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. dravery

    Smoking a turkey.

    I've never smoked a turkey before, and now that I look, I can already see I should have brined it.   The package says "all natural, up to 6% water retained from processing"  I have no idea what that means, but I suspect it means no brine.   I put on my nitrile examination gloves and tore out...
  2. dravery

    Super Secret Dr. Pepper mop sauce

    I've really enjoyed the results I've gotten using this mop sauce for longer smokes In a standard sized coffee cup add: 4 parts Dr. Pepper1 part honey Stir well, apply with spoon.   The secret ingredient is that I don't add anything else.
  3. dravery

    propose a pack of peppy powdered peppers

    I'm entering into my second annual 4 month smoking season (If I'm very bad, I'll have to STAY in Seattle when I die).  With a solid year of lessons behind me, I've moved beyond the concepts of temperature control (use less charcoal) and patience (add more charcoal), and now I'm working on rubs...
  4. dravery

    First Brisket of the year

    Got our first good weather of the year here in Seattle (i.e. better than 60), so naturally I've taken the opportunity to cook outside. Here's a shot of the brisket after 8 hours: You'll note I've had to tie it up with utility twine in order to fit a 22 inch brisket on a 15 inch grill.  Fat...
  5. dravery

    Why can't I post here?

    I'm trying to post a recipe, but I'm being told that I have insufficient permissions.  What's the deal?
  6. dravery

    Peanuts and dry rub

    I came here the other day looking for a good rub recipe for brisket.  As always, there are a number of opinions on the subject ranging from salt and pepper only, to everything but the kitchen sink.   I already know how to mix salt and pepper in equal proportion, so I've decided to go in the...
  7. dravery

    Taking a pic of a fattie is like trying to catch bigfoot.

    Here's a picture of a 4th of july fattie snapped just 5 minutes after I carved it up.
  8. dravery

    Rolled my first fatty (w/ Qview)

    A year and some change ago I heard about the over-hyped (but awe-inspiring, to the uninitiated) 'Bacon Explosion'.  It seemed to me the sort of thing that only some kind of hyper-talented meat smoking fanatic would do.  In other words, it seemed like the most awesome thing in the world.  Bottom...
  9. dravery

    Making jerky in a vertical charcoal smoker

    Ahh spring. That magical time of year when a young man's fancy turns to thoughts of beef jerky. Of course, The problem with beef jerky, is that it costs about as much as really good scotch.  So I decided to make my own.  Besides, every man should possess a wide range of fire based cooking...
Top Bottom
Back
Clicky