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  1. smokey2569

    Baked Beans ?

    I am a Boston man, so when baked beans are mentioned, thats all there is worth eating. I have made Dutch's before, and they are real good but totally different than a traditional Boston Baked. Here are my suggestions. Start with a small pea, either great northern or pea. Pea will be very...
  2. smokey2569

    Baked Beans ?

    Are you looking for more of a sweet and moleasses type like Boston Baked, or more of a bbq type bean?
  3. smokey2569

    Do you Want Your Own BBQ place ?

    I do, but only because there is a huge un-tapped market for it here in the Northeast. If you can put out a quality product, which I can, I think there is some money to be made. So many people around here go to subpar bbq places because thats all there is. Since I started smoking my own stuff...
  4. smokey2569

    Food Network Going In The Tank

    I actually think FN is pretty solid. If you have the luxury of watching the station during the day, the majority of the shows are legit cooking shows and not competition shows at all. Those start around 7 or so. The majority of people put on a pretty good show with the exception of Sandra Lee...
  5. smokey2569

    A thought to brighten your day.....

    Poor guy...I don't think drinking is enough to deal with that wench. Heroin maybe, but even that might be a little too weak. Maybe he has that phone number of Michael Jackson's doctor...
  6. smokey2569

    Weaponized Chili??

    I have eaten this pepper before on several occaisions, and it is the hottest thing I have ever tried in my life. A few times a year, a restaurant in Cambridge called the East Coast Grill creates a menu of nothing but hot items. Its called Hell Night. Its received national exposure on Man vs Food...
  7. smokey2569

    Census.....

    You must have missed the 11th question regarding favorite type of meat that you enjoy smoking. Hopefully you didn't send yours back in yet or else you might get a phone call looking for more info.
  8. smokey2569

    Census.....

    I just filled out my form, and it took all of about 4 minutes. Wow, am I exhausted! I even gave them my real name and real phone number, so hopefully they will call me in a few days unlike that hussy that took the same information at a bar last weekend and never did. I hope she doesn't steal my...
  9. smokey2569

    Census.....

    Meat isn't the only thing I smoke, and even I am not this paranoid!! If you people think that your personal information isn't already obtainable from multiple sources, then you are insane. Every time you swipe that debit card, fill out a form on an internet site, or sign up for a magazine, your...
  10. smokey2569

    anybody ever just s&p ribs as a rub?

    I use just straight up seasoned salt. I don't rub them up though until about 3 or 4 hours before smoking so the salt doesn't draw out too much moisture and turn the ribs into jerky. Add in brown sugar at the end when foiling, and they always come out top notch. I find there is enough flavor in...
  11. smokey2569

    Beef Short Ribs with Q-View

    Any better luck with those lottery tickets than with the ribs?? Gotta love Ken's salad dressing...Framingham's Finest!
  12. smokey2569

    Hi from Mass

    From one Mass-hole to another...WELCOME!!!!
  13. smokey2569

    Whatchu want Mayonnaise? PORK, thats what...with QVIEW!

    Some ribs going in. I just use a little seasoned salt on them about 2 hours before throwing them on. I like to let the smoke hit them first for a few hours and then add the extras at the end. Butt is hitting 160. Everything is on track for a delicious Friday evening
  14. smokey2569

    Last Night's Ribs w/ Pics

    My ribs are usually finished about an hour or 2 before we eat, and I always foil and throw in the cooler with some towels and whatever else was smoked that day. They always stay moist and hot for at least 2 hours. Instead of doing the normal naked/foiled/naked routine, try smoking them...
  15. smokey2569

    Whatchu want Mayonnaise? PORK, thats what...with QVIEW!

    So my mom has come back to the NE from their winter home in Florida for a few days so she can complain about the cold weather to people that haven't turned into thin skinned blue hairs, and she requested some pulled pork during her stay. Well, today is that day. Thank Jesus there is no meatless...
  16. smokey2569

    Daytona 500

    Agreed...although usually its not that hard. Most times you just have to finish a race in order to be ahead of JR. Good race, even better post race interview with Jamie Mac...Boo Hoo...There is no crying in car racing Jamie!
  17. smokey2569

    Any Mac & Cheese Recipes?

    Most Mac & Cheese's call for a roux to be made when making the cheese sauce. My suggestion is instead of using butter as the oil part of the roux, brown off about half a pound of bacon and set aside. Get rid of about half of the bacon grease, and use the rest as the base of the roux. If you use...
  18. smokey2569

    More burn for your buck

    I use about a 75/25 mixture of chunks and chips in my GOSM. I use the wood box that came with it (have the big block GOSM...), soak the wood and throw it in there. 75% chunks, and fill in the gaps with some chips. This usually lasts me about 4 hours. Then if it starts smoking slower, I stir up...
  19. smokey2569

    Kudos to Jeff's Rub

    Agreed. The rub recipe is one of the best. I don't use it every time I smoke, but mix it in from time to time for a little variety. It always comes out good. Good bark, good sweet and spicy flavor. It is a quality rub...
  20. smokey2569

    calzone fatty

    Looks good! I have made a fattie in the past and wrapped it in dough and baked it until it was golden brown. I would suggest it if you haven't tried it yet. It came out really good...
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