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  1. sucasa

    Pepper-Steak Jerky from Bottom Round in SV24: Q-view

    I'm so glad these posts stay here forever!  I smoke all kinds of stuff ... but never have ventured past the dehydrator for my jerky.  But I have a fairly new smoker now and plan to give this a whirl this week.  
  2. sucasa

    New Years pork loin chops - brined and pasted - with Q-View

    They were very tasty guys!  And equally tasty today for lunch.  I know I've seen many posts saying that pork loin chops tend to dry out, but these were not a bit too dry today.  I will now and forever more brine my lean pork before smoking.
  3. sucasa

    Chicken and wood question ...

    Opinions wanted about apple wood and chicken.  I'm trying to branch out with different woods besides mesquite and hickory and have been looking at the fruit woods.  If we're big hickory and mesquite lovers, is apple going to be too mellow you think??  Is cherry any stronger??  Thanks! Susan CLB
  4. sucasa

    Gas/electric smoker?

    I've done quite a few turkeys and chickens.  I soften butter and mix with whatever spices I want then slather it on inside and out.  My cheap little Brinkman does not get to 275 - at all - and I have crispy skin every single time without having to take it to the grill or the oven.  We usually...
  5. sucasa

    New Years pork loin chops - brined and pasted - with Q-View

    I chose a pkg of 1 1/2 inch thick pork loin chops and did a basic brine of water, sugar, salt, garlic & onion powders, and some red pepper flakes.  After drowning the piggie pieces for half a day or so, I did a good rinse then slathered on a 'kitchen sink' kind of paste I threw together -- on...
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    413059_2565639495482_1088993405_32100166_16394536_

  7. 332663_2565656615910_1088993405_32100188_66895603_

    332663_2565656615910_1088993405_32100188_66895603_

  8. 332676_2564843955594_1088993405_32099656_100304474

    332676_2564843955594_1088993405_32099656_100304474

  9. sucasa

    Smoking duck and Turkey gravy

    I boil the neck, gizzard and liver while the turkey's cooking to get broth for the gravy.  That's the way we've done it for generations.  The the pieces and parts get chopped and the neck gets shredded to go in the gravy.  You can always skip the pieces and parts and stick with the neck if you...
  10. sucasa

    Rib question

    Well, I have to say -- they were goooood! They were falling off the bone, gooey, messy good! I'll have to post a pic later tonight or tomorrow though.
  11. sucasa

    Rib question

    I did the 3-2-1 method for my spare ribs. My riblets and the little tips were great snacking for us -- good smoke flavor that wasn't too strong, tender, moist. Mmmm. My ribs are finishing up. The internal temp is great -- they're on the tail of firming up right now. Now the question -- I...
  12. sucasa

    Canning Problem

    You may not need that much ice cream topping or syrup -- but you can always use them as gifts. I've found -- esp. when making my jalapeno jam -- that I have to use 1 1/2 to 2 packs of the liquid pectin instead of the 1 that it calls for. I like the little softer set that you get with the...
  13. sucasa

    Smoked chops w/Qview

    Brined in a salt, sugar, water, splash of white wine, spices, and lots of garlic solution. Rinsed, peppered, and slapped on the smoker. Tada! I wouldn't have called them juicy, but they sure weren't dry either. Nice smoky flavor -- I chose hickory -- and tender. Yeah! No more pitty meals...
  14. sucasa

    1st ABTs w/Qview

    Tada!! Once pic during and one of them done -- and they're fixing to be gone!
  15. sucasa

    Smoked chops w/Qview

    I'm in New Mexico -- mountain time. It's only 3:50 here. We're gonna eat around 6pm. So I'm thinking 4:45. Sorry, you have to wait. As you could see from the pic they aren't super thick so they should take 45 min to an hour @ most.
  16. sucasa

    1st ABTs w/Qview

    Oh I how I wish they were home grown! But not yet. They're smelling great!
  17. sucasa

    Smoked chops w/Qview

    They're still taking their bath but in an hour or two they'll be sitting under the heat lamp! Had some chops and thought I'd give 'em a try! Attachment 21387 Attachment 21388
  18. sucasa

    1st ABTs w/Qview

    I've done poppers in the oven before but never ABTs. They looked too good not to put a batch on! They aren't done yet -- dangit! But here's how they're coming: Jalapenos 1 block cream cheese 2 tsp garlic powder 1 sliced green onion bacon Attachment 21383 Attachment 21384 Attachment 21385...
  19. sucasa

    Smoked chops!

    I did a qview for the brisket. Did you miss it? Or did I not do it right and people can't see it?
  20. sucasa

    !st attempt at ABT'S

    Looks like you even used turkey bacon and they came out looking great! I love turkey bacon -- I'll have to try that.
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