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  1. bigfish98

    looking for a large propane smoker.

    looking for a large propane smoker that I don't have to build myself. I was hoping to go to Lowes or Home Depot or one of the big box stores. I saw two door I believe it is a master forge that looked pretty good at Lowes at like seven hundred and some square inches of cooking space. Are there...
  2. bigfish98

    First rib competition. Will take any tips I can get!

    I just signed up for my first rib competition. It is a small town competition so it is not a huge deal. Actually, I went to ask what kind of ribs we were getting to cook and they told me they were St. Louis style baby backs. I questioned this of course and was shown a trimmed rack of...
  3. bigfish98

    Jealous much?

    Who has two thumbs and a bag of the tastiest meat rub on the market?  THIS GUY!!! OK, I just had to put this on here.  I picked up my first (of many I am assuming) 3 pound bag of Tatonka Dust.  Tanya even through in a couple can cozies too!  If you haven't tried this stuff, go to owensbbq.com...
  4. bigfish98

    Smoked Almonds - To Brine or not to brine, that is the question

    I am thinking of doing a batch of smoked almonds (first ever) as I really love the ones from the can and I am on a low carb diet, but don't want to pay 5 bucks for a little can anymore.  I am thinking of using Todd's recipe with the egg wash but changing the seasonings to a more savory blend...
  5. bigfish98

    Someone has to ask so it might as well be me... What/when is the next throwdown?!

    OK, I did it.  I asked.  Let's here it!  I didn't get in on the last one as I just really don't like Mac and Cheese.  I know, that isn't American, but I'm sorry yuck!  The entries looked amazing and I wouldn't have had a chance anyway!  Bigfish
  6. bigfish98

    My big announcement - Updated March 21, 2013

    6 months ago, I made one of the biggest decisions of my life. I decided to have gastric bypass. I didn't want anyone to know because I wanted the decision to be solely mine. I of course told my wife, mom, dad, brother and my wife's family, but I wanted to keep it a secret from most everyone...
  7. bigfish98

    Looking at getting a Chef's Choice Electric Sharpener. Anyone have one?

    I have been looking at an electric sharpener.  I know, there are some that will smack me for even thinking of an electric sharpener, but I have neither the patience or the skill to use any manual method.  I looked around and talked to a few people and have settled on the chef's choice electric...
  8. bigfish98

    Neighbor wants me to smoke her goose. I need help!

    OK, I know that sounded bad, but my neighbor asked me if I could smoke a goose for her.  She bought one from a store so I am assuming it was farm raised.  I told her that I could, but then she told me all she wanted was for me to smoke it for the smoke flavor and she would cook it the rest of...
  9. bigfish98

    Need help sharpening my meat slicer blade

    I recently purchased a 10 inch commercial meat slicer off amazon and it came with an attachment for sharpening the blade.  it is basically two wheels that are in an aluminum housing that sits on top of the unit.  The instructions are poorly written and I think I am doing more damage to the blade...
  10. bigfish98

    First Venison Summer Sausage

    Hey everyone!  The wife and I both got deer during rifle season this year so we decided to try summer sausage.  We have never made it before so it was an new experience.  We ordered a kit from Curley's Sausage Kitchen.  Here are their instructions which I mostly followed except we used 50%...
  11. bigfish98

    Maverick issue. Do I need a new probe?

    I have the Mav 732 dual probe thermometer.  Worked great and have used it a ton, but recently the BBQ probe is reading really high.  Like 200 degrees high.  I haven't checked it in boiling water recently to verify, but I have an MES 40 and can't see it being that far out of whack.  Is there a...
  12. bigfish98

    Homemade Venison Summer Sausage question

    OK, I am planning on making some homemade venison summer sausage.  If it turns out well, I was thinking of giving it out for christmas presents.  My question is can I vacuum seal it and ship it without it being packed with ice or ice packs?  I know a lot of beef summer sausage at the store is...
  13. bigfish98

    Anyone use Curley's Seasoning?

    I was directed to Curley's Sausage Kitchen online by a friend.  He highly recommended them.  Has anyone else used their seasoning?  I was thinking of getting the venison bacon and the summer sausage seasoning.  Any thoughts? Bigfish
  14. bigfish98

    Tapatalk issues. Anyone else having them?

    I use tapatalk on my phone for this forum and recently it keeps telling me it can't connect.  Is it just me or is anyone else having this issue.  It is just this forum.  Another one I am on is working fine. Bigfish
  15. bigfish98

    Bacon tastes right but not getting any color after 15 hrs of smoking... What's up?

    I cured some pork bellies with Pop's brine.  Took them out yesterday and put them in the fridge overnight to dry.  Took them out this morning and put them in front of a fan for about an hour just to make sure the pellicle formed well.  They were tacky and shiny so I figured I was good to go.  I...
  16. bigfish98

    My new toy! Just in time for the bacon I am smoking this weekend!

    Hey everyone!  I am pretty excited I just received my new meat slicer!!!  I bought it off Amazon for $229 + ~$43 Shipping = ~$272.  It is a ten inch blade.  It is all stainless steel and the only bad review on amazon was that basically you couldn't stick it in the dishwasher (No S#%@).  I...
  17. bigfish98

    Wet Curing Question that wasn't answered in a hijacked post!

    OK, I tried to hijack a thread with a question and it wasn't answered.  Here it is: As I am trying Pop's brine for the first time as we speak, I am curious. Why does it take 10-14 days for belly bacon, but only 8-10 for buckboard bacon? I have dry cured bacon before (buck board and belly) and I...
  18. bigfish98

    Couldn't just cook ribs for the in-laws. Had to do a prime rib too!

    OK, I posted my pics from my ribs that I did today.  Those were for my in-law's anniversary dinner though.  SO then the question was what to make for supper?  Why not a prime rib?!  I had a 4 pound boneless roast in the freezer so I thawed it, rubbed it with a garlic dip mix that said it was...
  19. bigfish98

    Spareribs and Baby Backs for my In-law's anniversary with Q-View

    Well, as I am the most culinary inclined of my wife's family, I was asked to provide the meat for my in-law's anniversary dinner next weekend.  I was asked to do ribs.  I got two racks of spareribs and two racks of baby backs.  I also had two racks of beef ribs in the freezer so I dry cured them...
  20. bigfish98

    Amount of cure for Beef Ribs

    I have some beef ribs that I want to make into corned beef ribs.  They weigh 4 pounds total.  That would be 4 tablespoons of tenderquick or 2 ounces by weight I believe.  But does it make a difference since the majority of the weight comes from bones?  Will the meat have too much cure?  Bigfish
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