BIG MIKE Profile - (1892658)

cook's profile


Home Town: Sheridan (Silver Creek), New York, USA
Living In: East Of Buffalo, New York, USA
Member Since: Oct. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Southern
Hobbies: Gardening, Biking, Fishing, Hunting
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Big Mike
About this Cook
Owner/Operator/Pitmaster of Big Mike's BBQS
My favorite things to cook
Genuine Hickory Smoked BBQ Pork and Chicken. Fresh roasted Sweet Corn out of my Cookers.
My cooking triumphs
Fabricating my roasters, and coming up with my rubs and cooking techniques.
My cooking tragedies
Leaving a roaster open just a lil' too long and having the fire touch the trees above.
Recipe Reviews 6 reviews
Basic Brine for Smoking Meat
I've been using the basic recipe for over a year now. I make a 2-3 or 4 gallon batch and use a tote bin I got from Wal-Mart. When I smoke I smoke between 4-10 turkeys and various other meats. If you get the turkies split-they brine better, they stack better to utilize the space in the brine and the smoke permeates the birds better. I've added apple juice,hot red pepper,onion soup mix,fresh onion and peppers from the garden,and seasonings like worcestershire sauce,soy,teriacki and jamican jerk to spice up the brine. I like to "pickle" my meats 2-3 days about 38-40 degrees.I also like to inject some of the brine into them. Just lay em on the racks for 8-12 hours depending how hot your smoker is, and your good to go. Slow and low-the best way to go. Share your ideas and recipes here. Keep Smokin Ron!

234 users found this review helpful
Reviewed On: Feb. 25, 2004
Oven Fried Chicken III
I've made this chicken many times and my friends and I were always pleased. I've seasond the crumb mixture with cajun spice for a decilous spicy chicken. I also have added poultry seasoning and seasoned salt for excellent results-but if your into spicy chicken let the cajun spice flow freely!

5 users found this review helpful
Reviewed On: Apr. 12, 2003
Green Tomato Relish
I made a batch of this. It has a very good flavor and is great on sandwiches and burgers. It also makes a interesting tatar sauce when mixed with mayonase or salad dressing. Try it!!

119 users found this review helpful
Reviewed On: Dec. 15, 2001

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