Recent content by bigbaldbbq

It. Cooks amazing. The only think I would change is the thickness of the diverter plate. There is a hot spot near the firebox. For long cooks it's a problem. But there's so much room so you don't have to put stuff there. I catered a wedding for 150 last summer no problem at all.

That's what I'm leaning to at this point. Dilute with a little water and a couple cups of my rub. That should be pretty good. I just wanted to see some other ideas.

Looking for some ideas for a cheap marinade for 50lbs of chicken breasts that I'll be cooking this weekend for a wedding.

After 1000 mile round trip to pick her up, got her home and fired up to season it. Thank you Black Warrior Smokers for such a high quality product!!

Somoker has been sold.

Offset, trailer mounted BBQ pit for sale. Cook surface is roughly 21" x 52", It was built by myself and a couple of friends about 7 years ago. I have used it to cater and to compete in small contests. Firebox is located behind the cook chamber. I am upgrading to a bigger pit and I don't need two.  

I have been asked to cater a weeding this June for roughly 200. Pulled pork, Chicken, Cheesy taters and Baked beans. I have a rough idea as to quantities. 2 meats about 60 lbs each and the sides roughly the same. What has your experience been and am I pretty close to the right quantities...

Never mind I found it...lol

Where can I find Pop's Brine recipe??

Just wondering if the inside is wide enough to lay a full rack of St. Louis style ribs without cutting the rack?

I'm glad you like it. Took me a little while to come up with the recipe.

Sorry I've been out of touch lately. I have never had an issue with it being too salty at all.

This is Alton Brown's turkey brine recipe. I have used it for years when smoking my birds. It is simple and adds a lot of flavor. This year the wife wants a deepfried one so I'm going to inject instead of brining. Anyway here it is. IngredientsFor the brine:1 cup kosher salt1/2 cup light brown...

This is Alton Brown's turkey brine recipe. I have used it for years when smoking my birds. It is simple and adds a lot of flavor. This year the wife wants a deepfried one so I'm going to inject instead of brining. Anyway here it is. Ingredients concordance-begin For the brine:1 cup kosher...

I smoke them for around 2 1/2 hours at 235. I slather them with a BBQ sauce, honey and cayenne pepper mix for the last 45 minutes to hour (about every 15 minutes). 4 to 1 on the honey and BBQ with a tsp cayenne. I've never ever had left overs so I think everybody loves them. Baldy