Search results

  • 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.
  1. gregzee

    im bacon wrapping the bird...

    The turkeys Ive smoked have just been on thier backs and not moved at all til ready to pull.  Never saw a reason to rotate.  I like the bacon Idea.
  2. gregzee

    Breaking in the new smoker

    That looks great.  I love cooking beer can chicken in mine like that. They always turn out awesome. I want to do a beer can Turkey this year in mine.
  3. gregzee

    Saturday Cue-view

    That looks good, Ive never smoked fish before, but really want to try out a Salmon sometime.
  4. gregzee

    How long after brining Can i cook my turkey

    I think over night to dry out the skin is fine or up to 24 hours.
  5. gregzee

    ABT cheesecake

    Did anyone ever make this and did you add a topping?  This would fit perfectly in my families Tday Feast.
  6. gregzee

    Boston butt almost done and I have a question

    Id keep it simple, when you unwrap it, take all the juice and pour it in a bowl.  Shread it up,  and pour the juice back into it.  Store in a container that you can shake and reheat.   Sometimes, I will do that for half and the other half, i Shread and add jerk seasoning.  Some ppl like spicy...
  7. gregzee

    Family Smoking Shootout in Parker Colorado

    Thanks for the drool envoking pics, looking forward to the rest.
  8. gregzee

    My hats off to you stick burners

    Thanks for the responses guys,   I pulled the brisket and shoulder around 6am, They had made it up to the 160s and I was as tired as a person could be.  One of these days I need to plan better so I can have the time to smoked em to 205 without wrapping them.  They spent 4 hours wrapped in the...
  9. gregzee

    2 brine or not 2 brine, that is the ?

    Id brine one, cook both and see how it turns out.  2 Turkey days ago I did this very thing.  The brined one came out juicier to me and others, but to some it didnt matter, they couldnt tell.  Im also of the opinion that if you hot smoked any bird at 325 is gonna be great as long as you dont over...
  10. gregzee

    My hats off to you stick burners

    Ive been a propane GOSM guy for a long time.  I have mastered smoking with it in almost freezer weather to 100 degree weather with awesome results.  But, i tell you what, tending to the fire to maintian an even temp across the grate of a horizontal offset fire box brinkmann has just about made...
  11. gregzee

    Full Smoker with Q-view, very long and pic heavy

    Very Nice, I love to see a full smoker.  You planned out just enough to cover every square inch.  Awesome detail on the QView. 
  12. gregzee

    1st Full Packer Brisket w/Qview

    Very nice looking smoke there.   Burnt ends sound so wonderful.  My mouth is watering.  Now that the weather is getting cooler, ill have to bring my smokers out of hiding.  For some reason it has to be cool or cold for me to smoke. 
  13. gregzee

    Pulled Pork For Tomorrow: Smoke Today Eat Tomorrow

    What worked very well for me this last new years eve was pulling while hot.  Mixed some SoFlaQuers finishing sauce in the baggy, an over night rest in the fridge and then a reheat the next day.  Wonderful results.
  14. gregzee

    4 briskets, 4:00am here and just finished rubbing......

    Ive never seared before.  I say sear it so I can see the tastiness that it creates. 
  15. gregzee

    Baby Backs with Brown Sugar

    Nice work, I may have to make these ribs for a Fathers day gift to myself this weekend.  Or call my dad when they are done and tell him that I got him some ribs for Fathers day.  Ofcourse he'll be 3 hours away and ill have to eat them for him.
  16. gregzee

    Need input on Poultry with solution added. Is there any reason to brine?

    I did 2 turkeys last november in brine.  One was fresh and one was enhanced.  Each brine had 1 cup of kosher salt and 1 cup of sugar per gallon of water along with a bunch of other spices.  Both turkeys were wonderfully juicy, but the fresh one was better imo.  The Enhanced one did have some...
  17. gregzee

    Chipotle Barbecue sauce

    One thought that you could do is make it more of a raspberry chipotle bbq sauce by added raspberry perserves to it.  The sweetness from the raspberrys would hide the hotness.
  18. gregzee

    Need input on Poultry with solution added. Is there any reason to brine?

    You can get them Fresh, without the sodium solution.  I still brine them regardless of whether its fresh or not, because sometimes its not easy to find a fresh one.  They seems much more moist when brining.  Its taken me way to long to type that out, Need more coffee today.
  19. gregzee

    Baby Backs with Brown Sugar

    Looks good so far.  When do we eat?  I can be there in 1.5 hours.
  20. gregzee

    Beer for beer - my regional brew for Yuengling

    One thing that seems to work around here is to go into a rather large liquor store and ask for a manager or owner and simply ask for them to order it.  Youll more than likely have to pay up front and it will take 3 weeks, but they almost always get it for you and then have it in stock for a...
Top Bottom
Back
Clicky