Ban Basketball Posted October 7, 2023 Posted October 7, 2023 1 hour ago, Gus said: Got ribs going here in the Dakota’s this morning. A friend of mine is tearing up the pheasants this morning near New England, ND. 1 Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site!
Gus Posted October 7, 2023 Posted October 7, 2023 24 minutes ago, Ban Basketball said: A friend of mine is tearing up the pheasants this morning near New England, ND. Pheasant season doesn’t start for 2 more weeks here in the good Dakota. Have not tried pheasant on the smoker yet. Could be worthwhile… I always blacken and pan fry it and it comes out tasty.
Ban Basketball Posted October 7, 2023 Posted October 7, 2023 5 minutes ago, Gus said: Pheasant season doesn’t start for 2 more weeks here in the good Dakota. Have not tried pheasant on the smoker yet. Could be worthwhile… I always blacken and pan fry it and it comes out tasty. Never have smoked it. Either baked or fried. Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site!
ionel Posted October 7, 2023 Posted October 7, 2023 6 hours ago, Plasmodium said: Paradoxically, you flew too close to the sun. Looks like flew thru the sun. .
Ban Basketball Posted October 9, 2023 Posted October 9, 2023 On 10/6/2023 at 11:52 AM, WrestlingRasta said: I work for the gubment I do too, but I's ain't cookin like that. Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site!
WrestlingRasta Posted October 9, 2023 Posted October 9, 2023 10 hours ago, Ban Basketball said: I do too, but I's ain't cookin like that. I’m sure you probably do things I don’t do. 1
WrestlingRasta Posted October 9, 2023 Posted October 9, 2023 Lovin this chili weather we’re having down here in south Florida…. 1
Stockton Posted October 9, 2023 Posted October 9, 2023 Clearly not meat but smoked cheese. Needs to be a little colder outside but I was running out and it takes a couple weeks to cure. Used a variety of cheeses and cut some cream cheese into blocks also. 3
WrestlingRasta Posted October 9, 2023 Posted October 9, 2023 Just now, Stockton said: Clearly not meat but smoked cheese. Needs to be a little colder outside but I was running out and it takes a couple weeks to cure. Used a variety of cheeses and cut some cream cheese into blocks also. Been seeing a lot of that but never tried it. How long it take?
Stockton Posted October 9, 2023 Posted October 9, 2023 Just now, WrestlingRasta said: Been seeing a lot of that but never tried it. How long it take? Depends on how much smoke flavor you like. I fill 2 smoke tubes and it goes for 4 hours. Take it off, wipe off oils, let set in room temperature for couple hours, layer in tupperware container with paper towels between layers, cover and refrigerate for a day and then vacuum seal. I write 2 week future date on package and then it's ready to eat. Cream cheese can be eaten a day later. 1
headshuck Posted October 11, 2023 Posted October 11, 2023 Pork chops sous vide to 140, then seared. 3
mspart Posted October 11, 2023 Posted October 11, 2023 On 10/9/2023 at 2:45 PM, Stockton said: Depends on how much smoke flavor you like. I fill 2 smoke tubes and it goes for 4 hours. Take it off, wipe off oils, let set in room temperature for couple hours, layer in tupperware container with paper towels between layers, cover and refrigerate for a day and then vacuum seal. I write 2 week future date on package and then it's ready to eat. Cream cheese can be eaten a day later. Wow I love smoked cheese. But I figure I would melt it, never thought I might be able to do this. Hmmmmm, I might have to try this. Got a brisket thawing for this weekend!! I'll give that a go. But I may try cheese and if so, I'll let you know how much melt I got!!! mspart
Warm Up Champ Posted October 11, 2023 Posted October 11, 2023 (edited) On 6/15/2023 at 7:24 PM, headshuck said: Had a couple good years with the Acorn Big Green Egg clone before it rusted out. Now my goto is the PitBoss Traeger clone. The Traeger family is actually partially behind Pit Boss. They decided they wanted back in the smoker game after selling the Traeger brand. Edited October 11, 2023 by Warm Up Champ
Ban Basketball Posted October 14, 2023 Posted October 14, 2023 42 minutes ago, WrestlingRasta said: Enjoy some game day y’all What's that about confirmation? Owner of over two decades of the most dangerous words on the internet! In fact, during the short life of this forum, me's culture has been cancelled three times on this very site!
WrestlingRasta Posted October 14, 2023 Posted October 14, 2023 28 minutes ago, Ban Basketball said: What's that about confirmation? Some people don’t appreciate taking one context across topics.
Bigbrog Posted October 15, 2023 Posted October 15, 2023 8 hours ago, WrestlingRasta said: Enjoy some game day y’all Mouth is watering!
mspart Posted October 16, 2023 Posted October 16, 2023 I smoked a brisket on Fri. There were all kinds of difficulties. My burner wouldn't light, I was too low on propane so it stopped heating halfway through. It smoked way to fast. But .... It was the best brisket I have ever smoked, it was incredibly tender and tasty and it was just wonderful. We finished it in the oven at 350F, not covered in foil, splashing stuff all over. But it came out at 209 on the bottom and 197 on the top. I covered it lightly to let it rest for 30 minutes and my wife was too hungry. So I carved it up, very easy carving and it was awesome. It should've been bad but was the best. Batting 100% for smoked meats coming out really really good. mspart 7
ionel Posted October 17, 2023 Posted October 17, 2023 2 hours ago, mspart said: I smoked a brisket on Fri. There were all kinds of difficulties. My burner wouldn't light, I was too low on propane so it stopped heating halfway through. It smoked way to fast. But .... It was the best brisket I have ever smoked, it was incredibly tender and tasty and it was just wonderful. We finished it in the oven at 350F, not covered in foil, splashing stuff all over. But it came out at 209 on the bottom and 197 on the top. I covered it lightly to let it rest for 30 minutes and my wife was too hungry. So I carved it up, very easy carving and it was awesome. It should've been bad but was the best. Batting 100% for smoked meats coming out really really good. mspart pics or it didn't happen .
ionel Posted October 17, 2023 Posted October 17, 2023 15 minutes ago, mspart said: For you Dr. i, mspart .
WrestlingRasta Posted October 20, 2023 Posted October 20, 2023 The weather is finally going to cooperate to fire things up. Looking to do something different, anyone have 'different' ideas??
Offthemat Posted October 20, 2023 Posted October 20, 2023 40 minutes ago, WrestlingRasta said: The weather is finally going to cooperate to fire things up. Looking to do something different, anyone have 'different' ideas?? Pecan pie.
Morgan Maschmann Beatrice, Nebraska Class of 2025 Committed to Fort Hays State (Women) Projected Weight: 124
Thomas Reilly Bradford, Wisconsin Class of 2025 Committed to Wisconsin Parkside Projected Weight: 197
Harvey Ludington Brick Memorial, New Jersey Class of 2025 Committed to Iowa Projected Weight: 184, 197
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