Recent content by smokeydrewsky

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smokeydrewsky

    peppery white bbq sauce

    agreed with chilerelleno, could you at least ballpark proportions? 2 parts, 1 part, a skosh, a pinch? It looks like it would be a tasty combination!
  2. smokeydrewsky

    Looking for a good injection recipe, ideas, or commercial product for Pork Butt

    well said, Zwiller! thanks for the advice. I decided to inject one of the two shoulders and not the other. That will give a good indication of the difference especially since they are being cooked together with the same other variables at play.
  3. smokeydrewsky

    Looking for a good injection recipe, ideas, or commercial product for Pork Butt

    okay thanks Chris! I was going to try injecting this week but really don't want mushy meat. Maybe go light on how much juice I use? If you do inject, do you still pull it at the same temp? ~200º
  4. smokeydrewsky

    Looking for a good injection recipe, ideas, or commercial product for Pork Butt

    Why don't you inject anymore?
  5. smokeydrewsky

    Spareribs Success! With Q-View Yet

    The glaze on those bad-boys is making my mouth water! nice job
  6. smokeydrewsky

    RooterQ

    Woohoo! Keep 'em coming Rascal. That looks great :)
  7. smokeydrewsky

    how much pork shoulder for 60 guys?

    Hi Billbfoot, I'm only guessing, but but I"m leaning toward 3 or 4 10-lb butts. 60 family members would be one thing, but 60 guys AND beer tasting.... I'm not sure if it matters how much you make - it'll all be gone before you know it! 
  8. smokeydrewsky

    Chicken Thighs Smoked with Plum Wood -- Q-View

    That looks incredible! Very nice... where did you get the plum wood? That's not something you see too often in StL. 
  9. smokeydrewsky

    Pizza Fattie with Q-Vue

    I'm sold!
  10. smokeydrewsky

    Got Wood!!!!

    Sweet! I need some of your luck! I haven't had a score like that in months...way to go
  11. smokeydrewsky

    October TD Honorable Mention - disqualified (but definitely worth mentioning)

    That all looks AMAZING! Any one of those would have had a good chance at winning, but the cherry cobbler takes the cake. Great work Squirrel.
  12. smokeydrewsky

    For those with small children!

    With a 3 and a 6 year old, that scares the crap out of me. My prayers are with you and your family.
  13. smokeydrewsky

    LUMP VS. BRIQUETTES

    Hi Dawg, I started a poll on a similar question a few months ago... out of 154 votes, 37% Chose Lump compared to the 24% who chose briquettes as their main heat source. Royal Oak Lump is by far my first choice. Check it out: http://www.smokingmeatforums.com/forum/thread/92461/fuel-for-smoking/20
  14. smokeydrewsky

    Ham Eye?

    Haha that's great - The 'ole Ham Brown-Eye!
  15. smokeydrewsky

    No Roll Ribeye

    That looks delicious! I would prefer a nice thick steak with that cut any day... but as fatty as it is, has anyone ever thought about pulling something like that... sort of like you would a chuckie, only with more meat?
See more
Top Bottom
Back
Clicky