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The Smoke Ring Forum Index
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  Topic: Electric Smokers

Replies: 10
Views: 3881

PostForum: Cookers   Posted: Thu Jul 16 15 6:42 am   Subject: CookShack
I also have a CookShack. It is an Amerique and I love it. I am like others also. I have multiple cookers and smokers. The Amerique is ...... SET IT and FORGET IT. It is a little pricey, but it works f ...
  Topic: Prime Rib Roast

Replies: 11
Views: 2458

PostForum: General BBQ Discussion   Posted: Wed Oct 16 13 5:18 am   Subject: Prime Rib Roast
How did ya make ya au jus?
  Topic: Made some boudin sausage

Replies: 6
Views: 2404

PostForum: Sausage Making   Posted: Wed Jan 09 13 6:11 am   Subject: Made some boudin sausage
What was ya recipe if ya want to share it?
  Topic: Fried Pickles

Replies: 10
Views: 5118

PostForum: Discada Cooking   Posted: Wed Jan 09 13 5:39 am   Subject: Fried Pickles
You may also replace the flour with cornmeal, either way is good eating.
  Topic: Roll Tide!

Replies: 16
Views: 2983

PostForum: Off Topic   Posted: Tue Dec 18 12 5:03 am   Subject: Roll Tide!
Roll Tide Roll.
  Topic: Need a great recipe for Jambalaya.

Replies: 6
Views: 3682

PostForum: Dutch Oven Cooking   Posted: Thu Dec 13 12 4:46 am   Subject: Need a great recipe for Jambalaya.
Go to NOLA. com and look up recipes. These recipes are local.
  Topic: No beans in chili?????

Replies: 46
Views: 6914

PostForum: General BBQ Discussion   Posted: Wed Dec 05 12 5:33 am   Subject: No beans in chili?????
Beans work for me too.
  Topic: Spicy Dill Pickle Recipe???

Replies: 9
Views: 2303

PostForum: Off Topic   Posted: Tue Oct 30 12 4:16 am   Subject: Spicy Dill Pickle Recipe???
Add a little liquid crab boil to your brine. The more you use the more potent it will be.
  Topic: Going to try Pastrami ( updated w/pics)

Replies: 16
Views: 9670

PostForum: Cured Meat Recipes   Posted: Wed Oct 17 12 4:40 am   Subject: Going to try Pastrami ( updated w/pics)
I also use other cuts of meat, like sirloin roasts and such. They are much thicker and leaner. I have done brisket in the past, but prefer the leaner cuts. These days some other cuts are cheaper. Bris ...
  Topic: Going to try Pastrami ( updated w/pics)

Replies: 16
Views: 9670

PostForum: Cured Meat Recipes   Posted: Tue Oct 16 12 2:30 am   Subject: Going to try Pastrami ( updated w/pics)
Two days is a short brine. I do mine for 15 or 20 days according to what is going at the time. Mine always turn out. Yours did not look very cured. It looked like smoked beef. Just my opinion.
  Topic: Natchitoches meat pie recipe

Replies: 23
Views: 8631

PostForum: Other recipes   Posted: Sat Aug 18 12 3:36 am   Subject: Natchitoches meat pie recipe
I have also used won ton wrappers for a shorcut, but the dough ones are better. Both are good.
  Topic: Venison & Elk Summer Sausage

Replies: 9
Views: 9105

PostForum: Sausage Making   Posted: Tue Jul 17 12 9:28 pm   Subject: Venison & Elk Summer Sausage
I allow mine to sit for 3 or 4 days to let the spices get happy with the meats.
  Topic: Home-Made Bologna

Replies: 19
Views: 80994

PostForum: Sausage Making   Posted: Thu Jan 05 12 4:17 am   Subject: Home-Made Bologna
Thank you for the recipe.
  Topic: Anyone Smoked Shucked Oysters?

Replies: 13
Views: 4668

PostForum: General BBQ Discussion   Posted: Wed Jan 04 12 6:43 am   Subject: Anyone Smoked Shucked Oysters?
I have eaten at Drago's and they are very good. That butter sauce is good sopping material. hmmmmmmmm hmmmmmm good.
  Topic: Home-Made Bologna

Replies: 19
Views: 80994

PostForum: Sausage Making   Posted: Wed Jan 04 12 6:28 am   Subject: Home-Made Bologna
Is it possible to get your recipe in detail so I get it right the first time?
That looks very good.
  Topic: Mortons Tender Quick cure question

Replies: 3
Views: 1045

PostForum: General BBQ Discussion   Posted: Tue Nov 15 11 5:06 am   Subject: Mortons Tender Quick cure question
My Brine

1/2 cup Kosher Salt
1/2 cup Sugar
1 Gallon Water
2 T Tender Quick
1/2 cup Zatarains Liquid Crab Boil Seasoning, optional

If you like it really spicy, add more liquid crab boil. Y ...
  Topic: Got a bunch of green Habs and made a decision (11/13/11)

Replies: 19
Views: 3131

PostForum: General BBQ Discussion   Posted: Sat Nov 12 11 5:08 am   Subject: Got a bunch of green Habs and made a decision (11/13/11)
Hot Sauce

2 cups water
1 cup white wine vinegar
1 large yellow onion rough chopped
4 cloves garlic rough chopped
1/3 cup lemon juice
2 tsp salt
2 tsp sugar
24 dried red chilies, you can subs ...
  Topic: Minnesota Wild Rice Sausage

Replies: 0
Views: 1135

PostForum: Sausage Making   Posted: Wed May 04 11 5:27 am   Subject: Minnesota Wild Rice Sausage
Does anyone have a recipe for Minnesota Wild Rice Sausage? I have heard it mentioned a few times but see no such recipes. I wonder if it is similar to Boudin in Louisiana? I am not talking about wild ...
  Topic: Smoked onion thread?

Replies: 3
Views: 1138

PostForum: General BBQ Discussion   Posted: Wed May 04 11 4:44 am   Subject: Smoked onion thread?
Here's one you can try.

Memphis Grilled Onion

1 very large vidalia onion
5 strips of bacon
garlic salt
dales seasoning
black pepper

Cut the end off onion. Core it out. Po ...
  Topic: Rub Recipes Without Sugar

Replies: 6
Views: 3395

PostForum: Rubs, Marinades, Brines, Mops & Sauces   Posted: Fri Apr 29 11 5:45 am   Subject: Rub Recipes Without Sugar
If I like the looks of a certain rub and it contains sugar, I just omit the sugar. I don't care for the sweetness either.
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