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Forum: Meat Smoking, Curing and Sausage Making 06-05-2011, 03:13 AM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
I have 15 lbs of butts going on the smoker...

I have 15 lbs of butts going on the smoker tonight. Pecan for smoke and SM Pecan for hte rub

http://i435.photobucket.com/albums/qq80/bgriggs27/014-1.jpg
...
Forum: Meat Smoking, Curing and Sausage Making 06-03-2011, 04:29 AM
Replies: 4
Views: 381
Posted By Desert_Sky
Just remember, you get what you pay for. If you...

Just remember, you get what you pay for. If you want a 50 dollar smoker, it will act like a 50 dollar smoker.

Keep an eye on craigslist
Forum: Meat Smoking, Curing and Sausage Making 06-02-2011, 06:25 PM
Replies: 37
Views: 13,860
Posted By Desert_Sky
Wow!

Wow!
Forum: Meat Smoking, Curing and Sausage Making 05-31-2011, 09:25 PM
Replies: 20
Views: 908
Posted By Desert_Sky
Weber One Touch Gold!!!! the 22 1/2" can...

Weber One Touch Gold!!!!


the 22 1/2" can smoke as well as grill. Indirect smoking is easy with the Weber, and its about 125 bucks
Forum: Meat Smoking, Curing and Sausage Making 05-31-2011, 02:05 PM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
Yessir. We had 5 campsites on the east side. The...

Yessir. We had 5 campsites on the east side. The weather was perfect, the water wasn't too cold, and the fish were biting
Forum: Meat Smoking, Curing and Sausage Making 05-31-2011, 02:59 AM
Replies: 10
Views: 1,230
Posted By Desert_Sky
Weber Smokey Mountain You will cook at the...

Weber Smokey Mountain

You will cook at the same temps without touching it every single time. It doesnt get easier. No worry about managing your fire or anything, it just works.
Forum: Meat Smoking, Curing and Sausage Making 05-31-2011, 02:22 AM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
Oh no, sorry just the butts. Man we ate good the...

Oh no, sorry just the butts. Man we ate good the entire time we were there. Between the beer and the food we had a great time.

Heres a shot of the butt with the brisket underneath. Simply...
Forum: Meat Smoking, Curing and Sausage Making 05-24-2011, 06:36 PM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
Taking the WSM to the lake for 5 days this...

Taking the WSM to the lake for 5 days this memorial day. I have a brisket, 6 racks of ribs, 2 pork shoulders and the fixins for a whole mess of ABTs. Its going to burn non stop for the whole time Im...
Forum: Light Hybrid Beer 05-10-2011, 04:25 AM
Replies: 47
Views: 52,511
Posted By Desert_Sky
I would use extract in the secondary and do 1/3...

I would use extract in the secondary and do 1/3 of the recommended amount. There isnt much to this beer so anything added to it will come through alot more than in a different style of beer. If...
Forum: Meat Smoking, Curing and Sausage Making 04-17-2011, 06:41 PM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
10lb shoulders usually take me around 12 hours,...

10lb shoulders usually take me around 12 hours, maybe a little more. Which means starting at midnight the night before. Which also means I have to sit around drinking brews to stay up till then....
Forum: Meat Smoking, Curing and Sausage Making 04-17-2011, 06:38 PM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
Im a little slower than usual this morning, but...

Im a little slower than usual this morning, but Im assuming the quotations around the 'great tips' is to reinforce the sarcasm?
Forum: Meat Smoking, Curing and Sausage Making 04-17-2011, 06:35 PM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
Funny you mention that. Ive decided Im going to...

Funny you mention that. Ive decided Im going to try this 3-1-1 foil method today. Notice I dropped it down to one hour in the foil as Im not too convinced about it yet.

Im going to add some honey...
Forum: Meat Smoking, Curing and Sausage Making 04-17-2011, 03:29 PM
Replies: 26
Views: 1,421
Posted By Desert_Sky
I had a friend bring me back 20lbs of Boudin from...

I had a friend bring me back 20lbs of Boudin from his Mardi Gras trip. Man they didnt last long at all. And when youre smoking them.......holy sh&t they're amazing
Forum: Meat Smoking, Curing and Sausage Making 04-17-2011, 03:26 PM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
Crappy pic from my phone, I'll be sure to post...

Crappy pic from my phone, I'll be sure to post more porn later. But I trimmed up two racks of spares St. Louis style. They are rubbed with Simply Marvelous Apple and sitting in the fridge at the...
Forum: Meat Smoking, Curing and Sausage Making 04-14-2011, 05:20 PM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
Damn you Soper! Im at work and just drooled all...

Damn you Soper! Im at work and just drooled all over my keyboard

.....must.....smoke....ribs.....very soon
Forum: Meat Smoking, Curing and Sausage Making 04-13-2011, 08:37 PM
Replies: 10
Views: 2,611
Posted By Desert_Sky
I dont marinade pork, but for a pork...

I dont marinade pork, but for a pork shoulder.....

Simply Marvelous Cherry or Apple rub

Then I inject with half Apple Cider and half Apple Cider Vinegar. Once its all pulled I take the...
Forum: Meat Smoking, Curing and Sausage Making 04-11-2011, 09:30 PM
Replies: 12
Views: 1,652
Posted By Desert_Sky
wow! And you didnt even need a coat hangar or...

wow! And you didnt even need a coat hangar or stick of chewing gum. McGuyver would be proud. That salmon looks damn good
Forum: Meat Smoking, Curing and Sausage Making 04-04-2011, 04:48 PM
Replies: 68
Views: 6,504
Posted By Desert_Sky
I keep it simple. I use Kingsford original. I...

I keep it simple. I use Kingsford original. I have a cord of Pecan I cut up to use for smoke.
Forum: Meat Smoking, Curing and Sausage Making 04-03-2011, 12:47 AM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
Nope, no mustard used. I cut the skin off, patted...

Nope, no mustard used. I cut the skin off, patted it dry and added the rub. Simply Marvelous does a great job of staying on the meat and forming a glaze before it even goes on the smoker. I cant say...
Forum: Meat Smoking, Curing and Sausage Making 04-02-2011, 06:44 PM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
Ok went ahead and snapped a few pics. Its almost...

Ok went ahead and snapped a few pics. Its almost done. This is @ 12.5 hours, I used Kingsford Original and Pecan for smoke. I rubbed with SImply Marvelous Cherry and injected with half Apple Cider...
Forum: Meat Smoking, Curing and Sausage Making 04-02-2011, 06:37 PM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
got ya covered. Probe is going in pretty easy...

got ya covered. Probe is going in pretty easy right now but not quite like butter yet. I figure another 45 minutes then wrap and rest for a few hours,

The boudin was freaking amazing. A buddy went...
Forum: Meat Smoking, Curing and Sausage Making 04-02-2011, 03:33 PM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
+1, got a 10lber myself coming off the WSM in...

+1, got a 10lber myself coming off the WSM in about 3.5 hours.

And I just threw about 4 Boudin links on the grill for breakfast
Forum: Meat Smoking, Curing and Sausage Making 03-30-2011, 11:33 PM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
Here we go. Habanero ABTs

Here we go. Habanero ABTs
Forum: Meat Smoking, Curing and Sausage Making 03-30-2011, 10:29 PM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
We made some last weekend. Yes they're hotter...

We made some last weekend. Yes they're hotter than jalepeno ABTs, but the smoke knocks the heat down quite a bit. Im only going to do 4 or 5 habeneros to go with 20 or so jalepeno ones.

ill post...
Forum: Meat Smoking, Curing and Sausage Making 03-30-2011, 04:35 PM
Replies: 2,501
Views: 98,089
Posted By Desert_Sky
Its my daughter's 7th bday party this Saturday....

Its my daughter's 7th bday party this Saturday. So of course the adults will want something besides hamburgers and hotdogs. So, gonna do a pork shoulder, a few St. Louis style spares, and of course...
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