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  1. isutroutbum

    Noob-esque Country Rib Questions - mostly about Foiling

    Hey All, I've got a big package of country ribs (7 +lbs) and about that many pounds in chicken thighs that I want to smoke up in the BDS tomorrow. I'm going to brine the chicken overnight, and am ok (at least I think I am) w/doing chicken. But I've got some questions about the country ribs...
  2. isutroutbum

    Meatloaf and Tater w/q-view

    Hi Everyone, I smoked up a meatloaf, some au gratin potatoes, and a couple pork steaks the other day. I meant to post the final pics yesterday, but I forgot. It was really, really hot on Tuesday when I did the smoke (and then a big thunderstorm rolled through), so I put everything in my new...
  3. isutroutbum

    If some has a free sec, a little meatloaf and au gratin tater help?

    Hey All, A quick question - I'm going to smoke a meatloaf and some au gratin taters up today (really smart move on my part since it is 95 degrees outside). I've never done either one, so I'm wondering if y'all could give me a little advice on approximate times? I know the meat is done when it...
  4. isutroutbum

    Bone in Loin w/Q-vue

    Hi All, Rubbed a bone in loin last night, and got up early this morning to smoke it. Came out tasty, tender and really, really moist. Mama loved it! Recipe 2 tbs Cayanne (next time I'll go w/1 tbs. I like 'kick' a lot, but this was a little too 'kickin') 1 tbs garlic powder 1 tbs onion powder...
  5. isutroutbum

    Call to Iowa Boys (or, Folks)

    Anyone plannin' on going? http://www.pork.org/bbqlossal/ Best, Trout
  6. isutroutbum

    Calibrating a Taylor Weekend Warrior?

    Hi All, I've got two of those red Weekend Warrior therms by Taylor (picked up at Lowe's) and I think I like them, but there is about 5 degrees difference between the two. I read the instructions a number of times, and I don't see anything about calibrating them. Does anyone have any...
  7. isutroutbum

    Butt . . . ugh, yuuummmmm!!!

    Hey All, Smoked a butt yesterday. Here is the recipe: Brine 1 cup pickle salt 1 cup brown sugar (I hate the suger, but Mama likes, so c'est la vie!) 1 tsp onion powder 1 tsp garlic powder 1 tsp crazy mixed-up pepper 2 tsp cayanne water to cover in the fridge overnight Rub 3 1/2 tbs crazy...
  8. isutroutbum

    Wieners e/q-view

    Hey All, Made some hot dogs on Thursday. Smoked 'em yesterday. Here's the recipe (nothing earth shattering): 3 1/2 pds chuck steak 9 pds butt 175 grams Wiener seasoning (from Sausage Maker . . . why fix it if it ain't broke?) 1 tsp Insta Cure #1 1 1/2 cups Soy Potein Sheep Casings Meat cubed...
  9. isutroutbum

    Complete Noob ? - Wood n Potato

    Hi All, This is probably a dumb question, but in a lot of q-view I see a thermometer stuck in either a potato or a hunk of wood - is this for taking the temp in the smoker, or for ballparking the temp in the meat? I'm guessing it is the former, but I'm not sure. I tried to do a search but...
  10. isutroutbum

    Salmon w/Q-view

    Hi All, I smoked some silver (aka, coho) salmon today. I've worked on and off since college as a fly-fishing guide in the Bristol Bay region of Alaska , so I've got plenty in my freezer. :) Anywho, my aunt and uncle are coming over tonight and they really like salmon, so last night at about...
  11. isutroutbum

    First Q-view Post - Bock, Bock

    Smoked a couple of chickens tonight. Brined them for 4 hrs in the following: 2 gallons water 2 cups kosher salt 1/3 cup Worchestershire sauce 4 tbs black pepper 1 tsp poultry seasoning 2 tbs crab boil 1 tbs marjoram 1 tbs basil 3 tbs cayenne 1 tbs ground oregano After I pulled them out of the...
  12. isutroutbum

    Dry-cured sopressata . . . anyone?

    Hi All, I'm thinking about doing a batch of sopressata, as it is probably my favorite dry cured. I will be using Rytek's recipe (4th ed., p. 379), unless someone has a better one. ;) I'm just wondering if anyone has tried this before? My biggest concern is this: I live in the Midwest and the...
  13. isutroutbum

    Hi from Central Iowa

    Hi All, Great to be here! I'm from Iowa and have been smoking on and off for years. Have recently started making sausages (thanks to the great wife for the Xmas present!) and really want to try to figure things out on the smoking end. I just LOVE smoked garlic polish sausage. In all honesty...
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