Anyone here smoke meats?

[creekrocket]

Morgan..thats some good stuff man! Shad, hope all goes well bro

[Dcoleinpa]

Dang Morgan. I might have to bring the meat wagon down 

[Morgan]

Dylan....I ain't real good a lot of things....But I can cook the stretch out of elastic.....

[shad309]

Dylan....I ain't real good a lot of things....But I can cook the stretch out of elastic.....

So you are a brisket man too!  Love cooking that shoe leather 

[hunter22]

Shad,

I love to cook Pork Loin, Boston Butt, Ribs, Chicken, Deer Hams on the smoker.



For my deer hams I coat them in olive oil and then sprinkle on cavendars, garlic powder, salt, pepper, and coat with a barbeque dry rub I get made up in the Ozark hills by some country folk. Not sure I want to know what all is in the rub. I smoke the hams at about 250 degrees for several hours until the inside temp is around 155 degrees, or medium rare. They are fine. I always do one at Christmas time and Thanksgiving. 

[Porter]

So the missus ain't cookin for you......

No... the French girl got me into trouble   

[shad309]

Shad,

I love to cook Pork Loin, Boston Butt, Ribs, Chicken, Deer Hams on the smoker.



For my deer hams I coat them in olive oil and then sprinkle on cavendars, garlic powder, salt, pepper, and coat with a barbeque dry rub I get made up in the Ozark hills by some country folk. Not sure I want to know what all is in the rub. I smoke the hams at about 250 degrees for several hours until the inside temp is around 155 degrees, or medium rare. They are fine. I always do one at Christmas time and Thanksgiving. 

Cavendars!!! That is the best stuff and made in my hometown. My Mom & Dad are good friends of the family. I grew up on that stuff and introduce people to it all the time. There's some great food stuff that comes out of the Ozarks (my true home)!

[Morgan]

That Cavenders is good.....

[professorwingbone]

For venison hams, I marinade them in zesty italian dressing. When ready to cook, coat with salt and pepper, inject with creole marinade of choice, cover with sliced onion and bacon. Cook to internals around 160 until bacon is done.

What are cavendars?

Fred

[shad309]

For venison hams, I marinade them in zesty italian dressing. When ready to cook, coat with salt and pepper, inject with creole marinade of choice, cover with sliced onion and bacon. Cook to internals around 160 until bacon is done.

What are cavendars?

Fred

It's a greek seasoning and is great stuff. You can find it at walmart & kroger in the spice section.
http://www.greekseasoning.com/

[misfire]

Dylan....I ain't real good a lot of things....But I can cook the stretch out of elastic.....

I think it is time for me to move. Whats our address Morgan?

I have a little Brinkman that I use occasionally. Hoping one day to get a Green Egg

[trb136]

Smoke em if ya got em!!!!   Love Smoking Boston Butts and Ribs...Low and Slow...Looks mighty good..