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  1. mountainhawg

    Best Loin I Ever Had-TKS to Chef JJ

    I had bought a loin yesterday, first time in about 8 years. I always found them tough and dry. I only had cooked them in the oven before and probably over cooked them. Pics are of 1/2 of the loin. I only cooked 1/2 since it is just my wife and I and not a big fan of too many left overs. I...
  2. mountainhawg

    ABT's (first try) for Raceday Snack- With Q-view

    I read about the ABT's here of course and had to try them. Today there was a NASCAR race and felt they would be a good snack to try out. Found a recipe that sounded good: http://www.smokingmeatforums.com/t/122230/so-whats-all-this-fuss-about-abts I followed it fairly closely but I did minor...
  3. mountainhawg

    BBB First Try. Lots of Q-View

    I had been wanting to try BBB a long time and when Food Lion had butts and picnics at .99c/# I thought here is my chance. I ended up picking a  picnic but if I had to do it again I'd pick a shoulder as the picnic is too lean. I used Todd's recipe posted here...
  4. mountainhawg

    Mountain-Hawg Rainbow for smoking-NOW SMOKED Q-View

    Been several years since I caught a rainbow this big while I have caught browns exceeding this recently. My possibilities are endless but I probably will smoke one fillet. The other will be cut into chunks and deep fried per wife. I thought about lox but it's not quite thick enough.Probably will...
  5. mountainhawg

    Grill Reverse Sear T's and Spuds

    I bought a couple of T's at a store that has notoriously good looking but TOUGH steak. I marinated them for 24 hours using the following flank steak marinade: http://www.smokingmeatforums.com/t/113616/marinated-flank-steak-w-recipe. I received my AMNPS yesterday and smoked some cheese this...
  6. mountainhawg

    OK, I'll try smokin' cheese but, been burnt on smoked cheeses

    My wife and I like an occasional cheese and cracker snack while watching the tube and I have been tempted to try smoking cheese since seeing it on SMF. Problem is we have tried smoked cheeses before from the likes of Hickory Farms and did not think much of them. Like hickory creosote poured on...
  7. mountainhawg

    Why low and slow for a roast? I like hot and fast....

    First off I know there is no Q view, I should have done it and it would have explained a lot. BUT, before joining SMF I had brined and Q'd many a butt and shoulder (1-2 a month for decades). I was normally done Qing a 4-5 pound piece of meat in 6 hours.  Yesterday, I had a 6+ pound shoulder. I...
  8. mountainhawg

    On a Budget? Acu-rite: Cheap, Not wireless, but Accurate

    A few months ago right after joining SMF I was at Walley World looking for a new meat thermometer. I had really considered the Maverick but was unsure at that stage. Anyway I saw this Acu-rite for $16 and said what the heck, not much to lose. Well I was quite impressed with it's accuracy in...
  9. mountainhawg

    Lox/Gravlax with Smoked Salt and Smoked Brown Sugar W/ Q-View

    First I would like to thank Pokey for some help and the inspiration from his post on making lox by first salting then brining the salmon http://www.smokingmeatforums.com/t/106689/1st-lox-smoke-w-modified-amns. Through PM's we also shared some ideas on the process and smoking the fish.  Second...
  10. mountainhawg

    Chestnut Wood for Smokin"

    Today a friend gave be three freshly cut slabs of Chestnut wood cut 14" x 2", beautiful wood. He was not sure if it would be good for smoking meats and I have no idea either. Anyone try it? If so any recommendations as to uses?   Thanks, Gil
  11. mountainhawg

    Refreezing Once Frozen Meats after Cure and Cold Smoke

    I have always gone by the "do not refreeze once frozen raw meats" rule. I am currently brining with Cure #1 8 pork chops which I plan on cold smoking (under 80F) to make "smoked" (ham like) pork chops. I plan on saving a few out for eating right away but refreezing the remainder. Is this a safe...
  12. mountainhawg

    Is There a Minimum Time Bacon Should Be Subjected To Smoke/Low Heat?

    Maybe that's a funny question, but I wish to smoke this batch of twine wrapped side meat slices (1# wrapped snugly not too tight) but not with a lot of smoke. I plan on using chunk apple and can maintain a 90-130 deg range of temperature in my grill/smoker. My brine is Pop's (going with 7 days...
  13. mountainhawg

    First Attempt at Jerky (Q-View)

    I am in the process of making Terriyaki Jerky using a 21/4 # bottom round I found on sale. I used a recipe for a soak I found on line along with Cure #1. I soaked the beef overnight after slicing it as it thawed with my fillet knife. Slicing was fairly easy and pieces are between 1/8 and 1/4...
  14. mountainhawg

    Bacon from raw SLICED Middlans (belly)

    A friend gave me a bit over a pound of sliced raw middlans (belly like meat). I wish to try to turn this into bacon minus the smoke due to it being sliced. I plan on using Pop's brine and add a little maple syrup, pepper and use Cure #1. I plan on cutting the recipe in half since I don't need a...
  15. mountainhawg

    I blew it and I admit it, so sad

    Been grilling Boston Butts for literally decades, but as a Newbie here and learning new recipes and methods I decided to try a recipe I found that sounded interesting, complex and tasty for a smoked butt last Sunday...
  16. mountainhawg

    Newbie jumpin' in the pit

    Hi all, Great site with great recipes. A few weekends ago I was scanning the tube looking for something to watch (since NASCAR is in winter break mode) and ran across BBQ championship cook off and decided to watch. This was Myron Mixon and crew and I recorded 6 episodes for reference. Well...
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