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  1. soflaquer

    Dutch's Stuffed Pork Loin

    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.
  2. soflaquer

    Dutch's Stuffed Pork Loin

    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!
  3. soflaquer

    Dutch's Stuffed Pork Loin

    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...
  4. soflaquer

    Dutch's Stuffed Pork Loin

    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...
  5. soflaquer

    Best So Far

  6. soflaquer

    Best So Far

    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...
  7. soflaquer

    Baby Backs - Taste Test on New Spray

    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
  8. soflaquer

    Saturday's brisket

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

    Best So Far

    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...
  10. soflaquer

    Saturday's brisket

    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...
  11. soflaquer

    Saturday's brisket

    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...
  12. soflaquer

    Saturday's brisket

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

    Best So Far

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

    Going To My First Comp

    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...
  15. soflaquer

    FINISHING SAUCE (for Pulled Pork)

    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
  16. soflaquer

    Newbie trying a Brisket

    Yellow Mustard goes on all my Briskets and Pork that get a rub. As Jeff P. and Cajun stated, it acts as a "binding agent" for the rub. It also assists in the breakdown of the meat. Injecting with AJ is a personal preference that I've had great success with. So, how'd it turn out? Jeff
  17. soflaquer

    My First Big Smoke

    OK, Found it this time! Jeff
  18. soflaquer

    Newbie trying a Brisket

    100% Pure Apple Juice (not a juice "coctail") works in 2 ways. It adds a touch of sweetness from the natural fructose and the acid assists in the breakdown of collagen and muscle fiber of the meat. (It is a much weaker acid than vinegar, hence, no drying of the meat). It preforms this...
  19. soflaquer

    Newbie trying a Brisket

    Hey there, JP. Ditto, Deb's comments..................you slipped right past me! I am amazed at how many great cooks and contributors we have developed on this site now!!!! WOW! You guys and girls are the BEST! Before I can get to it, you've already sent a Newbie on the right path! What...
  20. soflaquer

    My First Big Smoke

    Debi, I did a quick look @ Con Yeager - didn't see juniper berries. What heading is it under? Jeff
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