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  1. myownidaho

    Bradley pucks for cold smoking

    Howdy, lazy smokers! I’ve got a bunch of leftover Bradley pucks from my last smoker, so I’ve been playing with them. I just cold smoked some bacon. I used one puck on double foil and smoked for three hours at 90, with the cold smoking plated in place. After an overnight rest, I did that one...
  2. myownidaho

    Turkey thighs

    Howdy, kids! Just wanted to pop in and let you know I’m still alive and kicking. I haven’t been smoking much over the winter and I’m pretty hyper focused on a family medical issue that will be holding my attention for the next few years. C’est la vie. I decided to smoke a pair of turkey thighs...
  3. myownidaho

    BLTs

    Needed moar bacon.
  4. myownidaho

    Friday night coulottes

    A nice little combo tonight. Grilled SRF Wagyu Coulotte steaks, green beans ala Chile Relleno and a little local toasted bread to soak up the juices. Happy Friday, SMF!
  5. myownidaho

    Smoked tri-tip tacos

    I decided it was a taco night. I smoked and reverse seared the tri-tip from my half steer. I also whipped up some fresh coleslaw, salsa and guacamole. Stuffed into tortillas and dusted with Cojita. Modelo and a touch of mezcal on the side. Thanks for looking!
  6. myownidaho

    A sign of summer

    A key indicator for me that summer is nigh is the day I harvest the garlic scapes from the hard neck garlic. That day was today! To be honest, the reason I plant hard neck garlic is for the scapes. Soft neck grows bigger bulbs and keeps better, but garlic scape pesto... Paired with...
  7. myownidaho

    Stalling for time

    I put four 8.5# butts in the smoker at 8pm last night at 225*. They just hit 180! I’m thinking this is going to be a 16-18 hour smoke. This is the first time I’ve done butts at 225. I typically do 250-275.
  8. myownidaho

    I have a pain, and it’s name is “brisket”

    I mean seriously, I’ve done some serious cooking in the last forty-five year’s or so and damned if I can nail smoked brisket. I either dry them out or undercook them and they’re tough. Take today for example. A nice six pound point, rubbed and put on the smoker this morning. I wrapped it when...
  9. myownidaho

    Cinco de Mayo tacos

    No prep pictures, just the final dish. I rubbed skirt steak with SPOG, chili powder, cumin, and a little lime juice. I gave it a couple of hours to marinate. I also made Mexican coleslaw, salsa and guacamole. Quick sear on the meat, chopped and added to toasted tortillas, and topped with...
  10. myownidaho

    Pizza night!

    Cool and blustery today so I decided to go with pizzas. 00 flour, yeast, honey, salt and olive oil for the dough. One punch down and hour before assembly. First up was a basic Margherita. Sauce from home grown San Marzano’s, Scamorza cheese from Washington and a dash of dried oregano. Baked on...
  11. myownidaho

    Huli Huli Spatchcock

    I wanted to run a spatchy through the smoker and dirstsailor’s recipe seemed just right. https://www.smokingmeatforums.com/threads/huli-huli-spatchy-with-the-grand-finale-q-view.155201/ I loosened the skin, injected the bird and let it marinade about 18 hours. Pulled from the bag, into the...
  12. myownidaho

    Wagyu Coulotte steaks

    Just one picture. I grilled a couple of SRF Wagyu Coulottes tonight and they were delightful. Just some S&P. Grilled veggies, and red beans and rice on the side. A local Imperial Stout rounded it out nicely.
  13. myownidaho

    Okay, that worked

    Halibut season opened this week and here in landlocked Idaho, I can get halibut that was swimming a couple of days ago. This is a 1.5# halibut steak seasoned with evoo and SPOG(which has become my “phone it in” seasoning regimen). I love this little grill pan, it gets a lot of use...
  14. myownidaho

    Grilled shrimp and veggie pasta

    I don’t normally post dishes like this but I’m really happy with this one. 1# asparagus, ends snapped off 1 sweet onion sliced into three rounds 1# crimini mushrooms 1# peeled and deveined shrimp 1/2 cup pesto(mine does not have Parmesan in it yet) 1 cup regular whipping cream 10oz homemade...
  15. myownidaho

    A senseless, tragic loss...

    So I was thinking fried CB sandwiches for lunch today. As I’m wandering towards the chest freezer I’m thinking to myself, “plain, black pepper, or piri piri?”. As I delve into the freezer, there isn’t a bag of CB in sight. They were all in a gallon ziplock bag. I tore through that thing three...
  16. myownidaho

    It’s Sunday and that means sausage

    Today’s task is five pounds of goose and pork breakfast links. I didn’t like the texture on the duck breakfast sausage I did, so I gave most of it away. First off, a shout out to Butcher & Packer for some superb sheep casings. They came preflushed and packed in a heavily saturated brine. As a...
  17. myownidaho

    Chuckie sammich

    Okay, I’ll give this one a “B”. There’s a couple of things I’ll tweak next go around but it was still tasty. 3.3# bone in chuckie from the deep freeze. SPOGed last night and into the fridge. Mirepoix(onion, carrots and celery) along with some fresh herbs into a pan on the rack below. My first...
  18. myownidaho

    Weekend smokes

    Nothing spectacular, still trying to dial in the new smoker. First up was ABT’s as a St. Patty’s day appetizer. Pickled jalapeño escabeche stuffed with cream cheese, shrimp and wrapped with bacon. Smoked at 220 on cherry for an hour and fifteen and then finished in a 375 degree oven to crisp up...
  19. myownidaho

    First impressions

    So I've done three smokes in my #3D so far. Ribs, snack sticks and whole chicken. The ribs rocked. I used the basic 225 to an IT of 195. Stellar. The snack sticks were lower temperature, had five different temps, four time parameters with the final step based on IT. Took three minutes to program...
  20. myownidaho

    And then there were sticks

    Run #2 on the new smoker. 4.5# 90/10 ground beef .5# pork fat, fine grind 105gm Legg #116 spice mix 5.5gm Cure #1 13.35gm STp binder 3 finely ground smoked jalapeños 1/3 cup water 11gm ECA Mixed everything but the ECA and put in the fridge overnight. ECA and another 1/4 water mixed in prior...
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