Recent content by aelder2
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Completely new to smoking meats
Welcome aboard! I am no help with your tilia but I do know there are some tilia owners out there so hang tight and maybe they can help you out. happy smoking ae -
Illinois Group!
Welcome back Chicago. Happy smoking........ ae- aelder2
- Post #31
- Forum: Illinois Members Group
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"Accidental" great pulled pork!
I'm same as Hambone......Once I foil, I take it to the oven. ae -
*****Wing Prep w/ Q-View*****
Q- view coming tomorrow. Should be tasty!- aelder2
- Post #4
- Forum: Grilling Chicken
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*****Wing Prep w/ Q-View*****
- aelder2
- Album
- Comments: 0
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*****Wing Prep w/ Q-View*****
Getting ready for football tomorrow. Got the wings cut and a little rub on them. Can't wait!! Rub Sauce Paprika Franks Red Hot Brn Sugar Veg Oil...- aelder2
- Thread
- Replies: 3
- Forum: Grilling Chicken
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wings 1.JPG
- aelder2
- Media item
- Comments: 0
- Album: *****Wing Prep w/ Q-View*****
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More Butts
Wish I could find butt for that price around here. Our local grocery store has it on "sale" for 1.49. I've never seen it for .99. I would probably have to stock up. Looks good!! ae -
Smoking newbie from Chicagoland area
Welcome aboard! You came to the right place to learn. I would welcome you to join the IL group. Follow the link below. Happy smoking! ae http://www.smokingmeatforums.com/groups/show/26/illinois-members-group -
3 Questions
".....the smoke ring stops forming when the internal temp of the meat reaches 140°. Smoke flavor can be added throughout the cook". Learned something new here. Thanks cliffcarter ae- aelder2
- Post #10
- Forum: General Discussion
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Bringing home an old family friend (Q-view)
That’s an amazing story! A lot of history in that Casa. I am sure it brings back a lot of good memories. Glad you all were reunited. Enjoy!! ae- aelder2
- Post #37
- Forum: Charcoal Smokers
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A question about Pulled Pork (trust me, i am going to duck and run, but i have to ask)
I am almost embarrassed to admit that I used to make pulled pork in an electric roaster or sometimes a crock pot, long before I found out how to really cook meat. Once you venture into the world of meat smoking, you will never go back. Once you get your smoker up and going, follow this link... -
Chicken wing sauce
I too smoke a lot of wings. I have two go to sauces that I use the most. The first would compare to a spicy garlic at BWW. The second is a caribbean jerk recipe I use. The spicy garlic I found online and tweaked it to my liking. The Caribbean jerk recipe I was almost certain I got off this...- aelder2
- Post #5
- Forum: Sauces, Rubs & Marinades Sticky
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Greetings From NE Indiana
Welcome aboard! You have come to the right place. Being from NE Indiana you are probably still digging yourself out from this last snow storm. Happy smoking!! ae -
Fassett's Breakfast Sausage Seasoning
Thanks for the recipe Pops. I just got an attachment grinder that hooks to my Kitchen Aid. Used it for the first time this morning and followed your recipe. It was very tasty. I ended up grinding half a pork loin that didn't get cooked on New Years just because that is what I had available. Next...
