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The Smoke Ring Forum Index
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  Topic: Best BBQ in Memphis?
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Replies: 15
Views: 7050

PostForum: BBQ Restaurant Reviews   Posted: Fri Apr 30 10 10:48 am   Subject: Best BBQ in Memphis?
Germantown Commisary FTW.
  Topic: i have about 4 pounds of deer can i do 1/2 deer 1/2 pork?
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Replies: 6
Views: 3632

PostForum: Sausage Making   Posted: Fri Aug 22 08 9:49 am   Subject: i have about 4 pounds of deer can i do 1/2 deer 1/2 pork?
I have done 50/50 duck/pork and 50/50 pork/deer with excelletn results.
  Topic: Beef Ribs and first ever fattie! (pics)
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Replies: 20
Views: 6604

PostForum: General BBQ Discussion   Posted: Fri Aug 22 08 9:46 am   Subject: Beef Ribs and first ever fattie! (pics)
auto : I like how you roll. looks like a pale ale

nice crust on those ribs

Sorry for the bad camera work, a nice amarillo hopped wheat. I have some great Pale Ale in fermentaiton, that hopefull ...
  Topic: Beef Ribs and first ever fattie! (pics)
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Replies: 20
Views: 6604

PostForum: General BBQ Discussion   Posted: Fri Aug 22 08 9:08 am   Subject: Beef Ribs and first ever fattie! (pics)
Looks awesome. Love me some homebrew. Here is some of smoke and brew from the 4th.

http://ecranesolutions.com/shane/wheat.jpg
  Topic: Deer shoulder and hind quarter suggestions
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Replies: 47
Views: 17062

PostForum: General BBQ Discussion   Posted: Sun Feb 03 08 11:51 am   Subject: Deer shoulder and hind quarter suggestions
wow, what a bunch of hata's. I will not bore everyone with recipe's. Since there is not much culinary talent that is displayed in this thread, get it made into stew meat. Then grind and make sausag ...
  Topic: Best woods for smoking turkey
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Replies: 16
Views: 5666

PostForum: General BBQ Discussion   Posted: Fri Nov 23 07 11:47 am   Subject: Best woods for smoking turkey
mixed some mesquite, pecan, and oak.
  Topic: Dallas Texas Ribs
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Replies: 13
Views: 5250

PostForum: General BBQ Discussion   Posted: Tue Jun 12 07 11:19 am   Subject: Dallas Texas Ribs
Costco on the Tollway has some good prices on meat.
  Topic: Garlic+Parmesan Chicken Thigh
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Replies: 3
Views: 1895

PostForum: General BBQ Discussion   Posted: Thu Apr 12 07 12:18 pm   Subject: Garlic+Parmesan Chicken Thigh
someone had a recipe for sirachi, garlic and parmesan chicken thighs that was smoked, loved the recipe, please repost.
  Topic: How long before you use your wood
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Replies: 7
Views: 3048

PostForum: General BBQ Discussion   Posted: Sat Feb 03 07 6:37 am   Subject: How long before you use your wood
Matt,

Ship all of that green wood to me here in Alaska. We have very dry air up here, especially in the winter.

I will let you know in a year or two if it is any good for smokin'!! Laughing Wink ...
  Topic: stuffer problem
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Replies: 3
Views: 5534

PostForum: Sausage Making   Posted: Wed Jan 24 07 8:00 am   Subject: stuffer problem
Buy a stuffer. Laughing Oops thought you were using a grinder. Should read better.
  Topic: Anyone else like to smoke lamb on their pit?
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Replies: 9
Views: 3719

PostForum: General BBQ Discussion   Posted: Fri Jan 19 07 8:56 am   Subject: Anyone else like to smoke lamb on their pit?
we are lamb lovers, I can't wait to try these paired with a nice merlot or syrah
  Topic: ABT Consumption Record
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Replies: 15
Views: 5285

PostForum: General BBQ Discussion   Posted: Fri Jan 19 07 8:33 am   Subject: ABT Consumption Record
I have yet to smoke, but the same recipe runs for dove and duck in Texas over a Mesquite grill Laughing
  Topic: smoking fresh polish keilbasa
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Replies: 9
Views: 5826

PostForum: General BBQ Discussion   Posted: Fri Jan 19 07 8:30 am   Subject: Re: smoking fresh polish keilbasa
i got some from the local ham store. normally i throw it in the crock pot w/ some apples, a piece of pork and some kraut and seasoning.

i thought of giving it a smoke then taking it to the crock po ...
  Topic: smoking fresh polish keilbasa
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Replies: 9
Views: 5826

PostForum: General BBQ Discussion   Posted: Fri Jan 19 07 8:28 am   Subject: smoking fresh polish keilbasa
I live in the western suburbs of Chicago and have a great Polish grocery store and meat market - Bobak's - close by. Their fresh kielbasa is my favorite sausage. I smoke grill it by feel - when I fe ...
  Topic: How much to cook for 85?
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Replies: 7
Views: 4000

PostForum: Catering   Posted: Wed Jan 17 07 1:05 pm   Subject: How much to cook for 85?
Please understand, I have nowhere near the experience of the majority of the people on this forum. This last summer I cooked for about 100 people and got rave reviews. I smoked 6 racks of ribs 5 chi ...
  Topic: Any other wine lovers? Pairings with BBQ?
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Replies: 31
Views: 13039

PostForum: General BBQ Discussion   Posted: Wed Jan 17 07 8:03 am   Subject: Any other wine lovers? Pairings with BBQ?
I have a decent wine collection and absolutey love a young chiati or zinfandel as a pairing.
  Topic: Andouille Smoke
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Replies: 2
Views: 4977

PostForum: Sausage Making   Posted: Mon Jan 15 07 10:36 am   Subject: Andouille Smoke
This was the second batch and was a recipe that I concocted after the first batch. What I learned from the first batch, too dry, too salty.

Smoked for about 6.5 hours at 175.

3lbs of Pork Butt ...
  Topic: Smokin in cold North Pole, Alaska
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Replies: 19
Views: 7346

PostForum: General BBQ Discussion   Posted: Thu Jan 11 07 8:44 am   Subject: Smokin in cold North Pole, Alaska
sweet. went to K at North Pole elementary and lived in FBKS for 14 years, that Siberian Front will be hitting us soon, but no -40 below Laughing
  Topic: Vertical or Horizontal Stuffer???
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Replies: 2
Views: 5374

PostForum: Sausage Making   Posted: Tue Jan 02 07 1:30 am   Subject: Vertical or Horizontal Stuffer???
have been using my grinder as my stuffer, but want to move on to stuffer. What is the preference, horizontal or vertical? Pros/Cons?
  Topic: Pork Sausage too dry
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Replies: 15
Views: 14832

PostForum: Sausage Making   Posted: Tue Jan 02 07 1:10 am   Subject: Pork Sausage too dry
for duck sausage, I try and keep the temps right at 175. I also used a 50/50 mixture of pork butt and duck breast
 
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