Recent content by smoken yankee

Has anyone ever tried smoking lamb ribs, I was woundering what temp ( would it be low and slow or seer it), and if so what type of rub would you put on it ( nothing to over power the flavor of the lamb) and how long would you smoke it for? The wood I would choose would be eather apple or cherry...

I made two batch's of this with four smoked chicken breast and then shreded them. INGREDIENTS: 1/4 TSP CURRY POWDER HOT 1/4 TSP CUMIN 1/4 TSP CURRY PASTE RED 1/2 GROUND GINGER OR FRESH GINGER 1/2 TSP GROUND GARLIC OR FRESH GARLIC 1 TBLS SOY SAUCE 2 TBLS HELMANS MAYONISE 1/8 CUP CHOPPED RED ONION...

Great job and looking good, I was taught before I start to smoke a piece of meat to cut a piece out to show me what end to start slicing against the grain. just my .02

Damn, ifin you need some old grandad send me your home addy and I'll express you a bottle today so you can try it this weekend...lol

3 Olives - yes I'v used top and botton round, I even once in awhile marinaded different steaks for that extra kick, I'v done tender loin. For the oven trick, preheat oven at 350* and cook for 1 1/2 to 2 hours (check inturnal temp for 145 to 150) or to your liking or you can broil it but watch it...

bigwheel, I'm sorry you feel that way about my recipe, you don't have to try it, no hair off my ***** and Griff that's my family marinade and the only one I think is decent. I'm not mad at eather of you, so if you don't want to try it, it's your lose...LOL You didn't have to pry anything out of...

I tried the road side marinade that you posted on my wife last nite and ( SHE"S hard to please with anything new) and she had told me to give the person a big wet kiss. She approved the marinade, now she wants me to try it on turkey ( inject it, next time). So it's a hit. Thanks

What ever turns you on, use what you want, I'm not eatin the roast, what ever floats your boat. I'll be doing a venison roast this weekend for a buddy and will be using MY marinade, but I'm injecting it into the roast. So it won't take as long to marinade it. Enjoy

This has been in our family since the early 1920's. Ingredients: 8 Tbls. soy sauce 4 Tbls. Old Grand Dad 2 Cloves Garlic - minced 1/4 tsp. Black Pepper 1/4 tsp. Fresh minced Ginger or ground ginger powder 1 1/2 cups Warm Water Mix all ingredients together and place chuck roast or venison, in a...

I did a 22lb turkey last year at the temp of 300* to 350* in 7 hours (smoking it) without putting it in a brine, the breast came out juicy because of one trick I do before I place the turkey in, I have a vertical smoker, two door, propane and on the first rack I place a slab of fat back above...