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  1. realbigswede

    Whole leg of lamb (with bone) Need Ideas

    I going to have a birthday bash for my wife and a friend family. They have given me a leg of lamb and I like to smoke it in the smoker. BUT I have never done it I don't know the temp, time and spices. The weight is around 5-6 pound. Thanks for help in advance RBS
  2. realbigswede

    Smoking and Deep frying the turkey for Thanksgiving.

    The Thanksgiving dinner I going to smoke a 20 pound turkey and a 15 pound that will be deep fry. Some like me to deep fry a turkey the same as last year but I wanted to smoke one so the will be 2 turkeys' this year first time ever. Will post pictures later we will have the dinner on Saturday...
  3. realbigswede

    OK guys/girls here we go with the best news....

    heheheh get you to come and look. OK at midnight on 11/21.13 I'm in the line to get my new Xbox One.        so is it anyone else that is in to gaming.  come and talk to me. like to talk to some of you.
  4. realbigswede

    pork belly with or with out

    I going to get a whole side next time with or with out skins. Please vote and tell me why you prefers with or without skins.
  5. realbigswede

    Cure #1, Cure #2 buying

    ok I see you guys talking about cure #1, 2 and 3 but where can I get my hands on it,, my Butcher do not sell it longer since he stop curing meat. to little interest in it.
  6. realbigswede

    My first Bacon

    Ok I bought 10 pound of pork belly:   Fresh cut pork for my bacon Salt and brown sugar in vacuum sealed packet.  They have been in them now for 10 day and in to the smoker. IN the smoker for 4 hours....at 150F ok out of the smoker Cutup and in to the vacuum bags. and in to the...
  7. realbigswede

    First try to make Beef jerky

    Ok the first try to make beef jerky
  8. realbigswede

    Internal Temperature Chart:

    Beef, Veal, and Lamb Internal Temperature Chart: Fahrenheit and Celsius Cooking Temperatures   Degree of Doneness Internal Core Temperature Internal Description Beef - Lamb - Veal Roasts - Steaks - Chops Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it...
  9. realbigswede

    Nitrate to or not?

    ok A question do you have to have nitrate in stuff? * If I hot-smoke it? * and in sausage? * in bacon. I really don't like the taste of it and it burns my thong. That is why I starting to make my own bacon with out nitrate and hope that it will come out great
  10. realbigswede

    First ever a whole broiler is going in to the smoker

    So here is the first whole broiler going in to the smoker. I have done dry rub, I start out with 250F for the first hour then lower it to 200F. Dose sounds right or is it the other way around?    Will post picture after the broiler comes out of the smoker...... I mean every one have see a dead...
  11. realbigswede

    pot or vacuum

    I going to make my first bacon so here is my question. Should I leave the bacon in a brim in a pot for 10-14 days or should I do a dry rub and vacuum seal it for 3-5 day Tell me if you have tried both of them and what was your result.
  12. realbigswede

    Smoked Scallop Potatoes by RealBigSwede

    This is an receipt that I have invented and the family love it in 10 days I have to do it 2 times. 5 Pound Potatoes (Just scrub clean) 1 large yellow Onion or  1 cup Dried onion 8-10 slices of American cheese 1 cup heavy Cream 3/4 cup Water 1 Tbs  season salt (remember that...
  13. realbigswede

    Finaly I got a Smoker, Baby!! The old grill is going to the storage in the shead.

    Hello all I just got a Masterbuilt Electric Smoker   40" and I have used it almost every day for 2 weeks. I love it. But with this baby WOW. I'm a griller and smoker by heart. I have a BBQ grill that I have used for over 10 years a charcoal grill but I never got the right temp and often I over...
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