Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smokininiowa

    Pork Butt Tips?

    Husker,I have never been a huge meatloaf fan. But I do like this, add a little more horseradish if you like, the sauce that goes on top is the ticket, play with it too and make it your own.
  2. smokininiowa

    Pork Butt Tips?

    Jimmy, I found both smoked hot and sweet paprika which should I use in the finishing sauce? Thanks
  3. smokininiowa

    Pork Butt Tips?

    Little different spices etc. but it works. Let me know how it turns out if you decide to make it. Pretty quick in the oven to at least try it but it loses something.
  4. smokininiowa

    Pork Butt Tips?

    Here is the meatloaf recipe, let me know how it turns out, easy to make and delicious. I have changed it on occasion, a little cayene etc. to add a little heat to the sauce but the wife likes it the way it is.
  5. smokininiowa

    Pork Butt Tips?

    Hickory Smoked Meatloaf (Loaf) 1 ½ C. Bread Crumbs                         ½ C. Minced Onion 2T. Water                                            1 ½ Lbs. Ground Beef 1T. Horseradish                                  2 Eggs 1 tsp. Garlic Salt                                 2 tsp. Liquid...
  6. smokininiowa

    Pork Butt Tips?

    Jimmy, I will post the meatloaf recipe, it is really good and has done very well, heck the wife even likes it!
  7. smokininiowa

    Pork Butt Tips?

    You guys are awesome, fired up the smoker and used some of the advice and think I will give it a go next weekend at the competition. Thanks All!!!!
  8. smokininiowa

    Pork Butt Tips?

    Gonna try a couple different things here at home this weekend and see what happens before the competition, got a couple ideas. Guess we don't get better unless we take a couple risks, try it out on the family and they are as hard on me as anyone! LOL. Thanks for the input!
  9. smokininiowa

    Pork Butt Tips?

    No Piney, that's kind of my question, do I brine, inject? What with? I have always just rubbed them and have tried several different types of rub, just nothing stands out. Any help would be great! Thanks
  10. smokininiowa

    Pork Butt Tips?

    Hey Guys, Been gone for a while, different job has taken a lot of time, New Grandkids have taken a ton of time (worth it!) and just some life changes have kept me away. Glad to be back now and ready to get smokey again not that I have put the smoker clear out of the picture but just haven't...
  11. smokininiowa

    Need help with pork loin

    Seine the spice out of Italian dressing (save the spice), inject the liquid throughout the meat, rub seined spice on along with your favorite rub and let it set over night. Smoke at 225 until internal temperature reaches 160. I use apple wood. Easy and it is one of my families favorite ways to...
  12. smokininiowa

    Steak and Baon wrapped potatos...

    6:30 in the morning here and I am headed to the store to get me some steak and potatoes!!! Looks delicious, fine job!!!!
  13. smokininiowa

    any deer hunters here

    IMG]http://i527.photobucket.com/albums/cc357/RWatson_photos/DSCF1851.jpg[/IMG] Not sure if this worked or not. I may need some help getting pictures from photobucket to here. Well, here goes.
  14. smokininiowa

    Hog Rings

    All my stuff is out at a friends and can't tell you for sure. Order their free catalogue and they have pictures of everything in there. If I get a chance I will grab them and take a pic. They have some other interesting products also, worth the time to order and the price is right.
  15. smokininiowa

    Ring Bologna

    No problem Buzz! We usually turn it into a smoking/ eating/have some beers day anyhow!! LOL!
  16. smokininiowa

    Hog Rings

    Just to let some of the sausage makers know. I buy my rings and heavy duty pliers from a place called the Fish Net company out of Mississippi, the pliers are very strong and the rings are dirt cheap, you buy them by the pound. Beats the heck out of anywhere else I found. Just thought I would...
  17. smokininiowa

    Ring Bologna

    Point Blank, that is the stuff huh? DELICIOUS!!!! You did a fine job!!!!!
  18. smokininiowa

    Ring Bologna

    Buffalosmoke, You can and I have. But to make the bend if so inclined don't stuff them too full or you may have some blow outs!! The recipe you are talking about is good also, use the basics and add seasoning you like and make it your own, I have added jalapenos, cheese, black pepper, I have...
  19. smokininiowa

    Ring Bologna

    The Chiefs shirt is not on me!!!!!!!! LOL!!!!! That's a newbie smoker in trainer!!! I'll tell him no more Chiefs attire while posing for pictures!!!
  20. smokininiowa

    Ring Bologna

    mballi, I do smoke it slow. I run the smoker between 130 to 150 for the drying period, then get the smoker up to 190 to 200 until i get my internal temperature. Give it a cold water bath for about 5 minutes and try and seal it up before the family eats it all.
Clicky