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  1. melonhead3215

    Makin Bacon

    So what would be the right temp if you was going to hot smoke the bacon? Great Looking Bacon by the way!
  2. melonhead3215

    Master Forge Dually smoker and grill

    I had purchased a Master Forge Dually Smoker and Grill about 2 months ago and I love it!! The only draw back that I have seen so far is that it leaks to much smoke out of the back of the lid. That can be fixed with thou so I am not to worried about that. It does better with slow cooking than it...
  3. melonhead3215

    How and why did you first start smoking meats?

    My dad started me on my smokin' escupade when I was 15. I love food and worked in many resturuants growing up and some of them was pretty high-end. I grabbed alot of receipes and started transforming them into my own on the grill. Once I had conquered slow grillin' with charcoal, I wanted to...
  4. melonhead3215

    food-born illness epidemic?

    I agree with you all! Another thing to look at is the amount of steroids and hormone's that are being pumped into our food! They are already posioning us by doing that alone. If you are putting that amount of steroid's or hormone's into in animal, it has to change things inside of them besides...
  5. melonhead3215

    No Roll Ribeye

    What exactly is wet aging? I have never heard of that before! Sounds interesting enough to go buy a nice piece of meat, get some advice and give it a go!!
  6. melonhead3215

    Another newbie from Northwest Florida

    Glad you joined us! Lost of good people on here with tons of experience and great idea's! I learn something new everyday on here. Welcome to the SMF
  7. KISS_me.JPG

    KISS_me.JPG

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  8. melonhead3215

    Monday day off smoke!!! Beer Can Chicken and Armadillo Eggs!!! Q-View

    I agree...I've never heard of Armadillo eggs before but man they look tasty! Think I might smoke some on my new Master Forge Dually this weekend!
  9. melonhead3215

    Curing The New Smoker and old Charcoal removal on an offset smoker.

    Never do that with a new smoker or a grill!! You need time to get use to it...find the hot spots and all that good stuff. Better luck on the next rack, we would like to see some pics!
  10. melonhead3215

    Smoked Salmon Help :)

    The one thing I can see that I would change is how long you are letting the fish brine. Fish doesnt take as long as beef or pork does and if you let it soak in the brine it may become to salty. If you dont want the brine as salty just add more brown sugar to the mix. That should keep the salt...
  11. melonhead3215

    Finally, my first smoke! attempted q-view

    Those look scrumcious! Makes me wanna go home and throw a rack on the smoker!
  12. melonhead3215

    best beer for BBQ

    I'm with Brianj517...Guiness is best or Becks Dark. If niether of those are around I like an ice cold Jack&Coke with my bar-b-Q!
  13. melonhead3215

    My Addiction

    My wife doesnt like anything smoked, but my kids do so she gives-in! She will check meat sales but it is mostly just me that has to do all the running. Kudo's to all you gents that have your ladies hooked. I am waiting for that one receipe that will have her licking her brain through the roof of...
  14. HOT.jpg

    HOT.jpg

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  15. melonhead3215

    Hello from Cincinnati Ohio

    Thanks everyone! I'm sure to gain and passout lots of tasty receipes!
  16. melonhead3215

    THE SAUCE THAT KILLS!!!

    I eat hot sauce/ peppers so much I cant even feel it anymore..lmao. Unless I go stupid hot with some of my sauces which tends to happen when the kids go to sleep on the weekend and I'm up late. The I just go crazy with it. Most of the time though my kids are eating wings with me so I tend to...
  17. melonhead3215

    THE SAUCE THAT KILLS!!!

    Also this sauce is best when the wings are smoked or grilled.
  18. melonhead3215

    THE SAUCE THAT KILLS!!!

    I add a pretty good amout,probably around a 1/2cup or so. I tend to not measure on the XXX. I go with what ever my tastebuds are craving for the day.
  19. melonhead3215

    THE SAUCE THAT KILLS!!!

    Try this out for size;   Take 1/2 red onion diced, 2 cloves of chopped Garlic, sautee in a 2qt pot with 1Tbsp of butter and a pinch of salt. After the Garlic is golden brown add 8-9 oz. of Franks Extra Hot sauce. Once the sauce starts to bubble, turn the heat down and let it start to...
  20. melonhead3215

    Hello from Cincinnati Ohio

    Hello everyone! I'm from the outskirts of Cincinnati, OH. I am a SERIOUS pepper head. Hot food keeps the ticker ticking and the blood pressure down. I love smoking anything I can get my hands on and I am a hot sauce guru of sort. Just wanted to say Hi to everyone.
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