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  1. redneck steve

    brisket w/ qview

    I'm going to try your rub too, it might be just what I'm looking for in another thread!
  2. redneck steve

    Sweet/Sour Rub?

    I have a sauce we like, I found a Kansas City style sauce with cider vinegar and brown sugar, I left out the cayenne and we all like it. I'm not that knowlegable in dry spices yet to figure out what I want there for the rub. Most all are heavy with chili and cayenne, those are flavors I'd like...
  3. redneck steve

    Sweet/Sour Rub?

    I'm looking for a rub that will compliment a sweet and sour or tangy BBQ sauce, most of what I find are chili based with quite a bit of Cayenne. My family doesn't like much heat from spice so I'm looking for something they'd enjoy. Even when I've cut the Cayenne by 75% in the recipes I've found...
  4. redneck steve

    How did you come up with your screen name?

    I guess I missed this thread when I joined up. I grew up in the town I live in watching it go from a rural community to a bit of suburban. All the former farms are now housing subdivisions and I'm one of the few natives living here now, most are tranplants from NYC or Westchester County. Most...
  5. redneck steve

    pastrami

    My mouth is watering!!
  6. redneck steve

    Ring Bologna?

    Thank you! I've ordered a grinder and when it arrives, I'll give this a try.
  7. redneck steve

    Ring Bologna?

    My Grandad used to have his venison made into ring bologna which was then smoked. He was located in central Pa., near Williamsport. It had a unique flavor that I crave for, I'm in upstate NY and no one here knows how to make it. I even sent for the spices from the butcher shop that makes it down...
  8. redneck steve

    Testing

    OK, that explains it. Thanks Jeff!!
  9. redneck steve

    Testing

    Hmmmm..... Color on my second line should be brown, what did I do wrong?
  10. redneck steve

    Testing

    Looking for signature....
  11. redneck steve

    Whole Pig?

    After about 1 1/2 hours, (less for your smaller pig), we turn the pig over to cook the rest of the way. It's continuosly mopped with "secret" sauce. This pig cooked about 8 hours, tender enough to cut with a fork!! Melts in your mouth!! Hungry yet? My buddy does the cooking, I'm his helper. He...
  12. redneck steve

    Whole Pig?

    When you split the back, the back becomes a hinge so you can lay the pig flat like this.
  13. redneck steve

    Whole Pig?

    OK, I'll try this attachment option. Here's how your pig should look when it's scraped clean. This one is about 120 lbs. We cheated and bought this one dressed. The farmer we used to buy from retired.
  14. redneck steve

    Whole Pig?

    I'll attempt to describe preparing the pig. Those with a weak stomach may wish to ignore my post. Shoot the pig on the top of the head with a .22, then immediately hang it by it's hind legs and cut its throat. You'll have about 10 seconds before it starts kicking, so have everything prepared to...
  15. redneck steve

    Whole Pig?

    How big will the pig be and will you be killing it?
  16. redneck steve

    BEER!!!

    Finally!!! Justification for my favorite habit! Thanks!
  17. redneck steve

    Grill Opinions?

    OK guys, I finally got in touch and ordered one. Here's the link to his ebay auction. $1200 delivered anywhere in the 48 states.
  18. redneck steve

    Great Outdoors, Smoky Mountain Series Propane smoker

    I'm enjoying the information exchanged here from both sides. I never knew there were so many ways to smoke before stumbling on this forum. What I appreciate is that no matter what method a member prefers, he always seems eager to help another member no matter whether they are in agreement...
  19. redneck steve

    Great Outdoors, Smoky Mountain Series Propane smoker

    I'd like nothing more than to be able to sit and tend a wood smoker, my buddy does and has a cooler full of adult beverages beside him the whole time! I rarely find the time to sit and watch a race let alone tend a fire so I'm looking for a way to set it and forget it, I know there will be...
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