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  1. harvfish

    Wrapping Boston Butts

    I would wrap them in heavy duty foil once, then set it in a small tin. If it leaks a little, the tin will catch it. Buy them in packs of fifteen at Sam's or BJ's
  2. harvfish

    smoked lobster

    You're right about steaming them Delta, It's just done in the smoker. If I cooked them any other way it would be tails split on the grill with a butter dill/lemon brushing. The claws and body would then be steamed in a collander for extra eats.
  3. harvfish

    oak question?

    Red oak is great as previously stated for two reasons. The first is its mild flavor and great coloring to the meat. Not too dark or light...just right. The second is the coals hold up longer which improves consistent heat. Up here in Maine, we have ample red oak and maple. I use a mix of the...
  4. harvfish

    spiced apple sausage

    My butcher here in Maine makes this spiced apple sausage that is awesome. He uses a spice company from Indiana and uses only pork trimmings with NO cartalidge. Nothing worse then those cruchies you get from store bought crap (Jimmy Dean and others). The ladies at my catering events always...
  5. harvfish

    First fattie: Recipe help

    spiced apple sausage, peps/onions, baby portabellas, cheese....yumyum
  6. harvfish

    smoked lobster

    I cook them in my Lang all the time..the key is seaweed. Layer 4-5 inces of seaweed, lay lobsters on top, add steamers around them, cover in more seaweed and cook 1 hr at 300....awesome, juicy, and no smoke flavor (they're in a shell). When from Maine, you need to cook em alot! Harvey's...
  7. harvfish

    1st fattie...cooking a little fast?

    I cook mine at 275 for an hour and a half, until the internal temp hits 165. My butcher makes a spiced apple sausage which everyone loves. Here is one with onions/peps/shrooms and cheeses. <a href="http://s497.photobucket.com/albums/r...ent=fattie.jpg" target="_blank"><img...
  8. harvfish

    Maine BBQ

    Just the Lang. I did have an old barrel/grill/smoker, but no cook is too small. The Lang only takes 1/2 hour to come to temp with wood. I usually have the neighbors bring stuff over when they smell her firing up..lol.
  9. harvfish

    Smoker pic

    I'll look for inside pics, but it's cabinets, 4 sinks, freezerless fridge, water heater and counters......and tunes
  10. harvfish

    Spiced apple sausage fattie

    Here is some pics of my apple sausage w/peps/onions/shrooms/ and cheese. My father wants one a week...lol <a href="http://s497.photobucket.com/albums/r...nt=fattie4.jpg" target="_blank"><img src="http://i497.photobucket.com/albums/r...sh/fattie4.jpg" border="0" alt="Photobucket"></a> <a...
  11. harvfish

    Maine BBQ

    Hi all from Maine. Enjoying the posts and hope to put my 2 cents here and there. Been catering for four years and enjoy all the people I meet. Look forward to talking with you all and learning as well. Harvey's Sebago Lake Smokehouse 24' Lang tandem 84 deluxe
  12. harvfish

    Smoker pic

  13. harvfish

    smoked lobster

    I've done lobster in my Lang a few times. Being from Maine I kind of have to! The trick is the steam/moisture. I line my grates with seaweed (4"), pile the lobsters on top, add more seaweed on top and cook for an hour at 275-300'. I also add steamers and crabs to the mix then add corn on the...
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