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

12/3/12 @ 11:05 PM
ORIGINAL 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 31 TO 40 OF 260 POSTS
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12/26/19 @ 9:43 PM
kona77
User since 6/20/13

A5C-  Thanks for the post. Have never seen anyone smoke a venison shoulder. I have done back-straps and roasts with good results but always wrapped with bacon to make up for the lack of fat on the venison.. Glad it turned out well for you..

Work-2- Fish- Did not see your post/question until today. I have not tried a hind quarter but as noted above I have smoked roasts. I always do a wet brine with my roasts and then smoke at 225 to an internal meat temp of 130-135..

12/25/19 @ 11:58 AM
A5¢
A5¢
MEMBER since 6/15/09

 Whole Whitetail shoulder. Two hours @ 250°. It turned out very juicy and tender.

12/22/19 @ 4:51 PM
BugleTrout
BugleTrout
User since 9/27/01

Took advantage of the weather today and did a few racks of baby backs. This is the first time I’ve tried pecan on ribs. I use it for bacon slabs and those turn out yummy.

12/20/19 @ 9:47 AM
Work 2 Fish
Work 2 Fish
User since 6/20/07

Looking for advice on smoking venison hind quarter on the bone. Brine? Rub? Etc.

Thanks.


12/11/19 @ 9:31 PM
Quester
User since 1/28/07

Smoked catfish, walleye and haddock, the last couple weeks.  The walleye and catfish turned out pretty good, the catfish tasted the best.

I tried smoking haddock but I ran short of soy sauce on my brine and the fish tasted a little bitter, my wife said don't make it again.

12/10/19 @ 8:15 PM
eyesman
eyesman
User since 1/7/02

Made some venison summer sausage and bacon this past weekend. 

9/17/19 @ 2:00 PM
kona77
User since 6/20/13

Smoked my first prime rib and it was great. Made it for our hunting camp on Friday and everyone said it was some of the best prime rib they have eaten. Smoked at 205 until the meat hit 128 and then did a reverse sear in the oven for 6-7 minutes.. Had some super good sweet corn with baked potato's for sides. Picked some black berries on Friday so I made a pie and topped with vanilla ice cream for desert..(no complaints  )..  

9/1/19 @ 5:51 PM
kona77
User since 6/20/13

Smoked a shoulder today for pulled pork sandwiches.. Always a hit with the family.. Looking forward to the opening of bow season in a couple of weeks. Going to try my first rib-eye ( 9lb'r) in the smoker.. 


5/20/19 @ 4:58 PM
Tim_T
User since 6/17/11

Did a whole chicken on Saturday. Used a simple brine then a southwest rub with mesquite chips. Used some of the meat tom make enchiladas. Yum!

Tim 

5/19/19 @ 6:54 PM
kona77
User since 6/20/13

8lb pork loin.. One the easiest and best things I smoke..Always takes about 1.5 to 2 hours (225 temp) to hit desired temp.. Always super moist/juicy and makes great leftover sandwiches..

DISPLAYING 31 TO 40 OF 260 POSTS
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