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  1. smokingd

    New Smoker Build

    So I am building a new wood smoker/grill. It is going to be a propane/charcoal combo unit.  Fully insulated.  Inside cooking chamber when complete will be 29" wide and 24" deep with 48" front and 40" back height.  I am lining this with some 3/16" thick ceramic tile i have kickin around.  Bottom...
  2. smokingd

    MMMMMMMMMMMMM Prime rib steaks

    So I was at the local co-op looking for a couple of steaks. Everyone I looked at was 13-16$ and then I stumbled on a prime rib roast for $17, which was big enough to cut two very nice steaks from. I rubbed these down with some rub and onto my charcoal grill with the amazin smoker filled with...
  3. smokingd

    Cinnamon Maple Ham?

    All right Ladies and Gents I am going to try my hand at ham for the second time. My first one turned out absolutely awesome.  For my first ham I injected brine and wet cured with TQ and brown sugar. (Wet cure was same as injection).  It can be seen...
  4. smokingd

    Home cured ham?

    Hey there all been awhile since I have had time to come here.  I am looking for a ham cure using TQ.  Any ideas from here would really be appreciated. If possible I would like a wet injection and a dry rub.
  5. smokingd

    Advice Column

  6. smokingd

    Over curing???

    I have some bellies in the cure.  Normally my work schedule works really well for the curing.  I work 9 on and 5 off so the 9 days I am gone are always perfect.  BUT this time I get the call and am going to be away for around 17 days.  Is this going to be a problem?  Should I have the missus...
  7. smokingd

    Belly Bacon

    Well I got 12 lbs of bellies from my butcher.  I removed the skin and rubbed them using Bearcarver"s recipe (1/2 oz of TQ/lb of meat and 1 tbs brown sugar/lb).  In to some vacum sealed bags.  These stayed like this for nine days while I was on the road working.  Jo (the wife) flipped and rubbed...
  8. smokingd

    Understanding Women

    TERMS USED BY WOMEN: 1.FINE-This is the word women use to end an argument when they KNOW they are right and you need to shut up. 2.NOTHING-This means SOMETHING and you should be wary. 3.GO AHEAD-This is a dare, NOT permission. DON'T DO IT! 4.WHATEVER-is a woman's way of saying F*YOU...
  9. smokingd

    Seeking a new injection for my yearly pig roast

    Hello all I am looking for a different injection for this years pig roast.  And I KNOW this is the place to ask all the good folks for ideas.  The injection I have used the past 7 years is great but I just really would like a change any and all ideas will be tested as the pig out isn't till...
  10. smokingd

    Elderly carjacking

  11. smokingd

    Stuffed pork shoulder

    I picked up a nice shoulder the other day.  I remember seeing a post on here some time ago where they stuffed a loin with spinach and all kinds of goodness so I thought would give it a go with this pork shoulder.  I cut it into a 1/2" thick flat chuck o meat. Once flattened I topped with a...
  12. smokingd

    12lb Turkey and a 8 lb pork tenderloin / Q-view

    I decided to smoke both Sunday.  I was up at 6am to start my charcoal burning plywood smokehouse.  The turkey I brined in using Jeff's brine minus the crab boil http://www.smoking-meat.com/brining-meat.html  .  I didn't get and pic's after it rested but here is some nice ones before. I...
  13. smokingd

    X-rib Roast

    Got a beautiful 10 lb X-rib roast.  This cut came from an animal raised by a family friend.  It was a yearling and was hung for 28 days.  I went pretty simple with this I used worcestershire sauce, Franks red hot and then just a sprinkle of Jeff's rub.  I used hickory chips and lump charcoal...
  14. smokingd

    Old fart Football

    Old Fart Football   An old married couple no sooner hit the pillows when the old man passes gas and says, ‘Seven Points.'   His wife rolls over and says, 'What in the world was that?'   The old man replied, 'its fart football.'   A few minutes later his wife lets one go and says ‘Touchdown...
  15. smokingd

    5lb pork roast, 15lb sirloin tip roast, and 3 different flavor ribs

    I fired up the charcoal fired smokehouse.  First on was the beef which I injected with a mix of garlic juice, worcestershire, soya sauce, and a splash of beer. Then I gave it a good coating of a new spice mix I got. Then I rubbed my pork down with sweet chili and peppers  On to the...
  16. smokingd

    Cedar Plank Salmon

    I had to try salmon this way.  I got a farm raised salmon fillet.  I put a sprinkle of a citrus blend spice I have then a few sprigs of dill and topped that off with slices of lemon and covered the works in fresh ground pepper. I grilled this fish (sorry) on my charcoal kettle.  My temp...
  17. smokingd

    My Long weekend pigroast

    Well year seven is in the books and was great.  Here's a couple of picks for ya  In the pot is chili we have on all day for snackin.  (its on a hanger not hanging from the pig) Some people just couldn't keep their hands off and the skin was stripped from the middle where it wasn't...
  18. smokingd

    Charcoal burning plywood smokehouse

    Well it's done made me a beauty smoker.  100% recycled materials .  My wife thinks it looks like an outhouse.  My nephew tried to pee in it.  LMAO and I am going to name it the S hitter.  It is about 3" thick with an inch and a half insulation between 2 pieces of 3/4" plywood.  I used an old...
  19. smokingd

    Chicken Lollipops

    Had some chicken wings in the fridge.  I did a de-boned chicken awhile ago and learnt to make these lollipops here's the link to that thread http://www.smokingmeatforums.com/forum/thread/95996/de-boned-stuffed-chicken-step-by-step-q-view#post_516193.  The de-boning video is a wiki under c. These...
  20. smokingd

    Charcoal plywood smokehouse

    I am thinking even for Canada this may be excessive.  I made this with 3/4" plywood for the inside (leftovers from work).  2/4 ripped in half = 2X2 frame and stuffed with recycled insulation.  Two layers each 3/4" thick foil one side. (insulation came from a 1970's camper my dad stripped for the...
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