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  1. Steve Andrews

    Pork Butt Today

    It's been a while since I had a post, thought I would share a quick pic of my Pork Butt today on the egg.
  2. Steve Andrews

    Bourbon Barrel Ribs

    Habanero Mustard from Maritime Madness Hot Sauce, a little shop in PEI, Canada. I have every sauce this shop makes and all are great! https://maritimemadness.com
  3. Steve Andrews

    Bourbon Barrel Ribs

    I tried those as well actually, good but I agree with the above.
  4. Steve Andrews

    Bourbon Barrel Ribs

    I have seen Wine, Sherry, Whiskey & Bourbon Chunk Woods but have only tried Bourbon so far...
  5. Steve Andrews

    Bourbon Barrel Ribs

    They were excellent but I can honestly say that I couldn't taste the Bourbon, might be more of a marketing play. Just my 2 cents.
  6. Steve Andrews

    Bourbon Barrel Ribs

    Primed with Habanero Mustard & rubbed down with Plow Boys then smoked over retired bourbon barrel chunks for 4 hours @ 250, probably my best to date.
  7. Steve Andrews

    Applewood Smoked Cheddar!

    I may try dust next time, thanks!
  8. Steve Andrews

    Applewood Smoked Cheddar!

    Any reason you switched to Dust? Just curious...
  9. Steve Andrews

    Applewood Smoked Cheddar!

    I may have to do a few blocks and hide them for next Christmas if that's the case. Thanks!
  10. Steve Andrews

    Applewood Smoked Cheddar!

    Some Applewood Smoked Cheddar I did back in November, decided to crack it open today and it was amazing... Curious, what's the average rest people wait to enjoy their smoked cheese, I have always heard a minimum of 2 weeks as a rule of thumb. Wondering how long this stuff would last in the...
  11. Steve Andrews

    2nd Brisket confirmed the 1st Brisket wasn't a fluke

    Finished my 2nd Brisket ever yesterday, it came out as good, if not better than the first! Tasted delicious & confirmed the first brisket success wasn't a fluke! Technique: 250 for 4 hours over Jack Daniels barrel wood till the brisket reached 160, double wrapped with 3/4 cup of beef stock in...
  12. Steve Andrews

    Serving Brisket

    Even though I am not a Brisket Pro here's what I do, slice just enough so that everyone is happy with the 1st round of servings, I know there will always be a second round and don't want my slices to dry out. I also use just a bit of au jus "painted" on the slices plus keep some on the side so...
  13. Steve Andrews

    My First Brisket

    Haha, thanks.
  14. Steve Andrews

    My First Brisket

    Went to the butcher and they were sold out of Pork Shoulder, I was not leaving without something in hand for my smoker (had the itch to fire it up), decided there was no better time than right now to jump in heads first and tackle my first Brisket.. Rubbed w/Lamberts Sweet Rub O Mine & Smoked...
  15. Steve Andrews

    Pecan Ribs

    Will do for sure!
  16. Steve Andrews

    Pecan Ribs

    Bought my BGE this summer and after many trial runs I have dialled in my ribs to my liking, these were a 10/10 for my taste.
  17. Steve Andrews

    Greetings from Nova Scotia, Canada

    Hi Guys, Newbie here from Nova Scotia, Canada. I purchased a Big Green Egg this the summer & haven't stopped smoking since! Really glad to find this place, looking forward to fine tuning some techniques plus trying out some new recipes! Heres the setup & my lab waiting for his "treat machine"...
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