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  1. bluto

    Reuben Fattie with QView!!!

    I love a Reuben sammich, my favorite sammich by far, but unfortunately, good ones can be hard to find. I love bacon, luckily not hard to find, so naturally, I had to make a Reuben Fattie! I bought a whole corned beef flat at Sam's, cubed a little over a pound of it, including about 20% fat...
  2. bluto

    Enamel DO - Season Rim or No

    Hey all, I've been wanting a DO for quite some time and found an after season special ($30) on the 6.5QT Tramontina at Sams Club a while back. It is enameled, but the rim of the DO and part of the lid are not enameled, should I season just that part? And if so, what is the recommended method...
  3. bluto

    Cookin' Pellets Anyone

    Hey all, anyone use Cookin' Pellets 100% Hickory? I ran out of my BBQr's Delight Hickory so I decided to order a bag of the CP's. It's been well below 0 here lately so it's too cold to do anything right now, but was wondering if any of you have had some experience with them, likes, disklikes...
  4. bluto

    Successful Brisket! (w/Qview)

    Brisket has been my nemesis for quite some time, but now, with no time deadline on my cook, I finally nailed it! As Sam's had pretty sad looking packers, I opted for this monster 9lb flat, she was a beaut! I got a later start than I wanted, but I rubbed with EVOO and Worcestershire, rubbed...
    • bluto
    • Thread
    • Replies: 20
    • Forum: Beef
  5. bluto

    "Smokehouse Chili" with QView!!

    Well we had a chili cookoff the other night and I decided to kick up my usual recipe a notch or 5 by smoking the meat before hand. WOW, what a difference, it got rave reviews and was the favorite by far. I decided to make use of my Cabelas Jerky rack and pan, and it worked out great. The first...
    • bluto
    • Thread
    • Replies: 46
    • Forum: Beef
  6. bluto

    Second Canadian Bacon, this time with Ham too, Yummo! (w/Qview)

    The first attempt was so successful, I have several requests for more, so I made a bit extra this time, and for me personally, I think this time it tastes better. It sat in Pop's Brine (with extra) for 14 days, I did not inject at all. Canadian Bacon Recipe: 1 gallon of water 3/4 cup of Kosher...
    • bluto
    • Thread
    • Replies: 9
    • Forum: Bacon
  7. bluto

    First Canadian Bacon - Success!

    After seeing Woodcutter's success I decided to go ahead and pulled the trigger. Started out with an 11 pound whole pork loin, cut into chops, etc..., and left this piece in tact for a 3.5 lbs loin. I trimmed pretty much all the fat off of it. It sat in Pop's Brine (mostly) for 12 days, I did...
    • bluto
    • Thread
    • Replies: 12
    • Forum: Bacon
  8. bluto

    A HUGE Shout-Out to Jack Link's!!!

    I just wanted to share a great generosity story. During the first couple days of the Black Forest Fire here in Colorado Springs, the fire fighters were in desperate need of high protein on the go snacks and meals. I was trying to figure out what I could do to help, I thought what's better than...
  9. bluto

    My First Spatchcock Chicken - w/QView.

    So I've been wanting to try this for awhile now, and Costco was selling 2 packs of 5-6 lb whole chickens for less than $1/lb, so I figured it was time. I first made a lemon pepper brine with some kosher salt and peppercorns I had previously smoked to aid in the smoke flavoring. Next I...
  10. bluto

    A Few Pounds Of Ground Elk Jerky - YUMMO! w/QView

    The last batch of ground elk jerky I made was such a huge pita that I have not wanted to take it on again, that stuff is a mess rolling out with a rolling pin, cutting with a wet knife, etc.... This time however, a friend recently gave me a like new Cabela's Jerky Pistol, wow, what a difference...
  11. bluto

    Stupid Simple Wind Protection

    It seems to be windy here more than not this time of year, and I don't have a shelter or the like for my outdoor cooking. The other day I had the Texas fired up, the wind just whipping the heat and smoke out of the stack wreaking havoc with my heat temps and just sucking the smoke out the...
  12. bluto

    I call it "ba-candy"!

    Thick cut bacon brushed with Vermont Maple Syrup, then dusted with brown sugar and a pinch of cayenne pepper for just a hint of heat at the end. Smoked with a Hickory, Oak, Cherry blend.  Flavor profile is awesome.  Next time I think I'll try some turbinado sugar though. And I'm sure the...
  13. bluto

    My First Jerky - SUCCESS!

    So after seeing how much my wife was buying jerky by the ounce for, I decided to pick up a couple jerky screens, some seasonings and picked up a couple pound round. As this was my first attempt at jerky, I only did about a pound and a half in case it didn't turn out well. Marinated for a...
  14. bluto

    My first fattie - SUCCESS! w/QView!

    So I've been wanting to try a fattie for some time now, finally decided to give it a go for breakfast yesterday. Started by cutting small slits in the corners of a gallon ziploc then rolling out the chub of HOT Jimmy Dean. Added some scrambled eggs. Topped them with some of the wife's...
  15. bluto

    Any day ending in 'Y' is a day for smoking...

    Working from home today and needed to try out some dust from Todd.  What a great day to smoke some cheese. I just cannot get enough of the Smoked Pepper Jack and Smoked Queso Fresco.  If you haven't tried some of the Queso Fresco yet, do yourself a favor and try it, fantastic!  If you can find...
  16. bluto

    Brinkmann Gourmet Charcoal Smoker Mods

    Well, I can't seem to keep my AMNPS lit in my propane smoker, I think there's not enough air intake in the unit due to my altitude (almost 7k ft).  So off to modify my old Brinkmann Gourmet Charcoal Smoker to see if I can make it work. It may just become a dedicated cold smoker, if my wife...
  17. bluto

    Any Spice Grinder Recommendations?

    I'm looking for a spice grinder, anyone have any recommendations?  I've seen coffee bean grinders used before, I've even seen some folks use that Magic Bullet thing, any other thoughts or recommendations?
  18. bluto

    Need some advice on sausage...

    I haven't gotten into making my own sausage (yet), and there are several store boughts that I really enjoy, and some that I love cooking in the smoker for the added flavor profile that smoking brings. I have been hot smoking them, almost cooking them through, and then I refreeze them.  The...
  19. bluto

    Brisket Nachos with Smoked Queso Fresco!

    I was finally able to break into my 1st batch of smoked cheeses, the first one I went with is the Smoked Queso Fresco for some nachos for the wife and I. Using 8 oz of the smoked queso fresco and 8 oz Velveeta, I made the queso, drizzled over chips, then topped with some brisket and a little...
  20. bluto

    Inagaural smoke with the AMNPS. Say CHEESE! (w/Cview)

    Well, I finally got to fire up the AMNPS for the first time.  I chose a variety of cheeses for my inaugural run. Here is my setup, AMNPS sitting on top of my turned over water pan, sitting right next to a 1" hole which is normally used for the drip drawer to drian out to a cup that hangs...
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