1.) bluecat - 10/01/2013

I've smoked chickens, turkeys, ribs and trout but have never smoked a venison loin. Was a little worried that it might be dry. Made a little rub, wrapped it up and let it marinate for 3 hours. Put the loin in the smoker at 1:00 and took it off at 5:15. It wasn't dry in the least. It formed a little crust on the outside. Smoked it with some potatoes from the garden and finished it off with the famous buttermilk pie. Yum.

2.) DParker - 10/01/2013

Damn...that looks good. I like smoking game meats, but the paper always tears.

3.) bluecat - 10/01/2013

[QUOTE=DParker;11311]Damn...that looks good. I like smoking game meats, but the paper always tears.[/QUOTE]

Smoke'm if you got 'em!


I wanted to have a nice dinner before the government shutdown.

4.) billy b - 10/01/2013

Man, those pics look good........opps I drooled on the keyboard.

5.) DParker - 10/01/2013

[QUOTE=bluecat;11312]I wanted to have a nice dinner before the government shutdown.[/QUOTE]

Good timing. Things are looking a little rough this morning..

6.) bluecat - 10/01/2013

LOL!

It's nice to have an archery forum where you can share recipes and quilting ideas.

7.) bluecat - 10/01/2013

[QUOTE=DParker;11315]Good timing. Things are looking a little rough this morning..

[/QUOTE]

I just heard where the Army, Navy and Air Force games could be cancelled. Damn. Those were the best games to watch on Saturday...

[url]http://www.sbnation.com/college-football/2013/10/1/4790806/government-shutdown-navy-air-force-football[/url]

8.) BULLZ-i - 10/01/2013

LOOKS GREAT BLUE CRAP.

9.) billy b - 10/01/2013

Hey Dan, how do you like the new smoker?

10.) BULLZ-i - 10/02/2013

CANT BELIEVE I EVER LET SOME SCHMUCK TALK ME INTO A LESSER ONE. :wink SO FAR SO GOOD, BUT I PROLLY SHOULDN'T HAVE FINISHED THE RIBS OFF ON THE GRILL. THEY WERE GREAT STILL, BUT ROBBED SOME OF THE SMOKINESS AWAY. I'VE BEEN TRYING ALL DAY TO FIGURE OUT WHAT WE WANNA DO THIS WEEKEND.

VERY GOOD UNIT. I EVEN TALKED ONE OF MY BUDDIES (DBLUNG) HERE INTO BUYING ONE TOO. WHENS YOUR COOK BOOK DVD COMING OUT?

11.) billy b - 10/02/2013

Pork butt, cover with rub the day before, inject if you want too & let it rest in frig. 3 oz apple wood chips, cook untill internal temp is 195*, do not let the probe touch the bone when checking temp or it will show too hot. Then try to get it out of the smoker without it falling apart, pull out the bone, shread it & add your favorite sauce, & enjoy. It doesn't hurt to have a few Michelob Ultras to wash it down. A 10# will take aproximately 10 or so hours. I cook mine @ 225.


Oh, pick me & Jerry up at the airport in time to eat.

12.) billy b - 10/02/2013

About the baby back ribs, remove the membrane (if you don't know the easy way call me) Apply Italian dressing over ribs & coat liberally with rub, cook @ 250* for 4 hours, remove from smoker after 4 hours & wrap each rack with foil, at this tine pour in a few oz. of apple juice before you close up the ribs. After an hour remove ribs & take foil off, slather ribs with your bbq sauce & put them back in for one more hour & wa lah..

13.) BULLZ-i - 10/02/2013

THAT SOUNDS MORE DIFFICULT THAN MY NORWEGIAN PEA BRAIN CAN HANDLE. I WILL PASS THE RECIPE ON TO THE GIRL AND HEAD FOR THE AIRPORT

14.) CHRIS - 10/02/2013

Dan what brand of smoker did you get?
The she devil and I just did a quick layover in your neck of the woods on our way to alaska.
We missed all of the rain you guys were getting...

15.) BULLZ-i - 10/03/2013

CHRIS:

WHEW! WE HAD A FEW DAYS OF SOME HEAVY STUFF TOO, EVEN A TORNADO ABOUT 10 MILES FROM THE HOUSE.... AND WE DONT GET TORNADO'S HERE. BUT NEXT TIME, HOPE YOU CAN POP IN FOR LUNCH AND A BEVERAGE AT THE VERY LEAST. :wink

UPON BILLY AND SEVERAL OF HIS SMOKER MINIONS ADVICE, I STEPPED UP FROM THE BRADLEY HOCKEY PUCK DISPENSER (WHICH IS A GOOD SMOKER, BUT I WAS ORIGINALLY DUPED INTO BUYING BY "THIS ONE GUY") TO THE SMOKIN TEX 1400.

ME AND THE LIL LADY BOTH DID A FITNESS CHALLENGE AT WORK AND WERE REWARDED FOR PASSING WITH 100.00 (EACH) GIFT CARD FROM AMAZON, SO WE STEPPED UP TO THE BIG BOYS / CADILLAC SMOKER TO GET SOMETHING WELL WORTH OUR MONEY AND CANT IMAGINE WE WOULD EVER NEED ANOTHER SMOKER AGAIN REALLY.

A BUDDY OF MINE WAS THE RECIPIENT OF THE SLIGHTLY USED BRADLEY AND HE'S HAPPY AS CAN BE UNTIL HE FINDS OUT IT'S LIKE A BETTY CROCKER TAKE AND BAKE BY COMPARISON.

16.) Deerminator - 10/03/2013

AWESOME!!!!!!!!!!!

17.) billy b - 10/03/2013

[QUOTE=BULLZ-i;11338]THAT SOUNDS MORE DIFFICULT THAN MY NORWEGIAN PEA BRAIN CAN HANDLE. I WILL PASS THE RECIPE ON TO THE GIRL AND HEAD FOR THE AIRPORT[/QUOTE]

Not really hard, but worth it.

18.) Hunter - 10/03/2013

Can I just hire Billy to come cook? I'll provide the Ultras!

19.) billy b - 10/03/2013

Apsolutely!!!!!!!!!!!!!!I'll be your huckleberry.............(for the right price):wink

20.) crookedeye - 10/05/2013

ultras? is this like a girl scout party are somthing?

21.) billy b - 10/05/2013

You don't fool me, you just act crusty, try it, you'll like it.

22.) crookedeye - 10/05/2013

i think i may get me a masterbuilt...upgrade from my orange smoker..

them ones you guys have are out of my league. cashola

23.) crookedeye - 10/05/2013

[url]http://www.cabelas.com/product/Masterbuilt-Electric-Smoker-with-Meat-Probe/1316456.uts?productVariantId=3075057&WT.tsrc=CSE&WT.mc_id=GoogleProductAds&WT.z_mc_id1=1316456&rid=40&channel=GoogleBaseUSA&mr:trackingCode=21402F18-8732-E111-B2D2-001B21631C34&mr:referralID=NA&mr:adType=pla&mr:ad=33613340111&mr:keyword=&mr:match=&mr:filter=58018123271&gclid=CLHGk67p_rkCFc4-Mgod2kgAHg[/url]

24.) crookedeye - 10/05/2013

it was built by a master.

25.) billy b - 10/05/2013

25 years ago I started with a masterbuilt, then to a Bradley then to the Smokintex the difference is durability, I use mune a lot. You need to try some of these recipies.

26.) crookedeye - 10/05/2013

i'm going to try the ribs and the pulled pork one..

the other day i went golfing ..company thing..anyhow went to somre steak place and had a ribeye that was 40 dollars! just for the ribeye.. the salad was 10 dollars, i even didnt ask how much the beers were.

for a appetizer they brang out some trout that was like chicken salad but real good and fried squid are whatever..but the best thing on the plate was the smoke salmon..that stuff was good..

27.) BULLZ-i - 10/05/2013

MADE 7 GALLONS OF WITCHEZ BREW LAST NIGHT. APPLE PIE MOONSHINE, OCTOBER IS IN THE AIR....

[URL=http://smg.photobucket.com/user/BULLZ-i/media/BITCHEZBREW.jpg.html][/URL]

28.) BULLZ-i - 10/05/2013

DOING BILLYS RIBS RECIPE TODAY. AND SOME BRATS

29.) crookedeye - 10/05/2013

brats! try frying them in grease like chicken...good..

30.) crookedeye - 10/05/2013

[QUOTE=BULLZ-i;11430]MADE 7 GALLONS OF WITCHEZ BREW LAST NIGHT. APPLE PIE MOONSHINE, OCTOBER IS IN THE AIR....

[URL=http://smg.photobucket.com/user/BULLZ-i/media/BITCHEZBREW.jpg.html][/URL][/QUOTE]

why are youre hands so little?

31.) BULLZ-i - 10/05/2013

WHY IS YOUR MOUTH SO FLAPPY? :wink

32.) BULLZ-i - 10/05/2013

DECIDED TO THROW SOME BRATS IN THE SMAOKER AS WELL. RIBS ARE ON

33.) crookedeye - 10/05/2013

let me know how the brats turned out..

34.) BULLZ-i - 10/05/2013

RODGER DODGER!

35.) crookedeye - 10/05/2013

....

36.) BULLZ-i - 10/06/2013

BRATS COULDA USED A LOWER TEMP FOR LONGER SMOKE. DIDNT GET AS MUCH SMOKE AS I WOULDA HOPED FOIR AND WERE DONE IN 2 HRS. I'M THINKING THE CASINGS SHOULDA BEEN SLICED OPEN HERE AND THERE SO THE SMOKE COULD GET TO THE MEAT BETTER. DONT GET ME WRONG, STILL GREAT BRATS, BUT NOT WHAT I WAS HOPING FOR IN THIS BATCH. MAYBE NEXT TIME LOWER HEAT AND LONGER SMOKE.

ANY SUGGESTIONS?

37.) billy b - 10/06/2013

For more smoke taste, use hickory, oak or mesquite & use more chips, fruit woods have a milder smoke.

38.) BULLZ-i - 10/06/2013

AYE AYE SIR

39.) Floyd - 10/08/2013

Billy B, Dan is quickly becoming a smoke master.

40.) bluecat - 10/08/2013

Sounds like he's had a few smokers too.