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Recent content by cthomp
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Should have mentioned i'd be throwing it in the oven at 200 until done. Cooking temps are variable. I'm more concerned about the marinade. I was thinking becuase of a brisket I did on Sunday at 200. Just the first number that popped in my head.
Is there a good rub recipe to use with the...
How well do store bought mojo marinades work on pork butts? I've got a bottle I was going to use for chicken but I'm thinking a pork butt now. Maybe marinate over night, give it a rub a few hours before smoking then smoke at 200 for about 6 hours, then throw it in the oven until compeletion. ...
I don't see why not. My grocer sells oysters in plastic containers from Washington state.
But I generally buy them fresh by the bushel from a local fish market. Generally they come from Eastpoint, Fl. which is near Apalachicola. Best oysters i've had from anywhere.
I love canned smoked...
Can you smoke oysters in the shell? I'm used to tossing oysters on the grill just long enough for the shell to pop.
Couldn't the same method be used in the smoker but leave them on long enough for them to toughin up like a grilled oyster does when left on longer?
This is alot of laziness on...
I'm a big fan of apple cider when it comes to smoking meats. So this year when smoking my turkey i'm thinking about injecting it with cider after brining and rubbing.
I know it won't hurt anything but has anyone done it and been really excited about the outcome? What about maybe a...
smoke the dogs and drink the beer it is. I'd rather drink the beer anyhow.
I've got some veggies coming to the party as well so maybe i'll throw in some tofu dogs or tofu sausages for them.
I'm having a pot luck/cornhole(the corn filled bag throwing game) tournament on Saturday.
For the ease of entertaining I'm going to keep it simple and cook hot dogs. There will be a ton of other food i'm sure.
For ease of cooking the dogs in bulk and not having to hoover over a grill i'm...
Good enough. It's brining right now. I'll pull it out of the brine this evening.
I think I may just use EVOO, italian seasoning , salt, and pepper.
I'll let it sit over night with that stuff on it then smoke it tomorrow.