Recent content by cullowheedawg

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  1. cullowheedawg

    Smoked Alligator

    Thinking about cooking Gator either for UGA/LSU  game but esp. for ga/fl  was going to make a chile but had thought about smoking about 2 hours first for flavor  what about brining it to get more moisture in meat, wrip in bacon and smoke maybe 2 hours then cut in small chunks for chile.  What do...
  2. cullowheedawg

    How did you come up with your screen name?

    I live in CULLOWHEE and I am a strong lifelong UGA fan (DAWG) so you put that together to make CULLOWHEEDAWG. By the way Cullowhee is located in the mountains of North Carolina
  3. cullowheedawg

    Pulled Pork for 30

    Cullowheedawg. Being from NC mountains by way of SW Georgia I don't use any fancy formulas since a lot is lost to shringaga I just cook about a pound of meat from raw per person. Have a good time.
  4. cullowheedawg

    IT WAS BARK'IN ALL NIGHT LONG!!!

    As long as it was good to eat. FINE. It seems all the gas or charcoal smokers take more time and money than our old wood ash pits did. I might have to consider going back to the old pit. Don't need too many modifications. Cullowheedawg
  5. cullowheedawg

    Walnut -- is it a good wood for smoking?

    Had the same question.  I am having some timber cut and will have some black walnut wood left.  I was thinking since it is a 'nut wood" it should be good but I think I will mix it with my oak or apple.  Thanks for the input.  Cullowheedawg
  6. cullowheedawg

    Chips, Chunks or Pellets?

    In the past I used mostly hickory chips but have been trimming up an apple tree and have used the cut limbs. Along with either hickory or apple chips I buy. Seems to last longer and flavor is great. I also know many orchards cut down some trees in fall so good time to buy apple wood. Most...
  7. cullowheedawg

    Master Forge smoker at Lowes

    Just did a brined turkey and a cured ham for Christmas on my MasterForge.  It worked great and I am almost forgetting about smoking with wood only.  It is nice to have the gas that does a good job of keeping close to a constant temp (I do check with an inside oven therm. but they are very close...
  8. cullowheedawg

    Garlic lover

    I will cook the garlic when I do m bird and ham I make a sweet hot mustard and adding smoked garlic can only be good. Let you know about it cullowheedawg
  9. cullowheedawg

    Can't seem to get baby back ribs right (UPDATE)

    I agree with temp problem. Do you depend on smoker therm or do you see an oven temp to verify verifying is a must. Also keep it cooking not looking. Hope you figure it out. I do think taking the membrane is good but not your problem. Cullowheedawg
  10. cullowheedawg

    Garlic lover

    I have tried a lot of stuff to help with rubs. Mustard. Oil. Butter etc. but my favorite esp with hog is a head of minced garlic. I mix the garlic with the rub and really rub it in. Cover well and sit overnight. Then smoke away. Let. Me know if you try it and what you think. Have not done with...
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