Food never to try again..........post yours

jcboxlot

jcboxlot

New member
What have you done that you would never suggest again? Or try again in SI smoker.

We are trying ham tomorrow, in bone ½ ham  should yield leftovers.  (yes pre smoked)

I do have bacon butt ends I want to try too sitting in the fridge.

Anyone try bread? Pretzels?  Or appetizers like motz sticks?  I did make crab mushrooms stuffed and they were perfect in the SI.



Happy smoking-it

John


PS, did I cover all the stuff the meat and tater owners would never do?  Haha.
 
I would never try licking the juices off the bottom of the smoker again, nearly got my head stuck between the wall and the burner..... :o

Just kidding! I have not tried anything exotic in mine yet, but would be interested in some of the smokes gone terribly wrong.
 
If my wife's cat keeps jumping up on the counter and eating my food... He might get to see the inside of my SI2. Nah, that would probably ruin all of my follow-on smokes for the future.
 
TmanEater said:
If my wife's cat keeps jumping up on the counter and eating my food... He might get to see the inside of my SI2. Nah, that would probably ruin all of my follow-on smokes for the future.
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I hear cat meat is actually quite lean, if you can get past the fur........
 
I have eaten it in Korea. It was lean and very good. Dog, monkey, zebra, eland, wildebeast, etc have all been consumed / enjoyed by me during my travels.
 
I have a deer heart in the freezer that I am trying to think or some way to smoke it.

But I haven't smoked one yet, so can't say that I wouldn't do it again.
 
Walt said:
If cold smoked, it would make an outstanding tartar.
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I love tartar and think this would be a great idea, but I have not been able to find a recipe that I like. Do you have one that you could share?
 
Gregg, I love game heart, pick the variety. I am not sure doing a tartar with it would be like "eating marbles" from a texture perspective. I am intrigued with the cold smoke and then frying up as I usually do. I think that would add a great layer of flavor.
 
It would depend on how fine of a grinder you use I guess right?

if frying it, how to you cut it up Bob?

I have never disassembled a heart before. Our farm dogs and cats usually get the organ piles.
 
Rather than high-jacking this thread, if you have some ideas for me for the deer heart post them in the following thread:
http://smokinitforums.com/index.php?topic=2808.0

Thanks,
 
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