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  1. hilbillyinca

    Checking in from CA

    Welcome Jase, I'm in northern CA as well, Concord Area. I love to smoke (doin bbr's tomorrow), but when it comes to tri-tip.. one of my all time favorites, I usually cook it over the grill. I run it about 15-20 minutes indirect heat, then throw directly over the coals to get a good sear and...
  2. hilbillyinca

    Anyone smoke Cigars?

    I really like Macanudo's. I couldnt tell you the exact name, but its the long skinny ones.
  3. hilbillyinca

    It's Tri-Tip Time! What should I do with it?

    I had never had tri-tip till I moved to CA in '92. Now it's one of my favorite cuts, although (gasp) I never smoke it. Like a steak, its one cut I prefer to do on my grill. My favorite seasoning is a santa maria style, basically just Kosher/Sea salt, black pepper and garlic powder. I cook...
  4. hilbillyinca

    Smoking some Baby Back Ribs

    Looks awesome, great job!
  5. hilbillyinca

    Budget Charcoal Smoker for a competition?

    I whole-heartedly concur with this. We have used WSM's for the past two years in comps. We've had a couple walks.. no gc's yet, but still.. to me, a walk is a walk! The WSM, in my opinion, will get you the most bang for your buck. They are so simple to maintain and will give nice even temps...
  6. hilbillyinca

    Ham Steak? How long, glaze idea?

    Perfect, nice and simple. I likes it. Qview to follow!
  7. hilbillyinca

    Ham Steak? How long, glaze idea?

    O Mighty SmokingMeatForums Brain, I'm tossin' a couple racks of bbr's on the smoker in a bit, hooray!! We recently picked up a pack of ham steaks from Costco, and I'd like to toss one on the smoker since I have it fired up. I've never smoked a ham, neither whole nor steaks. This steak is...
  8. hilbillyinca

    Am I crazy? Where's the membrane?

    Thanks for the article Acemakr, now it makes much more sense. Thanks to all for the responses!
  9. hilbillyinca

    For the Competitors...why do you do it?

    I really just enjoy doing it. There are so many great people out there competing. You get to spend a couple days hanging out, cooking, bs'sing with folks from all over. Pitmasters is a very cool show, but to me it doesn't show the real community side of competition. Folks on the circuit get to...
  10. hilbillyinca

    Am I crazy? Where's the membrane?

    Am I the only one that occaisonally finds ribs that have already had the membrane removed? Often when buying Spares from Costco and recently bbr's from Lucky's I get racks where there is no membrane. There's still a really thin silverskin, but nothing like a normal membrane. Is the butcher...
  11. hilbillyinca

    Stablizing temps on WSM

    I had the same problem.. taking forever for the smoke to die down. What I've started doing, is instead of leaving all the bottom vents wide open, I shut them all down to about 25%. I know my WSM pretty well, and know that on a normal CA day/night, I can run 225-250 with all three vents shut...
  12. hilbillyinca

    Bottling sauces

    In California, you go through the Dept of Health I believe. There are certain requirements to be met, and you must be certified to safely handle food. One of the primary requirements is that you will need to do all of your cooking in a commercial kitchen. You cannot sell food that has been...
  13. hilbillyinca

    Tri Tip Roast

    I usually go Santa Maria style on Tri tip: Garlic Powder, Salt, and Black Pepper. Although I usually do mine on the grill over mostly indirect heat. Aside from getting some smoky goodness, does it cook any "better" over slow and low? It's a pretty lean cut, wondering if it dries out much?
  14. hilbillyinca

    Need a laugh? This might be the funniest thing ever.

    Lol, if you get to the site, there are many statements that would apply to you having so much trouble getting there! All I'm say is....
  15. hilbillyinca

    Tony Roma's Ribs on Unwrapped

    In my experience, most bbq joints have a hard time churning out consistently good food. Rarely will it ever equal the quality of what you will pull off of your own smoker. I think this primarily due to them having to feed masses of people. When you cook at home (or a competition), you are most...
  16. hilbillyinca

    Wow

    bout time to introduce the worlds longest smoker to this thread
  17. hilbillyinca

    BBQ Pitmaster show on TLC tonight

    the other part of this, is that Myron cooks with wood. He is using lighter fluid to get his charcoal going, then he uses the Charcoal to light his wood fire. I would imagine that by the time he gets his meat on the the smoker, a lot of the charcoal has burned down.
  18. hilbillyinca

    A Forum Etiquette Question

    cuz there's horse poop in the front yard?
  19. hilbillyinca

    BBQ Pitmaster show on TLC tonight

    We competed against Slap Yo Daddy in Fairfield, CA last year. These are two great guys! The gave a 10 minute demo on how he sets up his turn in boxes. Pretty cool, and quick. They swept a couple comps last year, and will be a real player next year. It's funny to see them with all there WSM's...
  20. hilbillyinca

    Everett and Jones BBQ sauce exchange

    If I recall, that's the place in the railroad car. It was on diners dives and drive ins. I've heard mixed reviews. Some great, some not so great. I plan on gettin down there, next time we head over there.
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