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This year for Thanksgiving I decided to smoke some turkey breast. We went to my in-laws this year and they were baking one bird and frying three so I thought some smoked breast would be a nice addition. I placed an order from my local butcher for 4 breasts between 4 and 8 pounds each and of...
So I have decided that I am going to get an offset smoker as my Christmas gift to myself (I know I am so generous with my gift giving). I am just having a hard time deciding which one. I wanted to stay around $500 but I am finding that is a tight budget. I have looked at the Old County Wrangler...
I carefully watch the brisket prices in my area as the are typically too high for me to justify buying one. This week the local butcher had Prime briskets for $3.99 a pound which is about the cheapest they get. I decided to pick up two and do some experimenting.
Brisket 1:
17LB prime brisket...
I am 6 days into my 9 day trip to the deer camp trying to restock the freezer. Unfortunately the weather has been crazy and the deer are all sorts of messed up. I have managed to get one doe. This morning I was trying to be adventurous and use my muzzleloader that I don't shoot that often and...
Here is my Stromboli Fatty - The Judge's Choice in the Aug-Sept Throw-down:
Started with the traditional bacon weave
Rolled out a pound of Italian style sausage
Filled it with baby portabella mushrooms, chopped green bell pepper, diced red onions, fontina cheese, and mozzarella. ...
You know you have a smoking addiction when.....Your parents ask if they need to bring anything with them on their road trip from Texas and you say "stop at HEB and pick me up 4 or 5 briskets".
Meat prices are so cheap in Texas right now I am considering buying another freezer and having them...
So this year we have a surplus of Jalapenos in the garden. We have not used any of them yet so the wife decided I should make some ABTs on Sunday while I was smoking a chuck roast. So she went out to the garden and picked a dozen of the nice large jalapenos. I made them the same way I always...
With the approach of hunting season it is time to clean out the freezer. I still have a few small backstrap steaks so I decided to use my new immersion circulator to sous vide one. I let it hang out in the water bath for 8 hours at 129 degrees. I then smoked it for 30 minutes at 125 followed by...
So I had the UDS running for 16 hours this weekend and it performed pretty well except for the consistency of the smoke. I guess it comes down to how the basket is loaded so I am looking for some opinions and methods from other UDS users. I use about 50/50 royal oak lump and kingsford briquettes...
The wife is getting a little tired of all the smoked food but I can't seem to stop smoking (it is a terrible addiction to have ). So last weekend I decided to mix things up and cook something on my smoker that isn't a traditional BBQ item. I went for pulled pork tacos. I kind of made it up as I...
So I have been hunting for a full packer brisket and still can't find one. I went to Costco on Saturday and all they had were flats (and the butcher said that's all they ever get). So I sorted through them and found the one with the most fat that was about 7.5 pounds.
I planned on wrapping in...
Who is using a temperature controller on their UDS? What make and model are you using? Even though controlling the temps on my UDS is pretty easy, I am a gadget nerd and a temp controller sounds really appealing. I am considering one of these two or building my own...
I have been working on my first UDS for a few weeks now and finally had it ready for a smoke.
(here is the build thread: http://www.smokingmeatforums.com/t/184576/bmaddoxs-1st-uds-build-w-pics)
I decided to go with a few trusted recipes to ensure that the UDS is cooking correctly. I cooked two...
I have finally decided to branch out from my world of electric smokers and build a UDS. I have been working on it for a few weeks and finally have it 99% done. The only thing left is to do some test smokes and paint the final coat (I am leaving the final painting to my wife so she can put her...
I set out to make my own ham for Easter this year after reading other peoples SMF posts. I didn't have the room to cure a whole pork leg for a traditional ham so I opted for two picnic shoulders. I brined them in @Pops6927 brine for 2.5 weeks then let them rest in the fridge for a day and a...
So I am still planning my UDS build and I can't seem to make my mind up about whether or not to add a water pan or heat deflector. I have a water pan that is about 16" across out of an ECB that I could use and I also have an old 18" pizza stone.
What is everyone else doing?
Are you just...
So I have done Bear's pulled butt ham before with great success. Now I am attempting to try and make a ham for Easter. I don't have enough room in my fridge for an actual "ham" leg so I opted for bone-in, skin on picnic shoulders. I will be curing them in Pop's brine for 2-3 weeks then smoking...
I was inspired by Bearcarvers Buckboard Bacon and Pulled Ham so I set out to make it myself. I already had pink curing salt so I went with Pop's brine instead of Bear's TQ method. I deboned the butts and split them in half to create the bacon pieces and the ham pieces. They spent two weeks in...
My wife is a manager at a jewelry store so Valentine's day is one of her busiest times of the year. This means that instead of going out, we stay in and I am tasked with cooking dinner. So this year I decided to try my hand at smoking a prime rib. It was one of the best things I have made in a...
I am on the fence about taking the leap into processing meat and game at home. I am not fully convinced that the upfront investment for the equipment will be worth it in the long run. Any advice on where to start would be appreciated.
I am especially looking for advice on grinders and slicers.