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Need Help with CB...And I'm CANADIAN!! LOL
Thanks, Pops !! I was going to pick up an injector needle anyways for brisket. My wife is a dept mgr at Wallyworld & they have them on the shelves already. Getting the finishing touches on the 2nd filing cabinet smoker ( I was offered a C-note fro the 1st one & couldn't resist,LOL).- mcmutt
- Post #5
- Forum: Hot Smoked Bacon
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Need Help with CB...And I'm CANADIAN!! LOL
Folks, it's time to have a 1st go at it. I've been a devotee to the q for a few years now, and a few smoker builds under my belt, and looking for a bit of help. Ribs, shoulders, pulled, ABT's & bacon bombs are all second nature, but a "beast" has reared it's head & I'm asking for help. Here's...- mcmutt
- Thread
- Replies: 5
- Forum: Hot Smoked Bacon
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- mcmutt
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Brisket with lots of Qview
Looks,mmmmmmm bear. Ever try an "Apple Jack" spritz? Makes great burnt ends too. AJ & some of Mr Motlow's finest, and worcestireshire sauce. I can smell the meat a cookin. And you can NEVER get enough horseradish!!! -
UDS burn time-What Should I Expect??
Hey folks, I've been a devotee of bbq a few years now & just sold my filing cabinet smoker. Being able to get free fuel in the form of hardwood pallets at work means I've never tried charcoal. Ribs, pulled,sausages, and whole loins for smoked chops are the extent of what I've done. Brisket is...- mcmutt
- Thread
- Replies: 10
- Forum: UDS Builds
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Need a New Rub
Thanks guys. I'll see what they think of those. Jamie PS On a good note, just picked up a gas grill with a side burner free, that blew over on the old owners. SMOKER CART!!- mcmutt
- Post #7
- Forum: Sauces, Rubs & Marinades
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Need a New Rub
Sure do. I also use New York Fries California fries seasonings.- mcmutt
- Post #3
- Forum: Sauces, Rubs & Marinades
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Need a New Rub
Smoking up a whole pork sirloin next weekend for chops, and doing a shoulder for pulled. my question is this.I need a rub minus the cayenne, but still with ample flavor. My 6 yr old son has bad acid reflux, & takes Prevacid. I need a rub that won't set him off & Mamma won't get on my case. The...- mcmutt
- Thread
- Replies: 9
- Forum: Sauces, Rubs & Marinades
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Help with retaining heat in cold weather?
Depending on the size of the smoker, try water heater insulation blankets, or insulation laminated to woven plastic. The company I work for sells the plastic to the insulation companies to laminate. I'm in the process of trading some tarp material for some heater blankets now!!- mcmutt
- Post #4
- Forum: General Discussion
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Gloves
I got some nitrile for handling raw stuff, and I DID have a nice set of Ove Gloves w. silicone dots for working inside my smoker. That was UNTIL my Yellow Lab found them on the counter & figured they smelled good, how about a good chew on 'em?? They were a Nomex/kevlar blend too. One of the best...- mcmutt
- Post #16
- Forum: General Discussion
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Newbie from NB, Canada
Hey man, I'm in NS & did my ribs 2 weeks ago. What a chore regulating the heat in that cccccold snap we had!! -14C & I kept the thing at 200F for 3 hrs straight for the smoke part of cooking the ribs. Might wanna get a water heater insulation shroud like I got to keep the heat in & cold out... -
Tokyo Rebel-A take on Alabama White Sauce
A few years back, I became familliar with the Bob Gibson's recipe for Alabama White Sauce, as I was in need of a special sauce for a cottage party weekend. I've done a bit of experimenting with it, and came up with a bit of a twist on it. Rather than blaspheme the name( far be it from me to...- mcmutt
- Thread
- Replies: 1
- Forum: Sauces, Rubs & Marinades
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Montreal BBQ Potatoes
Thanks guys. Now, by the color of the pan, have I been doing those taters a while?? LOL BBQ"season' is side dish heaven, and 90% of the time is taters. -
Montreal BBQ Potatoes
Only prob with foil pans is that they're thin & only used once. This way it's rigid, and can't be punctured without a sword,; ) -
Montreal BBQ Potatoes
So, how many times have you cooked foil packs of veggies on the side while grilling some form of beast? AND how many times have you cursed a blue streak when you puncture the foil, all your bountiful butter spills out & starts up, rivalling the Chicago Fire? NO MORE!! I make my Montreal BBQ... -
Need Help From Canadians
I saw Jimmy Dean sausage in the tube at the Superstore here in Nova Scotia last week. Try other Loblaw's stores as well. Most meat dept's decide on what stuff like that they order themselves, so a talk with the Meat Manager may help. There's also bulk sausage meat available at the store here... -
Semi New Guy from Up North
BINGO. Under $5 on sale 2 weeks ago. I saw another pack this AM for less, but got the hairy eyeball when I reached to pick them up,LOL -
Semi New Guy from Up North
Om nom nom nom. The ribs finished soooo nicely. 3-2-1- did it superbly. The modified Southwest Chipotle finishing sauce was decent, but I'll go back to my standby Jack Daniel's sauce for the next time. Nice bark, smoke ring & oh so juicy!! Overdone by 10 minutes, but still great!! Here's the... -
Semi New Guy from Up North
Ribs are in there riiiight now. Marinated in a bit of AJ & some spices I had around, then rubbed with Magic Dust & left overnight. 3-2-1 SUPPER!!! Using a Southwest Chipotle finishing sauce I adulterated with some grated apple, brown sugar & soya sauce. Qview later!! -
Semi New Guy from Up North
The El Commodore is getting the fire tomorrow. Gonna play with the stack & inlet to maintain a constant temp for a while. Using maple, as it was free, and dry. Thanks to my co-workers busting pallets, I spent my lunch break dismantling & cutting it up into foot long pieces. Only thing i have...
