Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. dools103

    Saturday ribs...... What to do????

    I know this is a late response but I do St Louis style with Jeff's rub on them overnight then do a 2-2-1 method but the last hour I coat the top of half the rack with orange marmalade, might sound strange but I dare you to try it, the rub comes in towards the end of a bite with a little heat...
  2. dools103

    Smoked pork belly

    Going to do some smoked pork belly burnt ends this weekend, finishing them in a pan with BBQ sauce {Jeff's), butter and honey, going to do jalapeno ABT's for appetizer but looking for suggestions as what to serve with the burnt ends..
  3. dools103

    First fattie big mistake???

    Nice Job..
  4. dools103

    Cheese on the WSM- first time!

    Just got my tray and some dust and pellets to try some cold smoking, looks good will post some pics when I try
  5. dools103

    Mother's Day Smoke

    Yotzee, the fish fattie turned out great, might use a bit more old bay in the crab next time, just eyeballed it, did not want to over power the crab, fish was flaky, asparagus was cooked but not mushy, wife said best fattie I've done
  6. Mother's Day Smoke

    Mother's Day Smoke

    • dools103
    • Album
    • Comments: 0
  7. dools103

    Mother's Day Smoke

    Started out with a rack of spareribs rubbed with Jeff's rub the night before, they went into the smoker about 1:30 doing the 2, 2 & 1, then I wanted to try something different for a fattie, so I got 6 flounder fillets put them in a gallon bag and used my rubber mallet to flatten them, they did...
  8. DSC_0162.JPG

    DSC_0162.JPG

    • dools103
    • Media item
    • Comments: 0
    • Album: Mother's Day Smoke
  9. DSC_0161.JPG

    DSC_0161.JPG

    • dools103
    • Media item
    • Comments: 0
    • Album: Mother's Day Smoke
  10. DSC_0160.JPG

    DSC_0160.JPG

    • dools103
    • Media item
    • Comments: 0
    • Album: Mother's Day Smoke
  11. DSC_0159.JPG

    DSC_0159.JPG

    • dools103
    • Media item
    • Comments: 0
    • Album: Mother's Day Smoke
  12. DSC_0158.JPG

    DSC_0158.JPG

    • dools103
    • Media item
    • Comments: 0
    • Album: Mother's Day Smoke
  13. DSC_0151.JPG

    DSC_0151.JPG

    • dools103
    • Media item
    • Comments: 0
    • Album: Mother's Day Smoke
  14. DSC_0149.JPG

    DSC_0149.JPG

    • dools103
    • Media item
    • Comments: 0
    • Album: Mother's Day Smoke
  15. DSC_0148.JPG

    DSC_0148.JPG

    • dools103
    • Media item
    • Comments: 0
    • Album: Mother's Day Smoke
  16. DSC_0147.JPG

    DSC_0147.JPG

    • dools103
    • Media item
    • Comments: 0
    • Album: Mother's Day Smoke
  17. DSC_0146.JPG

    DSC_0146.JPG

    • dools103
    • Media item
    • Comments: 0
    • Album: Mother's Day Smoke
  18. DSC_0144.JPG

    DSC_0144.JPG

    • dools103
    • Media item
    • Comments: 0
    • Album: Mother's Day Smoke
  19. dools103

    Sausage for fatties

    That's what I do, this way you can mix some mild and hot sausage together if you care to!
  20. dools103

    Jeff's Rum Injected Ham

    I am planning on doing Jeff's Rum injected ham on Sunday, I looked all over and all the bone in hams were presmoked 23 percent water, so I ended at the local butcher and got a fresh ham, which I will inject and smoke. My question is, as I read his recipe I get the impression that he used a...
Top Bottom
Back
Clicky