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I have offered a copy to a few members here and having some issues emailing them due to mailbox size issues etc. I just decided to post it here.
I know the pictures are larger than recommended but are all vertical so I dont believe they will cause much issue even with smaller monitors.
been almost a cupla years since i posted this but made a batch up for supper tonite. lotsa new members and maybe some didnt catch this first time around. good eats...
6 bonless/skinless chicken chi chi's
flour
egg wash
corn starch
cooking oil
cube up the chicken breasts
dredge the chunks in...
the victims, actually only did up the big one this batch...
filleted and left skin on, also i cut each fillet into 5 pieces.
the plan is to smoke over maple using Todds Amazen smoker. i have brined the fish for 2 days using my traditional brine. and then a fresh water soak for 6 hours...
did the annual pilgrimage into ontario for the lake trout opener... weather started out kind of gloomy but temps were nice. not the normal below zero stuff but warmed up to about 30 deg during the day.
this was me first trout of the year
2nd day i drew a blank for the day except i did have...
I really did not get any organized pictures on these, but here is what i have... 3 hams, i cut them in half, basically a shank end and the main body. planned on cutting them up in usable sized pieces for general use.
so i wanted to try some different methods i have seen so i used a dry rub...
well if you remember my recent sausage thread there were some pork bellies that needed some cure and smoke...
so i decided on 3 recipes and started the cure process on, the first belyl was Ruhlmans basic bacon of which i didnt get a picture of at this stage...
the second i had some Curleys...
Well folks another year has passed, and another bout of sausage fever has set in. while like to see everyone use their wild game to its best potential, there will still be some trimmings left over to feed the sausage making addiction.
First things first, got game... need pig. so got pig...
well i messed up on my chance on an elk this year, long story... but here a few pics... we were still able to bring back 2. Have some great pics...
made it to trailhead and horses out a trlr.
not gonna get too fancy with this but just pick out a few random shots for ya all.
set up camp...
I had issues with my cabelas sausage stuffer which i purchased in 2007 and when i called them and told them of my issue they were wanting to take care of my problem best way possible. at the time i first called in, prob in feb or so... the only prob with that was what good would it realy do as i...
needed something for supper, spent all day blowing snow and then working on snowmobiles, well all right did a bit of riding as well. anyway kinda hungry and didnt want to take the time to smoke anything. had these chicken breasts in the fridge.
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trimmed the fat from them and cut into pieces...
Got a cupla mangos about a week ago, were hard as a rock. Put them in a brown paper bag and i could start to smell them towards the end of the week so i knew it was time to give these abt's a shot... Jalepenos from the garden, a mix of green to bicolor to full red ones... dunno why i didnt take...
Hello folks. I know there have been a couple posts regarding Rons passing. I put this together from the threads he started sort of as a tribute to the man. i wasnt sure where to put it but i figured why not put in the elec smoker section as that is the home of his little MES. mods move elswhere...
well i was gonna make some stuffed ribeyes... well i just couldnt do it, not that i shudnt have or may not do in the future... the stars just didnt align today... but i did have me 4 nice thick ribeyes i was gonna slit open but instead didnt. instead i just drizzled with evoo and added a bunch...
i thought about doing a toot type thread on this but just never got to all the pics needed. but i had a buncha tomatos ripe and had to do something with them so figured i would can them. my mom used to make just tomato juice unseasoned and then later on bring it up as needed and furthur process...
Well, i thought i was all out of Elk and i found this pack of Elk Backstrap...
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some onions with EVOO and dusted with some Webers steak seasoning, comes in one a those grinder deals. same seasoning i used on the steaks.
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on the grill, using the weber...,decided to use mine for something...
being i finally got this picture thing figured out...
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went to the produce section... the garden that is...
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this will be the 3rd year i have made my most favorite fatty of all. the ingreds... fresh maters, fresh hungarian wax peppers, fresh basil, and fresh mozzerella.
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ingreds prepped...
noticed the one of the cabbages in the garden had started to split open this week so decided to harvest them all... So you know what that means right...
here we are split, cored, and ready for shredding.
and here is the shredded cabbage, ready to start making into kraut.
I weigh it up 5...
just got my new newsletter this month, did a rundown on smoking CSR's and also smoking cheese... also did product reviews on smokless generators. the one thing in this months newsletter are links to all the past newsletters for past 6 years and in chronological order. great reference link...
welcome back dude, heard there were some probs but take it in stride bro... nothing ya cant look back on later and laugh about... i think. dang new place, new city, new format, all ya need is a new woodburner LOL!!!
was looking for something different to smoke this w/e. it had to go with the morel mushrooms, i was looking at clods, clod hearts, eye of rounds... then i seen this round roast. i knew the cut from butchering deer and elk and knew it was a good one. Guess its called a Sirloin Top Butt.
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there...