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  1. dalglish

    Scarbelly Wings (Buffalo Style)

    consumed, they were excellent!
  2. dalglish

    Scarbelly Wings (Buffalo Style)

    10 years a member and about to give these a try for the first time...on my new Yoder YS640, excited isn't the word.
  3. dalglish

    visiting Kansas City this weekend - where should I eat?

    Thanks guys, we'll be staying downtown, a little south of the power and light district. I've read about Joe's, the gas station one so will give that place a visit. Looks like Q39 is only about 3 miles away too, nice! 
  4. dalglish

    visiting Kansas City this weekend - where should I eat?

    I've never been before, sure there are plenty of online reviews saying this bbq joint is the best and that one isn't so good but I'd love to hear some reviews from people that actually spend hours messing around with smoke and meat :) Any tips really welcome!
  5. dalglish

    Deep fried turkey question. I know it's not smoking.

    I have to agree on the above, just stick to the water method for measuring the correct amount of oil. I have a question related to this though, does anyone see a problem using my maverick wireless thermometer on the turkey as it's deep frying? I just wonder if the probe and wire being submerged...
  6. dalglish

    First time smoking a turkey breast and have some questions.

    I guess you'll just have to see how it goes, you know your smoker best. Maybe do a practise run with a cheap chicken? At 325 it's supposed to be 20 minutes per lb for turkey which would mean 2 hours. I did mine at 300 and it took just under 4 hours not including the rest time. You'd be fine...
  7. dalglish

    First time smoking a turkey breast and have some questions.

    I did one the other day that turned out well Chris, this is what I did :-  Tip's slaughterhouse brine, injection and spritz here :- http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry Place it breast side up in the smoker and don't have too much smoke going, unlike pork...
  8. dalglish

    Two cured and brined turkeys on the Smokin-It #3

    Ah I see, time in the danger zone Thumbs Up
  9. dalglish

    Two cured and brined turkeys on the Smokin-It #3

    Are you planning on cold smoking these birds? Just wondering why you're using prague #1.
  10. dalglish

    Turkey breast today

    Did a 7lb bone in yesterday and took it to a friend's thanksgiving party where it was a big hit. I'll be using Tip's slaughterhouse brine again for sure, the breast came out so moist and flavourful.  Brined for 10 hours using tips slaughterhouse brine with a couple of things added (whole all...
  11. dalglish

    Running a Bradley Smoker without water in the tray??

    I have both a Bradley and a vertical gas smoker, I wouldn't use the Bradley for hot smokes personally (I just use it for cold smoking Salmon, English bacon :), Chipotles etc) as it just doesn't get that hot, ok for 225F I suppose but it struggles especially if the amb.temp is low. Not sure the...
  12. dalglish

    Running a Bradley Smoker without water in the tray??

    I think you could but in my opinion the only benefit of the Bradley is the auto-feed of the pucks, do you have to go electric? If not maybe look at a cheaper gas option?
  13. dalglish

    Smoke a turkey for thanksgiving

    Going to do a turkey breast for some 'pre-thanksgiving' dinner this weekend and have seen the same conflict when it comes to temps. I actually found my way back to this site after a few years away by this article from Jeff :- http://www.smoking-meat.com/october-2010-smoked-bone-in-turkey-breast...
  14. dalglish

    Pork Belly Prices

    Not that it's much cheaper but I got it at fubonn for $3.99/lb. it's very fresh and they have full slabs or will cut to size. Over in Portland on 82nd... http://www.fubonn.com/
  15. dalglish

    Here's my easy to make bacon step by step!!!

    Thanks, I've read so many different methods and watched so many videos on this today it's crazy. Some are taking internal temps to 150F and others prefer to keep the temps below 100F. I haven't seen a connection yet but I wonder if the people taking the internal temp up to 150F are not using...
  16. dalglish

    Here's my easy to make bacon step by step!!!

    OK so I have a slab of belly in the fridge and I've followed Pop's wet brine recipe to the letter. It will be coming out 10 days later and I have a question about smoking. I have two options, I can go with a true cold smoke, the ambient temps here is around 40F and I'll be able to keep it at...
  17. dalglish

    To brine or not to brine?

    Ha!I know that commercial. I know Idaho Falls too, no wonder you have a good imagination.
  18. dalglish

    To brine or not to brine?

    So I decided to smoke some chicken today, a whole chicken cut up into portions. I purposely (not really, just forgot!) didn't brine one of the chicken portions. They were both the same size before smoking... As you can see the top one is noticeably bigger, it was waaay juicier and had a much...
  19. dalglish

    first try at smoked salmon - qview

    Thanks pitrow, I think I'll try both methods and smoke at the same time to see if I prefer dry over wet brining.
  20. dalglish

    first try at smoked salmon - qview

    Perfect! I like simple.
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