Man some of my best smokin' friends are AWOL and I'm not sure what TF. I know Bradley has <b>SUCKED</b>recently on their forum stuff but where are my friends. Lets just see who is monitoring. Just smoked a turkey breast with hickory for samiches. I let it sit a day in the fridge wrapped and man oh man is it bueno.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Hey BigSmoker, I am doing a turkey breast tomorrow, what internal temp did you go to, to make it so bueno? did you season it with something special?
The Grillin Fool
YO, I'm goin to do some ribs this weekend and maybe some pepporoni sticks to snack on if I get ambitious and weather isn't to bad.
Goodluck
"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."
YO, I'm goin to do some ribs this weekend and maybe some pepporoni sticks to snack on' if I get ambitious and weather isn't to bad. First need to get up in the morning and move 5 inches of this white stuff out here in my yard.
Goodluck
"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."
Big Smoker,
I'm all in with the turkey. I'm going to make some turkey jerky next. I have a new recipe from Owrstich and I've had really good luck with a teriyaki recipe that Smokehouse Rob shared. This time I'm going to use a new seasoning from High Mountain, the Mandarin Teriyaki jerky seasoning. I will post pics and results Monday night on this thread.
As far as AWOL members, I've noticed the same thing. In fact, I have a picture of one in case anyone has seen him lately.
(http://img.photobucket.com/albums/v244/xcelsmoke/story.jpg)
Please notify the Administator of this site if you see him!!!
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="2"><b>Doug</b></font id="size2">
I've noticed some good folk have been missing lately too. Used to enjoy their posts ....... Good question Jeff.
I'm going to smoke some beef short ribs....
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
Well I wrote to JJC and he replied back on the 20th. He has just been hammered between work and health issue with his mother. Plus she does not have a net connection. He said as soon as he could he would get back on the forums....
If you look at the Members list most that were posting last year are still posting this year. However, with all of the problems with these boards the posting have become diluted.
Now the Data Base for this board is still broken. However, it looks like in the past 10 days we have been moved to a new hosting server/ hosting service.
Nevertheless, it is a pain to wait 30 seconds or so for a reply to be posted. Hopefully this so will be fixed and then more folks will reply to a thread.
EDIT: It took right at 70 seconds for this reply to post.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Hi All,
Like Olds said, I've been busy helping my sister take care of my mother (who is ill) and my dad (who is a psychological mess because of my mother's illness). I go down to DC on weekends to spell her so she can go back to NC and see her husband. Mom looks like she's turned the corner on this particular crisis, so this is my first weekend at home in about a month.
Hope to be on the Forum more regularly . . . and thanks to those of you who checked in--I really appreciate it!
John
Newton MA
It's good to here your mother is making progress in her recovery. I hope all continues to go well.
Best wishes,
Bubbagump
(http://www.sfgate.com/c/pictures/2005/08/30/ba_ostrich.jpg)
Jaeger call 911, the Administator... He is spotted just ahead of my post or at least someone who looks like him.
"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."
Still here too, pecan'n 30 chicken rolls for granny's 88th today.
Glenn
(http://usera.imagecave.com/boxertrio/iaff-copy.jpg)
White smoke good...Black smoke bad!!
Still here to but not posting to much because of the problems with the forum. Hope like heck things get better for JJC and family. Thoughts and prayers are with you my friend.[;)] Take care John.
(http://i34.photobucket.com/albums/d148/olepop/killer2.jpg)
Still here....started nights..3 hr commute...swimming 1.5 hrs daily...enough time spent on the road and working out...too tired to do much right now on the boards...I log on, terrible wait for website to come up. Hope it gets better.
Picked up a pork shoulder last week and in the freezer. Will thaw and smoke this weekend...
Regards to all!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Hi Bill,
How about a recent pic of your now semi-svelte physique--maybe a before and after composite? You're an inspiration, my friend!
John
Newton MA
Wow I had 1 to many adult beverages and started this thread[:D][:D][}:)]. Turkey breast was pulled out of the smoker at 165f. used 2 hours of hickory. Glad to C everyone out there hopefully the board will be back to normal soon.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
The forum has been operating good for me.
Brad
Hasn't been operating very well for me. Had a tough time getting on to the site. While the content of this forum is great, the functionality (is that a word?) stinks
Grab me another Stout
Snowed here today...no garage...no smoking...[:(]
Recent smokes included my first Boston Butt for pulled pork ... Now that was really good!! Pulled pork sandwhiches with BBQ sauce Mmmmm!
And I also did a combo of three Bradley racks of Baby Back Ribs and two bone in full chicken breasts. Breasts were done using the Maple brine cure on the recipe site and the ribs were done using the Kansas City Sloppy Ribs from "Smoke & Spice". Ribs turned out awesome!
I have some salmon in the freezer that I'm going to try (first time smoking salmon) and I broke down and picked up some more pistachios.
Gosh I'm having fun with this smoker! [:D]
Tom
Hey Big Smoker and everyone else. Got frustrated with the board and busy at work, so I haven't been posting much.Haven't even been smoking much![V] But I am getting the itch! I have been revamping "No Rigours", my salmon boat, with new motors and seats and gps in preparation for this year's fishing season. Hope to smoke soon and promise to do more posting.
T2
can you pick me up in bellingham in august...
someone elses rigours is the best rigours unless you aint got no rigours but then again your rigours are best...
you gotts to eat...
owrstrich
Owrstrich, When in Bellingham 'You Gotts to Eat' at the Boundary Bay Brewery and Bistro. http://bbaybrewery.com/ Best place in the Northwest....[:D]
Voted best brewery in Washington State by readers from 'Northwest Brewing News' magazine. I've been known to enjoy a pint or two of their 'Inside Passage Ale' (IPA).
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
i know where its at... we didnt stop anywhere except where they were hauling in the catch last year but we drove that area while exploring...
our job up there is in ferndale... they told us to go to blaine for the good catch but we decided that was too close to the bc bud and with the lynden tunnel closed... so we went to bellingham instead...
(http://bbaybrewery.com/images/b-ipa.jpg)
i gotts it bookmarked...
owrstrich
Hey Owstrich-- Mikey and I will take you out to wet a line! (and our whistle by the looks of the preceeding posts!!) Sounds like an absolutely terrible time to me.[8D]
T2
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by JJC</i>
<br />Hi All,
Like Olds said, I've been busy helping my sister take care of my mother (who is ill) and my dad (who is a psychological mess because of my mother's illness). I go down to DC on weekends to spell her so she can go back to NC and see her husband. Mom looks like she's turned the corner on this particular crisis, so this is my first weekend at home in about a month.
Hope to be on the Forum more regularly . . . and thanks to those of you who checked in--I really appreciate it!
John
Newton MA
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Hi John;
It's good to see your post. I hope everything works out for the best with your mom and dad. I was just thinking about sending you an e-mail tomorrow, when I get a better internet connection.
I haven't posted as much as I did in the past, because I don't have a steady internet connection. Hopefully that will be resolved in a few weeks. I can only log on for a few minutes with a poor connection, so I screen what topics I want to read.
I'm here too, my thoughts are with you JJC. I've been busy with a few house property things, and quite frankly these posts are taking too much time from a busy day. I hope they get this thing working right when I have alittle more time to spend here!
Muskwa
Let me ring the bell...
(http://www.adventistreview.org/2005-1507/images/story2.jpg)
This is on the smoker for this weekend...
<font face="Arial"><font color="blue">SMOKED CHICKEN & CORN CHOWDER.
3 ribs celery sliced ~1/8 - 1/4 " thick
1/2 of a good sized (think softball here) sweet onion, diced
4 -5 cloves of fresh garlic, peeled and finely minced
1 stick of butter (no margerine please - that stuff will kill you)
3 pieces of leftover BBQ chicken, skin removed and diced into bite sized pieces
2 1lb bags of frozen sweet corn
Milk
Salt, Fresh ground black pepper and Cayenne pepper to taste (so happens I forgot my ceyenne pepper and used my chicken rub in place of everytthing instead)
Large sauce pan or stock pot
Prior to continuing on, grind 1 bag of the FROZEN corn into a fine powder and set aside. This will give the chowder a little body.
I use a gadget I received for Christmas called the Silver Bullet to grind the corn, although a good blender or food processor would
work just as well.
Melt the butter over medium - high heat until melted and the white stuff rises to the top.
Add and saute the onion, garlic and celery until translucent
Add the powdered corn, stir, and season with Salt and Pepper/cayenne/rub
add a shy 2 quarts of milk ( I had 2% and used that)
heat to just under boiling, then add the chicken and the other bag of frozen sweet corn
Let simmer for 20 minutes or until all flavors have mixed
Season further per your taste - I tend to like a small afterburn of cayenne at the finish
This is really good with jalepeno corn bread slathered with butter</font id="blue">.</font id="Arial">
Got this from the "Dutchman" at the AZBBQA.
I think I will smoke the garlic and oinion also, maybe.
Sorry only a Amber O'douls for me.
Gosh just may shoot a pick
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
(http://www.azbbqa.com/logos/azbbqatiny.gif) (http://www.azbbqa.com)
If a man says he knows anything at all, he knows nothing what he aught to know. But...
New guy here - [:o)]
http://www.midwestinteriors.com
Welcome New guy!
Well Hello Everyone. Finally able to get back on. Been trying several times a day ever since the forum went down. Got on once on the 28th or there about, looked at a couple og posts and then it would'nt let me open any more. Finally called bradley and they said it must be my server(I have dialup). My server tryed and got on ok on faster dsl and such but they coulnt get on on dialup either. They contacted The forum provider or what ever you call them and they worked on the problem and wala, today it all works. Should have calle them long ago.
Did make a batch of jerky, smoked some colby and some cheddar, and smoke/cooked a pork loin roast while I was offline. had trouble with my pid on the jerky and cheese. Decided it was the cold temps outside.
PID does't seem to work below 32 deg very well. Was in upper 40s for
roast and worked ok .
Good to be back. Missed everyone. Dick in emmett, idaho
decided
WB dick,
And enter into our recipe contest~~!~
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
I myself have been working overtime and that leaves no time for the forum.This weekend we are having a surprise birthday party for my mom.Doing a couple top sirloin roasts in the smoker for the party[:p][:p].Hope to have some time to get out to the sportsmen show on Sunday[:D][8D].
Mike
ps even if the forum isn't working well at least the smoker does[:D]
Catch it,Kill it,Smoke it
Mallardwacker,
Excellent Chowder recipe. Well I only got to try a spoon or two full as I was seasoning it.
The company that my wife works for had a "soup day" to benefit the local United Way. They asked for people to bring in some soup which was sold by the cup or bowl. Since I'm having so much fun with the smoker, I wanted something to feature a smoked ingredient. I remembered seeing this recipe so I decided to give it a try. I smoked bone in chicken breasts (as well as the onion and garlic) in 7 pucks of apple wood.
Cooked the soup the night before so the flavors could mingle over night. I also sent in some jalepeno cheddar bread to go with the soup. From what I understand, there were dozens of crock pots of soup. My wife brought back an empty pot [:(] ... darn, guess I'll have to make some more.
Anyway...Thanks
Tom
Tom,
Good to hear that it worked out for you. Mine didn't last too long either. I need to modify the seasoning, mine was missing just a little something. But it lends itself to modification quite well.
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
(http://www.azbbqa.com/logos/azbbqatiny.gif) (http://www.azbbqa.com)
If a man says he knows anything at all, he knows nothing what he aught to know. But...
I'm still here. I ordered and installed one of the digital temperature controllers from Love. (I got the info on how to do this from this forum) It is easy to use and works good, plus the whole cost was only $50. I picked up a couple of pork shoulders that I will smoke this weekend to give the new temp controller a real tryout.
Ded Leg
Good for you Ded Leg.
Glad to see ya posting...
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
Ded Leg
When you smoke the butts with the LOVE TS. Start with max slide and periodically reduce it to about the 80% slide level. use the swing you see as the guide as to where to set it. I had to work with the parameters and have patience. One thing that took me some time was that it takes at least 1 minute before the controller realizes it needs to work. its one of the paramaters to set, 1 min is the lowest to set.
i like it now that i understand how it works.