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  1. farmnbum

    Fruit Cobbler...cake style (Peach on this one)

    I think I've got dessert planned out for dinner tomorrow. Here's the menu so far: Smoked pulled pork on a fresh (homemade) Keizer roll Fresh peach cobbler as above. Maybe a veggie also... we'll have to see but I think the bases are covered.
  2. farmnbum

    May I substitute onion flakes for onion powder in a rub?

    I'd do it.
  3. farmnbum

    What kind of smoker?

    Are you planning on specializing in smoked venison? As with any business, you'll need lots of equipment and some you'll use often, other pieces you won't.  You'll have to weight out how much $$ to spend on each. I'd spend more on items you'll use daily and try and spend less on the not so often...
  4. farmnbum

    IT WON'T FIT IN MY SMOKER!!!

    Fresh pork.....
  5. farmnbum

    An electrical question for you welders or electricians...

    Not an electrician but have done a bit of wiring in the past. That sounds like it's big enough but it also depends on how far you are planning on running it. If it's a long run, you'll need to up the wire size.
  6. farmnbum

    Sausage Pops?

    Looks like a shortcut method to making Aebleskivers. 
  7. farmnbum

    Building your own racks?

    I was able to find some SS material for my rack but others say to season similar to cast iron. Use some oil, cook it and repeat. From my experience in the past, just oil the racks after use and they won't rust between use.
  8. farmnbum

    sourdough starter...

    With all this sour dough talk, I decided to pull my starter from the fridge and see if she was still alive. I don't really remember how long she's been in there, probably close to six months give or take. Smelled sour with a little hooch on top. Mixed it all up, threw in some flour and a little...
  9. farmnbum

    what to do with old water?

    Avoid putting hot grease down the drain. If you're on a septic it'll eventually clog up your tank and drain field, if it actually makes it there. The house pipes cool quickly and will usually cool the grease before it far, causing it to solidify and stick to your pipes. Once there, it's hard to...
  10. farmnbum

    It's about time...

    Oh yeah, I know the addictions this site has with the Q view. It'll come, patience. It's just the stalls you all know, it's just a delay. Have another beer and sit back quietly.
  11. farmnbum

    It's about time...

    Thanks for the welcome. I enjoy the site, looking at all the stuff people build, the Q victories and losses, and of course reading all the good recipes that everyone posts.
  12. farmnbum

    It's about time...

    Howdy all,   Been here for a while, learning and trying a few things. Have a typical gas grill that I've had to rebuild several times and never really satisfied with the flavor. In the process of converting a large aluminum traffic light electronic cabinet into a good smoker. I've added gas...
  13. farmnbum

    First time smoking chese.

    Smoked Cheese.... Need to make a supply run.
  14. farmnbum

    My Dutch Oven Seasoning update....

    I have several pieces of cast iron that need re-seasoned because I didn't do it properly the first time. I put too much oil in thinking it would speed the process up, Only created a thick layer that didn't adhere well and came off in places. Started cleaning it off by hand, slow, tiresome...
  15. farmnbum

    1/4 or 1/2 inch firebox thickness needed?

    2nd that.
  16. farmnbum

    when its cold outside , easy oven baked ribs

    You are brave, very very brave posting something like that on this forum. The good thing is most people are very nice and won't harass you very much as seen above. The process sounds good but it doesn't very get cold enough in Oregon where I'm at to not smoke. I'm going to insulate my smoker in...
  17. farmnbum

    it took me 2 days to find/buy Powdered Dextrose

    I like to buy all that "not so common" items online. The price is usually a lot better than if I find it locally, and I don't have to run around town looking for it. But.. when you want to make something today, online purchases don't work. I try to plan ahead so I have everything I need, doesn't...
  18. farmnbum

    A few tips for newbe bakers from one

    I've been trying to get better at making bread for a while now. Took a local extension class on bread making, it was fun, learned a bit but did find a great book there. The Bread Baker's Apprentice, by Peter Reinhart, is an excellent resource and will definitely bring your baking to the next...
  19. farmnbum

    Old time summer sausage recipe

    Good to know they smoke it rather than use liquid smoke. I'm a bit of a traditionalist and don't like to take the modern day shortcuts to shorten the process. Although many times the product is close to the original, things are lost that can't be made up with technology. Allowing the...
  20. farmnbum

    Smoked Almonds

    I've used almost the same recipe with olive oil instead of butter for roasting filberts. They were not smoked, roasted in the oven, but still oohh so good. I missed out getting some raw filberts this year. Definitely going to get some next year and smoke them proper. I'm going to have to locate...
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