2 venison back straps going on this weekend.
Remmey what is your recipe??? I have been searching for a good salsa verde recipe for a while now.
Grimster said:I got tired of the constant temperature battle several years ago and bought one of those digital controlled electric smokers from Lowes (about $300) and the quality of what I was able to smoke went up exponentially. It felt like cheating.
Same here. I have a drafty charcoal grill/smoker and it was difficult to keep temps since the hardwood would tend to catch fire here and there, causing me to watch it for the duration of the smoke. After that it was fine. I've had a Bradley electric smoker for the past 2 years and I love the consistent heat and smoke. It's nice loading it up before bed and having things ready come morning. After some experience with my cousins big green egg, I will be getting one of those real soon.
Remmey what is your recipe??? I have been searching for a good salsa verde recipe for a while now.
Looking forward to it. Do you have the 1 star or 2 star? I've been eyeing Maks for a while. If my Traeger would ever finally give up the ghost... It's between the 1 star and a Memphis Select
Making these tomorrow for the college football opener.
http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style
Making these tomorrow for the college football opener.
http://www.smokingmeatforums.com/t/119306/scarbelly-wings-buffalo-style
Horrer story: At work, put 6 cured out pork bellies in the smoker (makin' bacon) at 150º for 18 hours, per my usual. Someone monkeyd with the settings, putting the hold temp at 385º instead of 150º. Ran for about 2 hrs. Hammered. Almost cried. Gotta trim all outside edges, except the fat on top, to make it useable.
you will be watching the k-state game i assume
You've inspired me. I'm making these today while I brew a double batch.
You mean the North Dakota State game?
Did a brisket (15 hrs), a whole turkey (5 hrs) and two pork tenderloin rolls stuffed with pecan apple stuffing (3 hrs, just put on in photo). It was all amazing.
m3n00b said:What temp for the turkey?
m3n00b said:What temp for the turkey?
3 racks of spare ribs that I cut down to st louis style. and 3 whole butterflied chickens this weekend. Anyone have an idea of what I should do with all these trimmings from the ribs?
3 racks of spare ribs that I cut down to st louis style. and 3 whole butterflied chickens this weekend. Anyone have an idea of what I should do with all these trimmings from the ribs?
Does Monday count?
I'll be making my first brisket on my recently completed extension for my kettle with Oakridge Black-ops Brisket rub.
Any tips?
Smoke them with the ribs then use them for anything. Soups beans sandwiches abt just about anything
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