Recent content by zacw

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  1. zacw

    Xmas turkey (me not the actual turkey)

    Probably was still frozen in spots.   I smoked a bird for Christmas, that really came out well. Usually brine for at least 16 hours. Smoke at 235, pull when I.T. hits 165.
  2. ABT with sausage, and grated cheese.

    ABT with sausage, and grated cheese.

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  3. IMG_2055.JPG

    IMG_2055.JPG

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    • Album: ABT with sausage, and grated cheese.
  4. IMG_2054.JPG

    IMG_2054.JPG

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    • Album: ABT with sausage, and grated cheese.
  5. IMG_2053.JPG

    IMG_2053.JPG

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  6. zacw

    Comment by 'zacw' in media 'image.jpg'

    Going to smoke a turkey today with a ham over to drip, and baste .... Never tried before. Hope it comes out as good as yours looks. 
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  7. zacw

    ABT with sausage, and grated cheese.

    IMG_2064.JPG 147k .JPG fileIMG_2064.JPG 147k .JPG file   I looked for this recipe all over and could not find one so here is mine. 1. Got 12 big jalapenos from the local grocer.(Usually grow my own, but its December) 2. Washed each pepper.(Caution the fumes may make you...
  8. zacw

    BD's Pre Holiday Smoked Turkey. A Foamheart Request

    Best I've seen yet. I plan on smoking a 13 pound bird tomorrow, with a twist . I going to place a fat ham over the bird to drip as I smoke. Wish me luck 
  9. zacw

    Whole Venison Hind Quarter

    I have tried this before, and it always comes out tough. Good luck on your adventure,  I'll be watching for your outcome.
  10. zacw

    Deer Tenderloin and Pictures

    What temperature do you cook at, and what temp do you pull at?
  11. zacw

    The great Debate. Does Wild Game benefit from hanging and aging like beef does or not?

    Well, here is my 2 cents worth. First of all I'm not a doctor, and don't know what exactly happens to the carcass after you kill any animal, but I do know it does become less tough with age.. I have taken many deer in my life, and from my experience it seems to me the animal should be aged...
  12. zacw

    Smoked Deer Shoulder

    I took a nice doe with my bow last week, and wanted to smoke a shoulder instead of the usual sausage, or hamburger. I think it came out pretty well. Here is what I did: 1. I let the meat sit in a cooler for 10 days at around 40 deg. 2. Washed shoulder, dried, and injected with 1 1/2...
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    FullSizeRender.jpg

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  14. Smoked Deer Shoulder

    Smoked Deer Shoulder

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  15. IMG_1915.JPG

    IMG_1915.JPG

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