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One li'l thing to do before I leave for Bro's
"I'll take care of the front and rear tomarrow I guess...time consuming stuff!" Quote from Rich(I don't know how to do it right yet) That quote right there leaves you WIDE open! I could, but I won't. Looks/sounds good Rich! .........front and rear for tomorrow, what a way to... -
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Newbie from Las Vegas
Welcome to SMF!!! You've got a special woman there, better take care of her! Glad your here. Best place to find answers, and great people here. -
Tritip advice??
Been a while since I did tri-tip, but I did them at 225*, fat down til internal temp of 150-155(we like our meat more done than most). Then slice as thin as possible against the grain. I would guess 2-3hrs. Don't over due the rub. Tri-tip has excellent taste w/nothing but salt and pepper... -
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New Smoker in NC
Welcome to SMF! All your questions can be answered here, great people on this site. -
First time smoker sorta
Welcome to SMF! Best food you will ever eat will come out of your own smoker. -
New to SMF
Welcome to SMF! Glad you found the site, great people here. -
Questions on comps
Thanks Buzz, it is KCBS. I'll check the site out better this time, ie read the whole thing. I "skim" too much. Looks like I need to practice thighs, can't remember last time I made them. I also need ALOT of practice on skin. Thanks again Buzz.- bigal
- Post #3
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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Questions on comps
I could really use some help as I've never entered or even been to a comp, and I entered the one in G.Bend, KS that is on Feb 15,16. Not look'n to win, just don't want to look like an idiot.......I can bs my way thru alot but this might be tough. CHICKEN- Do I cook whole or thighs? Pulled or...- bigal
- Thread
- Replies: 10
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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New to the site
Welcome to SMF! Your at the right place to get all your questions answered. -
Hello from Long Beach
Welcome to SMF! Plenty of info on all kinds/types of smokers on this site. ANything from pellet, LP, elec, wood, charcoal, etc. Everyone here will be glad to help you get on your way to make'n your own q, which is always the best. -
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Lodge Dutch Oven cooking
I've seen those w/taller sides to protect from the wind. I figured I'd use mine in my "smoke room"(old chicken house). I read through the recipe book and didn't really see anything "good", did see how to do ribs and chicken..........so I threw the book away! (joke) Sounds like quite a few...- bigal
- Post #7
- Forum: General Cast Iron Information
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Smokin in the snow
Welcome to SMF! Wish I could help you on that smoker, but I know nothing about them. Someone here will help ya out. I do know about pellet smokers, though..........and that is about it. -
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Lodge Dutch Oven cooking
I'm in the same boat as you Cook. I have a 12" camp and am not quite sure what I'll do w/it, got it for Christmas. I figure I'll do beans, chili, and probably desserts(let wife do those, I hate desserts). Glad you posted this as my mind is blank on what to do w/it. Is it good to put in...- bigal
- Post #5
- Forum: General Cast Iron Information
