Recent content by shooter57

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  1. shooter57

    What's the difference between white pepper and black pepper?

    besides the obvious, of course Is there a flavour difference? I've read a lot of recipes that call for both kinds, but my wife thinks color is the only difference.
  2. shooter57

    Goose breast

    We do goose all the time, just finished a batch. Man, does it go quick. Here's our recipe: Breast the birds, soak the meat overnight in lightly salted water (helps to remove blood from the meat). Drain and vacuum pack. Meat should be frozen for a minimum of 30 days to kill any bugs. Thaw...
  3. shooter57

    A little disappointed with my snack stix

    I wouldn't be against that... any suggestions on a recipe to start with?
  4. shooter57

    A little disappointed with my snack stix

    OK, guys, thanks. That gives me some hope. Dan - nah, the meat flavor is great. It's just the seasoning that's not up to par, just not what I was hoping for. The seasoning was just shipped to us, not sure if age is a factor. We'll let 'er sit a few days and hope for the best. I like the...
  5. shooter57

    A little disappointed with my snack stix

    I did up a batch of duck mixed with pork, and used the LEM Pepper Stix recipe. I added some cayenne pepper to kick it up a notch, and the heat is fine, the pepper is fine too but the overall taste is pretty bland. Just doesn't have much character. I've had snack stix made with duck done...
  6. shooter57

    Two Stage Turkey Smoke?

    Hoping to get some advice on smoking a Thanksgiving turkey. Chickens we've brined and smoked have been awesome. This site has provided me with a ton of information and I'm grateful for the help I've received in the past. Due to logistics, I'm considering starting the smoking process the night...
  7. shooter57

    Need help - how to check for birdshot?

    I make a lot of jerky from the ducks and geese I kill every year. Despite trying very hard to make sure all the steel pellets are removed we're still getting some in the finished product. I guess I could take a bag of jerky to the airport and run them thru the security scanner. Does anyone...
  8. shooter57

    Tough Brisket

    Thanks to all who showed me the error of my ways. Cook till it hits the jello phase... got it! Gonna try it again down the road. Tried my best to get it right the first time, but just couldn't get my head around the temp thing. Now I know different meats want different treats. Smoke on!
  9. shooter57

    Tough Brisket

    OK, maybe it's just my steak eating past... I'm a rare meat kinda guy. Isn't cooking beef to 200 kind of sacriledge? Seems like things would go from bad to worse at that point. Guess my ignorance is showing.
  10. shooter57

    Tough Brisket

    Is a tough brisket due mainly to the meat itself? We followed what seems to be a standard recipe, cooked a 4 1/2 lb brisket at 200F for 4 hours over smoke, then wrapped in foil and cooked to 140F internal. Pulled out of the box, wrapped in a towel and stick it in a cooler for about 45 mins...
  11. shooter57

    Rub too salty

    Sounds like I mis-used the Cajun Seasoning, won't happen again. All part of the learning process, right?
  12. shooter57

    Rub too salty

    Did our first smoked chicken tonight, all the praise about brining was absolutely right. Amazing. Decided to try the homemade Tony Chachere's Cajun Seasoning (we put this together yesterday for our pulled pork) as a rub. First thought was that the brining made the meat a lot saltier than we...
  13. shooter57

    Pulled Pork QVIEW

    Sorry if this is a stoopid question... why the two stage cooking? I'm curious why it was in the smoker for 6 hours, then an oven to bring it to 200 internal? Would cooking in the smoker the whole time be a bad thing?
  14. shooter57

    Dehydrator for Under $100?

    Just picked up an American harvester FD-61 at Bed, Bath and Beyond for under $60, looks like it's gonna do a lot better job than my hacked Mr Coffee dehydrator.
  15. shooter57

    Checking in...

    BC - I figgered from the handle and avatar that you were chasing feathers too. Happy to share what's worked for me so far, will do so in future posts. And on the temps, I was pleased to see that I could get my new smoker to low idle at around 70 degrees F! High temp was about 385 degrees, so...
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