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  1. davidhef88

    Picture problems

    Problems are on my end. Looks like a wifi issue
  2. davidhef88

    Some ribs

    Foiling fluid. One for me and one for the ribs
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  4. davidhef88

    Picture problems

    Anyone else having problems uploading pictures?????
  5. Some ribs

    Some ribs

  6. davidhef88

    Some ribs

    Heading over to see some friends and have a few too many adult beverages. They asked if I could be so kind as to bring some of my ribs they love. An excuse to smoke ribs? I'm all in. Even made a batch of smoked jalapeño bbq sauce. All rubbed and going in.
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  8. davidhef88

    What is in your refrigerator?

    Baby backs and maybe some chicken.
  9. davidhef88

    Fermented Pepper Sauce

    Another. http://www.smokingmeatforums.com/t/128304/hot-sauce
  10. davidhef88

    Fermented Pepper Sauce

    Here is a thread that I started out with. I recommend using an air lock, and reading all the replies on this thread as it discusses quite a bit about it. http://www.smokingmeatforums.com/t/109841/my-first-attempt-at-making-hot-sauce-more-pictures-now
  11. Smoked thighs

    Smoked thighs

  12. davidhef88

    Smoked thighs

    Hello everyone I have been super busy and haven't had a lot of time to hang here with you all. I'm hoping that changes soon. Here are some thighs I threw in quick this afternoon. Smoked at 275*-300* with some hickory chunks. They were fantastic. Enjoy the pics. The 
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  19. davidhef88

    Nice ring on stuffed loin

    Thanks Al. You really have to watch the temperature toward the end and remember it will carry over after you pull it out. I usually pull them at 135-140. Usually carry over to 140-144. Some people won't eat pork at that temp but I'm fine with it.
  20. davidhef88

    Nice ring on stuffed loin

    Thanks disco. You can stuff these with anything and they come out good. Stuffing and apple chunks sautéed in butter and cinnamon is a great filling also.
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