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  1. opus

    Looking for a sweet rub with almost no kick whatsoever

    Dont blame you on the paprika, I'm getting not to like it. Has nothing to do with heat. Try smoking without a rub. I havent used a rub in a long time. I do brine things, but only with a salt/brown sugar mix. Just think, you can actually taste the flavor of the meat too!
  2. opus

    The weekend.....

    The Christmas one I stuffed with fresh cilantro and lemon rind. Everything was coated with olive oil as well. I bet there was some garlic too. Goats around, but for something edible, it might be harder to find. Inside the barrel?, just a couple notches to hang dowels. Then I can hang...
  3. opus

    The weekend.....

    I brined the goat in salt and brown sugar water. No other spices but that. I dont hardly season the meat. Even when I do ribs, I dont season them. Tried dry rubs before, never thought much of them. If I am going to season meat, it will be when I brine it. Like I said, I used cherry but...
  4. opus

    Flyfishing Montanan who loves BBQ!

    Jayfish, I'm in Trout Creek, where are you?
  5. opus

    What would you do with this filet mignon?

    Well, I bought the meat 5 years ago to breed my cows with. So called meat decided to break his leg the day before we went to sell him. :) Hate to drag it out for coyote food, so we ground most of it and thought we'd keep the good cuts just incase.
  6. opus

    What would you do with this filet mignon?

    Thanks, but I think you are all missing the point. Just because it is filet, doesnt mean it will be good. This will be very tough I feel, no matter what you do with it. If I did other than jerky, I think I could brine it for a day or so, then smoke it and cook it low. Kinda like I would a...
  7. opus

    What would you do with this filet mignon?

    Have you ever eaten anything from a 5 yr old, 1 ton bull? :) I dont think you could eat any of it, less than med-well...unfortunately. Even the burger is chewy....but good. Very course. Got 400# left, want to buy some? :)
  8. opus

    What would you do with this filet mignon?

    I was thinking jerky would probably be the best route. Can you say BIG filet!
  9. opus

    What would you do with this filet mignon?

    Well, that was pretty obvious. How would you cook/smoke the filet? Didnt think I would have to bring it down to this level. ;)
  10. opus

    What would you do with this filet mignon?

    Grrrr...try this: http://picasaweb.google.com/pmilne/M...09672358117378
  11. opus

    What would you do with this filet mignon?

    http://lh3.google.com/image/pmilne/R...ZZ3884BF44.jpg
  12. opus

    The weekend.....

    Got a chance to try a Oklahoma Joes unit this weekend. Did some ka-bobs with beef and chicken, but the biggest and best was the leg of goat. Cant really see it in the picture. Smoke at about 180 or so for 7 hrs then got it hot enough to get it all cooked. I brined the leg over night. It was...
  13. opus

    cold smoking ????

    I most always use alder. Its a smooth smoke and you cant abuse it, like you can hickory. I mix apple with it at times. I wouldnt be bashful about doing straight apple either. I like to use pine for my very special friends. ;) Bad (good) thing about anyone coming here, your tag would cost...
  14. opus

    cold smoking ????

    Cold smoking is all I do so, it goes likey this......... Brine it for 12-16 hrs, rinse it lightly, let it sit overnight open to the air. In the Fridge or outside, depending on where you reside. Then I would cold smoke it for 2 days. Mind you, you need to cook it after that, however you...
  15. opus

    Todays meal

    I cold smoked it the other day. I cooked it on the grill today.
  16. opus

    Todays meal

    Smoked leg of goat. Fantastic!! http://2006photos.milneweb.com/dec/IMAG0015x.jpg.html
  17. opus

    This will be my new smokehouse come spring..........

    Dutch, Yes. Larry, Have you been playing in my barrel? :)
  18. opus

    Elk

    Its going to be dry due to its leanness. I would brine it overnight, which will give it some moisture, then smoke it.
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