Recent content by zipdugan
-
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.
-
Smokie Brisket Picture
Here is a picture of the brisket I cooked last night. I also cooked a rack of St. Louis Ribs at the same time (pictures posted in Pork area) I brought a 1 lb sandwich to work with me and everyone wanted to be my friend. You could smell the smoke even before I took the thing out of my cooler... -
Tender St. Louis Ribs
Krusher, The rub recipe can be found in The BBQ Bible by Stephen Raichlen. http://www.barbecuebible.com/ I slightly changed it but based on the KCBS rub. I have used it on chicken, pork and beef and its great on all. It's in the: Barbecue! Bibleâ„¢ Sauces, Rubs, and Marinades, Bastes, Butters &... -
Tender St. Louis Ribs
I smoked these ribs while at the same time smoking a 10 lb brisket that I will post pictures when done. I put heavy rub BBQ Bible KCBS style homemade. Then smoked for 3.5 hours. Picture #2 shows how tender they came out. I twisted one of the bones right out of the rack. Good Stuff!!! -
Pork Butt Over Apple Wood
Juicy Butt smoked over apple wood last night for 12 hours. I woke up smelling it and had eggs, toast and pulled pork, Wow. I rubbed this baby with my homemade rub let sit for 4 hours and then hit it again with rub. Started smoking at 8:30 PM last night and the thermometer said 195 this... -
Hello from San Jose!
I too am new to the group and I am also from San Jose. I looked at the Masterbuilt at BBQ galore but I went whole hog and got a Cookshack 50. I think the Masterbuilt is a fine unit and you will have some great smokes on it. As for meat in the area Smart and Final is the place to get packer cut... -
Chipotle Jerky
I cured for about 18 hours with tenderquick and spices then pat dried with paper towel. I then split into three piles and put more black pepper on 1/3, red pepper flakes on 1/3 and chipotle pepper on the last third. I think the chipotle came out the best but its all good. I used about 1 ounce...- zipdugan
- Thread
- Replies: 7
- Forum: Making Jerky
-
West Coast Wood Burner
The jerky is great. I cured for about 18 hours with tenderquick and spices then pat dried with paper towel. I then split into three piles and put more black pepper on 1/3, red pepper flakes on 1/3 and chipotle pepper on the last third. I think the chipotle came out the best but its all good. -
West Coast Wood Burner
Hi All, I am Zipdugan from California and I am new to this fourm but not new to smoking. I have owned and burned out 3 Brinkman all in ones. I then moved up slightly to a Masterbuilt 7 in one Stainless Steel. The Masterbuilt just won't die...yet. My latest aquisition is a Cookshack 50. I have...
