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. jokensmoken

    Modified MES

    Nice looking smoke there... I love that color and can almost smell it from here.
  2. jokensmoken

    First time Fatties & ABT's

    Post those pics...we do love our food porn...lol...
  3. jokensmoken

    Okie style

    That's exactly what I gather from the few tutorials I've read... It's a new bbq season...time to step out of my comfort zone and mix a few things up... I've got a little 11 pound packer but I think I'll try on a nice chuckie first.
  4. jokensmoken

    Okie style

    Thanks...that all I wanted to hear...that someone had done it and liked it..all my brisket "experiments" are done with chuck first...lol...Anything I need to be aware of or look out for...any pointers or tips. Walt.
  5. jokensmoken

    Okie style

    My thinking too... I.guess this idea is to seal in the juices prior to smoking... A sear before cooking is to seal in juices and a reverse sear on steaks or what not is to get a bit that nice char and carmelization after a low slow cook/smoke... There are a lot of tutorials on YouTube... I guess...
  6. jokensmoken

    Okie style

    Any of you ever done a brisket "okie style"? I guess the idea is to sear the blazes out of the brisket, top and bottom before smoking... I have good luck with my brisket technique andvreally like it but...sometimes (actually a lot, lol) I get bored and want to try something different... So...
  7. jokensmoken

    Southern Milk-n-Honey Corn

    I'll bet dill would be really good, but I'll also bet its delish just leaving it out
  8. jokensmoken

    Smoked Pork Shoulder Roast????

    I use about the same rub, but I like to add 1/4 cup each chili powder and mild paprika.and about 1/4 cup Tony's instead of your 1/2 cup....if I'm out of Tony's a good crab boil mix works well too.
  9. jokensmoken

    Southern Milk-n-Honey Corn

    Sounds just like the corn grandma Daye makes...she saves the liquid and makes a wonderful creamed corn out of it. She may even incorporate a little of the liquid in her corn bread too, but I cant be sure...worming her recipies from her is TOUGH...lol... Yum yum...thanks for sharing.
  10. jokensmoken

    Meet my folks

    A young man goes into the pharmacy to purchase some "protection" and being that he's inexperienced he asks the pharmacist for some assistance... So after an in depth conversation about all things "condom" the pharmacist ask the young man how many he would like to purchase... Recognizing the look...
  11. jokensmoken

    Old folks

    So three elderly grandma aged ladies were enjoying a nice sit on the park bench when they noticed an elderly gent strolling by. One of the gals says " hey, I'll bet I can tell your age by looking at you're wiener... The gent politely days " no mam, I dont believe that can be done" The other two...
  12. jokensmoken

    Shelf life

    Thanks chef...that was kind of my thinking just wanted a bit of peer support...lol...
  13. jokensmoken

    Shelf life

    Right my bad...PORK ribs...lol...
  14. jokensmoken

    Shelf life

  15. jokensmoken

    Anyone watching The Butcher on History channel ?

    Found it by accident channel surfing...I thought it was quite interesting and entertaining... I'll watch a few more times to see if theres anything to be learned but I'm guessing it probably wont be a "go to" program, but if I'm bored and it's on I'll certainly tune it in. Walt.
  16. jokensmoken

    Shelf life

    Right...but these are ribs...I never worry about beef, ribs however, I'm just not sure about. I usually buy ribs as needed.
  17. jokensmoken

    Rub ideas

    My pulled pork rub is pretty basic 1 cup brown or raw sugar 1/3 cup each ~ dark chili powder and mild paprika 1TBSP kosher salt 2 tsp ground mustard seed 1 tsp each ~ onion powder, garlic powder and cayenne pepper... For ribs I cut the sugar to about 2/3 cup. For beef I'm lazy...I like Montreal...
  18. jokensmoken

    Shelf life

    Hey folks... How long will cryovaced ribs keep in the fridge? I discovered a rack that has been in the fridge (went in fridge frozen) since May 24th. I frequently leave cryovaced brisket in a cold fridge (34°) for a couple weeks or more... Just not sure on ribs...they've been in the fridge (34°)...
  19. jokensmoken

    New guy over here.

    Welcome aboard...there's a "smoker build" section that will probably be a great place to get info and ask questions about your build Theres a wealth of info and there isnt anything I can think of that I asked for advice that I didnt get great info on. Seems we have some experts in just about...
  20. jokensmoken

    Brand new to this great stuff...

    I'm not familiar with grillpro but I do run those charcoal water smokers A LOT...i.own four...so a question...is the bottom sealed tight or is it open bottom?
Great deal on LEM Grinders!
Clicky