Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bigbaldbbq

    What is your smoking project for 2010?

    For me 2009 SUCKED!! Most of you know why. This year a friend of mine and I are going to try our hand in some competions. I'm finally going to get the pit sandblasted and powder coated and I think build a UDS in the garage.
  2. bigbaldbbq

    Smokin salt info...

    I always use kosher salt, I put in a cheap pan and stir it every so often till there is an even color through-out. People love it when I give it as gifts.
  3. bigbaldbbq

    BBQ wing question

    I smoke them a little hotter then normal and just glaze them the last hour. Everybody loves them.
  4. bigbaldbbq

    Who's Smoking for Christmas?

    Doing 3 turkeys and a ham.
  5. bigbaldbbq

    First attempt

    I used a plastic pan that had ridges in the bottom I drained off the liquid everyday. It worked pretty will.
  6. bigbaldbbq

    First attempt

    I left the skin on it, and after it was sliced and cooked you couldn't even tell. Follow the directions here: http://www.imafoodblog.com/index.php...nd-smoke-bacon Next time I'm going to make a paste out of the maple syrup and brown sugar and apply that just before smoking so it stays on...
  7. bigbaldbbq

    First attempt

    The bacon turned out great. I think next time I need to make a paste out of the maple syrup and brown so it stay in place a little better. Here are the first few pieces. it was great and everybody loved the test pieces last night. It seem that the 5 days with salt was just right. it wasn't too...
  8. bigbaldbbq

    The beginnings of greatness

    Thanks. Yeah we put a 1/4" plate accross the bottom all the way over to the curve of the tank. Then we welded mesh in place so I can't lose anything down into the bottom of the smoker. Works like a champ.
  9. bigbaldbbq

    Basic brisket/pastrami advice needed

    What he said. Not enough time for this weekend.
  10. bigbaldbbq

    First attempt

    Your first link is the process that I used.
  11. bigbaldbbq

    First attempt

    I saw it on another website about just using the salt. I didn't make it up.. I'll do a small test fry tonight and see what it tastes like. and let you all know. And ya know 100 years ago it was just salt cure.
  12. bigbaldbbq

    First attempt

    I just used kosher salt, no nitrites at all. Going for a natural cure. I did that for 5 days in the fridge , checking it everyday and draining off the liquid that was being pulled out. on the 3rd day I also massaged 1/4 cup ral maple syrup into the belly. I smoked it last night to 143 degrees...
  13. bigbaldbbq

    The beginnings of greatness

    All done. I added a BBQ guru system with two 25cf fans. I already have 3 graduation parties on the calendar for the spring. Here's 3 slabs of baby backs, two pans of beans, and beef ribs.
  14. bigbaldbbq

    Doin last weeks smokes over......

    lmao!!!
  15. bigbaldbbq

    help with a new brisket dry rub

    Cup of black pepper 1/2 cup garlic powder 1/2 cup onion powder Simple easy and my buddys love it.
  16. bigbaldbbq

    Man Vs Food

    Oh to have money falling out of your butt like that. I was truly impressed by that set up.
  17. bigbaldbbq

    Smoked turkey with plenty of Qview

    Looks great! POINTS!!! what temp did you run the smoker?
  18. bigbaldbbq

    First brine and first smoked turkey

    It all looks pretty good to me! Good job.
  19. bigbaldbbq

    First brine and first smoked turkey

    Pat how big of a ziplock bag is that? I'm planning on doing two turkeys and just want to make sure I get the right size bag to hold a 12lb turkery.
  20. bigbaldbbq

    Pastrami From Scratch W/Qview

    It looks great. I gotta start posting again. I did some ribs over the weekend and a pastrami, but just forgot to take pictures. I guess with everything that has happened in the last month it is understandable. I can still hear my wife making fun of me for taking pictures of my food....haha
Top Bottom
Back
Clicky