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ABT's (Atomic Buffalo Turds)
They are the Hit of any gathering and can be stuffed with a multitude of items. And you're right..................smoking them makes ALL the difference in the world. Jeff- soflaquer
- Post #64
- Forum: ABT's and all things Appetizers
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New Member checking in
The Wookie looks pretty cool, but could you have possibly downsized that picture any smaller? :shock: Jeff -
ABT's (Atomic Buffalo Turds)
Welcome, Cat! Even a inexpensive Brinkman Bullet Smoker can get you started. We call them ECB's. Heck, that's where most of us got our 1st taste of smoke. The obsession on the other hand can be quite powefull if you love to cook and enjoy smoked meat! But, hey, that's why we're...- soflaquer
- Post #62
- Forum: ABT's and all things Appetizers
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New Member checking in
Ok Cheech, I want to see a picture of "The Wookie"! Jeff -
Smoked Pork Loin with Mahogany Sauce
To the Bat Poles!!!!!!! :lol: You crack me up, Ultra! Actually, it's NOTHING like any italian seasoning, don't let the herbs I use, throw ya - that's not oregano. Intrigued? And yes, NO Chili Powder, either. I know alot of "Commercial" pork rubs use it, but it is not necessary and... -
Smoked Pork Loin with Mahogany Sauce
MDK, I swear, I'm gonna have to break down and post my secret Pork Rub! Regardless of what anyone may tell you.................DO NOT use Chili Powder or Cumin in a Pork Rub!!!!! Look at the Rub on those Loins............none of the above is in it. Brisket, is an entirely different matter. Jeff -
charcoal smoker vs wood smoker???
Any smoker that has a separate Firebox will benefit from this technique! The finished product says it all! Jeff- soflaquer
- Post #15
- Forum: General Discussion
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charcoal smoker vs wood smoker???
I'm surprised you haven't seen them before, Cheech. I have my "Burn Barrel" listed in it's own post on the Forum Index. Are you planning on building one? Jeff- soflaquer
- Post #13
- Forum: General Discussion
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New Member checking in
LOL!!!!!!!!!!!! Let's not go there G-Slinger! Jeff -
New Member checking in
Hello Cuz! Everyone, please meet my 1st Cousin from Orlando! I told him at my Father's funeral that we can put him on the right track to perfect 'Q!!! Glad you're onboard, Craig! Jeff -
LOSS OF MY FATHER
I am extremely touched by the outpouring of affection by my fellow brethren in Smoke. Thank you very much. I am much better today, I just need to get past Saturdays Funeral. Those who have lost a Father, well know the hardest part is witnessing your Mother grieve. I could withstand a...- soflaquer
- Post #22
- Forum: General Discussion
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LOSS OF MY FATHER
Who better to share my loss with, than my SMF Family! Your condolences and prayers mean more than you could possibly know. Thank you, Everyone! Jeff- soflaquer
- Post #14
- Forum: General Discussion
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LOSS OF MY FATHER
Thank you! I am consoling right now with music that reminds me of Him. As a musician, I guess it's my way of grieving. Hard to keep the tears at bay................. Jeff- soflaquer
- Post #4
- Forum: General Discussion
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LOSS OF MY FATHER
After a trip to my sisters in Gainseville for Christmas, my Father came under Hospice Care. My Wife and I went to his bedside New Years Eve and today he went to be with God at 10:30 am. He was a retired Schoolteacher for 36 years and loved by everyone whom came in contact with him or had the...- soflaquer
- Thread
- Replies: 27
- Forum: General Discussion
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Top Round Roast
Chris, It is unwise to spray or mop Beef with ANY type of vinegar. Jeff -
Smoking pork butt ?'s
Here's a helpful hint when using a grill to smoke meat......... Go to the Kitchen Dept. of your local store and buy a "Roasting Rack". It's a wire rack that kind of opens in the shape of an "X". Place the rack and a shallow pan that fits the rack and then the meat in the top of the rack... -
Top Round Roast
Internal temp depends on how done you want it and how much fat content is in the meat. 140* to 145* will bring it around medium. If laced and marbled with fat, you can cook it like a Brisket Be sure not to use AC Vineger in your mop or spray when cooking Beef! It will dry it out. Jeff -
SoFlaQuer's Carolina Mustard Sauce
Thanks, Bill! Coming from a Carolina Boy, that's saying quite alot! Always glad to share! Jeff- soflaquer
- Post #7
- Forum: Sauces, Rubs & Marinades Sticky
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Big Hey from Razorback Country
Only trial and error/time and experience will cut down on excess smoke. The one thing you don't want is for smoke to be "Billowing" out of your smoker. You eventually want light wisps of "Thin Blue Smoke" coming from your stack. That can be explained later if needed. Please go to the... -
Big Hey from Razorback Country
Let me see fi I can find any photos of the one a friend of mine in KC, MO. made for me. Basically, it's an iron box made from expanded metal, angle iron and rebar. Mine also has 2 separated double walled inserts that keep the charcoal separated in 3rd's so only one section burns at a time...
