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  1. hosstd

    brine stuff pork loin

    i stuff with feta cheesr,sausage,brown sugar,mustard,honey,some rub,garlic
  2. hosstd

    brine stuff pork loin

    all rub getting ready to smoke the finish very good
  3. hosstd

    my first packer

    yes its a packer a small one 6 1/2 pds, the coffee rub was 1/8 cup of cinnaiamon sugar ,which u buy already mix,1/8 cup brown sugar,3 tlbs maxwell house,1 tlbs spoon of old bay, 1 tlbs of colesman dry muataed,that was the base, i used a few more things,but i guess u can use what u like,i liked  it
  4. hosstd

    my first packer

    decided to try a whole brisket,so got me a small packer to smoke ,rub down  with my coffee rub ready for the smoke hollow  
  5. hosstd

    rubs

    what does coffee add to a rub ?,sweet,bitter,ect?
  6. hosstd

    smoke hollow operation

    gutiarcook i have the same smoker that u have, and same problem with the regulator,until i caled,they sent me a lower regulator,work good for low temps,but last week it stop working, thought i was out of fuel,so i put the one that came with it,i just have to set it in between high and off to get...
  7. hosstd

    brisket

    and thanks  p 4 b
  8. hosstd

    brisket

    looks gooood tom
  9. hosstd

    brisket

    thank u guys that makes  cents cause the the flat will have fat on it unlike when u buy the flat alone ,why i see it
  10. hosstd

    brisket

    remove the point before smoking or after
  11. hosstd

    Prayers for the Miners in W. Va.

    wolf have u ever work for maessy,before note the spelling
  12. hosstd

    let us pray for the miners

    thats what i do work in the coal feilds building stacting tubes and water tanks have work at montcoal know massey very well did alot of work for them,and put put tanks up at the site,if any family on here i send my prayers
  13. hosstd

    smoke flavor

    does smoke flavor(the chemicals)stick to dry meat surface better or a moist surface better, i dont know if stick is the right word here,but i think u no what i mean,does water in water pan help with smoke flavor
  14. hosstd

    Where are you from Poll

    where u trying to get back to what part
  15. hosstd

    What's your occupation?

    build water tanks across us
  16. hosstd

    rib question

    dont get me wrong here i think it says 2-4 hours to overnite so i take that as no more then 8 hrs max just got back from san antinio tx,over 2 months there,job,ate at bill millers bbq,did not like the ribs,got home a week ago,did ribs with a rub the nite before smoke at 240 no foil best ribs...
  17. hosstd

    Need a New Rub

    do you make your rubs
  18. hosstd

    rib question

    i am planning on smoking spares monday with the recipe from smoke and spice,it calls for pineapple juice,lemon juice a little soy ,my question is how long before monday to start marinating, 12 hrs 24 ? i wouldnt think to start today because lokks to me alot of acid in the marinade might make it...
  19. hosstd

    brine chicken smoke with q view

    the rub was grill mates sweet and smokey from wallmart and the brine was the buttermilk brine i found on this site, i used chisoxjim buttermilk brine,and thanks jim for sharing the recipe,it was mighty tastey
  20. hosstd

    brine chicken smoke with q view

    first chicken smoke on my smoke hollow,rub down and ready to go http:// smoke at 250 and took off smoker into the oven under the broiler for about 15 min here is out of oven and ready to eat,oh yea forgot to say i brine the drumsticks for about 8 hrs http://
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