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  1. soflaquer

    First Smoke this Sunday

    G'Slinger, You are correct, that chicken takes less time. However, for a newbie that has not yet mastered "smoke control", he/she can easily turn it black and end up with creasote chicken. At 1.5 Hrs/Lb, they can always chose a smaller Butt that takes less time. It's very hard to over-smoke...
  2. soflaquer

    First Smoke this Sunday

    I would not recommend choosing Foul as a first 'Q. By far, a Boston butt is your best bet. It is very forgiving and doesn't retain heavy smole. Jeff
  3. soflaquer

    FINISHING SAUCE (for Pulled Pork)

    Jamie, TY, all prayers are very much welcomed! On the other hand, my rub recipes are kept very close to the heart. Only one person @ SMF have I shared my Brisket Rub with, and I must have had a weak moment...... :shock: Perhaps one day I'll have another......................? Jeff
  4. soflaquer

    Smoked Pork Loin with Mahogany Sauce

    LOL! Yep, it probably became antiquated as I was removing the plastic from the packages!!! My old one was hitting the 6 year mark (although I had made several upgrades) and I really wanted to build my own from an new empty ATX Case, up. As with anything in life, it always nicer knowing you...
  5. soflaquer

    FINISHING SAUCE (for Pulled Pork)

    Thanks, Mr. Bill! It's been difficult to motivated on the Forum with all that's going on with my Father. I just pray I get to spend at least one more Holiday Season with him. But Hey.........it's cookin' season around the Davis houshold, so let's start 'Quing!!!!!! Jeff
  6. soflaquer

    Smoked Pork Loin with Mahogany Sauce

    Here's what Dutch's stuffed loin looks like. (These are Tenderloins, however!) Jefferson
  7. soflaquer

    FINISHING SAUCE (for Pulled Pork)

    Dutch, Thanks for making the Post "Sticky"! I've been away for some time now due to work and my Father's failing health. I finally built my "Dream" computer from the ground up and.........Man, is it lightning fast! Things have settled down a bit, so maybe I can get to some more post's. I...
  8. soflaquer

    SoFlaQuer's Chili Verde

    Glad you enjoyed it, Cajun! It's gettin' about that time of year where a good bowl of my Chili, hit's the spot. In fact, I need to use up the Brisket and Pork I've got.........my big Christmas Barbeque is getting close and I'll have a few pounds left over from the 100 lbs, that'll be hittin'...
  9. soflaquer

    Burn Barrel for "True" Wood Smoking!

    Woody, In theory, yes, however the manufacturing process of lump charcoal is a little different. Using my Burn Barrel technique is mainly for those with "Stick Burning" Smokers who want to experience true wood smoking. I highly recommend other Brothers on this site to give it a...
  10. soflaquer

    "OTBS"

    Congrats, Cajunsmolker! Welcome to the esteemed Order! Jeff
  11. soflaquer

    "OTBS"

    Congratulations Brother Rock, and welcome to the Order! Jeff
  12. soflaquer

    Secrets to Great Barbecue

    Too Funny, Dave!!!! :D
  13. soflaquer

    Big Block Finally Got here

    Richard, The table is very nice, but a piece of wood will suffice as a heat barrier for your thermos. That way your Chippies can have their feeder back! Jeff
  14. soflaquer

    The Fat Cap Discussion Thread (Applies to Pork too)

    Glad to see you re-instate this post, Bill! I'm sure it's been buried since, and alot of new members have probably overlooked it. Jim, you are a welcomed site to our group and I'm glad to see you get involved in the discussion threads. :D For those of you cooking Fat Cap up (Brisket or...
  15. soflaquer

    SoFlaQuer's Chili Verde

    Bill is correct, in it's original form it is not excessively hot. It would not be Chili if it was "mild", but it's not 3 Alarm. Iit can be easily modified for more or less heat. It's the perfect meal for that left-over 'Que!!! Jeff
  16. soflaquer

    I'm Back Everyone!!!!!!!!!

    Thanks everyone! So you're from Grenada now, huh, Wild Bill? :D Jeff
  17. soflaquer

    I'm Back Everyone!!!!!!!!!

    Had I known, I'd of waited for their full kegs!!!!! Thanks for the welcome Sir Monty! Jeff
  18. soflaquer

    Big Block Finally Got here

    Vulcan, That's a pretty site....ain't it?!!!! We're like kids at Christmas when we get our new Smokers!!!! LOL!!! Mine came a couple of months ago as a back-up unit, I've been pretty pleased with it thus far. Don't forget to buy a cover for it, they make one specifically for the Big Block...
  19. soflaquer

    I'm Back Everyone!!!!!!!!!

    I guess Dutch (aka - Earl) was ready to file a Missing Persons report on me! LOL!!! My business is such that it's commanded 24/7 of my time as of late, and to top that off I've have to do some serious doctoring on my computer! I do all my own work and upgrades to it, but the CPU is about 5.5...
  20. soflaquer

    Maiden Voyage of GOSM "Big Block"

    PG, That's an interesting factoid............I hope it holds true. That was really my only main dislike of it. Had I done that meal in my wood smoker, you could have smelled the meat the next day out of the refridgerator! :D Jeff
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