Once You Go Lumberjack

What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

  1. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Really sad that good sausage cant be found anywhere other than a mom and pop shop.
    So I got some not so good stuff today but itll be ok 20191123_160808.jpg
     
  2. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  3. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  4. fuelrod

    fuelrod

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    Smoke is like ketchup, put enough on and you can eat just about anything:whistle:
    I'm with ya on finding good sausage. I get mine 600+ miles south from here.:hair:
     
  5. Dpopps

    Dpopps

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    How long do you smoke it for? What's your preferred wood?

    I'm trying to do a couple blocks tonight .
     
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  6. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  8. Dpopps

    Dpopps

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    The bird is done.
    20191128_143620.jpg
     
  9. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  10. Chvymn99

    Chvymn99

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    Turkeys went on at 12 pm... brined from about 6 pm yesterday.

    4F070721-6E25-46BB-B278-64BC6E151BFB.jpeg
     
  11. Chvymn99

    Chvymn99

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    Off at 7 pm...

    78E3CEEE-7AAD-40E6-824B-F13F1FE10558.jpeg B1307287-9A5E-4728-B0E4-C4BE62F1B375.jpeg
     
  12. OhioStihl

    OhioStihl

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    I’m trying something new with salmon. It’s from a recipe online. Cube the salmon and brine it, drain and rinse, air dry for several hours then smoke it. I plan on eating some for quality control purposes and then I will vacuum seal the rest and freeze it for snack size portions later.
    8305D9D2-3E0A-447D-AD41-1D214BB623B5.jpeg
     
  13. Sean

    Sean

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    So, how was it? It looks tasty.
     
  14. J. Dirt

    J. Dirt

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    I’ve been slacking with the cooking lately. Way to much going on! In fact the last I did was in the end of September open fire breakfast. D1790368-17C9-40B9-99A7-EC4E476116ED.jpeg a little bacon grease on the griddle just before eggs and pancakes went on.
     
  15. Mwalsh9152

    Mwalsh9152

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    Mmm percolated coffee. I need to break mine out now.
     
  16. J. Dirt

    J. Dirt

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    I didn’t even burn it surprisingly. I run that one on the wood stove all the time too then just throw it up on a trivet to keep it warm
     
  17. OhioStihl

    OhioStihl

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    The first couple of the smoker were mediocre. The next day they were good. They are more chewy than flaky. Good flavor. I froze the rest and will post if they are any good thawed out
     
  18. DaveGunter

    DaveGunter

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    I smoke a lot of salmon...never tried cubing it, I'll have to try that. I find that it's gets better with some age as well. I vacuum seal it and don't freeze, had it up to two months in the fridge and it's fine.
     
  19. OhioStihl

    OhioStihl

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    My wife saved a pic of a jalapeño pepper stuffed with brisket and cheese and wrapped in bacon. I always do the cream cheese filled and bacon wrapped only. I figured I would give it a try.
    I grated smoked cheddar and put it in with cream cheese and then added smoked chuck roast. The three ingredients are mixed and put in the jalapeño half. For half of the batch I put sriracha hot sauce on top then wrapped with bacon. The sample of the mix uncooked was amazing. I hope it taste the same or better once cooked.
    14D37487-4E5F-49E9-AA6D-FB0557FC2DCC.jpeg
    F2413FA8-F723-491C-A38E-30C82D61836E.jpeg
     
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  20. Ron T

    Ron T

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    Those look like perfection!!
     
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