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  1. nickecarter

    Double Smoked Maple Glaze Ham...

    Yummy... Made this ham all over again from easter and boy was it a treat... All Rubbed up and ready to sit over night.... Close to getting ready to come off the smoker... Lettttttttttts Getttttttttttt Ready to EAAAAAAAAAAAAAAAAAT!!
  2. nickecarter

    Don't look at my butt that way...

    Just put a 6# on the smoker with a Southwest Chipotle Chili Rub on it... Gonna be a long slow smoke... Hopefully... QView later tonight.
  3. nickecarter

    Smoking Help...

    Its been awhile since i've been able to smoke anything... I've been working 70+ hours a week and this is my 1st weekend off in awhile. So I have a Boston Butt and a Ham for the weekend to smoke.... Question thou.... I use Kingsford Coal... I soak my hickory chunks in water over night... But...
  4. nickecarter

    1.89$ Pork Shoulder Boston Butt Roast

    Is this a good price? Should I go pick up a few? http://www.gianteagle.com/Specials/W...pecials_051309 or how about... 1.78 pork loin? http://greatlakes.inserts2online.com...pStoreID=00350
  5. nickecarter

    1st Cadadian Bacon Experiment!

    All trimmed up Bagged up and ready to sit for a few days... Out of the bag and washed.... After the cook.... All sliced up.... And close up It turned out good.... I have 2 color meats after I sliced, a whiter type and a more reddish ham color. What color should it be really...
  6. nickecarter

    Easter Sunday Ham...

    Well, here is the verdict... Its awesome! Here are some pics... The Start... Paste on.... Onto the smoker.... Just an update at some point today... Off the smoker and ready to cut.... And its cut up... So far everyone has loved it... I haven't stopped eating it either...
  7. nickecarter

    B.E.C.B. Fattie - "Throwdown Entry"

    Bacon. Egg. Cheese. Biscuit. Fattie I work for Schmidts Sausage House in the summer so I headed down to the Village and grabbed some of their fresh Brats. Cut them open and used the sausage on the inside to roll my fattie. On the grill almost ready to be taken off and sliced. Here are some...
  8. nickecarter

    1st Brisket with QView

    Been wanting to try a Brisket for awhile now - So I picked up a 5.5 beauty tonight. (The cuts in the meat are to remind me what way to cut the meat once its done cooking) The Fat Side.... All Rubbed Up and Ready to go rest in the fridge over night. I'm using a Dry Rub called Chipotle...
  9. nickecarter

    Smoked Baked Potatos?

    Sorry i'm still trying to figure out where everything goes around here, but I am having Baked Potatoes tomorrow with my smoked and was going to throw them on the grill also. Has anyone else tried this? How long should I have em out there before they are done?
  10. nickecarter

    Smoked Pork Loin Part II

    Last weeks loin turned out really well so I wanted to do another 2 this weekend to see what else I could mess with... I soaked them both in a salt/brown sugar/maple syrup brine for 6 hours. I then took one and threw some Jamaican Jerk Rub onto it. Then on the 2nd one I just thew some basic...
  11. nickecarter

    Thermostat/Thermometer

    I picked one up from Wally World last night just for giggles and I read the 1 paper that came with it and it was no help. Its a "Remote Grill Temp Meter". My question is, I have a 7&1 Masterbuild Upright Smoker. How in the heck can I stick this thing in my meat and close the lid with the lil...
  12. nickecarter

    Brine the loin - Yea or Nay?

    Going to be doing a few pork loins again this weekend and wanted to know what everyone thought about brining them? Would it do any good?
  13. nickecarter

    Prepping your meat for the smoker

    I've seen alot of people talk about using mustard in the 1st stages of getting your meat ready for the smoker. Why is this? Does it help hold the rub on better? What it do to the meat? If using Mustard, does it have a taste to it on the meat? Im a very very picky eater, I like to cook my own...
  14. nickecarter

    Smoked Pork Loin

    Picked up a small Pork Loin yesterday and smoked it today. Just threw some basic spices on it last night and it sit in the fridge over night. Here is the loin going onto the smoker. About 3/4 of the way done... Took it off to wrap it in foil the rest of the way. Pulled it at 200* and let...
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