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Can you "stuff" a boneless leg of lamb and still turn it into Pulled Lamb?
So here is my question, I have a wonderful boneless leg of lamb that I want to smoke up. I was hoping to do Solaryellow's method he used here http://www.smokingmeatforums.com/t/127426/boneless-leg-o-lamb But I would also want to possibly make it into pulled lamb if that is possible. But I'm... -
First Prime Rib using the "Bear Method" with Q-View
Well last Wednesday night I decided it was time to try my hand at smoking a prime rib. I was going to be out of town and figured that would be a great treat for the wife and kids. I started out with a nice rub down with Worchestershire and then I coated it liberally with Tatonka Dust (I can't... -
Do folks ever Thaw their Pork Butt by Brining it?
I have a 7lb Butt in the freezer that I'm thinking of smoking but I was also considering do a brine for this one so I was thinking if I could cut down on the time by sticking it in the brine solution to also thaw that way. Or would it being frozen just counter the briny goodness? Thanks for... -
First Brisket Smoke with Qview
Well since we had such a beautiful weekend I wanted to try my hand at smoking a brisket. I started with a nice 5lber from Costco which I then applied some Worchestershire on to act as my "glue" to hold the Tatonka Dust. I then got my smoker up to 225-240 and lit the Amazen with Hickory. ... -
How long does it normally take to thaw out a Brisket? I want to say it is 7lbs or so
I fell behind the 8-ball and also the fact I didn't have room in the fridge to move the Brisket over. Was hoping to smoke it Sunday but I don't know how long it will take it to thaw out. Any ideas? It is cryopacked so I can probably do the submerge in cold water trick. Thanks, JP -
Smoked Chicken Thighs 2 ways (Powdered Buffalo Wing and "Hot Sauce") (minor Q-view)
So it hit 55 degrees yesterday in MN which is about a 100 degree shift from only a few weeks ago so I HAD to get the smoker out. I am testing some seasoning mixes I had purchased from the Firehouse Pantry Store. I really recommend this store, the seasoning mixes are cheap and very tasty! The... -
1st Cheese Smoke, the true test will be in 3 weeks! with a bit of Qview
Since it has been below zero here in MN I figured this is perfect "Cold" smoking weather so I decided to try my hand at cheese. I used some Mild Cheddar, Mozz, Pepper Jack and Colby. I used Peach Pellets in the Amazen, tried to smoke for a total of 3 hours but my pellets went out on me around...- tr00ter
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- Replies: 5
- Forum: Smoked Cheese
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Hello from the Frozen Tundra of MN!
Hello there, I've been a lurker on here for a few months I figured I'd better formally signup. I'm quite new to smoking food, at least with a designated smoker. I've been doing it for about 9 months. Before that it was once every few years to smoke up some trout or something on my Weber...
