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  1. nitrousinfected

    Cold smokehouse wood advice....

    I am planning to build a small smokehouse, using logs from my property, I have post oaks and cedars that are both plentiful and of the size I want. My question is will non treated barkless cedar cause any issues if i use them, honestly dont want to go cuttin my oaks
  2. nitrousinfected

    Wet vs Dry and Hot vs Cold

    Long story short, Im sick and tired of paying $8-$9 a lb for craptastic salt pork rolled in black pepper. So I am researching bacon curing and smoking. Ive read thread after thread ( here and elsewhere) articles upon articles, and a ton of youtube videos. Leaving me with a few questions. #1 -...
  3. nitrousinfected

    Quick hardware question

    Is grade8 hardware safe to use on a uds
  4. nitrousinfected

    Bacon Ice Cream

    Bacon Ice Cream About ¾ qt (¾l) I have no clue where or even when I came across this recipe, but it intriguied me enough to keep it.   For the candied bacon; 5 strips bacon about 2 tablespoons light brown sugar For the ice cream custard: 3 tablespoons (45g) salted butter ¾ cup (packed) brown...
  5. nitrousinfected

    hi/low temp cheese

    I'm sure this is a stupid question, but how do you distinguish between Hi temp cheeses and low temp cheeses?
  6. nitrousinfected

    Charcoal basket questions

    Curious about the deminsions everyone uses for their fire basket.  I was thinking somwhere in the neighborhood of 18" by 10 or 12 inches deep, but wanted to see what everyone else is doin and how it works for them.
  7. nitrousinfected

    Safety Concerns, suggestions welcome

    Until this weekend I had never really thought about this happening, but it happened and thank God that no one was hurt. We had the smoker going and another chimney of lump that was almost ready to go into the smoker, when my kids accidentally pointed out a MAJOR safety issue.  My kids are all...
  8. nitrousinfected

    Stuffed vs Non

    Ran across a Summer Sausage recipe yesterday, the recipe requires no stuffing or casing of any kind, and doesnt require smoking, rather 300 deg oven til int. temp reaches 170, then let cool to room temp patting excess grease of as it cools. Just curious, never having made any type of sausage...
  9. nitrousinfected

    Hi Mountain Whiskey Pepper

    Saw this in the sporting goods section at Walmart, and was intriqued by the sound of that , so picked it up and grabbed a small 1.5 lb roast. Carefully weighed and measured all ingredients, meat marinated alittle longer than directions stated, due to the fact that I had to work yesterday. So it...
  10. nitrousinfected

    Flavor suggestions

    Have a Family Reunion the 26th, have been asked to bring 2 or 3 Fatties, they are making chili as a main course, what flavor fatties would ya'll think would go with chili? Open to any suggestions here
  11. nitrousinfected

    Brine or No Brine

    Gonna smoke a couple of venison roasts this weekend. Plan to wrap in bacon, but was curious if anyone had tried brining venison or if it would be of any benefit?
  12. nitrousinfected

    Braunsweiger

    Can anyone tell me the difference between Liverwirst and Braunsweiger? Tried some Ketchmar Braunsweiger this weekend and I have to learn to make this stuff!!!!
  13. nitrousinfected

    UDS questions....

    The UDS throwdown sounds like fun, I am wanting to build mine now tho. If things go well, who knows, can get food grade barrels for $7 all day long round here so..... Here are my questions 1. Charcoal area - Have seen both flat expanded metal on bolts through the barrel and several "fashioned"...
  14. nitrousinfected

    Not smoking related, but........

    www.heartattackgrill.com I think about the very concept and think to myself, its only 1220 miles away from here.
  15. nitrousinfected

    Football Season is upon us.......

    Hope everyones team is doin well so far. Looks like my team is gonna have a rough season this year. New coaching staff, and alot of contreversy from the last several years. But I will stand by my team through these rough times. We will recover in the near future. WOOOOOOOOOOOOOOOOOOOOO PIG...
  16. nitrousinfected

    Wild pig questions......

    I have 4 small roasts and some spare ribs from a small hog a friend killed ( approx 100 lbs ) Anyone have any suggestions about prep and wood preferences?
  17. nitrousinfected

    Blackberry Cobbler

    Got about 1/4 mile of blackberry bushes get ready to start puttin berries out. Anyone got a good cobbler recipe.
  18. nitrousinfected

    Need suggestions.........

    What goes well with smoked trout? I am making some stuffing that is awesome,(got recipe from a stuffed trout recipe, that the stuffing turned out better than the fish) So we got trout and stuffing, what else goes well with that?
  19. nitrousinfected

    A few for the Sooner fans.....

    Do you know what OU and marijuana have in common? They both get smoked in BOWLS OU Cookie recipe: Put all ingredients into a BOWL and beat the hell out of it for a hour or so. I know there some Okies on here that will absolutely love these. and before you get your undies in a bunch, its all...
  20. nitrousinfected

    Need a recipe for Deer Breakfast sausage

    Getting alot of deer meat in the next couple of weeks. Kinda wanting to make suasage outta most of the ground. Looking for a good recipe. Never made sausage before, so kinda wanna try it, but let's make it fool proof as possible, hate to screw up 10lbs of ground deer meat
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