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  1. mnmulisha

    Amish Mustard Eggs ...My Mom said to share this with you guys...

    I've got two batches on the fridge, both of the Amish variety. The one batch is as described in the recipe, but I've added about a dozen cloves of garlic. The second batch I added garlic, five habeneros and two jalepenos. I'm hoping it'll be spicy. I also substituted 1/2 tsp of Turmeric for...
  2. mnmulisha

    Amish Mustard Eggs ...My Mom said to share this with you guys...

    I just stumbled across this thread as I’m looking for a pickled egg recipe. I want to make them spicy and would like to know what would be better, red pepper flakes or jalapeños? I’m leaning towards jalapeños because I love pickled peppers. Any input on this? Thanks.
  3. mnmulisha

    New to the Forum, but working on a 2nd build

    Hi everyone. I thought I was a member here and am using Tapatalk, but it shows my post count as 0. Anyways. Here's a picture of my first smoker build. It's a reverse flow and has treated me like a champ. I am really pleased with how it came out as it is very easy to maintain temps and is...
  4. mnmulisha

    Soaking wood

    If you use well soaked wood chips, will the steam released from the boiling water help to keep the product in the smoker moist?  Would this benefit the product if it was say, ribs and they were going to be wrapped in foil for a few hours after the smoke?
  5. mnmulisha

    Venison Boudin

    Hello Everyone!  I'm looking for a recipe for Venison Boudin that uses liver.  I searched for a recipe here and haven't found anything, nor have I found a recipe on any other websites, at least none that use liver.  Has anyone made anything like this before?  I was also thinking of using wild...
  6. mnmulisha

    First Time Smoking Turkey Legs

    Tastes pretty good, but I think they are over smoked.  The skin is crispy and has great texture, but a bit of a bitter flavor from too much smoke.  The insides are extremely juicy and tender and without the skin, the meat just falls apart.  
  7. 2012-05-26_16-29-34_556.jpg

    2012-05-26_16-29-34_556.jpg

    • mnmulisha
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  8. 2012-05-26_16-27-07_836 (1).jpg

    2012-05-26_16-27-07_836 (1).jpg

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  9. mnmulisha

    First Time Smoking Turkey Legs

    I had to add more wood chips and took a sneak peek. Looking mighty tasty! Photos to follow as I can't post them from my phone.
  10. mnmulisha

    First Time Smoking Turkey Legs

    I had to add more wood chips and took a sneak peek. Looking mighty tasty! Photos to follow as I can't post them from my phone.
  11. mnmulisha

    First Time Smoking Turkey Legs

    Thanks for the help everyone!  Here's some pictures of what I've got so far.  I just put them in the smoker. I've used some of Chef Jimmy J's brine located here:   http://www.smokingmeatforums.com/t/122054/ideas-for-smoking-some-turkey-legs I also used his rub recipe on a couple, some of...
  12. 2012-05-26_11-22-55_916.jpg

    2012-05-26_11-22-55_916.jpg

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  13. 2012-05-26_11-22-40_246.jpg

    2012-05-26_11-22-40_246.jpg

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  14. 2012-05-26_11-22-27_512.jpg

    2012-05-26_11-22-27_512.jpg

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  15. 2012-05-26_10-25-11_685.jpg

    2012-05-26_10-25-11_685.jpg

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  16. 2012-05-26_10-25-11_685.jpg

    2012-05-26_10-25-11_685.jpg

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  17. mnmulisha

    First Time Smoking Turkey Legs

    Thanks Athabaskar.  I'm using a home made electric smoker.  I was planning on smoking at 225 until the IT is at 170.  I'll make sure to keep an eye on them.  Pics to follow, stay tuned!
  18. mnmulisha

    First Time Smoking Turkey Legs

    Hello Everyone!   I plan on smoking some turkey legs this weekend.  I see there are quite a few brine recipes on here and I'm having a hard time deciding which one to do.  The question I have is this;  When I brine the legs, do I need to perforate the legs for them to better absorb the brine or...
  19. mnmulisha

    Rolled and Smoke Two Fatties Yesterday

    Looks tasty!  I like the german idea with the kraut and mustard.  I might have to try that!
  20. mnmulisha

    3-2-1 RIBS! When do I add the smoke?

    Sorry bud, they are now extinct.
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