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Recent content by stillcajun

  1. stillcajun

    PORK BUTT QUESTION

    Yeah, I started using it some months back after a tip I got from a guy I met.  The paper is just porous enough to hold in some steam but not all of it like foil will.  So you can wrap it pretty tight and the it allows some moisture to escape and keeps that crusty bark we all love so much. Make...
  2. stillcajun

    Sad day my Lang came today...

    Session dataI'm glad that they were able to fix everything for ya. Session data
  3. stillcajun

    PORK BUTT QUESTION

    Session dataIf you get them to between 187-190 you can double wrap them and let the carryover take them to 195.  Put them in a cooler and they should be good to go until you are ready to eat. They should still be a little warm as well.  A little reheating @ the most will be all that's needed. ...
  4. stillcajun

    2-2-1 Baby Back Brine PICS!

    Those ribs looked great. Great smoke ring on 'em.
  5. stillcajun

    ChiCorn....a play on TurDuckEn

    Dang Josh. That looks great. I wouldn't mind having one of those myself.
  6. stillcajun

    Brine-ing

    Welcome to the SMF! I smoked my turkey yesterday w/ a mixture of hickory and apple and it came out great. It's all about what you prefer.
  7. stillcajun

    Any word on Deejay/Shelly in NY?

    Congrats on the finish Debi and Shelly. I too am glad that you beat that idiot next to ya. I agree that next time you should do things your way. As the saying goes "You'll like it cause I like it." Here's to kickin more than rich spoiled butt next time. Peace
  8. stillcajun

    DFW Metroplex Comp. on Oct 13th-14th

    The word is that this competition is one of the bigger ones in the state. I plan on attending to see what it's like. If anyone is interested here's a link w/ more info. http://www.ibcabbq.org/flyers2007/traders.pdf Peace my brothers and sisters.
  9. stillcajun

    East Texas Competition

    Well after years of cooking for family, friends and coworkers, I've finally decided to throw my hat into the competition ring. I plan on entering the 4th Annual Pit Rassler BBQ Competition in Naples, TX. Since this is my first competition, I was wondering if anyone had any tips for a newbie...
  10. stillcajun

    Amazin' Blazin' BBQ Comp.

    Congrats on the finish. Glad you guys made it through the excessive heat. I heard the heat index was 115-120 degrees in that area now.
  11. stillcajun

    Firebox

    Welcome to the SMF. Glad to have you here.
  12. stillcajun

    Fatties Step by Step, please Help

    Yeah! fatty breakfast burrito w/ smoked onions and peppers are the best things to have after a long night smoke. Worth every bit.
  13. stillcajun

    First Packer Brisket, Q-View.......

    Congrats on the brisket chief. Makes me want to reach through the screen and grab some.
  14. stillcajun

    Another new forum member in Fl.

    Welcome to the SMF! Glad you could make it.
  15. stillcajun

    Wet vs. dry wood

    Welcome to SMF Gml100. I use log splits so I don't soak them. Btw. Unsplit logs will have some moisture in the middle depending on how long they have been drying out.
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