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Author Topic: Smoke It If You've Got It!  (Read 20051 times)

ActiveTrapChecker

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Re: Smoke It If You've Got It!
« Reply #30 on: Jul 30, 2018, 08:57 AM »
I do pretty much the same but I start with butter, sauté some minced onion and minced jalapeños. Then  add flour to make a roux. Then I use 1% milk to thin to a cream sauce. Add salt, pepper and cheese. I'll thin more with milk as necessary to make the cheese sauce smooth.

We prefer cooked rotini for macaroni. Italian cheeses are more stringy. Cheddars, jack or Munster are smoother in the finished sauce. I'll stay away from the Italian varieties next time. Extra sharp cheddar would be perfect. The cast iron skillet worked well for the smoker. The bacon was good on top....bacon is good on anything.

There so many ways to make mac and cheese.

Rg



I love you variation, just can't play too much with the recipe or the Princess will not eat it. Can't wait until she enjoys my modifications! She even turned her nose up to smoked chicken wings, and she  LOVES chicken wings...

gundogwanted

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Re: Smoke It If You've Got It!
« Reply #31 on: Jul 30, 2018, 03:16 PM »
Well, the smoked corned beef brisket was amazing. A 5.5 lb piece disappeared in a flash. I was lucky to get a sandwich and a small chunk of leftover.

6.5 hour smoke at 240-250.





The meat was tender, not salty, juicy and really full of flavor. The sauce it cooked in, bourbon, brown sugar, molasses & beef broth made a super reduction and glaze for the finish.

Also on the menu were, clams casino, stuffed portobello mushrooms and smoked Mac and cheese. Our guests brought fresh steamed corn, salt potatoes, a really unique cold spaghetti salad and a tomato zucchini dish baked in a Dutch oven.

It was a really enjoyable party with horse shoes to follow.

In retrospect, I should have smoked 2 briskets.

Rg

Try this with a venison shoulder. Corn it yourself, so tender you would not know it's a shoulder. I do them all the time.
Equal Billing: Crankbait degrees; Typically, the narrower the bill, the tighter the wiggle; the wider the bill, the wider the wobble.

fishnmachine

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Re: Smoke It If You've Got It!
« Reply #32 on: Jul 30, 2018, 07:33 PM »
I corned a venison roast last year and it was awesome.  Cooked it in the crockpot with onion, carrots, baby red potatoes, and Brussel sprouts, and brought it to a garage party. I didn't bring any leftovers home!   ;D
     One more with the one we're after and we'll have two.
The brook trout is the prom queen of the trout world, and a promiscuous prom queen at that!

fishinjohn

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Re: Smoke It If You've Got It!
« Reply #33 on: Jul 31, 2018, 07:23 AM »
Venison shoulder roasts are absolutley THE BEST EVER! I have a deer processing shop and I try to convince people that a shoulder roast in the crockpot is the best roast theyll ever eat.. only a handful of customers try it..  But its catching on slowly

rgfixit

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Re: Smoke It If You've Got It!
« Reply #34 on: Jul 31, 2018, 07:29 AM »
Well, I found I still hunted I would . We have a game dinner every year at my friend's restaurant. He does corned goose. Really delicious.

Rg
"Lemmings must be directed to the sea......"
Frank Burns

rgfixit

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Re: Smoke It If You've Got It!
« Reply #35 on: Aug 04, 2018, 04:53 PM »
Well, today's smoke was.....
Smoked picnic shoulder with a bourbon, maple, brown sugar glaze.



Another crack at smoked Mac and Cheese with extra sharp cheddar, jalapeño Jack, Parmesan and chopped jalapeños . ,(a very successful crack👍)

And twice baked potatoes on the Weber.


Home made apple sauce, cukes and tomatoes from the garden.

All I can say is.......I'm full😀 And this time I have leftovers.

Rg

"Lemmings must be directed to the sea......"
Frank Burns

dirtydeeds

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Re: Smoke It If You've Got It!
« Reply #36 on: Aug 04, 2018, 08:58 PM »
your full and now im hungry...🍻HA! Looks delicious
done dirt cheap!

Mac Attack

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Re: Smoke It If You've Got It!
« Reply #37 on: Aug 04, 2018, 09:19 PM »
Bob
Where did you get the foil pan and what are the dimensions please.
Thanks

rgfixit

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Re: Smoke It If You've Got It!
« Reply #38 on: Aug 05, 2018, 04:09 AM »
Walmart Mac. Just a regular Hefty brand foil pan. Came in a 2 pack. The rim measures 10 3/4" x 14 1/2". Fit pretty well in the smoker. Took your advice👍 Used it with liquid as a drip pan to start and finished he ham in it with glaze. I'll get another use out of it as a drip pan.

One thing I have to get is a pair of those rubber BBQ gloves. Smokin' is a messy business.

Rg
"Lemmings must be directed to the sea......"
Frank Burns

fishnmachine

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Re: Smoke It If You've Got It!
« Reply #39 on: Aug 05, 2018, 07:20 AM »
Looks great!   ;D
     One more with the one we're after and we'll have two.
The brook trout is the prom queen of the trout world, and a promiscuous prom queen at that!

fishnmachine

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Re: Smoke It If You've Got It!
« Reply #40 on: Aug 05, 2018, 07:53 AM »
I've tried the silicone mitts. Don't like them because they're mittens (poor little kittens) and I can't use my fingers. But if you want to try them, $ Gen has them for around $3.

I go old school and use a new pair of leather work gloves. If you watch any old bbq master, that's what they wear.  Keeps the heat out, gives you a good grip, and let's you use your fingers when you need them.    ;D
     One more with the one we're after and we'll have two.
The brook trout is the prom queen of the trout world, and a promiscuous prom queen at that!

rgfixit

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Re: Smoke It If You've Got It!
« Reply #41 on: Aug 05, 2018, 09:17 AM »
Was thinking about these



They've got some insulation...enough to handle grates, pans and meats. I figured for $8 less my discount they'd be worth a try. At least I could wash them after using them. Charbroil makes a silicone glove, but they're pricy at $25.

Anyway, the ham was really good. Cooked it around 5 hours total. 2 on the rack, 2 covered in the pan with a couple cups of water and one in the pan uncovered with glaze and some of the juice. Super tender and moist. The mac and cheese was way better than the first attempt, but, my Bride and I agreed that we like it better oven baked than smoked. That cooked covered in the skillet for around 2 hours with very light Apple smoke.

It poured rain for about 45 minutes when we were 3 hours or so into the cook. I was able to transfer the smoker and stand to the garage to finish. Another big advantage to an electric smoker ....for me at least. No open flames to worry about. Sort of plug and play.

It's a really fun little toy.

Rg
"Lemmings must be directed to the sea......"
Frank Burns

fishnmachine

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Re: Smoke It If You've Got It!
« Reply #42 on: Aug 05, 2018, 07:56 PM »
Apple wood smoked turkey breast.


Along with golden beet, goat cheese, and walnut salad, and fresh cukes in oil and vinegar.

  8)
     One more with the one we're after and we'll have two.
The brook trout is the prom queen of the trout world, and a promiscuous prom queen at that!

rgfixit

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Re: Smoke It If You've Got It!
« Reply #43 on: Aug 06, 2018, 02:17 PM »
Looks delicious. Did you brine the bird?

I was thinking of doing a small turkey this weekend. Don't know much about brining a bird though.

Rg
"Lemmings must be directed to the sea......"
Frank Burns

SHaRPS

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Re: Smoke It If You've Got It!
« Reply #44 on: Aug 06, 2018, 02:31 PM »
Looks delicious. Did you brine the bird?

I was thinking of doing a small turkey this weekend. Don't know much about brining a bird though.

Rg

Once you brine a bird you will never want to make another one unless its brined. Tender, juicy, yummy.

So many variations of brine but the general start would be water, kosher salt, sugar (white or brown but brown is preferred), peppercorns and whole allspice. I also like to take a walk into the garden and see what herbs would go well with the pre-planned meal and toss them in. I usually go with rosemary for chicken, thyme for turkey, pheasant, or any other small bird. Sage for duck ,goose, or squab. You can also toss in garlic and onions but chop them or at least quarter them to let the juices exit. If you never had a venison roast brined, give that a whirl as well. (bay leaves are great for venison)
Wicked Wec

 



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