New pastime

Since I got my Master build smoker I been putting it through the works :)
I smoked just about everything and my wife likes my new pastime to take the what am I going to make for supper tonight away :)
I been keeping the freezer full of Buffalo meat for the last seven years plus the venison I harvest sure puts the smoker to use, especially the Jerky and sausage I like to make, by the way, since we haven't bought beef my Cholesterol is a none issue that I'm off the pills that gave me terrible headaches.
One smoked dinner I really took a liking to above the usual way of making meatloaf it is fill a bread loaf pan full of ground Bison and pack it down so it's like a brick when I turn the pan upside down on the rack and lift the pan off. I been injecting different marinates you name it from honey mustard mixes to what ever, but roasted garlic and herbs sure suits me. :) Put it in early afternoon under 240 degrees and apple chips for smoke.........Kurt

Smoked meatloaf is hands down my favorite way to make it. I use grass fed organic beef so it is not a cholesterol issue like feedlot beef is.

Y'all are making fatter all the time. Lol. That sounds outstanding. SMOKED meatloaf is in my very near future. Thanks Kurt. - CASTER

I did smoked frog legs a few years ago marinated them over night and under 240* with mestique chips then when about done a coating of barbeque sauce and finshed when tender. I think it was a woshteshire sauce brown sugar mix I marinated them in. Simple and easy to do. Was very good.

Hey Gent I haven't seen big bull frogs since I was a kid :)

We see a few on the farm ponds and resivoirs here but those were farm raised somewhere. They were good and didnt need skinned either LOL

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Originally Posted by country gent

We see a few on the farm ponds and resivoirs here but those were farm raised somewhere. They were good and didnt need skinned either LOL

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No skinning required is bonus for sure. However if I need to skin them the reward is worth the work.- CASTER

I smoked chicken, pork tenderloins and baked beans tonight. Chicken had been marinated in Italian dressing, pork rubbed down with a mixture of olive oil and 2 parts pepper to 1 part salt.

Try some hard boiled eggs. Peel them first. Used to like cheddar cheese or shrimp too.

IN summer I even bake bread on the smoker, use a neutral wood like oak or aspen that doesn't give a heavy smoke flavor. And try baking a cobbler on the smoker! Picks up a little smoke flavor and that takes it over the edge into something really good!

Mary I like the dutch over buried under camp fire coals with the lid just cracked a little :)