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    • forluvofsmoke
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    • Album: Feels like the 1st time - Bacon-Wrap GB over Country-Style, Muenster/Mozz with Sear: Q-View
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    • forluvofsmoke
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    • Album: Feels like the 1st time - Bacon-Wrap GB over Country-Style, Muenster/Mozz with Sear: Q-View
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    • forluvofsmoke
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    • Album: Feels like the 1st time - Bacon-Wrap GB over Country-Style, Muenster/Mozz with Sear: Q-View
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    • forluvofsmoke
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    • Album: Feels like the 1st time - Bacon-Wrap GB over Country-Style, Muenster/Mozz with Sear: Q-View
  5. forluvofsmoke

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

    You can do a standard wet-bath canning process, as it's high-acid from the tomatoes and sugars. Size your jars based on how much you think you'd use at a time...probably just 1/2 pint, but maybe pints if you had enough (just do one canner run). Storage life after opening should be the same as...
  6. forluvofsmoke

    Rib Bark

    Adam, your ribs look perfect to me!!! High heat to finish will caramelize the rub pretty quickly, but if your rub has much sugar it will slowly caramelize when smoking low & slow, given enough time. I won't use processed sugars in dry rubs for brisket or pork shoulder...anything that has long...
  7. forluvofsmoke

    Mr T's "Smoked Cheese From Go To Show" w/ Q- View

    Due to the surface texture (peppercorns) I think you would destroy the cheese by waxing (when wax is removed it would take peppercorns with it). Also, if it is not a hard cheese it should not be waxed. I'll forward your question to Mr T and get back with you ASAP. Eric
  8. forluvofsmoke

    Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View

    Hey, brother, I would have welcomed any fellow smoker to join us for dinner. Can't call that crashing...what would that be...accepting an invitation from a not so stranger to share a meal...yeah, that. I'm still trying to figure out how we demolished so much of this beef!!! I think it was a...
  9. forluvofsmoke

    Sirloin Tip Roast

    Ah, I may have missed that recently...thanks, JJ!!! Eric
  10. forluvofsmoke

    Wild Legs...hot & mild(er)...2010 recipe revisit: Q-View

    Thanks, Adam! It's a flavor profile unlike what most are accustomed to. If you're looking for something different, this is a nice rub to try. If your wife is not tolerant of spicy, the mild version and a lighter application should work out fine. Oh, use a milder smoke, as well, like apple and...
  11. forluvofsmoke

    Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View

    EDIT: I got so involved in the card game that I misplaced the final proof that we ALMOST ate this 21.5lbr between 9 of us. First come, first served!!! Eric
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    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
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    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
  14. forluvofsmoke

    Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View

    The grande finally at last!!! This bad boy was holding @ the 142* mark for nearly 2.5 hours as I throttle the kettle down into coast-mode...around 165-170*  grate temps. I jacked it back up to ~250* with fresh hot coals about 30 minutes before serving time: Almost ready...let it rest...
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    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
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    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
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    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
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    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
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    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
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    • forluvofsmoke
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    • Album: Some call it Prime Rib...I call it the 7-Bone Whole Beef Rib: Q-View
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