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. dogcop1us

    Pizza

    Made pizzas in my 15 inch skillets a couple of nights ago , they turned out great!
  2. dogcop1us

    Fried Chicken

    The wings turned out so good thought I would try some fried chicken. Used a recipe that was supposed to be KFC chicken, didn't taste like KFC but was really good fried chicken.
  3. dogcop1us

    Wings

    Made potato chips and about 12 pounds wings on the disc for Super Bowl Sunday, they turned out great! Seasoned them with a Paula Deans seasoning blend, then fried them and tossed them in sauce.
  4. dogcop1us

    Chicken stir fry in the disc

    Just a quick stir fry on the disc tonight. Used chicken, onion, garlic, broccoli, and cabbage.
  5. dogcop1us

    First time

    First time cooking on my discada, just pork chops, potato's, and green beans. Turned out great
  6. dogcop1us

    Tried Pastrami

    I made Pastrami, took a couple of beef roast and cured them in Pop's brine with 3/4 cup of pickling seasoning per gallon of brine. Injected them with the brine and left them cure for about 4 weeks. The rub I used  was  1/4 cup kosher salt1/4 cup paprika3 tablespoons coriander seeds3 tablespoons...
  7. dogcop1us

    Scrapple recipe

      IngredientsOne 3-pound bone-in pork butt, trimmed of visible fat4 quarts waterSalt and pepper to taste1-1/2 teaspoons dried thyme2 teaspoons rubbed sage1 teaspoon ground savory1/8 teaspoon allspice (start with less)1/8 teaspoon nutmeg (start with less)1/8 teaspoon cloves3 cups corn meal Place...
  8. dogcop1us

    garden 2012

    my garden so far
  9. dogcop1us

    Breakfast sausage with q view

    Pick up a 1980's model food grinder with sausage stuffer tubes for 10 bucks at a second hand store so I thought I would give it a try. Used a 10 pound boston butt, and breakfast sausage seasoning from sausagemaker.com chopped up grinding it up mixing in the seasoning stuffin the...
  10. dogcop1us

    Canadian Bacon with Q View

    Thought I would give this a try, I cured the loins in Pop"s cure for 3 weeks took them out and let them dry over night then smoked them with hickory till it had an internal temp of 150 degrees then let it cool, sliced it and packaged and put in the freezer. out of the cure into the smoker...
  11. dogcop1us

    Ham

    Made a ham, used pop's cure recipe and cured it for 3 weeks, then i smoked it till it was at 150 degrees. Just out of the cure out of the smoker sliced up and ready to eat!
  12. dogcop1us

    oooopppps!!!!!!

    I accidentally ordered five pounds of  insta cure #2 instead of insta cure #1. I have never tried dry curing anything before, any suggestions on what would be good for a beginner to try?
  13. dogcop1us

    My first fatty!

    Well I jumped on the band wagon and tried making a fatty. Made it with Italian sausage ,mozzarella,sun dried tomato's, and chopped spinach. It turned out awesome!
  14. dogcop1us

    Corn

    My corn is done for the summer, got about 800 ears this year. planting harvesting corn
  15. dogcop1us

    lesson 1 only

    I signed up for the e-course about a week ago, got the first one but never  received the rest of the lessons.
  16. dogcop1us

    Ham

    I will be smoking a fresh ham, and was wondering if anybody can tell me what temp and how long to smoke it for?
  17. dogcop1us

    Remember

    Remember, this Christmas, while you are eating your dinners and laughing, that in another house there is an empty chair where a hero should be sitting. They gave their life so that you can sit with your family. So light a candle this Christmas for our fallen heroes that did not make it back, and...
  18. dogcop1us

    Howdy from south Georgia.

    I'm new to smoking, and very glad I have found this web site! It's very informative, a great place to learn!
Clicky