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  1. minotbob

    Brining Turkey Beasts

    I'm just concerned with being too salty to the taste. I am going to use Jeff's recent e-mail suggestion for smoking a turkey as a guideline since neither of my smokers are large enough for a whole turkey. The learning never ends. Thanks for the suggestions. Minotbob
  2. minotbob

    Brining Turkey Beasts

    I just got a 5.5# frozen bone-in turkey breast. According to the label it has been injected to "enhance juiciness" with salt, turkey broth, salt, sodium phosphate, sugar and flavoring. If I brine the breasts will that make it too salty? Any suggestions are appreciated.
  3. minotbob

    St Louis Ribs what wood

    I am still learning and perfecting my BBQ skills. So far I have successfully fixed several different kinds of ribs with St Louis Ribs being my favorite. I am using my MES 30 with the cold smoker attachment and using the 3-2-1 method. But what I want to know is what wood/pellets are you using...
  4. minotbob

    Vacuum packing jerky

    Depending on the environment and where you are letting it rest for two days it could be re-hydrating. The way that I test to see if it's dry is to bend a piece, if you see small strings of whitish meat fiber in the bend then it's done. Then it's vacuum sealed right away with a 50cc oxygen...
  5. minotbob

    How long does homemade jerky keep?

    I throw a small O2 absorber in the package before I seal it.
  6. minotbob

    Jalapeno peppers

    We're in Dallas now so it stands to reason that they'd be less expensive down here.
  7. minotbob

    Jalapeno peppers

    Looks like Wal-mart has Jalapenos for 88 cent/lb. We are moving back to Minot ND next week so I guess a cooler full of peppers are planned.
  8. minotbob

    BBQ/Smoking failures

    Do you have a story about BBQ/Smoking failures that turned out inedible?
  9. minotbob

    Jalapeno peppers

    What's the best way to preserve Jalapenos? Can, dehydrate, freeze ....
  10. minotbob

    Smoking a whole chicken on Masterbuilt smoker

    How long did it take to get to 175?
  11. minotbob

    Food Deydrator Choices?

    I you can afford it buy the Cabela's 80 liter or 160 liter dehydrator. You can set the time and temp and walk away. Glass door allows you watch over everything without opening the door. http://tinyurl.com/m3tjrwz
  12. minotbob

    Recreate Spicy Mustard Recipe

    I'm trying to recreate a recipe from a bar and grill in my home down. It was a spicy mustard. I heard that it contained dried mustard, dried horseradish and flat beer. But that's all I know. The old guy that made it has long since past away and his descendants don't think ha ever wrote it down...
  13. minotbob

    Mr T's - Fresh - Salt Crusted - Prime Rib Roast - Q/View

    I make the same roast only a little differently. I like a 5-6# rolled roast or prime rib. I get a large soup pot and pit about 1" of rock sale in the bottom. Then I prepare the roast by puncturing it with a fork and smothering it with Worchester Sauce. Then I wrap the roast in cheese cloth and...
  14. minotbob

    MULE'S VENISON JERKY W/QVIEW AND RECIPE

    I make my jerky in a Cabela's 160 Liter dehydrator. I can only raise the temp up to 160 Deg. And I have never had a problem.
  15. minotbob

    Results for my first smoked tukey and question

    Everything I've read says not to stuff a smoked turkey. What is everyone's experience with stuffing?
  16. minotbob

    My First Snackin Sticks !!!

    How long were they in the smoker?
  17. minotbob

    My build

    Years ago I built a smoker out of a refer. I added a hot plate for heat and a cast iron skillet to hold wood and charcoal. This was about 40 years ago. I also added a hot water heater thermostat to control the hot plate. It worked pretty well to smoke fish. I also added a damper to a 4" chimney.
  18. minotbob

    First smoked cheese question !

    I think I smoked it a little heavy. What I was wondering is, are there better woods to use to flavor cheese? Perhaps apple might not be as strong as hickory, or what ever.
  19. minotbob

    First smoked cheese question !

    What wood do you use to smoke cheese? I tried some using hickory and it seemed pretty strong.
  20. minotbob

    How did you come up with your screen name?

    When I started communicating on the internet I started using screen names to describe where I lived. My first one was CantonBob when I lived in Guangzhou China. Then I changed it to BobMUC when I lived in Munich Germany. Next was BobHAJ when I lived in Hannover Germany. By that time I knew where...
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