Recent content by soflaquer

Wow! It is so great to hear from all my old friends again! Funny how we can let work detract us from such a outstanding group of people and fellow enthusiasts.

Thanks, Ron. I'm glad some of my wisdom still permeates the site. I'll definitely have to peek around at some of the posts!

Geek, Man....that was fast! And Yes, it's exactly what I was looking for, Thank you! Yes, I actually do exist.....my work has been all consuming as of late and leaves little time for me to get on the site. Hopefully that will change soon! I'm glad to see SMF going like gangbusters! And to...

Hey Everybody! Yep, it's me! Listen, can anyone tell me where my friend, Dutch's, recipe is hiding for "Stuffed Pork Loins"? It was in my Barbeque Bible and has somehow grown legs and disappeared....LOL! I emailed him, but haven't heard back from him as yet and it's the menu dejure this...

You guys are killing me with this "Crock Pot" stuff. Patience, guys... you'll work it out. I can stick a Brisket or Butt in the Crock Pot with barbeque sauce but it doesn't make it Barbeque. I've seen a few people finish a smoked brisket in the oven due to "hold time" and they had hungry...

Nicely done BB's, there Meowy. I love to see you guys and gals out there experimenting! That's how perfection is accomplished! (It's alot of fun, too!) Jeff

Thanks, Earl. There's been alot of stuff going on since my Father's death. Jeff

Mike, From what I gather, you are using a horizontal unit. You are very correct in assuming that your temps can be drastically different at grate level than a door thermo. The same can be said to the proximity of Firebox chute. (Unless you own a high-end return baffled unit). I try to stress...

Cajun, If you've read any of my post's throughout the years, you know that my main credo is, "Whatever Works For You!". There are strict basics to smoking meat properly (which you've done) - however rubs, mops, etc. are very much open to taste. I know a long time Pit Master that strickly uses...

Cajun, I was curiously interested in the "Brisket Sauce". I'm glad you enjoy it, but it has one ingredient that s a "Red Flag" to any Pit Master........Liquid Smoke! You want the fruits of your labor to permeate the meat, not an artificial agent. IMHO, you may want to try using a good rub...

Great job! BTW, did you use a rub on that bad boy? I can't see it from the photo. Jeff

Congrats on the Dino Bones! Their awesome if done correctly. Jeff

Marvin, That is exactly how to do it! Going as an extra hand for an experienced competitor will give you an unbelievable 1st hand look at what it takes to compete. Turn in times are crucial and knowing what the Judges like (unfortunately, not what YOU like) will give you that needed edge if...

Use of the entire batch on a 10# Butt is way too much. It will fill a standard condiment bottle when prepared. I use about half it on a Butt that size. Jeff