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Search found 17 matches
The Smoke Ring Forum Index
Author Message
  Topic: Fish p*rn
rob p

Replies: 17
Views: 11351

PostForum: Smoked Foods   Posted: Mon Sep 10 07 9:34 am   Subject: Salmon?
Is that King Salmon? Can I substitute? We get Alaskan Sockeye in our markets during the early summer. King salmon comes in for about a month and costs about fifteen bucks a pound. Farm raised Atla ...
  Topic: Pork BBQ this weekend is finally over Pics!!!
rob p

Replies: 4
Views: 2350

PostForum: General BBQ Discussion   Posted: Mon Sep 10 07 8:44 am   Subject: Cooker
Before the roast, before I figured out how to use photobucket I asked a question about our cooker. When we did the roast last year, there was a fifty degree difference between the fire box side and t ...
  Topic: Pork BBQ this weekend is finally over Pics!!!
rob p

Replies: 4
Views: 2350

PostForum: General BBQ Discussion   Posted: Mon Sep 10 07 7:17 am   Subject: Pork BBQ this weekend is finally over Pics!!!
Thanks a lot for all your help and advice, the bbq went off Saturday for 175 people, and was a big hit. Here are a few pics for you all. Wish you could have been there. By the way I'm the handsome ...
  Topic: Mustard question
rob p

Replies: 2
Views: 1561

PostForum: General BBQ Discussion   Posted: Fri Sep 07 07 7:52 am   Subject: Mustard question
When a recipe calls for powdered mustard, I use Coleman's. I'm cooking for 200 people Sat, and don't want to pay for Coleman's so I bought a bottle of mustard seeds. I ground them up in my coffee gr ...
  Topic: Lobster
rob p

Replies: 23
Views: 51111

PostForum: Seafood Recipes   Posted: Tue Sep 04 07 1:33 am   Subject: A better fate for lobsters.
I live on Narragansett Bay in RI, and lobsters are served here in all their glory. Down the road at the Venus De Milo where Emeril got his start, they serve them stuffed lazy fishermen's style, stuff ...
  Topic: I need the secret!
rob p

Replies: 9
Views: 3032

PostForum: General BBQ Discussion   Posted: Mon Sep 03 07 6:26 am   Subject: I need the secret!
I use that time to stoke my fire, open the fuel box door and get new wood lit.
  Topic: Italian Sausage for Jim H
rob p

Replies: 3
Views: 4329

PostForum: Sausage Making   Posted: Mon Sep 03 07 5:57 am   Subject: more Italian
I think my teaspoons are ok. It's not super strong. You could use it for three pounds and see. Add more butt if you like. I have a "Sicilian" sausage recipe that keeps the garlic and pep ...
  Topic: Bee Stings, what remedies work?
rob p

Replies: 7
Views: 3785

PostForum: Off Topic   Posted: Sun Sep 02 07 10:18 pm   Subject: I'm allergic myself
I'm allergic to bee stings and landscape. It is a pretty safe bet that I will get nailed so I have done a lot of research and feel I am prepared. First, you need to know that every bee, hornet, wasp ...
  Topic: Where to start
rob p

Replies: 5
Views: 1882

PostForum: Cookers   Posted: Sun Sep 02 07 9:14 pm   Subject: Where to start
I spent a year waiting for a friend to score me a tank for making a smoker. After giving up, I saw an 80 gallon Husky compressor returned at the H.D. As I found, they only return the compressor for ...
  Topic: deer backstrap
rob p

Replies: 1
Views: 7890

PostForum: Other Meat Recipes   Posted: Sun Sep 02 07 8:40 am   Subject: deer backstrap
I saw a guy at a campground with a little basket made to grill an ear of corn propped up over a campfire. In it was a venison tenderloin wrapped in bacon, sliced onions and a couple plum tomatoes. A ...
  Topic: Pulled Venison: Conversion to Smoker???
rob p

Replies: 3
Views: 7852

PostForum: Other Meat Recipes   Posted: Sun Sep 02 07 8:31 am   Subject: I Wonder
I wonder if it's possible. I know pork butt have a lot of intramuscular fat, and venison doesn't. I'd think it'd be dry. I smoked a hind quarter once, and threw it in the refrig. I brought it to hu ...
  Topic: Italian Sausage for Jim H
rob p

Replies: 3
Views: 4329

PostForum: Sausage Making   Posted: Sun Sep 02 07 8:22 am   Subject: Italian Sausage for Jim H
My grandfather used to make sausage, press wine, and grow cabbages to sell in the neighborhood, coming from Italy to work as a coal porter for the Barrington Brickyard. There are a lot of old Italian ...
  Topic: basic chowder
rob p

Replies: 0
Views: 3291

PostForum: Seafood Recipes   Posted: Sun Sep 02 07 7:54 am   Subject: basic chowder
In Rhode Island, we get lots of seafood and have lots of chowder recipes. I've been to the cookoffs in Newport, and had many variations. New England chowder, Rhode Island chowder, and Manhattan (whi ...
  Topic: The best Sausage recipe I've ever had.
rob p

Replies: 3
Views: 5618

PostForum: Sausage Making   Posted: Fri Aug 31 07 10:03 am   Subject: The best Sausage recipe I've ever had.
I'd like to share this with you folks. I found two recipes for kielbasa, and took a little from both. On the third try, I got this:

5 pounds of Pork butts
4T Kosher Salt
2t Coleman's Mustard po ...
  Topic: Found something wierd cutting up pork butts
rob p

Replies: 6
Views: 3293

PostForum: General BBQ Discussion   Posted: Wed Aug 29 07 10:09 am   Subject: Found something wierd cutting up pork butts
I cut up my first pork butt for sausage today, usually I just use cushion meat. I found four little white/gray things about the size of lima bean. They're in the fat and are wrinkley ugly looking th ...
  Topic: Advice for Annual Pork BBQ
rob p

Replies: 9
Views: 2935

PostForum: Catering   Posted: Thu Aug 09 07 7:45 am   Subject: Advice for Annual Pork BBQ
This is my second year as chief cook and bottle washer for my hunting and fishing club's annual pork bbq. In years past, for 250 people, we cooked 6 200 pound pigs, and had three or four sides for a ...
  Topic: Pigroast Complete!
rob p

Replies: 2
Views: 1714

PostForum: General BBQ Discussion   Posted: Sun Oct 08 06 9:22 am   Subject: Pigroast Complete!
I haven't been able to log on for a while. September 16, I chaired a pig roast for 250 people at my rod and gun club. I asked for any advice you could offer, and got some good ideas. I am waiting f ...
 
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