Recent content by abelman

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  1. abelman

    Frogmore Stew w/ my homemade sausage

    Steve, That has my full attention. Great job as usual
  2. abelman

    Post pics of your peppers

    Looks like folks are getting a good crop this year. Been a little tough here with all the hail we've had this summer. But, the Thai Dragons are holding up better than I expected. Here's a small batch that was on some apple wood smoke. Then, they go to the dehydrator and then ground:
  3. abelman

    Thank you Navy Seals

  4. abelman

    Brisket on the Brinkmann

    Looks real good,
  5. abelman

    Moink balls for a side?

    They look great ! I did a thread on these awhile back and it got zapped in the transistion. I make the meat balls out of lamb, beef and pork as well as a few other ingredients: They get a rub as well: Then, they get smoked for awhile and then dipped into a bbq sauce and then back on the...
  6. abelman

    Top Round London Broil

    Great job, I could go for that tonight
  7. abelman

    Another Bhut thread

    Old town Littleton? That's where I get a lot of stuff, including the these guys. They rate at a little over a million scouvilles which makes them the hottest pepper in the world. In contrast, Jalapenos go from 2,500 to 10,00 scouvilles. A little goes a long way. http://www.savoryspiceshop.com/...
  8. abelman

    Favorite Brisket Marinades ???

    Italian dressing for 24 hours, then the rub. With the dressing, you don't even need the mustard not that it matters much though.
  9. abelman

    Smoked Tomestone Pizza Gone Bad W/Qview For Erain And All Others

    Ron, I've found in order to do a great smoked pizza, you need two things. One, a pizza stone and like chicken, a high temp, 350-400 degrees and still indirect. They don't take but 30 minutes. Use a fruit wood like apple or cherry wood.
  10. abelman

    Crawfish Question From A NewEnglander

    Here's an idea I posted way back: http://www.smokingmeatforums.com/for...ad.php?t=73722 Had another one which is more New Orleans style, which we had for dinner last night. During the change, that got lost. Here's the recipe: 1 Onion, yellow or red 1 Bell Pepper Fresh sliced Mushrooms, 8 oz...
  11. abelman

    Top Round London Broil

    You can smoke them and here's a thread a long time ago on how to do it: http://www.smokingmeatforums.com/for...ad.php?t=65686
  12. abelman

    Hey D88de

    I think someone took all mine and put them in a blender somewhere. So much for that.
  13. abelman

    Apricot Stuffed Loin

    Looks great!! I know how those smell and it's reeeeeaaaaalllll Gooooooood!
  14. abelman

    Smoked Codfish Tacos with Chipotle Slaw

    Wonderful job as usual Jeanie. I have never tried cod for fish tacos. We use orange roughy. So, I'll give it a shot sometime for comparison. Since my icons don't work, thumbs up!
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