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Recent content by athabaskar
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For something different, domestic duck is good.
I've been tossing on a loaf of scrapple every time I smoke lately. It is nothing short of awesome.
Potatoes for smoked potato salad have caught on at my house also.
Oil everything inside and out that is cast iron. The dutch ovens often have a shiny steel bail, or handle. It isn't necessary to oil that, but it's ok if you do.
Thanks to dward51 for the flax oil tip. My wife collects cast cookery and we are always looking for better ways to season them.
I had beaver one time, just about as long ago as Roller. It was fixed much the same way too, but less seasoned since it was made my my Yankee family. I remember being surprised by how good it really was. Definitely something I'd happily eat again.
Smoked potatoes make the best potato salad ever. We put them on the smoker first so they are done long before the low & slow stuff. That leaves plenty of time to make the tater salad and allow it to cool and the flavors to get happy together. By the time the meat is done you have something special.
With your drip/water pan array at the bottom, you probably can get by without a separator between, just like a water smoker. A separator (or baffle) is something to consider though, if you ever hope to make a quick getaway. It might get a bit dicey laying that puppy over with even a burnt down...
If someone said it don't taste as good out of an electric it was probably operator error. I've owned propane, electric, and charcoal/wood burners and they all are good for some reasons, not as much so for other reasons. Since you said you weren't looking into wood, your choice has narrowed some...
I don't like to tell people what they should do, but I'm thinking it would be a good idea to mow your neighbor's yard. Then he'll think he has the best neighbor too!
Haven't done just legs in a long time. Lots of fun to have everyone gnawing on them and waving them around.
You don't need to perforate the skin. Turkey meat takes up brine really well. Just be sure they are fully submerged. You might need to place a plate or something similar atop them to...
We love brisket so much that I normally do two at a time just to be sure there is plenty left to freeze. I normally pull and coarse chop it rather than slice just because I like it that way. Makes for some awesome nachos or sammies for a quick meal. Drop the thawed bag into some boiling water to...
Any local meat market will be able to order one for you. Should take 2-3 days on the outside. Possibly next day. I know brisket isn't a big seller in your neck of the woods, so it might be a great opportunity to get "in" with your local meat cutter. They usually like folks who are willing to...
Two trains leave their respective stations 36 hours apart on the same track going 1mph headed toward one another. One starts a packer, the other a flat, both at 225* in identical smokers using the same rub and the same mesquite for smoke. After 18 hours they meet head to head. After the dust...