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  1. redneck69

    Jeffs rub

    i purchase this recipe about 8 years ago and some how within the last 6 months my copy has disappeared. How do I go about getting another one emailed to me?
  2. redneck69

    Chucky Burnt Ends (with Mopar Powered “Hemi” Sauce)

    looks killer good Bearcarver! Making me hungry for some burnt ends!!
  3. redneck69

    What kind of wood to use when smoking chicken? Any tips?

    here is a list i saved awhile back that some one posted...hope this helps one and all...even though a lot of people have a personal preference for different smoke flavors Reference guide for Woods used to Smoke Food ACACIA - these trees are in the same family as mesquite. When burned in a...
  4. redneck69

    Pulled pork should i use a water pan

    the only thing i use my water pan for in my MES40 is to catch drippings off the items i'm smoking...and i have it lined with foil for easy clean up..usually when i do pork shoulders/butts i'll set the MES at 225 and it usually takes about an hour and a half per lb..the only time i open the door...
  5. redneck69

    Bacon Marmalade recipe

    http://www.smokingmeatforums.com/t/165218/bacon-marmalade-recipe-pics-added both of them are on this think...don't be afraid to try out the handy search bar above
  6. redneck69

    Sweet and Spicy Glaze

    tossed some pork steak and steamed some veggies in foil for lunch today..usually takes less than 30 minutes
  7. redneck69

    Sweet and Spicy Glaze

    sorry for the coloring difference on the pics..tried with and with out flash on my phone it's been a while since i've posted anything...life has been very  every morning i grill something to take in for lunch for the wifey and myself..been playing around with a glaze i came up with and wanted...
  8. Sweet and Spicy Glaze

    Sweet and Spicy Glaze

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    2014-07-07_09-52-13_28.jpg

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    2014-07-07_09-52-06_431.jpg

  11. 2014-07-07_09-51-32_119.jpg

    2014-07-07_09-51-32_119.jpg

  12. redneck69

    Rubs

    rubs are a personal preference for different cuts of meat and what you want for a flavor profile ..Jeff has come up with a very nice rub mixture...which you can modify for your flavor or leave as is if you like http://order.smoking-meat.com/jeffs-rub-recipe-and-sauce-recipe/
  13. redneck69

    HORROR!!!!!!!!!!!!

    i'm on the other side of the state and had the same winds...they have been lasting for a few days now...today they are half of what they have been...luckily all i have to do is a lil shingle work on the bike shed...
  14. redneck69

    Sweet Spiral Ham

    like bus 1982 said...i do keep the skewers in so i can fan the meat out
  15. redneck69

    MARCH THROWDOWN

    sweet...we are in
  16. redneck69

    Very long cook times for pulled pork

    every piece of meat has a mind of it's own while smoking...some will take the 1.5 hours per lb..while others may take longer...the main thing is to make sure you have an accurate temp gauge on your smoker and and a good therm for internal temp on the meat...try and keep a good steady chamber...
  17. redneck69

    Injecting a pork butt advice??

    remember if you inject, you need to get the internal temp of the meat to at least 140 degrees within 4 hours to help kill any bacteria that you pushed into the meat with the injector....food safety 1st
  18. redneck69

    Spiral Cut Ham

    they turn out awesome http://www.smokingmeatforums.com/t/131134/sweet-spiral-ham here's a link from one i did a few years back....this is how i've done them since
  19. redneck69

    smoking bluegills,large mouth bass

    filet them out and treat them like salmon or trout
  20. redneck69

    Old Propane tank / steel barrels

    check out your local craigs list, call different scrap yards, any oil distributors for core drums...just a few ideas for ya
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