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  1. mikeworthington

    Chicken wing rub recipe

    A while back I saw a thread where somebody made a rub for chicken using lemonade powder so I got to thinking and putting stuff together. Well, what I came up with is a concoction that is excellent on wings. It does ok for whole chicken, but it really shines on the wings. It's spicy, without...
  2. mikeworthington

    Ribs for supper with pix

    My daughter's fridge gave up the ghost so she brought some stuff down here to keep from spoiling and in the box was a slab of meat simply marked as "pork". When I opened it up and turned it over, it looked a whole lot like baby backs so, on the smoker they went. The rest, as they say, is...
  3. mikeworthington

    My version of KC style BBQ sauce

    Around here we prefer the sweeter, spicier KC style sauce and usually just buy KC Masterpiece brand. Well, on occasion you just need a bunch for whatever reason and you can't buy it around here in gallon jugs like you can Cattleman's or Sweet Baby Ray's so my solution was to take generic KC...
  4. mikeworthington

    First time fatty

    This is my first attempt at rollin' and smokin' a fatty. All in all it came out fairly good. I just made a basic roll with JD sausage, sliced pepper jack and shredded cheddar cheese. I must have gotten the cheese too close to the edges because even with rolling it tight in the plastic wrap, the...
  5. mikeworthington

    4th of July and 4th generation pitmaster smoking pork w/pix

    My only granddaughter helping "Papa" cook. Click on the pix for larger view. Gettin' the charcoal ready for the "Minion Method". Makin' up the rub for the butt. Gettin' our rub on Ready for smoke Plenty of pecan branches all over the ground. Just break 'em up and throw 'em on the...
  6. mikeworthington

    Just signed up and thought I'd say hi....

    Hi guys, My name is Michael Worthington and I live in South Miss., not far from the coast. I grew up and lived in Tennessee, about 60 miles north of Chattanooga for 31 years before I moved down here in '85. I've been BBQing somewhere around 45 years - doing it old school - just meat and fire...
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