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Recent content by smokedout
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i usually do use brown sugar in my rub, but i have heard the acidity in coke with help soften the meat a bit. i changed my mind and went with pork so no need to reply. thx any way
im thinkin sunday im goin to try soakin some beef spares in cherry coke over night then rub and smoke ... any one try this? sorry new if this has been done , the new lay out is cinfusin me a bit so i wasnt sure how to search. couldnt find the search box... im a lil tarded bwahahahahahaha just...
i respect that, way to pay it forward. my search and rescue team does a service for the hospital during extreme winter coditions, we drive all the nurses and docs to and from the hospital. last year we logged 5000 miles in 3 days on our riggs just in clark county. again i respect you for that im...
im back, brisket turned out amazing no on the rare side like i tried but moist and tender. was goin to qview but my crapberry did that exactly , crapped out. sorry guys, nxt time i promise
will have pics just broke my black berry, well the software went bad and the service shop broke it but all my pics were on it and now you have to wait, sorry. i am addicted to smokin stuff, atleast once a week, 10lbs min. girlfriends tired of it. lol
still workin on the pics, but gottas say there was about enough for one person to tatse buy the time the four of us got our fill. went quick, tasted awesome. pics comin bear with me
i have a blackberry curve the 8330 model. love it, can do every thing she wants and more, great features and such, down side - trackball gets dirty and needs cleaned once in a while, easy to do. other wise great phone. my aunt and uncle have iphones cuase there mac nuts and think there the...
ive looked and seems some like the show and some dont. me bein new i hope not to step on toes and if this is outta line pls let me know. i like the show and would like to from others who like it, who is your favorite pitmaster and why? just curious, freindly discusion.
i like johnny trigg...
thx guys. im plannin on the meat to be done on time and if its not its your fualts.. jk i know meat in bigger cuts can mess with you so we'll just have to see how it goes. im takin pics along the way and will have them up asap....
i plan on around 275-300 maybe. like it to be done around noon.. i hope...... i also like my beef on the rare side so we'll see what happens. im shootin for a nice bark and moist ,tender and a bit pink inside. if all else fails i have some ribs on there too.. lol