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  1. richclark

    Sausage.... chicken...

    Yea, 140 seems better... they may have needed to be pulled @ 160. Not 2 hours at 160... I decided to try again at 140 or so... thx
  2. richclark

    Sausage.... chicken...

    Made a batch of “Chicken/basil/garlic/tomato” sausage that, after testing a few small patties was great. Cased it in natural casings... and the book Im reading stated, to bring them up to 160... but I did that and slowly grilled them to reheat them and they were starting to break. Bummed
  3. richclark

    temp calibration Smoke Hollow

    Smoke hollow electric? Call customer service... they are pretty good.
  4. richclark

    Dim Sum Recipes?

    I like “Pot Stickers”, I would watch a u-Tube video to learn how to wrap your recipe in the wrapper. Here is one of my Favorites... (we make “dumplings” all the time.). Many are out there... but “Dim Sum” is really a bunch of Chinese bite sized foods (like wings!) this gal‘s recipe is great...
  5. richclark

    Not quite sure where to post...Pop's brine sugar "function"

    This is the recipe I use for a 4 pound loin.... 1 gallon/4 liters water 11⁄2 cups/350 grams kosher salt 1 cup/225 grams sugar 6 teaspoons/42 grams pink salt 1 large bunch fresh sage 1 bunch fresh thyme 2 garlic cloves, peeled and lightly smashed I boil a quart of water and dump in all the...
  6. richclark

    Turkey: To Spatchcock or not?

    I have my kid home on leave with his wife to work on his project car with me. I sent him alot of beef jerky and Sticks when he was on duty over seas. So the Turkey was “drying for the last hour” of his stick cook... then I cranked up the smoker to 300 and smoked the bird... tell ya.. they...
  7. richclark

    Turkey: To Spatchcock or not?

    I make this... was started almost 4 days ago... cause Im smoking it not doing the veg part. Came out wonderful last year 250 in the smoker... 1 hour to form the peticule (sp) and then smoke for 3 or so until my temp probe hits 150 and pull it and place on a rack with foil on it.,, (it will...
  8. richclark

    Turkey: To Spatchcock or not?

    I have one spatchcocked and dry brining in the fridge... kinda late to start yours that way but a bucket and brine will pump up the moisture retention and make it more flavorful
  9. richclark

    New Guy Central Gulf Coast.

    Hi, I’m Rich, while not addicted (yet) Ive have and use a Gas “Smoke Hallow” smoker. I make alot of beef jerky, sausages, bacon, chicken and a occasional Turkey. Im really happy with the smoker & look forward to seeing what everyone is up to.
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