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  1. fullborebbq

    Ref; Need some help!

    Check this out: https://www.smokingmeatforums.com/threads/pizza-fatty-with-a-new-weave.289081/
  2. fullborebbq

    You got me! First Fattie

    Also cooking time was 4 hours total. 1/2 Hr at 180 deg, 3 hrs 225 deg and finished at 300 deg to internal temp of 165 deg. Done on my smoker: https://www.smokingmeatforums.com/threads/my-pellet-smoker-build.286067/#post-1948735
  3. fullborebbq

    You got me! First Fattie

    Update pix. Thank you all for the encouraging words.
  4. fullborebbq

    Pork Loin Leather

    With so little fat in a pork loin roast it would not be my first choice for pulled pork. My 2 cents......
  5. fullborebbq

    First go at snack sticks.

    http://askthemeatman.com/pdf%20files/printable_snack_stick_recipe.pdf
  6. fullborebbq

    Dry aged steaks.....

    OMG those look delicious!!!! way to go!!!
  7. fullborebbq

    You got me! First Fattie

    So after seeing the fatties post recently you got me interested. So I go into my local Wallyworld and there in the Sunday morning deli closeout bin are a plethora of yellow tag smalls. so let the games begin!!! Ham, Cappy, pepperoni, Pepperoni and Salami smalls before dicing...
  8. fullborebbq

    Fatties, Part Three the finale- smoked it.

    Approx how long at 225 deg for a 4 lb'er?? Just did my first one today and actually picture documented it. Will post when finished. It is in the fridge firming up.
  9. fullborebbq

    Pizza Fatty with a New Weave

    OMG that looks incredible!!!!! Once again where is the giant drooling smiley face emoji.....................
  10. fullborebbq

    Ribeyes, Fatty, & Rack of Lamb

    Once again I feel the need for a huge drooling smiley face emoji. Great job!
  11. fullborebbq

    Gyro-Like Pulled Lamb

    Rested it while you made rye pita bread!!!!!!!???? OK never mind the outstanding leg of Lamb. What is the recipe for Rye Pita bread!!!!!! Likes, Points and all the rest of the props you deserve!!!
  12. fullborebbq

    How much and how long....

    Is the 1/2 lb per/person a before cooking estimate? Giving that you loose 20-30% after cooking seems a bit light.
  13. fullborebbq

    First No Wrap Ribs (baby backs) going on in a couple hours...nervous

    OK now I have to try the no wrap method. Those are some awesome looking ribs!!! I am a fan of "Killer Hogs" rub for Baby backs!
  14. fullborebbq

    Smoked Turkey Breast

    Looks Great Wasi. I have found I get good even temp results when I spatchcock the whole turkey or whole breast. http://dish.allrecipes.com/how-to-spatchcock-and-roast-a-turkey/
  15. fullborebbq

    Puerco Pibil and Carne Asada Tacos

    Looks better than any restaurant food I have ever eaten!!!!!!!! Go Chile Go!!!!!!
  16. fullborebbq

    Rib Steak on My “Q” (Teriyaki)

    Great post! Bear Soy sauce, Garlic and honey makes Teriyaki! ad some sesame seeds or sesame oil if you like. Play with the amounts, you can bet the one from the Islands you are trying to create didn't come from a bottle............ Maybe some Pineapple or Papaya juice. Papaya will also...
  17. fullborebbq

    Chicken Italian sausage

    Great videos. Reminds me of truing the rings and clutch parts of my racing kart engines..............
  18. fullborebbq

    Sweet Italian sausage.

    I would think you need to reduce the Garlic and onion powder a bit due to it not containing the salt portion of it's counterparts.
  19. fullborebbq

    Pork butt at work

    Great job! Smoked Mac n cheese??
  20. fullborebbq

    Halibut...Yoder 640

    Welcome and that sounds great. Although I do not eat as much fish as I should, I found Black tip shark marinaded in Italian salad dressing works well on the grill. holds together like an ultra tender steak.
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