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  1. mountainhawg

    Beef Jerky on the Smokin-It#3

    That looks great. The meat slicer sure does help. I still use a fillet knife, so I'm jealous! LOL!
  2. mountainhawg

    Where in NC are you hailing from?

    With all the BBQers in the Charlotte to Kannapolis corridor, there is probably a never ending smoke cloud there, and some great Q :)  
  3. mountainhawg

    Happy Thanksgiving, Everyone!

    Thanks Pops, and Happy Thanksgiving to everyone. The oven gets fed a stuffed turkey today, another turkey sits in the freezer for mid winter Q. 
  4. mountainhawg

    Boston Butt Pulled Pork (Step by Step)

    Gee pacedawg that looks great! Very good job on the first ever attempt. Yup, Bear, da' Man!
  5. mountainhawg

    Basic Brisket Smoke

    Tried this tonight with some venison steaks from last year. It was very good. I used teriyaki vice soy. Think the soy may be better as I lost the teriyaki flavor a bit to the Worcestershire sauce. My wife told me not to change anything so, I don't know, maybe I won't change it. I marinaded the...
  6. mountainhawg

    Basic Brisket Smoke

    I can understand the need to inject the venison for smoking and also understand that grilling would be better. I am going to experiment with a venison roast on the grill/smoker this year. That is, IF I can convince my wife that it will be better than cooked in the crockpot loaded with veggies...
  7. mountainhawg

    Basic Brisket Smoke

    I HAVE to try that, thanks Gary! Just so happens I still have two packs of venison steaks from last year. 
  8. mountainhawg

    Basic Brisket Smoke

    I'm curious if the high temperature,and wrapping used in brisket smoking would work to tender up venison? Perhaps the lack of fat in the venison would make the venison even tougher cooked that way, but it might be worth the try.   
  9. mountainhawg

    Basic Brisket Smoke

    Thank you all for the kind comments. We'll finish it up tomorrow night. It will be worth doing again.
  10. mountainhawg

    Basic Brisket Smoke

    Well, got'er done. Took longer than I expected and I did have a temperature pause around 140 degrees for almost 2 hours. I started at 830 AM which at the time, I thought was too early. The brisket was done at 6 PM with NO time for cooler storage. I wrapped at  165 degrees and pulled it off the...
  11. mountainhawg

    Basic Brisket Smoke

    Cool weather's back and time for some low and slow. Never cooked a brisket before, only ate it once on a trip to KC years ago. Tomorrow is the big day and I've been reading up on do's and dont's. It's just a small portion of the brisket at only 31/4 pounds but for the 2 of us it's plenty for a...
  12. mountainhawg

    How to light a AMNPS - the manly way!

    Been using regular propane, may take a little longer and have to light it with a lighter, but works fine. 
  13. mountainhawg

    20% Off at A-MAZE-N Products!!!!

    Me too, I really wanted to get in on the next sale. I missed!!!!
  14. mountainhawg

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

    Great job and a wonderful idea on your part. That was terrific of Jack Links and nice of Penske to cut you slack.
  15. mountainhawg

    Boston Butt Pulled Pork (Step by Step)

    You follow most of the recipes here as guides you can't go wrong. This is a great way for pulled pork, I would use it but my better half ONLY wants sliced pork so I pull it out around 170 internal. I use a water pan also for moisture and still get a fairly good bark, but I cook at higher...
  16. mountainhawg

    Steam Cleaning Grill or Smoker

    I have a pressure washer and cleaned the one we had at the time last time we moved. It took the loose stuff off the grill and soaked me. It did not remove anything else. I believe the best way to do grill cleaning is just get a real good very hot fire going for 3-4 hours and that's it. Open all...
  17. mountainhawg

    Sparerib questions

    I don't take the temp just use my calibrated eyeball. I look at color for deep darkening on the edges and a cracking of the thicker meat. I don't soak the ribs but will put loads of rub on them (no mustard here) and let them sit for one or two hours in the house at room temp. I do use a sprayer...
  18. mountainhawg

    Question about this Oak

    Try This: http://www.state.sc.us/forest/tidlob.htm Dooes not have live oak though. Live oak is very tough wood. Great for wood fires.
  19. mountainhawg

    Question about this Oak

    I like oak as my second wood in the mix. Usually 2-3 chunks of fruit or maple wood and 1 piece of oak. Sometimes I will use only oak for steaks and burgers for a different but nice flavor. I use both white and red and once seasoned, don't see too much difference in smoke smell or taste. I do...
  20. mountainhawg

    About to smoke my first salmon for the in-laws - question on smoker temp

    What ever method you chose, once the meat becomes flakey when pried with a fork, it's done. Don't over cook it, it dries and looses the flakiness and can become a bit mushy and yucky. 
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