Recent content by oneeye
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More pics of new smoker
That is looking good! Keep the pictures coming.- oneeye
- Post #5
- Forum: Smoker Builds
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corn feed vrs grass fed
My wife raises dumb, black cattle strictly on grass - pasture for 3 seasons, hay in the winter. She gives them no antibiotics or hormones. They are slaughtered at 18 months and dry aged for a time (I forget how long). Best beef that I have ever eaten! She also has a long list of satisfied... -
wood question
I have used plum in the past and it is great! Hard to explain "what it is like," but rest assured you cannot go wrong.- oneeye
- Post #6
- Forum: Woods for Smoking
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Marketing: Should I or Shouldn't I
My big concern with you smoking the food and somebody else serving it to the public is what if they screw it up during the prepping and selling of it. It will be your reputation that suffers. So many places that serve food are very good at messing up even the easiest of entres that I would not...- oneeye
- Post #12
- Forum: General Discussion
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cream cheese
I have smoked soft cheese homemade from goat milk before. I used apple wood for its mildness. It came out very well.- oneeye
- Post #16
- Forum: Smoked Cheese
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Do you Buy?
Fresh only here. We do not buy it though, I just grab the .22 and head out to the pasture on shoot a nice young one! I have 4 fresh picnics and 2 butts on the pit as I type this. Also CB and vennie bacon in the little smoker. life is good! -
Insanity sale: pork butts
Many of the stores by me in Minnesota have been running .88 sales on butts. I saw loins for $1.59 a couple of weeks ago. -
Hello from Monticello.MN
Welcome. You will learn a bunch on here! I am from the northern part of MN. I am sitting here admiring the 2" of snow and 25*! -
The Big Build
When I built my offset I welded the hinges before finishing the cutting out of the door. That is the way to go for sure! Keep us posted on the progress.- oneeye
- Post #13
- Forum: Reverse Flow
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Finally cooked a whole hog!
Forgot a few things. I added apple and maple chunks to the briquets for the first 3 or so hours of the cook. They made some pretty, thin, blue smoke. We knew that some folks would want a sauce for the pork so we concocted one using highbush cranberry puree as the base with some other spices... -
Finally cooked a whole hog!
The kicker is there is no Q-view because we are a bunch of podunks and the only cameras that were on site had film in them that now needs to be processed. We quickly pulled together a plan for a neighborhood (that takes in about 10 miles square and not many people) party for my Mother-in-law's...
