonna be one buncha happy campas'! Could, singlehandedly, finally bring an' end to the Civil War! Looks like the "great pleasantness" has already begun! LOL ShortEnd
  13. shortend

    Tex Mex Snack Sticks - MES Dead No Problem!

    SmokinHusker, way to use the ole' noggin'!! You may be able to knock a good smokingmeat member down, but ya can never count 'em out. Ingenuity will always, "endeavor to persevere". Damn good lookin' sticks ta boot! ShortEnd
  14. shortend

    80lb Whole Hog in a Caja China (Cajun Microwave) with Q-View

    Nice lookin' hog there Shawn. Perry Perkins had a post on here some time ago where he was able to use Todd's Amazen pellet smoker sucessfully to get some smoke flavor on a pig. I'm pretty sure if you do a search for La Caja China, you'll be able to find it. Didn't sound like he had to do any...
  15. shortend

    Hey Pop's, what do you recall about your dad smoking with corn cobs?

    Thanks for sharing the pictures Pop's. I really enjoy a good blast to the past history and yours is quite rich indeed. I still haven't done that corn cob bacon smoke. I chopped up some of the dried cobs I had to do a test run to see how well they would burn. Had a little trouble keeping them...
  16. shortend

    Help did i just mess up my new MES 40!

    Glad to see everything working out well for you, redrum. Smart on Sam's Club end for the sake of good customer service. Cabelas is another company that will take back just about anything with no questions asked, to keep customers happy. Sure hasn't hurt them any, either.   ShortEnd
  17. shortend

    Help did i just mess up my new MES 40!

    Been thinkin' about this, redrum. Your looking at returning this to Sam's Club, right? When they ask you what is wrong with it, what are you going to tell them? Even when it may be of a financial burden to do so, the best policy is to be honest about it. They may go ahead and replace it and then...
  18. shortend

    Help did i just mess up my new MES 40!

    Wow, sounds like bad news. Was the tile thing an MES mod that was posted somewhere? Never heard of it before. Sounds like Todd gave it a whirl and encountered problems too. Could someone post some information on it. What was it supposed to improve etc. Not that I want to try it, mind you, but...
  19. shortend

    Got a Bratwurst ingredient question

    Thanks for the input. I really can't figure out why Ascorbic Acid and Phosphate are called for in the recipe. It does state that they are optional. I checked all of Poli's site information, and he explains what these ingredients do to some degree. It's still not all that clear to me, though. At...
  20. shortend

    Got a Bratwurst ingredient question

    I'm looking at a Pork Bratwurst recipe from the Len Poli Website. Among the ingredients, it calls for 1 tsp Phosphate and 1/8 tsp Ascorbic Acid. I have some Amesphos powder and I'm assuming that is the same type of Phosphate called for in the recipe. As far as the Ascorbic (Citric) acid goes...
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