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. chefmjg

    ribs

  2. chefmjg

    posting thread

    I have a samsung player and was wondering how to post a thread on it. Having trouble, any clue                                                          thanks mike
  3. chefmjg

    green peppers

    Planted some green peppers a couple of weeks ago. Last year they didn't do good so was wondering what others do to get good peppers. Heard that epson salt works great. Also any one know how to get a good strawberries out of a plant second year and not very big.
  4. chefmjg

    sauce for brisket

    looking for sauce for a 3lb brisket want something besides typical barbecue sauce                                    mike
  5. chefmjg

    Virginia

    Just looking through the site and came across this group. I am also from virginia (yorktown) would like to get together with some other va . I am wondering if there is a big event, I know chesapeake has something at one of there carnivals but that is about it...
  6. chefmjg

    picnic ham

    A family member is going to give me a picnic, do not know if it is fresh or not probably not since it is frozen. My questions are can I make a ham out of this and will it be done in time for christmas.  I would to cold smoke or is this possible, I have been search and what is the process. Do I...
  7. chefmjg

    fire box question

    I am looking for help on building a box to hold wood in my firebox. I think it is called expanded metal.
  8. chefmjg

    smoked turkey gravy

    Thought about using the drippings, and juice from my smoked turkey to make gravy.  I am smoking with hickory and jack daniel wood chips. Any thoughts smoking at 225-235.                                                                   thank you...
  9. chefmjg

    turkey brining

    I am going to brine a turkey already have the brine, and usually I brine it in a bucket. I do not have room in my fridge and was wondering if I can brine it in a stock pot. Just do not want the turkey to have a funny taste                                                            Thank you mike
  10. chefmjg

    A-maze

    Does anyone one know how to use the Amaze in a mes. Tied putting it under the water pan  will not fit. Really do not want to use the smoker without the water pan. I still would like to use the wood box. any suggestion would be appreciated
  11. chefmjg

    bacon qwiev

    Think I took the fat off when I removed the skin,you live and learn by your mistakes. Well here is the final product any insight would be appreciated .
  12. chefmjg

    removed skin (help)

    Think I removed to much what do I do now it does not look like other q wiev . Can it be saved
  13. chefmjg

    removed skin Help)

    What happen did I take to much off what do I do now Help
  14. chefmjg

    First attempt at bacon

    Bacon is smoked with hickory saw dust with the A maze . Temp running around 65-70
  15. chefmjg

    taste tested

    Finally finished curing bacon. Taste tested and tasted like salty ham,hopefully going to smoke soon
  16. chefmjg

    bacon resting

    Just put the final rub on the belly. After the final rub I know the belly has to set3-4 days and then rinse, but how long after do I smoke the belly and do I remove the rind or take it off. Didn;t realize it took so long for it to cure
  17. chefmjg

    salts

    I am going to start curing my bacon today but was wondering what type of salt to use regular or kosher or does it matter.                                         thanks mike
  18. chefmjg

    pelic

    have a question about bacon. I have read that to form a pelic you put the bacon in front of a fan. IS there another way It just doesn't sound normal to leave meat out like that plus with animals just don;t know.                                           thank you...
  19. chefmjg

    cure calculator

    Does anyone know how to use the cure calculator chart. I put in the required amount of lb, do not understand it.                                                                                                 THANKS...
  20. chefmjg

    lem cure

    I just read an article on the forum about lem cure, and was wondering if I could use that instead of cure 1. I am trying to make bacon and having a hard time finding cure 1 accept through amazon                                                                                              ...
Top Bottom
Back
Clicky