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1st BEERCAN chicken and loaded smokers
How hot was the smoker that had the bird? How long did the bird take?- kew_el_steve
- Post #5
- Forum: Poultry
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"Designated Driver" Can Chicken
Nice looking birds!!! 2 questions. 1) You say that you remove the skin but these have skins on. Please elaborate. 2) Were these smoked at 225? If so, how long did it take?- kew_el_steve
- Post #3
- Forum: Poultry
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Beef 'n Pork ribs
Regular, plain, yellow, mustard leaves no taste at all, but gets the rub to stick a lot better. And it makes better bark on the final product. I use Jeff's rub on the beef ribs. Salt and pepper wouldn't be a bad alternative. BullsEye sauce is all over the place, but I've tried them all and my...- kew_el_steve
- Post #9
- Forum: Beef
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Now I Went and Did It!
"I got a notion for a cappuccino smoothie" ??? Hope you heal up quick. Glad nothing really major happened. With your hand or the meat. LOL We're not done with you yet!!!- kew_el_steve
- Post #11
- Forum: General Discussion
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White Pulled Pork Chili
Made this today. WOW!!! Came out great. Just the right amount of heat. Couldn't find Green Chilis, so I used what the store called "Longhots". Looked like Green Chilis to me; they didn't have any rating on them to compare the SU's. Removed the seeds and ribs. Used 3 pounds of smoked pork: sliced...- kew_el_steve
- Post #25
- Forum: Pork
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White Pulled Pork Chili
I want to make this recipe tomorrow. It says to saute the onions, but no onions in the ingredients. What kind, how much, etc.? PM to Mossy about this also.- kew_el_steve
- Post #20
- Forum: Pork
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Rain protection
Even though the motivation to do a smoke might be high, maybe other interesting culinary events will suffice. For example, steaks done with some smoke on the grill, spatchcock yardbird indirectly smoked on the grill, chili with non-smoked meat, chili with smoked meat, or going to a 'que joint...- kew_el_steve
- Post #5
- Forum: General Discussion
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Beef 'n Pork ribs
whoa...not so fast, there!!! I did some beef back-ribs and spares a couple weeks ago. Started with the intent of 3-2-1. They ended up as 2-1.5-(grill quick finishing with Ray's). They got done so much quicker than pork ribs I couldn't believe it. And, no I didn't have thermo problems or...- kew_el_steve
- Post #3
- Forum: Beef
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yuck now what do i do??????
This one should become a sticky in the Jokes. LMFAO- kew_el_steve
- Post #46
- Forum: Sausage
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"OTBS"
I really feel that these people embody the intent of being entered in to the OTBS. They are hitting on all cylinders with a helpful, positive attitude day in and day out. And suddenly we look around and think, wow, these people aren't knights yet? Let's get them nominated, seconded, and...- kew_el_steve
- Post #1,674
- Forum: OTBS
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Okie's Brisket method-Jeff's newsletter
I didn't catch the specific point in the newsletter about what rub to use, or not use. If you read Smoky's original blurb in Recipezaar, he uses a rub way before searing -- day or days ahead. The day of searing/smoking is pepper. If done in this way, you shouldn't have any problems. Not only...- kew_el_steve
- Post #8
- Forum: Beef
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Tried 3-2-1 ribs again on Sunday...
Maybe I'm just silly. I don't worry about it. I do 3-2-1 with St Louis trim spares and it always comes out perfect. I don't really do the "1" though, I put on the chargriller for about 3 minutes a side with Jeff's sauce or Sweet Baby Ray's. Awesome looking and taste. If they aren't done after...- kew_el_steve
- Post #10
- Forum: Grilling Pork
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