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  1. iadubber

    Canned BBQ'd Pork and Q-tons

    Looks good! We'll call them goonies here!
  2. iadubber

    Tony Roma's Ribs on Unwrapped

    Unless you are going to a real smokehouse you aren't going to get real bbq'd ribs. The good places make one or two batches a day, smoked, and when they are gone they are gone.
  3. iadubber

    My First Chuckie with Qview

    That's what I thought. Not much fat content in that one. Get one that has alot more fat and marbling and try that. I'm with the rest of these guys. I always go to 200, foil, and pull it. It's a very versatile cut when pulled and saved for alot of dishes.
  4. iadubber

    What Foods are on Your Won't Eat List?

    Liver, Mushrooms, Raw Onions, Radishes, Cole Slaw, Cabbage, Anchovies, and Mayonnaise. That's all I can think of right now.
  5. iadubber

    12 degree BUTT

    Sounds good! What's your spicy rub combo with the honey and maple?
  6. iadubber

    Smoked Pork Fire Roasted Chile Verde Burritos

    Those look great!!! What is on top of them? Just more of the pork mixture?
  7. iadubber

    Limoncello

    This stuff is great! I've been making it since I saw Alton on Good Eats make a batch. Soooo goood!
  8. iadubber

    Man Vs Food

    it was amazing.
  9. iadubber

    Is there a "standard rub" for Boston Butt?

    I pretty much change my rub every time. I use a base of kosher salt, sugar in the raw, black pepper, and paprika. I tweak from there to adding granulated garlic, cayenne, chili powder, chipotle etc. I don't think i have used the same rub twice. But I only smoke once a month if that anymore.
  10. iadubber

    My first chuck roast...

    You're hooked now! It took me forever to try a chuckie, but now it's my favorite meat to do.
  11. iadubber

    Teriyaki Jerky W/Qview

    wow looks great! Send some my way please!! :)
  12. iadubber

    Biggest Brisket for me yet, Burnt End Question

    I smoke it with the flat, then pull it out when the flat is done, separate, cube, toss in more rub and put back on the smoker in a tin pan with some juice is what I do.
  13. iadubber

    pulled pork

    I go rub only and don't open the lid or touch it until it's ready for foil. Then I will throw in some apple juice and rum. When pulling I just throw on some apple juice and some of the rub I kept. Usually does the trick.
  14. iadubber

    Another Pizza Anyone? Chuckie This Time!

    Looks good!!!
  15. iadubber

    The Tale Of Two Butts And My Confusion

    Every piece of meat is different that I do. Sometimes they cook faster and others not.
  16. iadubber

    Cherry Bombs

    Love these! But a warning, sometimes will make your tongue go numb lol
  17. iadubber

    yesterday/last night/this morning brisket and burnt ends

    man those ends look awesome! Well, everything looks awesome!
  18. iadubber

    Who is your favorite football team?

    born and raised a Bears fan, but I follow the Steelers very closely too!
  19. iadubber

    Wireless Internet gets a boost

    That has nothing to do with internet speed though. It would only be handy if you have wireless media centers and transfer files wirelessly.
  20. iadubber

    More pizza...

    looks good, but what camara/lens are you using to take pictures? If you are using a DSLR it seems you need to stop down the aperture a bit to deepen the depth of field. For me food needs all of it in focus. :)
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