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  1. johnnyrockford

    not too bad

    Finally found a good weekend to chance smoking a brisket. Bought a 13 pounder from WalMart. Wife told me I better invite the neighbors! Friday night I trimmed (mutilated) the nasty hard fat. Cut my finger twice. Decided it was trimmed enough! Seasoned with EVOO and SPOG and tucked it into the...
  2. johnnyrockford

    Its late and I'm tired

    Thanks to all the great posts with advice that I've learned from on this forum Im cooking my first brisket ever tonight. Keeping it simple-olive oil salt pepper garlic and onion powder. Been on since 8pm and its almost 12:30am now. Everything seems to be doing what its supposed do. :-) I'm...
  3. johnnyrockford

    seasoning question

    Okay pros, I'm picking up a new trail master limited and I know about spraying cooking oil inside the cooking chamber, but what about the firebox? Anything to do there? What about the outside? I'd like to get a good 5 years outta this thing before it looks like a rust bucket.
  4. johnnyrockford

    CHICKEN AND RIBS TOGETHER?

    Once again I have come to ask the wise ones for their guidance: I want to make 2 chickens and rack of spare ribs this weekend and wondered about cooking them together.  Spare ribs would go on first since they take longer, but I don't want to risk some raw chicken disease killing my ribs if I...
  5. johnnyrockford

    chicken confusion???

    Hey fellow smokers!  Got the newsletter in my email today and love the recipe for smoked chicken in a pie pan.  I like the idea of smoking a whole chicken---setting a whole cooked bird at the dining room table is the ultimate presentation in my book. Anyway, my question is this:  Looking at...
  6. johnnyrockford

    whole spare ribs?

    I've seen a lot of articles and read a lot of advice on trimming spare ribs St. Louis style.  But does anybody cook them without trimming or is that a bad idea? 
  7. johnnyrockford

    BBQ slogans

    Has anyone ever heard any good/funny bbq slogans they would care to share?  Here's a few I've heard. Pitmasters do it with smoke. Pitmasters go all night long. Real men cook with wood. Gas grills are a pitmasters microwave. I may put the 2nd one on a t-shirt!  Anyone else got some good ones?
  8. johnnyrockford

    Happy New Year

    I'm putting a beef roast on the smoker New Year's Day, but it's only going to be 15 degrees here in Rockford.  Looks like my heat control skills will be put to the test.  Gonna pull the smoker into the garage to at least stay out of the wind.  Wish me luck!  Anyone else do any near or below...
  9. johnnyrockford

    Greetings from Rockford, IL

    Hey all.  I've been studying the art of grilling/bbq-ing since I got my very first 18inch square shaped grill many years ago.  It had a red lid and handles on the front so you could lower the food grate closer to the coals.  You know the kind?  And the first time I had a group of friends over...
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