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  1. sjb3

    venison bacon question

    I smoked some venison bacon today and I am happy with almost everything... it tastes more like ham than bacon. I used Curleys seasonings and a 60/40 deer pork mixture... Any ideas.
  2. sjb3

    Pork loin question

    I plan on smoking 2 8-10 lb pork loins for 4th of July horseshoe party. Will smoke them a day ahead but not sure on how to reheat them. They will be sliced for sammies and probably placed in a roaster and was wondering what kinda sauce to put on them so they don't dry out. Any ideas? Not a real...
    • sjb3
    • Thread
    • Replies: 5
    • Forum: Pork
  3. sjb3

    Easy smoked meatballs......

    Made some meat balls the other night and thought they were pretty good so I'm doing some for a little campfire party tonight. Guys at work really liked them also, but nothing goes to waste at work.Heres all I did; 2 lbs ground chuck or what ever burger you have 2 packets of lipton onion soup...
    • sjb3
    • Thread
    • Replies: 6
    • Forum: Beef
  4. sjb3

    Venison sausage question......

    When it says to add pork what kind of pork do you use to add to lean meat? I know you want to add fat but could a guy use JD breakfast sausage in a pinch? I know nothing about cuts of meat or anything about making sausage.
  5. sjb3

    Snack Stix Question............

    Does anyone have a recipe for snack stix that you don't have to stuff into casings? Is it even possible? Thanks sjb3
  6. sjb3

    Need some help with ribs...

    A good friend works for a catering business and said she could get me a good price on ribs. So I ordered some and picked them up today, they were precooked and frozen. I don't really know much about these ribs. I planned on the 3-2-1 style ribs with Jeffs rub, which I am still going to use, so...
    • sjb3
    • Thread
    • Replies: 12
    • Forum: Pork
  7. sjb3

    wild turkey breasts...

    I have 2 wild turkey breasts on the GOSM right now smothered with Jeff's rub. What temp do ya think I need to pull them at?? 165-170?? Thanks sjb3
  8. sjb3

    Beer and thighs??

    So if I fill up my GOSM water pan up with beer instead of water do you think the chicken thighs would end up sorta like beer butt chicken?? I'll try it and let ya know.
  9. sjb3

    First 2 fatties a big hit...

    Made 2 plain fatties last night and took some to work..... Big Mistake!! Now everybody wants one. Oh well the tease is on. Can you say guiena pigs?
  10. sjb3

    Need some info... first smoke problems

    I fired up the GOSM and put on 2 plain fatties and 2 small pork loins (under 2 lbs each) and cannot get the internal temp to come up to 165, about 154 after 4.5 hrs and the fatties were on for 3 hrs and finally hit 165. I cut the loins open and the were juicy as heck and looked done but I'm...
  11. sjb3

    Another New Guy......from Ohio

    Just bought a GSOM from Wal-Mart yesterday and just got done seasoning it. I used to smoke with a ECB years ago and always wanted to get a nicer smoker. I read alot on here about alot of smokers and thought the GSOM would fit me best. I got the 34"x16"x20" for $105 including tax. My main...
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