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  1. richoso1

    Hello from Angel Fire, New Mexico

    Thanks for joining us at here the SMF. A lot of folks upsize/trade up smokers as they go through the process. It's all good my friend.
  2. richoso1

    Hello from Albuquerque

    Hello one from the Land of Enchantment, and welcome to the SMF. We'll be looking forward to some pics of your project. I must say that NM has the corner on green chile. it's all good my friend.
  3. richoso1

    New one here representing some good dry rubbed Memphis style

    Welcome to the SMF, and thanks for the introduction. I think you're going to Ike this friendly and helpful site. It's all good my friend.
  4. richoso1

    WSM 22.5 for $315

    Long term, it's a great investment on a smoker that will last decades. It's all good my friend.
  5. richoso1

    New to forum and a newbie to smoking meats.

    Well hello there, and welcome to the SMF. Keep reading the different forums, it'll bring you up to speed much sooner. It's all good my friend.
  6. richoso1

    Best Corn on the Cobb ----- Brine it.

    emann has the plan. That flavor will definitely brighten up the corn, or anything else. It's all good my friend.  
  7. richoso1

    Hello From Quebec, Canada

    Welcome to the SMF. I had a great time in your province and city too. You've made a great choice by going with that Weber. it'll last forever with a little care. It's all good my friend.
  8. richoso1

    Smoked Sweet Peppers - Vegaterian

    Congrats on some great looking bells. If you get into a seafood kick, try filling them with paella. It's all good my friend.
  9. richoso1

    Trout and tilapia smoked...

    Smoking trout, I use a litlle mesquite. I smoke tilapia with alder or apple. It's all good my friend.
  10. richoso1

    Spareribs a few weeks ago.

    That's some good looking Q. You're killing me... I'm on a diet. It's all good my friend.
  11. richoso1

    Pork Day Here in NoCal: Country Ribs, Pork Roast, Fatty, Sausage Stuffed ABT's & Mushrooms. It's Go

    Congrats on a great smoke, and thanks for sharing the Q View with us. Now I'm hungry. It's all good my friend.
  12. richoso1

    Smoking in cape town

    Welcome to the SMF, I think many of us were lurking the forum before joining. I moved your thread to roll call, so that everyone will have the chance to welcome you. It's all good my friend.
  13. richoso1

    Hello from North Dakota

    Welcome to the SMF, and thanks for the introduction. You can't go wrong with the GOSM big block. Just don't trust the factory installed therm, and get an extra propane tank. You'll thank yourself in the future. It's all good my friend.
  14. richoso1

    Looking for a "killer" salsa recipe people, bring it!

    This is my recipe for Cold smoked Chile de Arbol Salsa, here's the link   http://www.smokingmeatforums.com/forum/thread/104547/cold-smoked-chile-de-arbol-salsa It's all good my friend.
  15. richoso1

    ABT's

    Great looking ABT's, and a great filling too, with a lot of flavor and texture. Where did you find red ripened jalapenos this time of year? Yer killing me.
  16. richoso1

    Nuts Nuts Nuts!!!

    Now that is one outstanding post, and with the pics to back it up. Those nuts would make great presents, or today's snacks! It's all good my friend.
  17. richoso1

    Homemade Chips-N-Salsa

    I must say that I admire anyone who uses lard to get that true Mexican flavor on some foods. You just can't go wrong with salsa and chips that are fried the original way. BTW, whar type of chile did you use in your salsa? It's all good my friend. 
  18. richoso1

    first run with the amazen smoker on salmon *qview*

    Been there... and done that. Was I through?
  19. richoso1

    Is it the same thing ?

    It's good to see that the Tri Tip is being recognized beyond the west (left) coast. It's a great cut,and yes it's best grilled over red oak, if you can find it. It's all good my friend.
  20. richoso1

    Brisket - Using Advice from SMF (w Q-View)

    Welcome to the SMF, and congrats on getting a handle on your new smoker. That brisket looks mughty tasty. As far as temps are concerned, it may depend on how you're going to serve it, pulled or sliced. It's all good my friend.
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