Recent content by Ed "Moo" Mucha

Was wondering if anybody had a good brine for wild duck ???? ( Mallard Teal ) Thanks

Believe it or not I bought the 5" dial face and after words I thought jeez thats gonna be to big..But I love it big dial can see every digit in 5 degree increments..Just buy the 2 1/2 stem

Heres one that I Love 2 eggs 2 cups milk 1 teaspoon Lawry's seasoned salt 1 tea. cayenne pepper 1 tea. ground black pepper 1 tea. garlic powder Mix everything together in a large bowl. Add chicken pieces, cover & refrigerate for at least 8 hours. Remove chicken pieces from marinating mixture...

Gotta tell Ya I used this rub on my 1st brisket... It turned out better than I could ever dreamed of..

Brad the Moo ain't that puter smart...But anyhow with the hack saw blade there's holes already in the blade I bent mine just like a U slid it under the smoker handle then under the top vent put my thermo.in the said 2 holes poking in the smoker..Adjust the lenght by bending blade back up or...

Wow I live just west of you guys in Shabbona and I buy my meat at Sullivans in DeKalb.. Every week they change up this week was Brisket $1.99 a lb.. Last week was Pork lions --then ribs- butts- every week it's something different for the Q'er.. Man you should of seen thier WHOLE Rib Eye..

Just dry rubbed my 1st brisket put in frige at 4:30 friday afternoon.. Gonna start the bullet 8:30 Sunday mornin.. Aw life is good..One more reason can't wait for the weekends is what we gonna smoke????

I used a hack saw blade bend like a horse shoe no holes to drill just slip one end of the blade under vent the other slip thermometer through both holes in the blade Vola ajust to your liken for depth..No blockage of vent neither