Toggle sidebar

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. rbrinton2373

    Super Bowl Ideas???

    I am going to have some friends over for the Super Bowl, and we were going to spend the day smoking a bunch of different things. Ribs, Brisket, and maybe a shoulder. Those are the 3 things that I feel that I have gotten either pretty good at or really lucky with, but I am looking for maybe a...
  2. rbrinton2373

    4th of July food w/Qview

    Well the festivities are finished and everything turned out great. The food was fantastic. Everyone seemed to really enjoy it, even my sister who doesnt like smoked foods all that much. Most people thought the chicken was a bit spicy and I will admit it did have a kick to it, but it was still...
  3. rbrinton2373

    4th of July food w/Qview

    Well the menu for the night is: Main Coarse: Pulled pork sandwiches, Chicken Quarters, Salmon Sides: Watermelon, Pineapple, Coleslaw (country Coleslaw that irishthebear posted), Potato Salad (From teacup13) Here are some pics so far. Finished Shoulder Finished Salmon Chicken...
  4. rbrinton2373

    Keeping finished food

    So for the first time I am going to be done smoking before my guests arrive for tonights celebrations. So instead of being able to serve the food straight from the grill I am going to have to keep it for a bit maybe 2 hrs before the guests arrive. What is the best way to keep it all warm...
  5. rbrinton2373

    Looking for traditional Souothern BBQ Sauces

    Thanks for all the help it was a big help.
  6. rbrinton2373

    Food Safety concern: Is My Brisket ruined?

    As long as the water and the meat did not exceed 40 degrees for more than 8 hours it should still be pleanty safe for consumption. the vacuum seal is more for freshness/preservation than keeping it safe from pathogens and basically keeps it from turning brown from oxidization.
  7. rbrinton2373

    Looking for traditional Souothern BBQ Sauces

    I think the ones i am thinking of is cider based but the mustard ones sound really good as well. Maybe I will do one of each and see, just like what was suggested. But to make sure i got this right add the finishing sauce as I pull the pork and then serve it and other sauces on the side...
  8. rbrinton2373

    Looking for traditional Souothern BBQ Sauces

    When I was a boy living in VA we would travel all around into the carolinas and such and i remember eating the best BBQ pork sandwiches. Since I have moved west, i have not found anything that comes remotely close to what I remember. I have read the Carolina BBQ Sauce post andthose sound...
  9. rbrinton2373

    Salmon Question

    I have done salmon twice using a couple of different rubs. My favorite of the two was just salt, dill, and lemon juice. Anyway my questions are: What should the temp of the finished salmon be? I am assuming about 150-155 degrees. What kind of guideline for time? I know its all based on...
  10. rbrinton2373

    Experts check my head.

    I am kind of curious too For a generally inexpensive propane unit what is the concensus on which one to get. I only have my CharGriller smoking pro w/ sfb. But it doesn't have the space I need for some of the smokes I want to do and am looking for a decent sized one that can do several things...
  11. rbrinton2373

    HELP...Boneless Shoulder for pulled pork

    Thanks for all the input. It turned out real nice. I didn't have my camera handy to take pics for you all. I should have thought about the butchers string first though but since I have the other one to do later (it was a two pack from Costco) I will be sure to use it it. I was rather happy...
  12. rbrinton2373

    HELP...Boneless Shoulder for pulled pork

    Fantastic. That makes me a bit more relaxed and I will be sure to let you know how it turns out.
  13. rbrinton2373

    HELP...Boneless Shoulder for pulled pork

    Well I kind of screwed up and got a boneless shoulder instead of a bone-in shoulder for doing some pulled pork. It's too late for me to change it as it is on the smoker now so I can take it to my family reunion tomorrow morning. Anyway my question is will the "Boneless" make a big difference...
  14. rbrinton2373

    Bunch O' Fattie Goodness

    Everything went very well and the final results were quite tasty. (Even my sister liked them and shes not a big fan of smoked meat.) One thing to mention. I didn't have any bacon to wrap them in so I had to use Turkey bacon. They turned out real nice though. Thanks for the advice and...
  15. rbrinton2373

    Fatty Throwdown??

    Even though I am doing my first fatty ever as I type this I am game. If anything just the ideas from everyone would be awesome. But with that said I really don't like to lose so i will give it my best go.
  16. rbrinton2373

    Bunch O' Fattie Goodness

    I've prepared 3 fatties that are going to go in the smoker once I get a good temp. Being as this is my first go at Fatties I wanted to make sure that I am on the right track. Used Jimmy Dean Sausage, and the "Don't rub your eyes" Rub. The first one I did was filled with sharp cheddar only...
  17. rbrinton2373

    Help with Char-Griller Smokin Pro w/SFB

    Don't suppose you know the estimated dimensons of that basket do you FireGuy? if not no biggie I can measure out what will fit. You guys are all awesome.
  18. rbrinton2373

    Help with Char-Griller Smokin Pro w/SFB

    No I have not yet done any mods on it yet but after today that is about to change. I'll see how much I can do to it this weekend. Gonna add the dryer hose and A coal basket or something else to start with. Then maybe a tuning plate, blower fan. etc...
  19. rbrinton2373

    Help with Char-Griller Smokin Pro w/SFB

    Woo Hoo I hit 250. LOL With my coal drawer pulled out about 4 inches I hit 251. With it out about 2-3 inches It seems to hover around 230. So Airflow Seems to be the biggest problem. thanks again for all the advice and ideas. I think Geek said he used a blower fan? Does anyone else use one...
  20. rbrinton2373

    Help with Char-Griller Smokin Pro w/SFB

    At this point no questions are dumb. Yes I do close the lid to the fire box. I did get it up to 230 but that's been the most so far. Now I'm just trying to keep it there.
Great deal on LEM Grinders!
Top Bottom
Back
Clicky