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  1. davefincher

    Jeff's smoked salmon filet mignon

    Got Jeff's newsletter the other day about smoked salmon filet mignon and thought, yeah. I need to try that. Usually I plank a salmon filet with Dijon and brown sugar and they turn out great. I'm a big believer in if it works don't fix it, but it was time to try something new. It was just as...
  2. davefincher

    Stuffed pork tenderloin

    So I had something like this when visiting Finland a few years ago and a comment on another thread reminded me so I thought I'd give it a try. Roll cut open a tenderloin and smeared it with cream cheese  Added some plum sauce Rolled it back up and coated it with the rest of the plum sauce...
  3. davefincher

    Bearcarver's double smoked ham

    i had a ham in the freezer and a free Sunday afternoon, so I thought I'd give @bearcarver double smoked ham and glaze a trial run
  4. davefincher

    Brisket All-Nighter

    OK, so who is up for a brisket all-nighter? I promised a bunch of people brisket for lunch on Easter and now i have to pay up. I've got 10 pounds of brisket, half a bottle of wild turkey and a couple of decent cigars.  Let's see what we can do with this!
  5. davefincher

    Brining Poultry

    I'm kind of sad that I didn't discover brining poultry until i was in my 50s... I never liked white meat (turkey or chicken) before.
  6. davefincher

    Beef Cross Rib Roast (Boneless)

    So we had this little nugget in the freezer. A boneless 2 1/2 pound cross rib roast. Threw a beef-broth and bourbon injection/marinade solution together. Shot it up, rubbed it down and put it in the fridge overnight. And for you folks that think i'm not a big fan of sides, my wife saw all...
  7. davefincher

    Reverse sear pork chops

    The reverse sear worked so well on the steaks i decided to try it on some thick cut bone in chops. No brine, just seasoned with some Stubbs and let them sit overnight in the fridge. After about an hour at 225 on Hickory smoke to an IT of 130 After 15 minutes rest I threw them on the grill...
  8. davefincher

    Valentine's Day reverse sear filets and smoked lobster tails

    Since we were traveling on valentine's day I made my lovely bride her Valentine's Day lunch today. A couple of filet mignons and lobster tails. Did a reverse sear on the filet, and holy s%#t! I don't think I'll ever eat or prepare another filet mignon any other way! 45 minutes on apple smoke...
  9. davefincher

    Jeff's Superbowl Meatballs, ABTs and stuffed shrooms

    For superbowl sunday I tried the cheesy stuffed meatballs from Jeff's newsletter. Followed the directions in the recipe and they came out great!  Also tried my hand at a batch of ABTs. Mixed cream cheese, chopped crab, bread crumbs and grated cheddar/colby cheese. Chopped everything up, mixed...
  10. davefincher

    Smoking In winter

    smoking in the grip of an Arizona winter cold snap can be done, but you have to be prepared. Build a fire, add a shot of brandy to your coffee, and bundle up.
  11. davefincher

    In Tucson

    Smoke Hollow 34" LP smoker Back in the smoking habit after a 15 year break. howdy.
  12. davefincher

    Tri Tip Fajitas

    Decided to do a Tri Tip for our Fajitas tonight. Use a GREAT marinade that @Erain  posted on another thread and it was damn good! Here it is: 1 cup water 1 tsp oregeno 1 tsp white pepper 1 tsp sea salt 1 tsp chili powder 1 tsp cummin 1 pinch cloves 4 cloves garlic crushed 1/4 cup red wine...
  13. davefincher

    Just joined

    Hey, just put my first post up over in Poultry. I bought a new smoker 4 months ago after a 15 year smoking hiatus. It's GOOD to be back. I had forgotten how much I loved this. I live in Tucson AZ since i retired from the Air Force in 2000. Before that i was in Nebraska, North Dakota, Illinois...
  14. davefincher

    First Turkey

    Got real brave and decided to smoke my first turkey for christmas eve. Combed through the threads researching for several days. Decided on an overnight soak in a brine recipe i slightly modified. Prepped it and popped it in the smoker at 325 for 3 hours. as Clark Griswold said, If this turkey...
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