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  1. db28472

    Maple-Bourbon Walnuts

    Spent all Sunday making nuts.  Did my usual salted almonds and orange cinnamon pecans. Bought a 3 lb bag of walnuts at Costco and decided to play with them.  Here's my recipe: 3 lbs Walnuts, shelled 6 T bourbon (I used Makers Mark) 5 T light brown sugar 1.5 tsp cinnamon 0.5 tsp groung...
  2. db28472

    Smoking store bought summer sausage

    Hi all, Was wondering if anyone has ever improved on a store bought summer sausage with additional smoke/rub or sauce.  I was at a big box store and this big summer sausage cried out to me to buy it.  I've smoke a chub of bologna, so was gonna do about the same, but was just curious about other...
  3. db28472

    Smoked tomato and red pepper soup

    Been wanting to make this for a while. Looked at about 10 recipes to come up with this. Ingredients: 2 large red peppers 8-10 medium tomatoes (3-3 1/2 lbs) 2 carrots 2 celery stalks Large yellow onion (can use Vidalia and skip 1/8 tsp sugar) 2cloves garlic 1Tbs tomato paste 1Tbs fresh basil...
  4. db28472

    First smoked nuts

    I've had my smoker almost a year now and just got around to smoking nuts. I was at Fresh Market and bought 1/2 lb of raw almonds, 1/2lb of raw cashews and 1 lb of raw pecans. For the cashews, I drizzled 2Tbs of light olive oil, 1/2Tbs of black pepper and 1 1/4 Tbs of sea salt. In a bowl...
  5. db28472

    Smoked then dehydrated beef jerky

    I saw some beef eye round on sale, so got it to make some jerky. I've made deer jerky before with found deer/pork mix and a jerky gun, but this was my first time with my smoker. I cut two of my 2.5 lb eye rounds along the grain and did one across the grain. I used a jerky mix and cure bought...
  6. db28472

    First Canadian Bacon

    I bought a 9 lb pork loin then cut it into thirds then froze it, not really having a plan but it was on sale. After reviewing my options on this site based on what others have done, I decided to go the Canadian bacon route. I used Pop's brine but added a tbs of maple extract to it. I brined...
  7. db28472

    Smoked beets with za'atar

    I've been wanting to use za'atar, a middle eastern spice mix that is mostly roasted thyme. I ran across a recipe for puréed beets with za'atar and so I took that idea and made my version. First I cleaned 6 medium sized beets and saved the leaves. In an aluminum pan I drizzled the larger cut...
  8. db28472

    First Smoked Oysters

    I got a peck of fresh N.C. Oysters and decided to try smoking them. After shucking them, I "blanched" them by putting them in a strainer then setting that in boiling water for 1 minute, then setting them in an ice bath to stop the cooking. I read somewhere that this would firm them up a bit...
  9. db28472

    Corned pork ham

    I need help. Was shopping for brisket and saw this on sale. I was intrigued so I bought it. I just don't know what to do with it. I would appreciate some suggestions before my wife sees it and asks me what I going to do with a 15 lb ham! I was thinking doing a porkstrami maybe but not sure...
  10. db28472

    Riblets

    So I saw these things called riblets in a local grocery store and had to buy them.  They were about $1.50 a lb for a 3 lb package.  I got home and did my research on this forum.  After cutting them into 10" sections and removing the silver strip, I applied mustard and coated with Jeff's rub from...
  11. db28472

    Lasagna, Pizza and Bacon cheeseburger fatties

    I did my first fatties, making three kinds. I used bulk deer sausage ( mixed with pork from local processor) for the first one to make a pizza type fattie. After I rolled it out, I put sauce, pepperoni, mozzarella and roasted red peppers. For the Bacon cheeseburger one, I used deer meat (...
  12. db28472

    Newbie in NC

    Hi, No experience smoking but lots eating, so I just decided to try my hand.  I got a Smokin-it #2, came in yesterday.  I seasoned it and am going to do a Boston Butt overnight Friday (10 lb. butt). Plan on doing rub then pulling it.  Not a native to NC, so mixed feeling on vinegar sauce...
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