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  1. vin

    600 Year old recipe found

    600 years old. Things were a lot different back then. I wonder what it would taste like, and yes, where is the recipe.
  2. vin

    Got my dehydrator. now what?

    Thanks for the information guys. I've been wanting to get start with making some jerky. I plan on cutting up some of the venison I have. I think that would make excellent jerky. Any suggestions for seasoning?
  3. vin

    Can There Be Life Without Smoking Food

    In my opinion, there cannot be life without smoking. It's been done in one form or another since our ancestors first created fire. Besides, I love it.
  4. vin

    My hunting season thus far

    I haven't had much luck at all yet this year, but I'm not giving up that easily. Still got a long season left. Looking forward to getting back out there. Found a few new spots that are worth a shot. I'll keep y'all updated.
  5. vin

    Prime Rib

    I love a good prime rib, and I've never thought about smoking one. Let me know how these turn out. Thanks. And I agree, I like mine rare as well. No other way for a prime rib.
    • vin
    • Post #7
    • Forum: Beef
  6. vin

    Educational links

    Thanks for the resource, I'm new to smoking and I'm looking forward to educating myself more and more. This web-site has a good list of different cuts and techniques, thanks again.
  7. vin

    Bourbon

    I typically drink whiskey, scotch, gin, or tequila. I would have to say that wild turkey and makers mark are my favorites in the bourbon realm. Whiskey, I'm all about Jack Daniels, Scotch I like Glenfidditch 12 year, Gin I like Bombay Sapphire, and Tequilla I'll drink just about anything. I like...
  8. vin

    Do hotdogs count as pork? :)

    Hello, I'm new to this forum, but seeing stuff like hot-dogs with jalapeños and cheese in them gives me a good feeling about this place. I happen to like hot dogs, but I try not to eat them too much. I usually prefer a nice cut of beef, or some ribs. Good to be hear, I like the idea.
    • vin
    • Post #12
    • Forum: Pork
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