Search results

Its a Great OutDoor Smokey Mountain propane fired Big Block. I can do 8 Pork Butts at a time with it. It is rated at 120lbs of meat. I had there smaller version and moved up. I used to do a lot of venison sausage so this model suited my needs. I usually cook as much as I can in it. Its...

Well been playing with getting th epics ready. Hope I did it right. Meal was great we ate 1 and I vacumn sealed 1 Pork Butt. The only thought I had was after I was done. Was maybe freeze some juices first then add them just before sealing them up for the freezer. Any thoughts on this...

Getting a early jump on easter. Went and got 2 Pork Butts for a Saturday feast. Paid $25.81 for the 2 of them. Forgot the price and weight. Taking pics from the beginning will post final product when done. Plans to feed 10 people and vacumn seal the rest in 1/2 lb, 1 lb, and 2 lb packs. To...

I had a Polder also and got no response. Used it once the second time put probe in the meat and regestered 315 degrees F right out of the fridge. I bought mine on line and was told sorry about your luck. Thought I would get the last word and wrote a review of the product. Decided to read...

When I used to smoke salmon I would lay the fillets on a piece of foil. Then trim to the edge of the fish. When I removed the foil the skin came off with it. No muss, no fuss. It also helped with the cleaning of the grates.

I have never used sweet corn cobs as I can usually get a few cobs of my deer bait pile. Try a local feed store sometimes they have bags of corn cob for like $3.00 a you can feed the corn kernals to birds or other critters. I don't know about oven dryin them it may smoke up your house.

If you would like to have possesion of the book for awhile before purchaseing. Go to your local library and do a online check. I have seen all the books recommended by useing the library system thus saveing me a whole lotta money.

If you can get a hold of some dried corn cobs, works really well. Its a light smoke and not overpowering. An old native american shared that with me.

Matt heres a few links you can start with. I use these mail order places myself. www.sausagemaker.com www.wedlinydomowe.com/index.html You can also google Butcher Packer and try High Mountain Jerky also. If you have a local sporting goods in the area like a Gander Mountain or Dunhams of that...

For those of you who can get the American Test Kitchen on your local PBS channel it is show worth watching. I follow a lot of the ways the prepare foods. They also test other items as well. Always have my DVR set record them every Saturday. They also have a web site.

Well I wanted to infuse some apple flavor into some venison sausage. I thought apple juice in the water pan. lol Well i checked on it and decided to go to the local veterans club for a soft drink. Came home 20 minutes later and the smoke was rolling out of the smoker and look like a smoker...

Thanks Harvey when the walleye season begins I will definately be doing these for sure. There was a seafood comp down in Lousiana and the Michigan entrance was a walleye, perch, combo. Once again thank you for your response.

Great Video Harvey watched the Brat video also. But I have urge and maybe you can help me out. I want to make a fish bratwurst out of Walleye. Other then short of grinding the fish should I add some other type of filler or binder?

My first experience with enhanced ribs had me pulling my hair and rehashing my process trying to figure out where I got the salt taste from. I finally felt brave enough to buy baby backs had to pay top dollar cause there not on sale very often. Bit into them it was like eating off the salt...

If you are going to baste your ribs I would wait for 1 1/2 hours then baste every half hour after that.

thanks Bryan for the tip. JUst may go and get another a do 2.

Just got a bottom round. not sure on what to do with it. Treat it like a brisket or more in the 145 range and slice? Its a 5lb roast, lots a good marble with maybe 5% fat.

Well been up awhile now but doing an easy smoke today. 6lb of meat loaf. One BBQ sauce the other just ketchup. Smoked Devil eggs, Cheesy smashed potatoes, dinner rolls, corn on the cob, and dutch apple pie. Merry Christmas and Happy Holidays to all.

To cut back on chip useage. There a few people who add additional smoke maker. I am currently looking into a electric add on. Doing this will alllow me not to open my smoker to add chips. I use a saw dust type its seems a little cheaper as I got a 40lb bag from a local butcher who smokes...

I had one also. Used it once and the next time it was shot. Kept giving me readings in 300 and 160 in ice water. Bought off the internet. Went back contacted them pretty much said sorry about your luck. Looked at the testimonials on the page I ordered from. Maybe 3 outta of all them had...