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. jokensmoken

    Jimmy Bob and the talking family dog

    So when Jimmy Bob graduated high school he said "Paw, I'm a fixen to go ta college. Well paw wasnt a wealthy man but he'd been working hard and saving money and praying this day might come. SO...off to college Jimmy Bob went. About half way through his first semester Jimmy Bob realised he had...
  2. jokensmoken

    Curious cure

    A 63 year old lady was in urgent care when the young intern examining her gently lays his hand on her arm and says "well, I've diagnosed you problem; you're pregnant" At the news the elderly lady screams and storms out the examination room , gown flying every wich way, crying her eyes out. An...
  3. jokensmoken

    Does altitude affect "stall" time?

    LOL...
  4. jokensmoken

    Does altitude affect "stall" time?

    This is just my opinion and I'm sorry if I'm repeating something someone else has posted already. I dont know about "high altitude" but I do a absolutely know about cooking to a particular temperature. Some more delicate meats need to be cooked to a specific temperature but brisket is not one of...
  5. jokensmoken

    BBQ Log

    YES...ABOLUTELY... The usual "just smoke it between 225°~250° for xxx hours or to xyz temp" is a fair but over simplistic explination. Every type of meat and every piece of meat will cook slightly different and the more you write down, ESPECIALLY in the beginning, the easier it becomes to repeat...
  6. jokensmoken

    Dont mess with my grandparents

    It's a JOKE
  7. jokensmoken

    three pigs revisited

    Hahaha...perfect
  8. jokensmoken

    Sometimes it's better to trust your employees.

    When the manager of a struggling beach front resort overhears part of a conversation where his desk clerk tells a gentleman at the front desk "...no sir, we havent had any in weeks and it doesnt look like we're going to have any in the foreseeable future either...", he rushed over to the desk...
  9. jokensmoken

    Walk in cooler conversion help

    I posted this last week in the conversion sub forum and got no response. I'm hoping for some help here. A friend wants to introduce smoked meat to his resturant menu and asked me to advise/assist. He has an older double door medium size cooler he thinks could be converted to a smoker to get...
  10. jokensmoken

    Smoked Beef French Onion Soup Per jcam222 (W / Pics)

    We just introduced a similar soup to a resturantuer and he is in the process of adding it to the menu. This idea is an absolutely fabulous "twist" traditional French onion soup.
  11. jokensmoken

    Up side down

    So a small rural airport air traffic controller suddenly lost all communications with a small twin engine he was assisting in navigation on an EXTREAMLY foggy overcast night. After several minutes of desperately trying to reestablish communication the control tower phone rang. When he answered...
  12. jokensmoken

    Mum unrecognisable after BBQ

    WOW...bet he dont do that again. Had a buddy who's dad was burning out stumps with fuel oil... Rimmed the stumps with cinder blocks, added a quart (approximately) of fuel oil and touched it off with a lit wad of paper. His son wanted to help...he grabbed a gas can and poured about a gallon of...
  13. jokensmoken

    torch

    I just use my regular old propane torch... I just hold it in one place 3 to 4 minutes and I've got enough coals lit to let it go...45 minutes I'm nicely preheated and ready to throw on a couple chunks of wood and wait another 10 or 15 minutes for the billowing white smoke to subside and load the...
  14. jokensmoken

    Commercial cooler conversion advice

    I've been asked to assist a good friend with introducing smoked meat to his existing restaurant. He has a large double door walk in cooler he thinks we can convert to a smoker/smoke house... I have NO PARTICULARS on the cooler and haven't even seen it up close. I'm a handy guy and so is my...
  15. jokensmoken

    Vinegar mustard...sweet and mildly hot.

    Glad I was able to share the recipe and that you liked it...i always thought it was pretty gol dang good.
  16. jokensmoken

    Brisket technique question

    I am PICKY and if I cant serve MY food MY way I wont do an event. I'm semi retired and this is my hobby turned part time business and I wont sacrifice my quality; The quality is exactly why why my idea was well recieved...I've spent a decade figuring out brisket (if you can say you ever really...
  17. jokensmoken

    Borrowed from aunt marg's jokes

    So a drunk gets on the bus and sits next to a priest... His reeks of beer, his clothes are dirty and ragged, he hap lipstick stains all.over his shirt collar theres a half empty whiskey bottle protruding from one of his pockets and he obviously hadnt bathed bathed in awhile. As he sat quietly...
  18. jokensmoken

    Brisket technique question

    No "lack of time" on my end. I'm semi retired and this is what I do now...kind of hobby turned into part time business, I'm selective about events I do and being I'm in Michigan and I'm getting old; I usually stop scheduling about this time of year anyway. I've got nothing on the books.
  19. jokensmoken

    Brisket technique question

    This is exactly what I'm doing... I talked to the business owner who is also a friend of mine... I'm going to "let the pro teach me a couple things" (who knows I might be supprised) and do two his way while I quietly do four on my equipment at home. That eliminates my stress, makes sure my...
  20. jokensmoken

    Brisket technique question

    D-DE-DEE
Top Bottom
Back
Clicky