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  1. tatonka

    Tamales!

    Everyone knows that New Mexico is the chile capital of the world. With that being said, I don't think a true tamale can be made without NM red chile. I use my family's recipe that's been handed down from generations. I make them every year during Christmas time, about 7 dozen. Time...
  2. tatonka

    Bison Tenderloins

    Wow, that sounds awesome! What were you thinking of marinating them in?
  3. tatonka

    jeff's rub and sauce recipes

    Oh, sounds awesome AzRedneck! I love all sorts of chiles. See, growing up in the Southwest you learn to appreciate the "real" deal. People here in the Northland wouldn't know it if it slapped them in the face! But, those who I've exposed to "real" chile have lost their minds and have never...
  4. tatonka

    Venison Cabbage Rolls - Casserole Style

    Sounds like something my mom made when I was growing up Mossy! Except it was a boiled recipe. I guess it's a Polish recipe called gwumpkies (sp?). You use ground burger (venison burger would work/so would buff ;) mixed with rice. You stuff the cabage rolls with the meat after browning...
  5. tatonka

    jeff's rub and sauce recipes

    Got mine too this morning! Anywhere it has chili powder I'm able to substitute New Mexico red chile. There's a definite difference in flavor! So, guess it'll be my "secret" recipe that nobody's gettin!
  6. tatonka

    jeff's rub and sauce recipes

    Used Google Checkout and purchased Jeff's recipes. Gonna use that this weekend making my buffalo short ribs! Thanks again Jeff!
  7. tatonka

    Bison Short Ribs Recipe:

    Oh Dude! This is a total controlled experiment for everyone! Only, I gotta eat it! LOL! Not worried at all as long as I can keep the heat down and roll it out. I don't care, I got all day when I'm rollin the Q.
  8. tatonka

    Bison Short Ribs Recipe:

    BTW, don't think I'll be using dark beer either. Seems to be a bit bitter to me. I'll try a nice Honeyweis or something like that instead. Marty knows what I'm talkin about!
  9. tatonka

    Bison Short Ribs Recipe:

    Oh no no, Debi. Nothing like the Brontasaurus ribs on the Flintstones! LOL! They are short ribs which takes the meatiest parts of the entire rib bone. They are jam packed with nothing but meat and small bones actually. I bought a case from a supplier in MT. Since my close supplier doesn't...
  10. tatonka

    jeff's rub and sauce recipes

    Well, seems Jeff only takes the evil Paypal for payment. Well, somehow, and someway my Paypal account got supposedly hijacked and now I gotta jump through all sorts of hoops to get the recipes. Signed up for the 5 day smoking course and just started Day 1. So far so good. Just wish the rain...
  11. tatonka

    Bison Short Ribs Recipe:

    Replied back to ya! I really can't wait to get this bones going on the cuer! Gonna follow this recipe, with a few modifications to the recipe, but stick to the letter mostly. I'll let everyone know how it is! Take some pics too.
  12. tatonka

    Bison Short Ribs Recipe:

    Gonna smoke up some bison shorts this Sunday. Saw another guy try it out and he totalled the ribs. Guess he cooked it in a 325 degree oven for some time before wrapping it and putting it in the smoker. Don't want anything over 250 for these bad boys! Shooting for low and slow so, between 210...
  13. tatonka

    North Dakota Native

    Welcome to the board MossyMo! I just found this place this week myself. I love this place! Nice smoker setup you've got there!
  14. tatonka

    Newbie With Older Brinkmann

    I found some Royal Oak wood charcoal at Menards after work tonight! Not the brickets stuff. I'm so "stoked"! Also picked up some hickory wood chunks. Hey, what about an apple juice/Jack Daniel's spritzer? Would that be cool? So, soak the wood chunks and light the lump coal in a chimney...
  15. tatonka

    Newbie With Older Brinkmann

    That sounds like it totally rocks HawgHeaven! So, you don't use a rub along with the mustard? Just regular yellow mustard that comes in the bottle? Is it hard to keep the temperature constant at 230? How does one do this? I also heard to spritz with some apple juice every hour? Yeah, or no?
  16. tatonka

    Newbie With Older Brinkmann

    I think I'll try a Boston Butt this weekend to test it out. Just put on a good rub. Fat side up and scored. Internal temp should be around 170 right?
  17. tatonka

    Newbie With Older Brinkmann

    Sounds awesome shorts! I plan on doing some game roasts and stuff on it. Lots of buffalo too! Can't wait to get rockin with it!
  18. tatonka

    Newbie With Older Brinkmann

    These are all helpful and awesome suggestions. So, get a chimney starter and light the lump charcoal in there. Place in fire box. Put some soaked hickory wood chunks on it and start to cue! Just wish I could find that lump around here. Been to Home Depot and nada. Gonna try Lowes this...
  19. tatonka

    Newbie With Older Brinkmann

    Yeah, that's what I've heard. Also hear to use apple juice instead. Is this just poured into one of those throw away tin pans? Also, heard that using lump charcoal is the best method. Can't seem to find the stuff anywhere in town.
  20. tatonka

    Newbie With Older Brinkmann

    So, basically use some charcoal in the fire box and add some smoking chunks. Let the flames die down and then put the meat on the grill side. Keep the temp around 230 degrees. Grab a cold one and chill. What's the deal with placing a water pan under the meat to catch the juices and keep the...
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