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. brentman0110

    Oh man the new GOSM is finally here!!!

    Well, let me tell you, she told me that she would eat my hamburger fatties 10 times before the pork ones. Hmmm...I think I have made a convert! Well, she has never been a pork person, so, I am glad that she likes the beef ones!!!
  2. brentman0110

    Oh man the new GOSM is finally here!!!

    Yes sir! I already love it an I cannot wait for next weekend!
  3. brentman0110

    Oh man the new GOSM is finally here!!!

    Anytime brother!!
  4. brentman0110

    Oh man the new GOSM is finally here!!!

    Whats left of the fatties and the spares being foiled on the 2 side of the 3-2-1 method.
  5. brentman0110

    Oh man the new GOSM is finally here!!!

    Yeah, it tastes great! Gonna take off the spares and foil them in 30 minutes...
  6. brentman0110

    Oh man the new GOSM is finally here!!!

    Ok, 2 hours into the smoke (hickory apple mix) and the fatties are done. The second pic is both the mixed and traditional (with hamburger) and the third is the mixed fatty cut, the one my wife still calles the meatloaf, and the fourth pic is both with the BCB fatty in the back. Look at that...
  7. brentman0110

    Oh man the new GOSM is finally here!!!

    Yeah, next time, I will probably trim them St. Louis style...I just found out about this today...
  8. brentman0110

    Oh man the new GOSM is finally here!!!

    Happily took possession of my new GOSM big block yesterday!! I seasoned that fella' and today and experimenting. First, I have some spare ribs that I picked up at Wal-Mart for 1.49 per lb. I rubbed them in Frenchâ€8482s mustard and: Brown Sugar Sea Salt Coarse Ground Black Pepper Chili powder...
  9. brentman0110

    Frozen Boneless Skinless Chicken Breasts

    Agreed. I smoked some a few weeks back and they are usually so small, as compared to a big ol hunk of pork, that they cook very very quickly and seem to be a bit rubbery and dried out. Just my two cents... Brent
  10. brentman0110

    Soaking wood chips

    I agree with the consensus. DO NOT SOAK and USE CHUNKS! I have tried both and definitely for ease and for the best TBS, do not soak. Like it was said before, wet wood does not produce smoke. Think about it, when you build a fire, do you use wet or dry wood? You decide. Brent
  11. brentman0110

    Hello from Nashville!!!!!

    Well, well. we are very close indeed. I live off of Nonaville road. We are prolly 5 minutes from each other. Hopefully, we can help each other from time to time with the shared knowledge that we will and do posess.
  12. brentman0110

    Hello from Nashville!!!!!

    Welcome bro! Live in Mt Juliet here...good to see a fellow tennessean on these boards! They are great and will guide you on your path to smoking greatness!! Brent
  13. brentman0110

    Famous Dave's BBQ Sauce

    Fpr my gang, Sweet Baby Rays Original is the only way to go!!
  14. brentman0110

    Gathering Entry Cutoff Date

    Where is the 08 gathering?
  15. brentman0110

    Decided to give pork a try with Q-view

    AJ, not trying to hijack this thread, but I have always wondered how to smoke a chicken with crispy skin in my electric that also has trouble maintaining temps above 250 or so. Does the mayo really work that good? Does the taste of the mayo get cooked out?
  16. brentman0110

    I need to know what to buy

    I personally have a 1 rack Brinkman smoke n' pit 'lectric and a 2 rack Red Brinkman Gourmet 'lectricc. Both work perfectly and turn out some pretty good Q. The dual rack feller runs about 70.00 at my local Lowes. There are some pretty nice, more expensive electrics, but I don't see the point...
  17. brentman0110

    Decided to give pork a try with Q-view

    Not necessarily. That is a heated topic and you will find equal arguments on both sides. Myself, I have never had a problem with dry meat and I always smoke fat down on my butts. I would suggest that you give it a shot and just see for yourself if you notice a diff. Butts are pretty forgiving...
  18. brentman0110

    Decided to give pork a try with Q-view

    Don't know about mayo..that would seem to equal grease to me. The mustard, either plain yellow or brown, works great. The taste goes away and leaves a nice burnt looking bark. But don't be fooled...the meat is very tender and the bark adds a little crunch...MMMM. But, don't forget to leave the...
  19. brentman0110

    Decided to give pork a try with Q-view

    For a twist, you can rub it down with mustard (the mustard taste goes away), then sling yer special seasonings on and smoke it fat cap down. That will make a pretty nice bark on your q.
  20. brentman0110

    Decided to give pork a try with Q-view

    I agree on the finishing sauce. I have found that it is better to put it on as you heat up some q versus the whole batch at once. The vin has been known to make the meat too mushy if it thrown on all at once. I also agree on the bark. I throw smoke at my butts the whole time in the smoker.
Top Bottom
Back
Clicky