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  1. railrunner130

    Maple Turkey

    I found a recipe several months back that is very easy, very versatile and very good. I tried it out on turkey once. I also tried it with a few pork tenderloins and it came out very nicely as well. Here goes- 1 cup of maple syrup. (not corn syrup) 1 cup of apple juice 1 tablespoon of brown...
  2. railrunner130

    Smoked Coffee

    I'm finally to a point where I can give it a try- I got some green beans from a guy at work that roasts his own. Since my last post on this subject, my thoughts have evolved some. I've got a WSM. I have a few questions that perhaps the experts can help with. 1. Do I need to put water in the...
  3. railrunner130

    NEW Sausage Stuffer + smoked Sausage + Skirt Guacemole Sandwitch

    Very nice!! I'm droooooling....
  4. railrunner130

    first smoke with WSM

    One thing I've learned over the years is that when it comes to grills, etc. you can't beat a Weber. They're the best. Period. Perhaps it's just my view.
  5. railrunner130

    Chicken "cordon bleu"

    Looks really nice! Good job!
  6. railrunner130

    Braciole

    A few days ago, I had pulled one of the two halves with sauce from the freezer and defrosted it. I then put it in a saucepan over low heat with a 15 oz. can of tomato sauce and a little bit of sugar to knock down the acidity. The smoke aroma took over the house. This made me worry if the smoking...
  7. railrunner130

    Porchetta - Italian Marketplace Smoked Pulled Pork w/ Q-view

    I'm contemplating doing a porchetta using a pork loin. Perhaps I missed it, but what did you use to flavor the smoke? I'm thinking about a couple lemons and a hunk of rosemary. Thoughts or suggestions?
  8. railrunner130

    Prosciutto

    Very nice!! My mouth is watering!
  9. railrunner130

    Orange Bourbon Spare ribs on Sunday!

    Where does the bourbon come in?
  10. railrunner130

    Turkey Day Pregaming

    I had the leftover patty tonight. It was pretty good, but there were parts that either did not reheat well or were dried out in the smoking process. To me, this indicates that a mop is required. My initial thought is to use vegetable oil. But I think there must be something better to use. Does...
  11. railrunner130

    Braciole

    I did the braciole, turkey burgers, roasted red peppers (top rack) and some stuffing. The foil packet contains garlic in butter for the roasted red peppers. The braciole after being pulled from the smoker. The meat is a little underdone, but that will be an advantage later when they are...
  12. railrunner130

    Turkey Day Pregaming

    Right out of the smoker. I knew they probably weren't done, but I was afraid they may get dry if I left them in longer. I finished them in the oven. They came out very nicely. I finished them with potato rolls, mayo and a slice of american cheese. I really didn't notice the stuffing. My wife...
  13. railrunner130

    How Many Veterans on SMF?

    I'm a MSGT in the Air National Guard. C-130 Loadmaster 1990-?? Been there, done that.
  14. railrunner130

    Turkey Day Pregaming

    I did some food prep tonight and got two things accomplished with this project. I made up the burgers and the stuffing. BTW- I'm using the store brand cornbread stuffing. On the stuffing, I heated the butter, but did not stove cook it like the directions said. I intentionally didn't mix the...
  15. railrunner130

    Braciole

    Mk. Here we go. I decided to break up my marathon some by doing some food prep tonight and smoking some of the items tomorrow, provided things work out at home. I started out by pounding the meat. It came out slightly pizza-shaped. I started out with a layer of pesto, hoping that it would...
  16. railrunner130

    Braciole

    Thanks for the suggestions all! JimmyJ's suggestion of adding the meat to sauce has me thinking... Perhaps when I start the meat, I'll put a can of tomatoes in a foil bread pan or whatever size is appropriate. After a couple hours, I'll transfer the meat to the pan to keep it from drying out...
  17. railrunner130

    Braciole

    This weekend I'm planning on a smoking marathon. I've got a bunch of different things planned-- time will tell if they all make it into the smoker. Among the items, I plan on doing a braciole. I purchased a flank steak and took a shotgun approach with several possible ingredients. I think I...
  18. railrunner130

    Two Racks of Maple Wood Smoked St Louis Spares, and Breaking in the New Copper Kettle

    Those ribs look incredible! Nice job! Reminds me that my dad has a wonderful maple syrup BBQ recipe that uses a healthy bit of unions. It's sweet, but not too sweet and can be made with some nice heat to them. I'll have to see if I can snag it.
  19. railrunner130

    SILVER MAPLE FOR SMOKING

    I'd tend to believe that Silver Maple is a regional item that depends on where you live. From what I recall, they are more of a wet, weaker maple than the rest. If this is true, then they'd burn at a lower temperature and probably would be sweeter. Perhaps someone with more knowledge could...
  20. railrunner130

    Ham !! Store Manager doesn't know what I want (POPS, HELP)

    "Listen, I was wandering. Can I ask you a question? Uh... was your father a meat burgler? Here's why I ask: because it looks like somebody stole two fine hams and shoved them down the back of your dress" -Leon Phelps (Ladies Man) Sorry. After that response, I couldn't resist! Many thanks for...
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