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Thanksgiving Central How To Spatchcock a Turkey
How To Spatchcock (Butterfly) a Turkey Materials needed: Large cutting board Sharp kitchen shears Meat cleaver or large chef’s knife Thawed Turkey (remove neck and giblets from inside the turkey; discard the pop-up thermometer and any trussings) 1. Place the thawed uncooked turkey on a large...- SMF_Official
- Article
- 1 min read
- butterfly turkey how to spatchcock spatchcock turkey thanksgiving turkey
- Category: Tutorials
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Round 2 hot sauce
Hi everyone, Ive loaded up two more jars for fermentation. One is habenero,mango,onion, garlic and carrots. The second has red bell pepper, onion, garlic, jalapeno and carrots. We shall see. After my first attempt at the ghost pepper sauce I am thinking the milder of the next batch can be used...- hooked on smoke
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- hot sauce how to make your own hot sauce
- Replies: 0
- Forum: Sauces, Rubs & Marinades
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How To Use the Forum | FAQ
First things first! Head over to New Member Roll Call and post your first thread so we can get to know you! 👋🤓 Click here to post. 1. Where is my profile? You should see your username at the top right of the forum, just under the search box. Click on your username, and then click it again in...- SMF_Official
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- faq forum how to
- Replies: 12
- Forum: For New Members
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First time hot sauce
I have been asking questions on a older post regarding fermenting hot sauce and I'm getting no replies. So I'm trying a new thread, if that's what this is. I'm old and tech challenged. Sorry. I have an over abundance of ghost peppers. I purchased 1 quart jars and airlock lids. I could use some...- hooked on smoke
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- hot sauce how to make your own hot sauce
- Replies: 32
- Forum: Sauces, Rubs & Marinades
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True Dry Cured Bacon.
This is our favorite bacon. Here is a 6.5# slab of belly that I dry rubbed with my usual 1.5% salt, .75% sugar and .25% cure #1. I finish with eyeball amounts of white pepper and gran garlic. This will go on a stainless grate into the fridge with a catch pan underneath. 14 days naked no bag...- SmokinEdge
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- bacon dry cured bacon how to making bacon smoked bacon
- Replies: 114
- Forum: Hot Smoked Bacon
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My Bacon not like 'Commercial' Bacon
How come our homemade bacon does not taste like, or smell like ‘commercial’ bacon. I’ve made bacon a few times, following the recipes and tips I find here. It is ok, I mean it is a nice pork product that I hand-made, and it’s good, but it doesn’t have that bacon smell or taste that is... -
Fattie Tutorial
Well I was certain I posted this before years ago but I was unable to find it if I did…. Seeing as we are less than two weeks away from Fattie 2022 and it’ll be the first fattie contest we’ve held since 2019 (due to covid) I need to post this quick fattie lesson so when people ask me how to...- hillbillyrkstr
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- bacon sausage fattie bacon weave fattie how to sausage fattie
- Replies: 40
- Forum: Fatties
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First attempt at Canadian bacon - YES!
Started with a 4# pork loin and decided I wanted to try Canadian bacon. Found some really good posts by Bear and others. Decided I wanted to use Bear's instructions, but couldn't find Morton's Tender Quick locally. Ordered it from Amazon and had it in about two days. Here's what the loin looked...- kentucky fisherman
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- canadian bacon how to
- Replies: 16
- Forum: Meat Selection and Processing
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A
Wooden Smoker Build - Choriso.
Hello, I am planning on a building a cabinet smoker out wood - North American Pine. Something like the images uploaded here (which I may have got from SMF). Approx dimensions: Height - 6 ft Width - 4 ft Depth - 2 ft Heres my question, I need advice and suggestions with regards to the smoke...- Abishai
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- choriso fabrication goa sausages how to smoke box smoking chamber smoking meats wooden smoker
- Replies: 3
- Forum: Wood Smokers
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Preacher Man's Posts
Preacher Man's Posts I tried to add my recipes whenever possible, but I often don't use recipes and just wing flavors and measurements. Even on posts that I don't have recipes, I still included them here to share my methodologies/ideas/thought processes. Beef: Basic Brisket Method 9 lbs...- Preacher Man
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- how to preacher mans posts recipes step buy steps step by steps
- Replies: 12
- Forum: For New Members
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How to Intensify Flavor in Sauce?
I've been working on a BBQ sauce lately using a beer from a local brewery I frequent. I like where I'm headed, but one thing I'm trying to do is really intensify the flavor of this beer but also keep the sauce at the current thickness. My thought is to just add more beer and reduce it down...- Preacher Man
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- bbq sauce beer how to
- Replies: 24
- Forum: Sauces, Rubs & Marinades
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Pre-Cube Chuck for Burnt Ends?
Smoking a brisket in the early morning. I also found a Chuck Roast for $1.99/lb and thought about doing burnt ends with it. From everything I've read around here, y'all smoke 'em like brisket and cube them up at the end. Has anybody ever pre-cubed the chuck like you do with pork belly burnt...- Preacher Man
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- burnt ends chuck how to
- Replies: 13
- Forum: Beef
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Searching and Tagging
We have had some feedback from members about our search function. It works great but the problem is that there are so many results and no way to sort by recipes or how to threads etc. Well we actually do have the ability to do this but its not been used much up until now. Let me introduce you...- bmudd14474
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- how to
- Replies: 18
- Forum: For New Members
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Crowd Cow Coullotte Steak
Crowd Cow Coullotte Steak Ingredients: Coullotte Steak Oil Salt Pepper Garlic Method: Very quick and easy. Get your grill good and hot just like you would for a ribeye or new york strip steak. Than just rub with oil to prevent sticking to the grill. Next rub all other ingredients to taste...- mark in the pit
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- beef coullotte cullotte filet filet mignon how to mark in the pit picanha ribeye
- Replies: 0
- Forum: Beef
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Beef Bacon from Beef Rib on Oklahoma Joe Offset Smoker
Beef Bacon from Beef Rib on Oklahoma Joe Offset Smoker Ingredients: Beef Rib (The thicker the better) Brine Brine: 3 Tbsp Salt 1/3 Cup Sugar 2 Tbsp Pepper 2 Tsp Paprika 1 Tsp Pink Salt Method: Thoroughly mix all ingredients for the brine. Remove bones from the beef rib. Rub brine all over...- mark in the pit
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- bacon beef bacon how to mark in the pit smoked smoking
- Replies: 3
- Forum: Beef
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Reverse Sous Vide Pulled Pork ( Pit Boss Kamado )
Reverse Sous Vide Pulled Pork This was my first attempt as Sous Viding anything. Following instructions from online manuals I used the recommended temp of 145°F for Sous Viding pork. I personally couldn't handle the texture. What I learned from this sous viding experience is that I prefer my...- mark in the pit
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- how long how to mark in the pit mark raybin pit boss pork pulled pork sous vide what temp
- Replies: 2
- Forum: Pork
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PERFECT RIBS EVERY TIME! This really works!
Many of you who knew me in the past know that I have been tinkering with my rib recipe for years. This comes from the fact that everybody around here likes fall off the bone ribs except me. I like tender juicy ribs, but what I don't like is taking a bite & having the bone slip out & a big chunk... -
Double Smoked Ham (Bear Style)
Double Smoked Ham (Bear Style) I made a Step by Step of Smoking 2 Hams, and one of Smoking 4 Hams, so I figured it’s time to do a Single Ham. These are still the Best Hams I’ve ever eaten, so might as well go for it. Also Mrs Bear found this Fully Cooked Shank Portion Ham on sale for 99...- Bearcarver
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- ham how to how to smoke a ham smoked ham
- Replies: 173
- Forum: Pork
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Stuffed Pork Loin (Apple)
Stuffed Pork Loin (Apple) I've seen a few of these, and always wanted to try one, so I finally went for it !! I got hold of a couple pieces of Pork Loin, about one foot long each ($1.79 LB) First Day (Prepping) I filleted them with the small fish fillet knife in my kit. I found that even...- Bearcarver
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- apple stuffed pork loin how to pork pork loin stuffed pork loin
- Replies: 127
- Forum: Pork
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3-2-1 method
Hi Im fairly new to somking meats and I was just wondering if the 3-2-1 method only applies to Spare ribs or does it apply to BB Ribs. I will be doing my first smoking next week and I just want to make sure I do it correctly. I'm Using a UDS that I made. Thanks in advance for the help.- papageomel
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- 3 2 1 ribs 3-2-1 3-2-1 method how to smoked ribs smoking ribs
- Replies: 123
- Forum: Pork
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