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  1. bigfurmn

    Ribs for a different purpose

    I usually only do dry rub and toss it on for about 3 hours. Usually does the job for with spare ribs.
  2. bigfurmn

    Howdy From South Florida

    I think I just had a leg. Was a random buy that most people were kinda like it's ok but I don't need seconds. My cousin finished it, then again he finishes everything🤣. Maybe I over seasoned it. Maybe a simple Greek seasoning. Maybe just SPG.
  3. bigfurmn

    Howdy From South Florida

    Those are mighty fine looking cooks. @Fueling Around is right though. I'm separate threads people could ask more questions. I have only done lamb once. Wasn't a fan. Not sure if it was because of the cook or spices? What did you do?
  4. bigfurmn

    Old Country Gravity Fed

    I didn't read every post (it's getting late and I'm watching the kid play video games) but I am kinda curious if anyone contacted the manufacturer about the air flow issue?
  5. bigfurmn

    I hope everyone had a great Father's Day

    So you're saying more than ketchup? I like hot but not ultra hot. My body/GM on the other hand loves to burn his as.... rear end off. I'd love to see what someone could come up with for him
  6. bigfurmn

    I hope everyone had a great Father's Day

    Did you have a drink with that beautiful Oliva? Please tell me it was great. Since my blood clot i can't do cigars. Although for father's day I did have some fun spinning a sirloin roast. Hope your day was amazing. Mine was good, cigarless, but good.
  7. bigfurmn

    White Film on My Salmon?

    Funny enough I just did a salmon filet earlier this week that I didn't post at all. Here is how it looked. Mine had it too. Didn't slow me down at all. 🤣 Eat it.
  8. bigfurmn

    BBQ Recommendations for St Louis, MO???

    I know BBQ is on the brain but don't forget the sandwich shops there. Was there a few years ago and I want to go back for the sandwiches not the BBQ. Off topic slightly I realize but I have to look up the name of the places I went, really good.
  9. bigfurmn

    Spots on new Blackstone griddle

    Looks like spot welds but I could be wrong.
  10. bigfurmn

    Fattie Tutorial

    What the hell is that??? 🤣 Sorry had to this day and age.
  11. bigfurmn

    Elephant Garlic

    NIce looking stuff there. That is my kinda garden. I dont want flowers, I want food!
  12. bigfurmn

    Just a hack cook that finally bought a smoker.

    Welcome from Minnesota. You came to the right place for new ideas. You will learn more here by accident than most place on purpose. Just be respectful and you will have a great time here.
  13. bigfurmn

    RIP Anne Burrell

    55, so very sad. Good cook and very funny woman.
  14. bigfurmn

    Smoker Purchase Suggestion

    I started with an electric Master Built. Looked it a lot used it a ton. I have a Weber 22.5 kettle as well. I have a Pit Boss 1000SC that sees most the work right now. Why did it see the most work? I am busy with work and have a 5yo. Love the kettle for steaks and things but I can set the pellet...
  15. bigfurmn

    I figured I should give a follow up since I posted it in the open forum (prostate biopsy)

    Amen my friend!!!
  16. bigfurmn

    Putting Combat Vet Patch on Truck

    See if someone can turn it into a rear window decal for the truck. If it's tinted already won't see much difference. I think that would look pretty cool.
  17. bigfurmn

    Still learning

    If your aren't learning everyday, may as well be underground! That looks great. Is eat all of it
  18. bigfurmn

    PRETTY GOOD BATCH!!!

    Those were great!
  19. bigfurmn

    First rotisserie try

    One sliced picture before it was eaten. Was an interesting learning experience.
  20. bigfurmn

    First rotisserie try

    Getting to about 135 then pulling it off. Then off to grandma and grandpa's for dinner.
Great deal on LEM Grinders!
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