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  1. boonedawg

    Just bought a 1,000 of Jumping Jack Pellets -- Akron Ohio

    Yes, they are, my bad LUMBERJACK PELLETS. Jumping Jack...guess you can tell I'm a Rolling Stones fan .
  2. boonedawg

    Just bought a 1,000 of Jumping Jack Pellets -- Akron Ohio

    Anyone interested I just purchased a 1,000 of Jumping Jack pellets.  5 different varieties in 40 lbs bags. Cherry Hickory Pecan Oak, Hickory, Cherry Maple, Hickory, Cherry With shipping I've got around $25 per bag You want any, let me know! Bath Ohio (Akron)
  3. boonedawg

    Chicken leg quarters with Alabama white sauce on the REC TEC

    what's recipe for Alabama white sauce?
  4. boonedawg

    Need help identifying an older Traeger

    How old is it?  I can guarantee my wife would eat anything from that...just saying
  5. boonedawg

    Group Pellet Buy OHIO

    Let me look at it again when I get home
  6. boonedawg

    Group Pellet Buy OHIO

    Anyone interested in a group buy for pellets. I'm open to suggestions.  I can store them until pick up...I am using the REC TEC pellets currently however I'm open to suggestions.  2,000 lbs of REC TEC pellets are between .44 & .50 per pound depending on the mix. Let me know on here, I'm...
  7. boonedawg

    Well I've been patient...but yesterday I ordered "The Kitchen Sink" package from Rec Tec

    Can't wait for it to get here!!  I will keep ya up to speed on my thoughts and recipes that are "can't miss"!
  8. boonedawg

    Thanks for the help

    I've looked at the Blazin grills, the only problem I have is that they must be embarrassed to put their price on the site...I mean I have to send a pricing request, c'mon. Don't know why they can't price out the grills and accessories, why is it a secret???
  9. boonedawg

    Venison Summer Sausage

    My buddy who does all of ours swears by Beef kidney fat, he says it's a sweeter fat. 
  10. boonedawg

    Pizza Cake!!!

    good Sous Chef's are hard to come by, I think you'll really get some loyalty out of this one.  Very nice post ​
  11. boonedawg

    Mallard Duck Breast Advice

    I think they will be great, I personally would bacon wrap them to give them some fat, but that's your choice. Another favorite way we do mallard is brine them, then cut a pocket in the breast, stuff with a mixture of: cream cheese, finely chopped jalapeno pepper and some Tony's or seasoning...
  12. boonedawg

    First time with wild turkey breast, any tips?

    Another one of Rance Gamblins creations. Spicy Smoked Wild Turkey Breast Marinade ingredients1/4 cup extra virgin olive oil1/4 cup red wine vinegar3 tablespoons lemon juiceseveral shakes of Tabasco1/2 teaspoon of cajun seasoning1/2 teaspoon of coarse ground black pepper  Take boneless, skinless...
  13. boonedawg

    Some good stuff (sorry no pics)

    Bacon wrapping is the way to go on those lean cuts, we always wrap our ducks and geese.  I see you use Tony Cacheres, I like it to and it's pretty inexpensive, the only thing my wife doesn't care for all the SALT.  Have you tried the Paul Prudhommes, a lot less salt and I think a better...
  14. boonedawg

    Berkly Commercial Slicer

    Where you located? I'm in Akron, interested.
  15. boonedawg

    Pastrami Canada Goose --this stuff is OFF THE CHARTS!!!! by good friend Rance Gamblin

    It was in there, you just may have overlooked it. See below Get your smoker up to 220-225 F, and smoke the meat until the internal temperature is 150-160F (a remote meat thermometer is a wonderful thing).  I like to use apple cider in the water pan, but experiment to see what you like the best...
  16. boonedawg

    smoke a 'baby' brisket?

    I'm so darn hungry after watching the Brisket series...damn
  17. boonedawg

    Pastrami Canada Goose --this stuff is OFF THE CHARTS!!!! by good friend Rance Gamblin

    I am a HUGE fan of this, we also make Corned Goose and Bacon Wrapped Goose Kabobs that are off the hook.
  18. boonedawg

    Pastrami Canada Goose --this stuff is OFF THE CHARTS!!!! by good friend Rance Gamblin

    Meat Preparation First, you need geese!  To make this effort worthwhile, I usually will do 6-8 breast filets at a time, and I have done as many as a dozen.  Start by removing all the "silver skin", muscle fascia, blood vessels, etc that you can with a sharp filet knife. Remove any shot pellets...
  19. boonedawg

    First time smoking venison

    Venison NEVER more than medium rare, or you'll get the gamey taste, same with duck and goose!  MEDIUM RARE, if you don't like medium rare meats I'd stay away from deer, ducks and geese, unless you're corning or pastrami making.
  20. boonedawg

    Hello All Boonedawg from Akron/Bath Ohio!!!!

    Just wanted to say hello, I've had the smoking bug for sometime, haven't really got serious, but I believe now is going to be the time.  Some the latest concoctions I've made.  Gorned goose and Goose pastrami in the smoker.   I'm looking to expand my smoker/grill.  My lp gas grill just died so...
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