Recent content by Greenenvey

Hi guys  , were going to be having a event were ill be feeding 50 to 70 people possibly.  I have a #3 smoker and id like to put at least 5 8 pounds butts in it. Is that  much meat going to screw up then cooking time?

oh I'm making some fry sausage, ive made every sausage and snack stick in this smoker except fry sausage and everything turned out perfect.. ok I just checked my sausage and its 145 degrees and the casing hasn't turned mahagony colored exept in a few small places, its kinda a grey color! and its...

Ok got a 11 pound packer in the smoker. Put it in at 4.20 am. Its 11.32 am now . Meat is at 165. IT. I wanted to wrap in pink butcher paper and hopefully have it done by 3 pm then rest  it.2 hours . Here is my issue I usually have fantastic bark. I opened it up to wrap it and it had no bark at...

And OMG was it tasty

I've never done this before, so I thought  let's make some poor man burnt ends!! Strange name since I payed more per pound than I do for a brisket. Anyway these suckers we're delicious!

Here they are the were delicious

That was down right tasty

Turned out  pretty darn good, it could of cooked just a tad bit  longer in the flat but it was delicious 😀

Well after making quite a lot of summer  sausage  lately that turned out frigin  awesome I decided to give all beef snack sticks a try!! Nailed it lol these were delicious!

It turned out really yummy,

I'm not trying to brag here , but we've got this beef bacon down !! Here is our second batch of maple beef bacon.

Well my beef bacon was a success. absolutely delicious.

I'm thinking  about rubbing my turkey with a melted honey and butter mixture. Is that a bad idea? I don't want it to burn or come out looking  black.

My husband can't  eat pork bacon, and in North  Dakota beef bacon is very common at our favorite  meat market. We like ours pretty lean, so I'm experimenting.  I bought the thickest brisket  flat I could  find. I rubbed it with real maple syrup, then dry brine it with a mixture of tender quick...

I read that brining  a turkey that has been previously  frozen and has been injected with a solution, will make it to salty. Is this true? If so  can I make a brine that just adds some more flavor  with less salt, or no salt?