Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. doughboysigep

    Fantasy Football anyone

    I started a Smoking Meats fantasy football league last year. Had a pretty competative group but a few teams didn't re-join. Have 4 spots open for anyone interested. Fun but competitive league. If interested, join below (draft is next week)...
  2. doughboysigep

    Smoking Meat Fantasy Football?

    Started a Smoking Meat Fantasy Football league and need players. Drafting tonight. For fun and bragging rights. https://football.fantasysports.yahoo.com/f1/1318681/invitation?key=719c5a7319682f91&soc_trk=lnk&ikey=0dc2ee86efcaf671
  3. doughboysigep

    Blueberry BBQ Sauce

    I bought some blueberry bbq sauce because it just sounded yummy. However, I have struggled with what to use it on. Any experience or suggestions?
  4. doughboysigep

    anyone modify "wheels" on their Pit Boss??

    I smoke outside my garage on a gravel driveway. the small castors on the PB are not conducive to rolling on anything but concrete/pavement ( I have been laying down plywood & cardboard to get the smoker into position but that is getting old - has ben for quite awhile). I have been wanting to...
  5. doughboysigep

    best scallop rub and salmon advice

    I have never smoked scallops and gonna try some tomorrow. Going bacon wrapped. What type of rub is best (spicy, sweet, sweet & spicy, garlic, etc.). Gonna marinate scallops in butter/oil for about and hour before. Thanks and merry Christmas. Also smoking salmon for first time (have done a...
  6. doughboysigep

    Pulled pork sandwich - gotta toot my own horn

    Smoked a butt in my Pit Boss. Nothing real special or fancy - injected with apple juice mixed with some rub (Cabelas pulled pork rub), rubbed with mustard & the rub (with a little extra paprika & brown sugar). Smoked for 3.5 hrs at 275 then wrapped with apple juice, brown sugar, & butter for...
  7. doughboysigep

    Gator Sausage Question

    i mixed up 8# of gator sausage (fresh). Planned on grilling it. I am smoking a beef roast also and thought I might put a few patties in to cook in the smoker. Is this ok? Don't want a smoked sausage per se, just a smoke cooked patty (in smoker at 225-250). Maybe cook on grill and stick in...
  8. doughboysigep

    Time to try some smoked wild pig pulled pork

    So I am getting around to smoking some of the wild pigs I shot this winter in Florida. Here's the game plan: - brine 2 front shoulders (~24 hrs) and just inject 1 ham (apple juice/apple cider vinegar/rub) - smoke them in pans (covered in some nice fatty bacon) around 225 degrees to about 160...
  9. doughboysigep

    smoking in/with pans??

    So I have been watch BBQ Pitmasters a lot and have picked up a few ideas. One thing I see them do a lot is put their meats in a pan for smoking. I did it with my recent brisket cook and it certainly helps with clean up. What are people's thoughts/experience smoking in/over trays? Is there a...
  10. doughboysigep

    Pit Boss Copperhead for cold smoking cheese?????

    Had my first smoke with my new Copperhead. One thin I love about it is the size and with extra racks I'll likely have room for 40# of cheese (or more)! However, I am highly skeptical of if the "smoke" setting will stay anywhere under the 100 degrees (I like to stay around 60-70) because the...
  11. doughboysigep

    1st smoke with my new Copperhead – thoughts/observation

    finished my 1st smoke with my Pit Boss Copperhead. Did 10# of brisket. I've been smoking for nearly 20 years - all with electric (primarily MES). I have mostly "cons" but overall I am happy with the new grill and meat came out pretty good, just need to get used to it. Biggest pro is the size...
  12. doughboysigep

    Copperhead burn off question

    Got my new Pit Boss Copperhead assembled and ready for burn off. Just wanted to check - burn off is just with heat, no pellets? Seems like that is what is indicated, but I thought you need the pellets to make the heat??
  13. doughboysigep

    Pit Boss???

    Wasn't really looking for a new smoker, but......saw a Pit Boss Copperhead at WallyWorld yesterday and it got me to thinking. Maybe going with a pellet smoker is the way to go (vs. my MES smokers). Sort of set it and forget it (I know you can't really forget it, but could be doing some other...
  14. doughboysigep

    rubs for cheeses?

    I just saw that someone puts a rub on cheese before smoking. Never thought of it, but looked pretty good. Anyone ever try this? What rubs are best (sweet, hot, sweet/heat, savory, etc.???). Might give it a try at next smoke.
  15. doughboysigep

    Mustard or no mustard with rub?

    I've been watching Pitmasters and have noticed they aren't using mustard with their rubs. I have always used mustard along with rubbing pork and beef (with good success). What are the pros and cons of both techniques???
  16. doughboysigep

    basic bacon cure/smoking thread??

    is there a "sticky" somewhere or does anyone have a link or 2 (on this forum or other) for making bacon? Sort of a bacon 101. Just got a brining bucket and gonna try to do some bacon sometime in near future.
  17. doughboysigep

    Ukrainian smoked cheese - brine?

    I had some Ukrainian smoked cheese the other day - after a Google search, I think it was a braided string cheese, and, after another search, I think it was Chechil. It was phenomenal!! I was amazed by the saltiness of the cheese. The cheese, salt, smoke combo was great. Looking at a site for...
  18. doughboysigep

    bulk casings??

    I just used up a roll (2.7"x100') of collagen casing and cannot find anything similar online. I like the cut your own roll because I can cut to length to fit in smoker (the MES is only about 14" wide - need about 18" of actual casing). Anybody have any ideas where I can find collagen casings...
  19. doughboysigep

    Smoking Gods not with me!

    This all started with me forgetting to add instacure to the 50# of pepperoni, salami, & summer sausage (uncased and mixed in cure yesterday). Today it's -10 and blowing (planned on smoking yesterday (mid-upper 20s) but the whole cure thing ended that. One smoker on this morning, other didn't...
  20. doughboysigep

    MES won't turn on?

    I have what I call a "hybrid" MES 30 - has the older style pan, drip tray, digital display but has a meat thermometer. I used it a week ago and went to fire it up today to have it not turn on. It beeped when plugged in, but wouldn't turn on. Any advice?
Top Bottom
Back
Clicky