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  1. b.lowry

    Another turkey question

    Newbie question. I saw a recipe for Maple Syrup bourbon smoked Turkey. It is like this: Enough water to cover turkey 2 8 oz bottle maple syrup 1 pint burbon 1 tbl pickeling spice Soak for 2 days and smoke. Any ideas for an injection to go with this recipe? I was thinking injection the “brine”...
  2. b.lowry

    First fatty - Sorry no pics

    Chicken Chili Relleno Fatty 1/2 lb Sage JD sausage 1/2 lb Hot JD sausage 3 Poblano Chilies Large handfull of chopped up beer can chicken 8 oz Mexican cheese 1/2 can large black olives - sliced up 1/2 bunch Spring onions 1 pkg mistake Salsa Mixed up the sausage and stuck it into a 1 gal baggie...
  3. b.lowry

    Thanksgiving Fatty?

    Does anyone have ideas for a Thanksgiving fatty? thanks, Britt
  4. b.lowry

    Brined...got salt?

    New guy here. I just brined a Brisket overnight and cooked it up. To say it was a bit salty would be an understatement. Hereâ€8482s the basic recipe: 1 gal H2O 1 cup Kosher Salt (non- iodized) ½ cup Brown sugar Spices – garlic, Bay leaves, pepper… I understand the osmosis part of...
  5. b.lowry

    Glad to be here

    Hi – I live in Valrico, fl and was given this site after I posed a question on a kayak fishing site (Paddle-fishing.com) regarding why my brine made my brisket taste like a salt block. Anyways, I’m not any where near a pro, but; I’ve gone through my share of smokers and grills over the years...
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