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Been trying to come up with some new ideas to try in the smoker. I have a charcoal and an electric smoker. Kinda of getting bored or tired of the usual stuff. Just a small family of 4 with 2 young kids so large cuts are not ideal. 

 

I already worked from home for years prior to the virus stuff. But now with kids activities on hold etc have lots of extra free time. Thought it would be good time to try some new stuff.

 

Here is what I have smoked in the past already:

pork ribs - baby back, St. Louis cut and spare

pulled pork

beef brisket flat

whole turkey 

turkey breast

turkey legs

whole chicken 

chicken wings

 

Whats missing from that list above that I should try?

 

I know I have never smoked the following yet:

pork loin

pork belly

burnt ends

beef ribs

any type of fish at all

@eyeguy 54 famous hard boiled eggs (poked and non poked 🤣)

 

Any other suggestions or recipes you all want to share? Or fun rubs or spices to try something different?

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I just smoked this yesterday..  I bought some pre-marinated chicken breasts, cilantro and lime flavor, wrapped them with bacon and oh my were they great!!  

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Going to do 1/2 of a venison loin and potatoes on the weber kettle today for dinner with a little bit of apple smoke. I like to cook them whole and I am adding a Southwest rub I made to both. Not too much smoke, pretty light.

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All good ideas so far keep them coming!

 

another thing I thought of was reverse searing a steak. I have never tried that either.

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2 hours ago, bobberineyes said:

I'm gonna do some armadillo eggs again, those were pretty good. Someone also mentioned smoked cheesy meatballs that I need to try!!

🤔 where do you get eggs from an armadillo??🥴

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8 hours ago, rundrave said:

Been trying to come up with some new ideas to try in the smoker. I have a charcoal and an electric smoker. Kinda of getting bored or tired of the usual stuff. Just a small family of 4 with 2 young kids so large cuts are not ideal. 

 

I already worked from home for years prior to the virus stuff. But now with kids activities on hold etc have lots of extra free time. Thought it would be good time to try some new stuff.

 

Here is what I have smoked in the past already:

pork ribs - baby back, St. Louis cut and spare

pulled pork

beef brisket flat

whole turkey 

turkey breast

turkey legs

whole chicken 

chicken wings

 

Whats missing from that list above that I should try?

 

I know I have never smoked the following yet:

pork loin

pork belly

burnt ends

beef ribs

any type of fish at all

@eyeguy 54 famous hard boiled eggs (poked and non poked 🤣)

 

Any other suggestions or recipes you all want to share? Or fun rubs or spices to try something different?

Try sous vide, or smoking/sous vide combo

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hadn't thought about grilling taters like that... just might have to try it!!!

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1 hour ago, Mike89 said:

hadn't thought about grilling taters like that... just might have to try it!!!

yea me too!!!!!!!!!!

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I sliced the potatoes, put them in a bowl and microwaved for 8 minutes. A fork can go through but not real easy, al dente. I whipped up some Louisiana hot sauce mixed with sour cream to go with the potatoes. 

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On 4/5/2020 at 11:13 AM, bobberineyes said:

smoked cheesy meatballs

I found this picture and it had the recipe. Brad Woods

They sure look good.

 

Ingredients

1 lb - 85/15 Ground chuck

¼ lb - Breakfast sausage meat

⅓ cup - Bread crumbs

½ cup - Parmesan, grated

½ cup - Cheddar, shredded

½ cup - Onions, finely chopped

⅓ cup - Jalapeño peppers, finely chopped

2 tbsp - Milk

2 Eggs

¼ cup - Worcestershire

¼ cup - Your favorite rub/seasoning

½ cup - Barbecue sauce

18 to 20 cubes of extra sharp cheddar cheese, ¼" thick

Preparation

Preheat your smoker to 225°F;

 

Place the ground chuck,ground sausage,egg, parmesan,onion,grated cheddar, bread crumbs,barbecue sauce,Worcestershire and milk into a large mixing bowl.Combine everything thoroughly;

 

Use your hands to form meatballs that are about 1.5 inch in diameter; Press the 1/4 inch cubes of cheese into the center of each meatball; Use your hands to form the meatball again covering the cheese completely;

 

Smoke the meatballs with your favorite wood until 160° internal temperature; Baste with sauce during the last 30 minutes if you like; Total smoking time should take around 1 hour.

20613916_831127093718045_842746528_n-800x450.jpg

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Posted (edited)

and then finished them on the grill???  interesting!!  for the taters!!

Edited by Mike89

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11 hours ago, Mike89 said:

and then finished them on the grill???

No, I had the sour cream at the table. But that is a good idea! 

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well I mixed up 5 pounds of ground beef and pork along with all the rest of the fixins, and I now have 3 loves of meat loaf on the smoker...  did something I have never done before..  cheese in the middle and bacon wrapped the top of them...  now for the big wait until done!!! then good eats I'm thinking!!!

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3 minutes ago, Mike89 said:

well I mixed up 5 pounds of ground beef and pork along with all the rest of the fixins, and I now have 3 loves of meat loaf on the smoker...  did something I have never done before..  cheese in the middle and bacon wrapped the top of them...  now for the big wait until done!!! then good eats I'm thinking!!!

 

Sounds great! I know smurfy has problems with pics. 😁  It would be great if you could post a pic. 

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maybe someday I'll learn but I have no idea how and have never taken the time to learn I guess...  sorry!!!  

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1 hour ago, chaffmj said:

 

Sounds great! I know smurfy has problems with pics. 😁  It would be great if you could post a pic. 

😒ywa this new fangled phone kicks my butt!!😪

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well my meatloaf came out very tasty...  but the cheese came out of it...  I think it was fault, I'm thinking I didn't seal it good enough...  live and learn!!!  

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  • Your Responses - Share & Have Fun :)

    • @Wallydog I’ve always considered you a top tier turkey hunter.  Year in and year out you’ve posted dandy birds and dandy pics.  One of the best ever that I’ve seen on the site.  Thank you for that!
    • St. Louis style ribs and taters on the smoker today.....
    • Congrats Wanderer.  Thanks for the participation award again!
    • Looked did then realized I don't believe his taste buds. He purposely was drinking Miller Lite. Yuk
    • I’d say it depends on how fast we want results and what the public will tolerate.  I do think a closure during their most vulnerable time is worth serious consideration.  We close the season for other fish for the same reason.  Now we’re realizing the never ending supply of quality panfish does really have an end.   It’s really going to be up to us to understand and accept the facts about how we affect the fisheries.  Getting this information out there and talking with each other is a big help.  I personally know several people who have changed their view on filling the live well or bucket with the most and biggest panfish they can to self imposed limits.  But I also know several people who are still proud as can be to bring home that pile of upper end fish, and worse yet making several repeat trips and bringing others with to do the same.  It’s hard to tell friends what their doing isn’t helpful.   One group of people can substantially fish down smaller lakes in 1-3 years and they’re fine with that.  On to the next lake.  I literally heard that just yesterday.  The limit was dropped on that particular lake to 5 this spring and that has curbed the number of trips they’ve been taking out there.  To me, it doesn’t get to be any clearer than that.   Minky, your practice sounds like what we need to get that 10% group of takers to adopt.
    • Wanderer, any ideas? Would the reduced limit and one over 9 or 10 inches be enough? Should there be a short season closure in the late winter / early spring?  Only catch and release in May and June. I love catching them, eating a few and releasing the rest.
    • here is a new idea to try:  
    • I would have to say that Wanderer is the biggest turkey so he gets my vote. 😀
    • I was out at a local lake last night and found the gills on beds with a few crappies mixed in.  I was learning the lake and planned on keeping moving and targeting bass but couldn’t resist pulling a few pannies in.  As always it was fun but I didn’t keep any and ran into several beds. They were topping out at a solid 8 inches on the board.   As I moved along I could see someone down the line, I thought maybe he was fishing bass also but he didn’t move until I got within about 75 yards.  When I got to the spot he was fishing there was another set of beds but I couldn’t see a fish on them.  Threw my bait in and didn’t get bit.     I’ve been that guy before but I’ve seen that scenario play out too many times to be OK with it anymore.  I know the panfish get hammered all winter and that’s probably putting the biggest hurt on the population but stripping the beds is something we really need to curb IMO.
    • Yes - absolutely thank you to Borch for running this again!   And thanks to everyone who entered!  Having the contest and getting some encouragement helped me get more back in tune to the spring turkey season than I have been lately.  And learn the lesson (again) to not under estimate what’s available and what can happen for anyone.
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