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  1. lifterpuller

    help a newbie out with pork

    here's a good link for you bossdogg http://smokingmeatforums.com/forums/...=57139&page=21
  2. lifterpuller

    help a newbie out with pork

    I was a smoking newbie not long ago. I had my feet wet whne I found this website, but the amount I have learned here has improved my food tremendously. You have come to the right place. Don't be intimidated to try anything. People on this site are willing to answer questions they have seen...
  3. lifterpuller

    Smoked Northern Pike???

    Northern pike is not an oily fish, but they are not as dry as walleyes. I do a lot of fishing in northern MN...mostly walleyes, but I don't fall into the walleye snob category. I think northern is just as good table fare out of the right lake as walleye or crappie. Anyways, even though I...
  4. lifterpuller

    Smoky Buffalo wings

    that looks very good. Did you reach the amount of crispiness you desired? Just deep fry at 350ish for a minute or two?
  5. lifterpuller

    Venison Backstrap Fatty W/Wild Mushrooms Lots of Pics.

    Somehow I missed this until today, but that looks unreal Meat Hunter. I am likely going to try this for the Vikes game with the last back strap in the freezer. Thanks for the qview and great idea.
  6. lifterpuller

    Peach smoked Baby Backs Qview

    The ribs turned out awesome. The peach gave the meat a nice mildly sweet, mellow flavor. The smoke flavor blended very nicely with my rub, which is a little on the spicy side. 1/2 the ribs I made with sauce, the other 1/2 dry. They were both very good. I think that if I were allergic to...
  7. lifterpuller

    15lbs Deer & 15lbs Beef Jerky (PIcs)

    That looks like some excellent jerky. Awesome smokehouse too.
  8. lifterpuller

    Peach smoked Baby Backs Qview

    I can't find it anywhere locally either. Here is where I got the peach and a few other things... http://www.barbecuewood.com/StoreFront.bok Shipping isn't cheap, but it's worth it to me. I look forward to trying orange, pear, and pecan.
  9. lifterpuller

    Peach smoked Baby Backs Qview

    We're having an NFL playoff fantasy draft tonight. I figured the boys would appreciate some ribs with their beer. I am trying peach for the first time. Man, does it smell unbelievable. I mixed in a few cherry and apple pellets as well. I use an MES and it's -5 right now so I heated the smoker...
  10. lifterpuller

    Duck on the Weber Beast!

    That looks awesome. I cook a lot of wild ducks similarly. It's quick,easy and fantastic. I definitely gained valuable knowledge from this qview. I'm assuming from the pics you gauge everything off of skin color/crispiness instead of using a thermometer?
  11. lifterpuller

    Caribbean Jerk chicken smoke (Qview) all input welcome!

    Smoked the chicken yesterday. Turned out amazing. Will do this again. Temps were around 0 yesterday, so using the MES was not ideal. I put the 3 racks of chicken and 1 rack of ABTs in with MES at 275. With food in the temp dropped down to around 125 and took 3.5 hours to get back to 200...
  12. lifterpuller

    Caribbean Jerk chicken smoke (Qview) all input welcome!

    I agree, I love heat too. I hope this makes me sweat a little. No available Scotch Bonnets, so I used Habaneros. I read that both Habaneros and Scoth Bonnets have heat ratings of 100,000–350,000 scoville units. Hopefully the rub's hot enough. Thanks for the idea, I will be tossing these on a...
  13. lifterpuller

    Do you get sick of your smoked food until a day or two after you smoke it?

    I can't wait to eat whatever it is I smoke and I always enjoy it. I can definitely relate to you on the smell though. The little lady has nicknamed me "cold cuts" due to the smell I carry after a good smoke.
  14. lifterpuller

    Caribbean Jerk chicken smoke (Qview) all input welcome!

    The rub chicken in the rub I have no experience with a wet rub...the pic with the meat in the rub is somewhat decieving, as there is actually a good rub to meat ratio. I tripled the recipe. I have the chicken in the rub bowl covered as tightly as possible with foil. My temporary plan is...
  15. lifterpuller

    Caribbean Jerk chicken smoke (Qview) all input welcome!

    Trying caribbean jerk chicken for the first time. I am doing thighs and legs instead of a quartered chicken. I've done a bit of research, and I think the best way to do this in MES is with a rub/paste. This is a google result that seemed pretty good: One whole white onion, chopped Six green...
  16. lifterpuller

    Need some input on Caribbean Jerk chicken (Qview to come)

    Please delete this thread. I got carried away editing, so I started the same thread over again. Thanks!
  17. lifterpuller

    Venison backstrap with qview

    That looks fantastic I may have try that with the doe back strap I have in the freezer. Do you wrap in bacone?
  18. lifterpuller

    Specklebelly Goose: Field=>Plate View

    Bandcollector I pluck as many birds as I can. It's time consuming and difficult to do when you are hunting out of town though. A lot of times I end up plucking the birds from the last day of a trip. Do you smoke a lot of your waterfowl meat?
  19. lifterpuller

    Specklebelly Goose: Field=>Plate View

    I regret to inform you guys that I forgot to take pics of the finished product. I blame the Crown/waters. My apologies. I fail! Either way, it was delicious. I highly recommend this recipe for a whole duck or goose.
  20. lifterpuller

    Specklebelly Goose: Field=>Plate View

    Birds are taking a little longer than normal. After 4 hours at 250 the IT is only 130. So a bit longer to go. Meat Hunter, I am by Grand Rapids. I can relate to you regarding the tough hunting you had this year in MN. I did not have nearly as many good shoots in MN as I normally do...the diver...
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