Search results

I was wondering if anyone has done venison ribs. I know the dear i am working with is very mild, a young buck. I also know that venison is very lean. Should I marinate before smoking? I really do not want to crock pot or braise them any suggestions would be great

This isn't really a bbq question, but I know many people here have the book charcuterie and I can't seam to find mine. I am looking for the hot italian sausage recipe if someone could post it that would be great. Thanks in advance Glon

yesterday the probe wire for my guru broke. I was able to splice it together and the temps on it are accurate, but the splice is vey close to the probe. I was wondering if anyone had any ideas on how I could wrap and insulate so I could have it at rack level in the smoker. any suggestions...

Hi I was hoping someone may be able to help me here. years ago i made theese they are like a cracker. from what I remember they had flour, butter, cheese, and pepperoni. the dough was made in a food processor and rolled out then twisted together I want to try these with some homemade chorizo I...

I have 6 pound chuck roll that has been in my smoker for about 16 hours at about 225 grate. I have done a few of these they have always taken atleast three hours a pound and I have always taken them off around 190 internal. so it is acouple of hours earlier then my quickest results and the...

I don't know how many people out there have been to holy smoke in hatfield Ma. Unfortunately it burned down early yesterday morning. I first found this place 2 and a half years ago when I first moved to western mass. it is the only respectable Q I have been able to find out here. I have not...

I bought a couple of racks of spares and decided to try the 3-2-1 method today. I am very dissapointed. I cut the racks in half. I had the thinner halves on the bottom and the thicker ends on top after 3 hours I foiled and cooked for 2 more. When I took them out of the foil the bones on the...

I made this last night it turned out really good about a pound of green beans picked over and stem end removed 1 12 oz. container baby portabella mushrooms sliced thick 3 large shallots peeled and sliced thin, rings sepperated olive oil oil for frying flour s&p mix mushrooms with olive oil...

I am doing my 2nd brisket in the wsm tonight and I have a couple of questions. first let me say that this is a very good (choice) brisket with nice marbeling. I am planong to go low and slow 225 to 250. my first question is how long should I expect I am thinking about 1.25 hours per pound...

So I am making an appatizer for thanksgiving it is honey hoisin riblets. I bought three racks of baby backs and split them into three down the middle. I rubbed them with salt demera sugar and chinese five spice. I am smoking them with apple wood. My plan is to smoke at 250 for two hours then...

So I am doing my first brisket in the wsm tonight. I am loading up the charcoal as I won't be starting till ten and at 7:30 it's already down to 32 outside temp. the brisket was 10.5 #'s untrimmed and I trimmed about a pound and a half or so off so I am dealing with a 9 pounder at this point...

heres the recipe for my best meatloaf yet and somepics to boot 3 #'s 80% lean ground beef .75#'s ground pork .75#'s ground veal 10 slices bacon cooked in skillet and chopped save that skillet 2 ribs celery diced small 1 onion diced small 1 10 oz. package baby bellas chopped 4 cloves garlic...

I just made thismeatloafand boy was it good I am going to post the recipe in the beef file now Probably my best meatloaf yet My wife had more than two pieces my three year old had two and my 19 monther had 1 and a half

i built this to keep the rain and snow off and the wind away also gives me a nice side table,wood and charcoal storage. when it is inclimate I have a nice place to stand under while checking everything outmy bbq house

Has anyone made a jerky without preservatives? I know it is done. Just was wondering if anyone had any experience as I would rather make it without