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  1. drb111

    Morton's tenderquick help please?

    Merry xmas!  I'm pretty good with the search feature, but got even more confused.  I'm interested in making some summer sausage using ground venison and some pork...probably 2-5 lb batch.  There are plenty of recipes out there, but concensus on tenderquick is all over the map.  Is it 1.5 tsp or...
  2. drb111

    Venison roast cookshack first cook

    Small venison roast overnight in allegro hot n spicy. Cookshack at 225 till internal is 145. I have done this before on my GOSM and it's wonderful. 1 piece of hickory. Will post pic of finished....I love this smoker. Butt next weekend. You can't read the pic but it says 225 and 129 internal.
  3. drb111

    Sorry, nothing new- nailed the pulled pork in GOSM yay!- pics

    7.5 lb boston butt from BJ's- ($11)- trimmed fat off bottom side 1- rub yellow mustard, bone sucking sauce dry rub and seasoning- overnight 2- apply a little more dry rub AM- let sit room temp 30 mins. 3- soak hickory chips in water, drain off 4- get GOSM to 225-275 and put butt in over...
  4. drb111

    Venison backstrap with qview

    This is becoming one of my favorite ways to cook the backstrap. (the other is to marinate overnight in EVOO, fresh rosemary, sea salt, cracked pepper- over hot coals until rare-med rare..yum!) I put the backstraps in soy, OJ, garlic powder, onion powder, worcestershire etc. overnight) Let air...
  5. drb111

    Help! Need a new grate for my GOSM 34" smoker?

    I can't find my manual and every web search says the Co went out of business. Is this so, I have misplaced my 3rd rack? Help...Thanks for the assist. DRB111
  6. drb111

    Very Easy smoked Chick w/ qview

    Unreal, easy recipe from Smoke and Spice. Pound 6 breasts and coat with favorite dry rub. I just used Emeril's seasoning. Let sit for 20 mins. I started my GOSM and brough it up to 225. In saucepan, heat 1 cup OJ, 2 Tablespoons butter, and 1 tablespoon Worcestershire. Pour half sauce over...
  7. drb111

    qview Smoked Venison Backstrap

    Wow...Sorry for the terrible image. Soaked backstrap in Allegro creole seasoning for 15 hours. Let airdry and smoked for 2.5 hrs at 250 in the GOSM. 1 panful of cherry and removed when internal was 140. Didn't last very long. Will do 3 more later in the week...outstanding
  8. drb111

    Qview Sunday smoke...first try baby backs

    Here are a few pics of before and during. Will post an after later. Used the popular 3 2 1 version from these forums. Since the 3 2 1 seems more applicable for spares, I did 2.5 1.25 1.5 for the backs. So far so good. Incidentally, this is my first smoke ever with my GOSM - observations are...
  9. drb111

    What should internal temp of venison backstrap be?

    I still have some backstraps in the freezer (average to smallish size). What should internal temp be if I throw them in the GOSM at 225-250 for a smoke? Thanks!!
  10. drb111

    3-2-1 for baby backs??

    Are the times the same for baby backs vs. spare ribs? Thanks!
  11. drb111

    Forgot the intro

    I just jumped in and asked how long a tank of propane would last. Either way, I'm a complete novice. Had a little chief electric for about 6-7 years and felt that the element was never hot enough. Had some decent luck with fish fillets, but larger stuff was always finished in the oven...
  12. drb111

    How long does a tank of propane last?

    I plan on seasoning my new Great Outdoors Smokey Mtn series today. Was curious for you guys with this smoker or another propane smoker...how long does a tank of propane last typically? Great site....thanks for the help!
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