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Pork back rib portions with Q-View
Looking good from here, Chiwa!How did the corn turn out for ya? My experience in the smoker is that it takes longer than you think. Can't wait until we can try it here - nothing better than fresh corn on the cobb and ribs! -
jeffs rub recipie
I would check on that - it should be pretty much instant. You'll get a PW, then use it to get a PDF which you can print/store. Could it be in your Junk mail?- walle
- Post #5
- Forum: Sauces, Rubs & Marinades
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Help with pulled pig party
Toad - I agree with Ralph - if you go 225 - 250, your 10 to 12 hour range will be fine. In the past, I've had good luck with smoking them for about 7 hours, then panning and foiling them for the rest of the smoke. This will retain the juice which can be kept and added back to the pulled pork... -
Need a Wing Sauce Please!
SmokinIA, Do a quick search on BBQ Engineer's smoked wings. I use Franks, butter, and Tiger Sauce. My recommendation would be to SMOKE'M! Sauce, then 275 - 300* for 45 min to an hour, re-sauce, hit'em again for 10 minutes, re-sauce and serve. I guarantee they will be the best wings you've...- walle
- Post #20
- Forum: Sauces, Rubs & Marinades
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New to the forum - here is my smoker and my smoker guard dog
Welcome aboard, Jesse. Good looking dawg, smoker, and yard. Nobody's cracking that lid without permission! Good to have ya, I'm sure somebody will be along soon to help ya out with your temp problem.- walle
- Post #15
- Forum: Wood Smokers
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Any welders out there? I want to get a welder but am a rookie, Help!!
Pan, not adding much at this point, but agree with a 110V wire feed (mig) that has the ability to go both gas or flux core wire. I picked up a little Hobart Handler a few years back, and use it 99.9% of the time. If I have a big job, I crank up the o'l Miller AC cracker box and burn, baby...- walle
- Post #16
- Forum: General Discussion
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User CP
Okay folks - having the same problem - Can't access the User CP, and looking at everything backwards is starting to make me see little green monsters... HELP!- walle
- Post #13
- Forum: Report Issues
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Greeting from IL
Welcome aboard, Littleg - I've noticed the more smokers you have, the more friends you have ;o) Looking forward to what you turn out. -
Brisket Rub
Welcome aboard, Renegade! I like a simple rub on beef using some garlic salt, onion salt, and B & P. If you're looking for an outta the can rub, I'm really taking a liking to the Canadian Steak Seasoning - big chunks of salt and pepper. Looking forward to your smoke brisky. -
Ultimate Tri-Tip Cooker!
Thanks, Rich! It was tasty. Good deal, man! That's what this place is all about - glad I could give a little back on this one. Thanks, MH - it's 2.5 X 1" expanded metal - works great for cooking, but as you can see, they are hard to get off! I've seen that some of you have some... -
I'm brand new....need you experienced folks to HELP!!! :)
Can't help ya on your smoker selection, Sneal, but I can Welcome you Aboard! Good to have ya, when you make your decision, fire that bad boy up and smoke something! -
Ultimate Tri-Tip Cooker!
Woo Hoo! Bristles down boys! I know there are lots a ways to do these, but the following the method I am quite partial to, and since this is going to wrap up my weekend smoking, I thought I'd let ya all have it.... Here's the "Barrel Q" - built this sheela long before I knew the sophistication... -
1st Cheese/Cold Smoke
Good on ya, Riley! You definitely wont regret this smoke. Put them as far back and deep in the fridge as possible! I like the string cheese idea - I've seen it before and kick myself for not thinking of it/trying it. Almost too hot here for cheese smoking, but there will be a batch completed...- walle
- Post #2
- Forum: Smoked Cheese
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Black Raspberry Pork Loin
Thanks, FFT! Thank you very much, sir! Thanks Rich - it was one of the best loins I've done... I've eaten a few that were better, but for me, this was a good one. -
Disneyland BBQ
.... Richoso1... man, I'm sorry I missed that opportunity. I've caught hell from a few members for not looking them up. To be honest, I never even thought about it. PI!@# Poor planning on my part. The kids tell me we will be back, so look out! Quote: Way to go, BD Ray! Thank you very... -
Sliced pork?
Pandemonium, Not familiar with Sonny's, but one of our local joints does exactly that. I'm thinking that you would take your butt to about 175 - just firm enought to still slice, but slightly more cooked than 155 to 160 like a loin. If it starts falling apart, you could let it cool off a bit... -
Smoker names
Mine is simply WALLE cuz the wife and kids have a cruel sense of humor and when I was building her they thought it looked the Pixar's W.A.L.L.E. (Waste Allocation Load Lifter - Earth class). Or in Wife.... More of my BBQ @#$% ! Ain't she purdy!- walle
- Post #13
- Forum: General Discussion
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HOLY BAT GUANO BATMAN !!!
Pictures, man, PICTURES!!!! (maybe I don't have a setting set right...) Sounds like one hell of a Q ya got going there, Eman!- walle
- Post #13
- Forum: Electric Smokers
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Newbie from Louisiana.
Right on! Was down there right before 9-11-01 gator hunting. You all have some beautiful country. Hope we all survive this fricking oil spill. -
Hello from Topeka Ks.
Welcome aboard Lunchbox - you got a lot of very experienced members that you can probably hit with a rock! Don't be afraid to look them up. Meeting members in person is a great experience. RE: Fatties - hear ya on that one! Then there are ABT's.... ;o) Looking foward to your posts. Tracey
