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  1. matt-n

    What happened to the prices?

    Walmart has great prices on brisket. Little over $2 a pound last weekend.
  2. matt-n

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke everything I should, and some things I shouldn't this summer."
  3. matt-n

    anyone ever grow morels?

    Your best bet is to look into cloning any of the mushrooms you already have. You can google the process, it's confusing and a decent amount of work, but looking at the cost, well worth the time.
  4. matt-n

    Ham Hocks... Soups & Jelly With Lots Of Chicken Livers

    That is the perfect explanation I was looking for, thanks for the guidance. This is some new and amazing looking stuff to me and I'll be trying it as soon as I can. Thanks again
  5. matt-n

    Ham Hocks... Soups & Jelly With Lots Of Chicken Livers

    I am very intrigued by this pork jelly, it looks amazing, I personally have never seen or expirienced anything like it. I'll blame my age and being a Yankee. Could you expand on how you made the broth for the jelly?
  6. matt-n

    MMmmm... Chuck Eye Steak!

    That's a mighty fine looking meal. Thanks for the late night hunger.
  7. matt-n

    Flies

    Take a soda can and cut the top off, push it in or whatever works. Put some maple syrup in the bottom and take a piece of notebook paper and roll it into a funnel. Tape it around the soda can just like a V. They will go down in and not get back out. Just like any animal trap. Set it on a ledge...
  8. matt-n

    Corn chicken and potato

    You can always check out Jeff's website that really has everything your looking for. I have only done corn with husk, but I peal the corn husk layer by layer until you can remove all of the silk, after that put the corn ear down in a pot of cold water to soak for around 2 hours. Pat the corn...
  9. matt-n

    Favorite beers

    My favorite daily beer is yuengling, but being that I'm in WA, I drink stone, rogue, and Elysian for the most part for bottled beers. Stone smoker porter, rogue red, Elysian red ipa. Those are my top 3. For drafts pullalup river brewery is the best brew house I have ever been to.
  10. matt-n

    Quick pickled eggs

    My favorite things for pickled eggs is finish a jar of renkos or Hannah's pickled sausages and fill it with eggs when done.
  11. matt-n

    First time doing baby back ribs. Also did ABT's and pulled beef w/ HEAVY QVIEW!

    That's some great looking meals you got there! I am offically jealous.
  12. matt-n

    Fat up Fat Down

    If your going to foil wait until the internal temp reaches 170, although some people do not foil at all. Fat up and fat down is also a matter of opinion. With the fat side up the meat will baste itself while it cooks. Check out the beef sticky section of the forum, nice post about basic...
  13. matt-n

    I DON'T LIKE CHICKEN

    I can understand this one. Spent a year in Afghanistan on an Australian base, lamb every way, every day. It didn't help the cooks were all Indian and it was curry lamb or non curry lamb. Glad lamb is not an American regular meat like chicken.
  14. matt-n

    What's your occupation?

    Army 11C , infantry Mortarman. Only a couple months left in service until I get back to civilian life.
  15. matt-n

    What do you drive?

    2000 honda prelude. With a couple bolt ons. And it does not have that obnoxious weed wacker sound. Looking for something new in the next few months when I relocate from WA back to NY
  16. What do you drive?

    What do you drive?

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  18. matt-n

    My Cheap Way to Smoke Cheese

    No replacement for some good old fashion ingenuity. Dosent seem like the plastic would get hot enough to cause any issues.
  19. matt-n

    These are real

    Make sure to stuff it full of sausage. Or some little "smokies". Epic conversation piece.
  20. matt-n

    Masterbuilt propane smokers

    I personally just use 2 layers of heavy duty foil over the stock pan it comes with. I found the skillet was hard to get the wood smoking and keep a temp of 225. I plan to add baffles on the sides of the smoker to force smoke to pass over the water before entering the chamber this summer.
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