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. dools103

    Smoked pork belly

    Going to do some smoked pork belly burnt ends this weekend, finishing them in a pan with BBQ sauce {Jeff's), butter and honey, going to do jalapeno ABT's for appetizer but looking for suggestions as what to serve with the burnt ends..
  2. dools103

    Mother's Day Smoke

    Started out with a rack of spareribs rubbed with Jeff's rub the night before, they went into the smoker about 1:30 doing the 2, 2 & 1, then I wanted to try something different for a fattie, so I got 6 flounder fillets put them in a gallon bag and used my rubber mallet to flatten them, they did...
  3. dools103

    Jeff's Rum Injected Ham

    I am planning on doing Jeff's Rum injected ham on Sunday, I looked all over and all the bone in hams were presmoked 23 percent water, so I ended at the local butcher and got a fresh ham, which I will inject and smoke. My question is, as I read his recipe I get the impression that he used a...
  4. dools103

    First Multi Dish Smoke

    Wife decided to have some friends over a couple of weeks ago, so I decided I would do everything in the smoker. I have done enough stuff by themselves but never multple things with varying smoke times. Decided to do a rack of baby backs, jalapenos stuffed with creme cheese, onion, garlic and...
  5. dools103

    Italian style Fattie

    On a whim yesterday decided to do a fattie, had done a cordon bleu and a stuffed flounder but wanted to try a ground meat type, off to the store and ended up with hot and mild italian sausage, escarole, for you not familiar, a green not as bitter as collards, some shredded mozzarella and smoked...
  6. dools103

    My First including "The Fish Fattie"

    Was going to wus out and just do a Cordon Bleu fattie but got to the store and said the hell with it. First the Chicken was  just 2 chicken breasts butterflied, or at least slit open a bit and pounded out, had gotten some ham and swiss sliced about an 1/8th inch thick, followed thread...
  7. dools103

    Fish Fattie

    Have not done a Fattie yet but wanted to do something different because I have a friend that does not eat red meat, was thinking of chicken and seeing that some prefer to use breasts as opposed to ground but then was actually tossing around the idea of using Tilapia or Flounder like a chicken...
  8. dools103

    Smoked Tilapia

    Had been a while since I had used the smoker, been  hot in NC, well anyway my brother up in NY was smoking a turkey breast over the weekend and madde me realize how long it had been since I had used mine, wanted to do something different and remembered seeing Jeff's recipe for smoked Tilapia in...
  9. dools103

    The Ribs went fast

    Couple of racks of ribs for the game yesterday, one with a basic rub that I do and the other with the snake bittten chicken  recipe from the forum, just wanted to see how it would taste on ribs, was great on chicken, also some ABT's, some with cream cheese, onion, garlic & chorizo sausage the...
  10. dools103

    First Time Chickens

    Well I got a new Masterbuilt XL a couple of weeks ago, did the tweaks, cast iron skillet with 4" bolts for wood, high temp rtv around door. I did a rack of baby backs last week to try and get temp adjusting down and decided I would try a couple of chickens. Found a rub recipe on here for Snake...
  11. dools103

    Temp Spike

    I was smoking my first rack of baby backs in my new MasterBuilt XL propane smoker last week using the 2-2-1 method. I had gotten the temp adjusted to 244-248 according to my Maverick digital. I wrapped the ribs in foil and put them back in the smoker, did not touch the temp dial and within 20-30...
  12. dools103

    New from North Carolina

    Just wanted to say Hi, my name is Keith, go by Dools, live in southeast NC below Wilmington. I bought a Brinkman electric  summer of 2010 and started on the smoking adventure. Originally from north of NYC, I was not even fond of grillin up there but started when we moved down in 06 and then saw...
  13. dools103

    Smoking Sea Scallops

    Going to smoke some sea scallops tomorrow and my electric smoker usually runs about 240-250, saw WullyBully's recipe for shrimp and scallops, will probably use his rub recipe but he was at 270-300 for 25 mins, saw another post, possibly his another time that said at 240 for an hour still had do...
Top Bottom
Back
Clicky