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What have you smoked lately? Q-view...

12/3/12 @ 11:05 PM
ORIGNAL POST
Gator43
Gator43
User since 8/1/01
Just before Thanksgiving, wanted to smoke some snacks to take to my Mom's....did a Spiral ham, couple pound of mixed nuts, and I usually throw on some red taters just because. I rub a little EVOO on the taters, some seasoning, and pull them out when the main course is done. Sometimes they're not cooked all the way through, but can always be finished off when you decide how you want to cook them. I either chop and fry up, or finish off as a baked tater...red taters cook quicker... Good stuff.

DISPLAYING 1 TO 10 OF 257 POSTS
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8/10/20 @ 10:26 AM
kona77
User since 6/20/13

Had family over yesterday and decided to smoke a pork shoulder.  Had not smoked a should for awhile and they never disappoint.. Had sweet corn and a pan of cornbread for sides.

BTW, the sweet corn has been outstanding this year and I have picked some up from three different local farms.

8/1/20 @ 7:11 PM
Bassmaster+recordeacks2
Bassmaster+recordeacks2
User since 5/14/20

Thanks carpio. You can smoke anything just like you can pickle and can anything. That’s my motto. 

8/1/20 @ 1:04 PM
Carpio
MEMBER since 11/5/17

Peppers look reeel good bass!   I never heard of them being smoked.      CARPIO 

7/30/20 @ 6:05 PM
Bassmaster+recordracks 2
Bassmaster+recordracks 2
User since 7/24/20

Yep

7/20/20 @ 10:21 PM
Bassmaster+recordeacks2
Bassmaster+recordeacks2
User since 5/14/20

170 for a few min edge. Majority is 140 to 150. Depends on the size. Last batch was small. But my burger was cut and ground by me from our angus. Don’t have to worry about heat to make safe. 

7/20/20 @ 6:34 AM
Edge
User since 2/28/07

Bass master

What temp do you smoke your stuffed peppers at?

7/18/20 @ 4:14 PM
Bassmaster+recordeacks2
Bassmaster+recordeacks2
User since 5/14/20

Doing a brisket today. Tomorrow gonna smoke some stuffed peppers. 

5/25/20 @ 1:04 PM
svitreum
svitreum
User since 8/29/06

Speaking of cats, I just threw a batch into the brine. Will be smoking them tomorrow. Along with the usual brine ingredients, I like soy sauce, honey, and a teaspoon of some serious hot sauce (my own made from Trinidad Moruga scorpion peppers). I smoke for 3+ hours and it's like tender jerky.

5/25/20 @ 12:23 PM
oncebitten
oncebitten
User since 12/7/17

Yes r&j

Brown sugar salt and garlic brined for 12hrs overnight

5/25/20 @ 9:13 AM
r&j
User since 7/30/07

Does anyone smoke catfish? Maybe a thing of the distant past however a plate of still warm cat chunks, crackers and maybe a beer too will set you free.

DISPLAYING 1 TO 10 OF 257 POSTS
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