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  1. a hooligan

    Smoking Chicken Wings

    Looking for some advice here regarding smoking chicken wings and I have a few questions. First, should it be whole wings or wings that have been broken down to the drum and flat, or would it be just as easy to purchase the drums and flats already separated? Next, what type of wood? I don't want...
  2. a hooligan

    Roast Beef Question

     I am wanting to smoke some roast beef in order to make lunch meat. Does anyone have a suggestion for the best type of beef cut for doing this? What internal temperature should i be looking for when smoking. please keep in mind I want a classic roast beef, none of that cooked into a gray mess...
  3. a hooligan

    Easy All in One Day Home Made Pastrami

    I start out with a store bought corned beef, one that you have to cook yourself but has already been corned. It doesn’t matter what size as we will be cooking it by temperature. You could go through the trouble and effort to corn your own, but I like easy as well as tasty!  Look for one that is...
  4. a hooligan

    My Masterbuilt extra wide propane smoker mods.

    I just finished modifying my Masterbuilt extra wide smoker, I have to say it turned out pretty good. I went online to the Home Depot web site and bought a 4'x6' sheet of water heater insulation. Its the type that has the cloth like material on one side and the silver coating on the other. I used...
  5. a hooligan

    First try at sausage sticks...

    Well I finally managed to get everything together today and made my first batch of hickory smoked sausage sticks. I used smoked collagen casings and a beef/pork mix. Here is the recipe I used:  2 lbs. Beef, lean (I used a 90/10 ground beef from my butcher) 2 lbs. Beef trim (50%) 1 lb. Pork...
  6. a hooligan

    Smoking Backstraps

    I'm looking for a good marinade for some venison backstraps. I prefer not wrapping them in bacon as I don't want them to taste like bacon. Any ideas or suggestions?
  7. a hooligan

    Recipe question...

    I have a recipe for sausage sticks that calls for an ingredient called phosphates. Is there a more common name that this ingredient goes by or is it just called phosphates? Where do I get it?
  8. a hooligan

    Passing some info

    I thought I'd pass on a web site that I found very imformative. http://www.askthemeatman.com
  9. a hooligan

    Question about collegen casings...

    I have used natural hog casings for sausage but never collagen. The question I have is do you pre-soak collagen casings like you do natural casings? I want to make some sausage sticks and have the collagen casings, just need a pointer here.
  10. a hooligan

    Sausage Stick Recipe

      I am looking for a good sausage stick recipe. I have a Masterbuilt smoker and will be smoking them after stuffing. I would like to hear about and good recipes you may have as well as what you feel the best type of wood for smoking the sausage sticks would be.
  11. a hooligan

    Hello from Memphis!

    Hello all,      My name is John and I have just joined the SMF today. I love making my own sausages and grilling as well as smoking them. I live in Memphis, Tennessee and have come to really appreciate the art of BBQ. I love trying out and then putting my own twist on recipes. Look forward to...
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