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  1. NamVetJoe

    Disneyland jumbo turkey legs

    I am not worthy
  2. NamVetJoe

    First time cooking chicken legs

    thanks, guys @ Yankee I get the rack online BAYU CLASSIC
  3. NamVetJoe

    First time cooking chicken legs

    Dry rub for 6hrs. cooking time, 2hrs 45 minutes at 250 degrees took out of the smoker at 145 degrees. Pause for effect. Ok took them out at 165 degrees finished on the gas grill for 5 min. The smoke seems to have enticed an uninvited guest. As anyone that lives in FL near fresh water will tell...
  4. NamVetJoe

    New from Florida

    Got to love YBOR CITY
  5. NamVetJoe

    Chicken legs

    thanks pal i will leave the skin on and fire up the gas grill to crisp the legs
  6. NamVetJoe

    This height of embarrassment

    Thanks, Al, if this site has taught me anything, it is cooking is all about individuality and the enjoyment that comes with that
  7. NamVetJoe

    Chicken legs

    I will be smoking my first round of chicken legs on the bayou chick rack. do you, boys and girls smoke with skin on our off BTW I was going to edit chick rack but I'm sure someone is LOL
  8. NamVetJoe

    This height of embarrassment

    I was at a celebration of life last night. There was so much food. I was drawn to the pulled pork. It was great, I asked the gentlemen standing there who smoked the pork ? his response was "I did". I told him it was great. that I was just getting into smoking. And attempted to pat myself on the...
  9. NamVetJoe

    First time fast pork boneless roast

    it's not a pork loin but a pork roast. s for the temp I find if I go to 140 to eat I get the color you see in the pic which is really what I go with, rather trust my eye then the thermometer
  10. NamVetJoe

    First time fast pork boneless roast

    I had this small piece of boneless pork and decided to do a quick smoke, commercial pork rub. left a nice fat cap on top. 1 ½ hrs. at 225. Temp 133. Removed it from smoker tented with foil for 10 min got to 140. yummy
  11. NamVetJoe

    My FIRST tri-tip

    actually my wife said after one bite "it's a little chewy, followed by I LIKE IT"
  12. NamVetJoe

    My FIRST tri-tip

    Cosco has them they are pre-marinated and rubbed
  13. NamVetJoe

    My FIRST tri-tip

    Thanks brother
  14. NamVetJoe

    1st tt & 1st post of a cook

    looks great
  15. NamVetJoe

    My FIRST tri-tip

    should say the last 1/2 hour in foil was out of the smoker
  16. NamVetJoe

    My FIRST tri-tip

    225 1 1/2 hr then in foil for 1/2 hr What do you boys and girls think ????
  17. NamVetJoe

    Pork tenderloin second try.

    Thanks all i removed it from the smoker at 140
  18. NamVetJoe

    Pork tenderloin second try.

    140
  19. NamVetJoe

    Pork tenderloin second try.

    140
  20. NamVetJoe

    Pork tenderloin second try.

    Did a tenderloin without all the bells and whistles, Just a rub a chunk of mesquite no water in the pan. 1 ½ hrs. at 250 then ½ hrs. to rest. Came out great. Note to self-hole in center of the slice is from temp probe, Try to shoot that well at the range
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