Toggle sidebar

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. S

    SUMMER SAUSAGE HELP

    It was definitely the water. I cut back it it turned out awesome. Now that I have it all dialed in, it's time to make a big batch. Thanks for all the help.
  2. S

    SUMMER SAUSAGE HELP

    Thanks! I appreciate the help.
  3. S

    Hanbanero ABT "Dragon Toes"

    Jaybone, That is the moment when you are sitting there and saying to yourself "COME ON ICE CREAM!" LOL!!
  4. S

    SUMMER SAUSAGE HELP

    Not sure if it was previously frozen. It's a possibility. I did a batch the week before and the texture was fine. That is why I'm confused! Here is my recipe. Thanks for the help 5 lb. 80/20 Ground beef 2 cup Water 1 tsp Cure#1 2 TBSP Non Iodized Salt ( Kosher Salt ..ect ) ( The extra salt is...
  5. S

    Hanbanero ABT "Dragon Toes"

    They had a good bite to them, but cleaned the seeds and veins out so they weren't as hot. Took them to the I local bar and folks loved them. I used large scallops so I had to cut them in half. I would suggest poking a hole in the bottom so the water drains out.
  6. Hanbanero ABT "Dragon Toes"

    Hanbanero ABT "Dragon Toes"

  7. S

    Hanbanero ABT "Dragon Toes"

    Habanero stuffed with a scallop then wrapped in bacon!
  8. dragon toe.jpg

    dragon toe.jpg

    • smoke eater5
    • Media item
    • Comments: 0
    • Album: Hanbanero ABT "Dragon Toes"
  9. S

    SUMMER SAUSAGE HELP

    I have recently tried my hand at summer sausage, but ran into an issue. The first batch I did turned out pretty good, it was just to salty for me. No big deal, just cut back on salt. The next batch was mixed with same ingredients, same fat content and so on. As I was stufing the casings, I was...
  10. S

    Houston BBQ

    Not competing! Just in town to visit. Trigg is the man.
  11. S

    Houston BBQ

    Goin to Championship BBQ competition in Houston today. Totally pumped up about this. I flew in from CA and little brother from OH. Gonna be great to talk in person with some of the greats.
  12. S

    NEED TECHNICAL HELP!

    The iGrill is sorta what I was thinkin, but it only reaches 200 ft. I was thinkin more if I went to the store or the local pub for a couple. The Stoker is way to much, I don't need draft control or stuff like that. Oh well! I'm sure it will come around some day. Thanks for all the input!
  13. S

    NEED TECHNICAL HELP!

    Last week I had a pork shoulder on the smoker that was getting close to the IT wantedl, but also had to leave the house for a meeting. I though to myself  " It sure would be nice if I had an thermometer with an app on my iphone, so I could keep tabs on my temps while away from the house!"  Has...
  14. S

    Smokin with fresh herbs

    Has anybody tried putting fresh herbs (rosemary, sage, etc) in with chips while smoking to create a different flavor?
  15. S

    Need Help on Ham

    Thanks a million Al, this is a big help. BTW that Q-view is killer!
  16. S

    Need Help on Ham

    My buddy informed me that he has two 3lb hams curing. These have not been coooked at all. He asked if I would smoke them for him and of course I could not turn down the opportunity. I have no idea what temp to set the smoker at or what IT I need to bring the ham to. Should I smoke then plll and...
  17. S

    My first attempt at making hot sauce...more pictures now!

    Looks Good! Gonna give it a try myself! I am a hot sauce nut!
  18. S

    1st Brisket EVER! w/Q-view

    I thought the same thing, but I stuck with the reading on the internal and the brisket turned out juicy. I did not have an additional thermo to check the temp int the smoker. I just went by the digital one on the MES. I did a rack of ribs with the 3-2-1 method and a pork shoulder the day before...
  19. S

    Strong Smoke Flavor?

    BAAHAHAHAHA! OMG! MeatEater, just saw the little quote under your name "mangy barrel smoker". That was good for a five minute gut bustin laugh! Thanks for the input!
  20. S

    1st Brisket EVER! w/Q-view

    I have a MES 30. I was applying the smoke until I foiled, which I did when the brisket was at 167. it was a 7.5 lb flat that reached the temp in 3 hours. That seemed kinda quick from reading all the posts on here. My smoker was set at 220.
Top Bottom
Back
Clicky