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  1. buckeye024

    Billbo's world famous dry rub & BBQ sauce recipe's

    Someone should "sticky" this thread and sauce recipe...its very good.
  2. buckeye024

    Pulled Pork Finishing Sauce

    GO BUCKS! Here's a Lexington, NC style finishing sauce that I found to be excellent...a little sweet - a little tart. 32 ounces ketchup 2/3 cup apple cider vinegar 1 cup sugar 1 stick margarine 1 cup lemon juice 2 tsp black pepper 2 tsp crushed red pepper flakes 1 tsp salt Bring all...
  3. buckeye024

    North Carolina BBQ

    This thread is 2 1/2 years old...do we really need to revive it?
  4. buckeye024

    Breaking News - Walmart Ammo

    All of the Wal-Marts across Alabama and Tennessee have sold out of ammunition as of last week. A reliable source said that one of the purchasers commented that while Russia may have invaded Georgia, they sure as hell ain't doin' it to Alabama or Tennessee.
  5. buckeye024

    Pellets in a GOSM?

    It just seems to me that the pellets would produce more smoke for a shorter period, since there would be so many in comparison to the same volume of chips or chunks. And since they are small it would seem they would smoke and go out fairly quickly.
  6. buckeye024

    Pellets in a GOSM?

    Has anyone used wood pellets in the smokebox of a GOSM? The store where I buy my wood chips and chunks from started carrying bags of pellets in several varieties of wood. I'm curious about the pellet's smoke compared to chips. Any experiences?
  7. buckeye024

    Pullled Pork?

    Don't forget the vinegar based coleslaw! Put a small pile of it on top of the meat in the sandwich. Heavenly!
  8. buckeye024

    Forget jerky - make yourself some biltong :-)

    Interesting. Thanks for the explanation!
  9. buckeye024

    Forget jerky - make yourself some biltong :-)

    I've never understood how those types of meats (dried meats) are not loaded with bacteria or parasites. Heck, I leave a steak too long in the fridge it turns rancid, let alone a cardboard box.
  10. buckeye024

    Favorite wood for spares?

    I use 1 part hickory, 2 parts cherry.
  11. buckeye024

    Budwieser BBQ Sauce

    Here's a link with pictures of the bottles and an attempted explanation of the taste... LINK
  12. buckeye024

    Sweet rib sauce

    You can buy that Toma Roma's sauce at grocery stores... Or you can get it here too: http://www.amazon.com/Tony-Barbecue-.../dp/B000KK1CWK
  13. buckeye024

    Is there any money in this???

    Yeah, this is exactly what I like to see at the restaurants I eat at!
  14. buckeye024

    Scuba Diving for Crab - BURP!

    Where are the pics of the finished product? I love crab...
  15. buckeye024

    Aroma?

    Hey all, quick question. Is there a secret to getting the great aroma from smoked pork? I have a GOSM wide body and I've done several batches of ribs and one butt in it. The meat turns out great, the ribs are fantastic, but I neve seem to get that awesome aroma. You know, the aroma that you...
  16. buckeye024

    Slim Jims and Summer Sausage

    Are there any threads here about making sausage? From the pics and above description, I'd like to give it a try....
  17. buckeye024

    I need help with a Riddle

    The answer is x=12.
  18. buckeye024

    Chat?????

    Hmph...I didn't even know there was a chat room, until now!
  19. buckeye024

    First butt is on

    I've only done 2 butts (approx 5-6 lbs. each) in my GOSM, but both times I found that I hit the plateau around 140-145 degrees. It seemed like it would not move off that temp. But, thanks to reading the many posts here about the subject...I knew just to wait it out.
  20. buckeye024

    Help with a movie title

    How about "A Portrait of Grandpa Doc" ??
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